Smoking is a way of preserving the fish which, after previous salting, are processed with
organic components contained in the smoke during incomplete combustion (pyrolysis) of …

In this study, changes in chemical and sensorial quality of hot smoked Atlantic bonito (Sarda
sarda, Bloch, 1838) during the storage at 4±1 C and 17±3 C were investigated. In addition …

The effects of combinations of processes (hot smoking, marinating, vacuum packing and
seasoning with dill (Anethum graveolens) on the quality parameters of mackerel (Scomber …

Purpose–This study aims to assess the quality and microbial safety of traditional smoked
spotted tilapia fish from Lagos State and, by doing so, determine the quality and microbial …

In this study, hot smoking process was applied to thornback ray (Raja clavata), which is a
non-target catch, and the product obtained was vacuum packaged and then stored at …

This study aims to compare chemical, physical and sensorial parameters of the Wels catfish
(Silurus glanis), hot smoked using vine, poplar, lemon tree and oak sawdust as well as …

The aim of this study was to investigate the effect of salting and packaging treatments on
liquid-smoked rainbow trout fillets during refrigerated storage (4 C) for 120 days. Treatments …

Bu çalışmada dumanlanmış palamut balığından elde edilen balık köftesinin+ 4° C'de raf
ömrünün tespit edilmesi amaçlanmıştır. Balık köftesi örneklerinde günde 1 kez olmak üzere …

Minimal heat-treated fish products include a diverse group of products, example, hot smoked
fish, mildly cooked fish, and pasteurized products like sous vide. The inactivation of Listeria …

The antibacterial effect of Salt and Garlic-extract (S+ G) in smoke-drying method were
studied in freshwater M. pancalus (baim) fish species by analyzed their moisture, protein, fat …