Influence of Different Ways of Smoking on Yield, Chemical Composition and Sensory Properties Of Smoked Fish
Uticaj načina dimljenja na prinos, hemijski sastav i senzorna svojstva dimljene ribe
Апстракт
This study compared the effects of smoking processes on the production weight losses, chemical and sensory characteristics of smoked fish - rainbow trout (Oncorchynchus mykiss, Walbaum) and common carp (Cyprinus carpio L).
The averge production weight losses, determined in the conditions of our experiments, ranged from 9.60 % (cold smoked carp fillets) to 20.90% (cold smoked trout fillets). The smoking process reduced the moisture content and increased the protein, lipids and NaCl content in all investigated samples. The overall sensory quality of coldsmoked trout fillets was best estimated (4.66), while the overall sensory quality of coldsmoked carp fillets was the least acceptable (3.94).
Кључне речи:
rainbow trout / common carp / yield / chemical characteristics / sensory characteristics / smokingИзвор:
4. International Conference “Fishery” Faculty of Agriculture, Belgrade-Zemun, Serbia, May, 27 - 29., 2009Институција/група
Poljoprivredni fakultetTY - CONF AU - Perunović, Marija AU - Živković, Dušan AU - Stajić, Slaviša PY - 2009 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5496 AB - This study compared the effects of smoking processes on the production weight losses, chemical and sensory characteristics of smoked fish - rainbow trout (Oncorchynchus mykiss, Walbaum) and common carp (Cyprinus carpio L). The averge production weight losses, determined in the conditions of our experiments, ranged from 9.60 % (cold smoked carp fillets) to 20.90% (cold smoked trout fillets). The smoking process reduced the moisture content and increased the protein, lipids and NaCl content in all investigated samples. The overall sensory quality of coldsmoked trout fillets was best estimated (4.66), while the overall sensory quality of coldsmoked carp fillets was the least acceptable (3.94). C3 - 4. International Conference “Fishery” Faculty of Agriculture, Belgrade-Zemun, Serbia, May, 27 - 29. T1 - Influence of Different Ways of Smoking on Yield, Chemical Composition and Sensory Properties Of Smoked Fish T1 - Uticaj načina dimljenja na prinos, hemijski sastav i senzorna svojstva dimljene ribe UR - https://hdl.handle.net/21.15107/rcub_agrospace_5496 ER -
@conference{ author = "Perunović, Marija and Živković, Dušan and Stajić, Slaviša", year = "2009", abstract = "This study compared the effects of smoking processes on the production weight losses, chemical and sensory characteristics of smoked fish - rainbow trout (Oncorchynchus mykiss, Walbaum) and common carp (Cyprinus carpio L). The averge production weight losses, determined in the conditions of our experiments, ranged from 9.60 % (cold smoked carp fillets) to 20.90% (cold smoked trout fillets). The smoking process reduced the moisture content and increased the protein, lipids and NaCl content in all investigated samples. The overall sensory quality of coldsmoked trout fillets was best estimated (4.66), while the overall sensory quality of coldsmoked carp fillets was the least acceptable (3.94).", journal = "4. International Conference “Fishery” Faculty of Agriculture, Belgrade-Zemun, Serbia, May, 27 - 29.", title = "Influence of Different Ways of Smoking on Yield, Chemical Composition and Sensory Properties Of Smoked Fish, Uticaj načina dimljenja na prinos, hemijski sastav i senzorna svojstva dimljene ribe", url = "https://hdl.handle.net/21.15107/rcub_agrospace_5496" }
Perunović, M., Živković, D.,& Stajić, S.. (2009). Influence of Different Ways of Smoking on Yield, Chemical Composition and Sensory Properties Of Smoked Fish. in 4. International Conference “Fishery” Faculty of Agriculture, Belgrade-Zemun, Serbia, May, 27 - 29.. https://hdl.handle.net/21.15107/rcub_agrospace_5496
Perunović M, Živković D, Stajić S. Influence of Different Ways of Smoking on Yield, Chemical Composition and Sensory Properties Of Smoked Fish. in 4. International Conference “Fishery” Faculty of Agriculture, Belgrade-Zemun, Serbia, May, 27 - 29.. 2009;. https://hdl.handle.net/21.15107/rcub_agrospace_5496 .
Perunović, Marija, Živković, Dušan, Stajić, Slaviša, "Influence of Different Ways of Smoking on Yield, Chemical Composition and Sensory Properties Of Smoked Fish" in 4. International Conference “Fishery” Faculty of Agriculture, Belgrade-Zemun, Serbia, May, 27 - 29. (2009), https://hdl.handle.net/21.15107/rcub_agrospace_5496 .