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- Title
Hot Smoking Process on European Eels Fillets Composition and Its Impact on Oil Oxidation during Frozen Storage.
- Authors
Salma, El OUDIANI; Hechmi, MISSAOUI
- Abstract
Smoking is one of the valuation methods of seafood products it is the action of submit ing the fish to the components of wood smoke in order to ensure their preservation and flavoring. The aim of this study is to determine hot smoking impact on flesh compos ition of Anguilla anguilla from the north east of Tunisia: lagoon of Bizerte. Fat content, fatty acids and proximate composition of Anguilla anguilla were analyzed after hot smoking process which was made in a torry and carried out on different stages; the first one consist on brining and the second is about simultaneous heating and smoking. The quality of smoked eels was investigated by analyzing the chemical indices as free fatty acids (FFA), total volatile basic nitrogen (TVB-N) and peroxide value (PV).
- Subjects
SMOKED foods; EELS; ANGUILLA anguilla; FISH fillets; FATS &; oils; FROZEN seafood; COOKING
- Publication
Biomirror, 2012, Vol 3, Issue 12, p55
- ISSN
0976-9080
- Publication type
Article