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).
Keywords:
rainbow trout / common carp / yield / chemical characteristics / sensory characteristics / smoking
Source:
4. International Conference “Fishery” Faculty of Agriculture, Belgrade-Zemun, Serbia, May, 27 - 29., 2009
TY - 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 .
