Effect of processing conditions, lipids content and freshness on acceptability of smoked catfish;Efecto de las condiciones de procesamiento, contenido de grasa y grado de frescura de la materia prima en la calidad de filetes de bagre ahumados

Food Science and Technology International

Volumn 5, Issue 2, 1999, Pages 167-176

  Tome E ^a   Kodaira, M ^a   Matsunaga, Y ^b  

^a UNIVERSIDAD CENTRAL DE VENEZUELA   (Venezuela)

^b Servicio Autónomo de los Recursos Pesqueros y Acuícolas SARPA   (Venezuela)

Author keywords

catfish; salted fish; sensory evaluation; smoked fish

Indexed keywords

EID: 0033440875     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201329900500206     Document Type: Article

References (26)

1. Aoac (1990). Official Methods of Analysis of the AOAC. Washington, D.C.: AOAC.
2. Apha (1992). Methods of air sampling and analysis. Washington, DC: APHA Intersociety Committee.
3. Beraquet N. y Mori E. (1984). Effect of smoking methods on acceptability of smoked mackerel (Scomber japonicus). Coletanea do Instituto de Tecnología de Alimentos. Nº 14, 1-25.
4. Burgess G., Cutting C., Louren J. y Waterman, J. (1971). El pescado y las industrias derivadas de la pesca. Zaragoza. España: Editorial Acribia.
5. Chang W., Toledo R. y Lillard, D. (1975). Effect of smokehouse temperature, humidity and air flow on smoke penetration into fish muscle. Journal of Food Science 40: 240-245.
6. Deng J., Toledo R. y Lillard, D. (1974). Effect of smoking temperatures on acceptability and storage stability of smoked Spanish mackerel. Journal of Food Science 39: 596-601.
7. Deng J. (1977). Effect of freezing and frozen storage on salt penetration into fish muscle immersed in brine. Journal of Food Science 42(2): 348-351.
8. Efiuvwevwere B. y Ajiboye M. (1996). Control of microbiological quality and shelf-life of catfish (Clarias garriepinus) by chemical preservatives and smoking. Journal of Applied Bacteriology 80: 465-470.
9. FAO/WHO Codex Alimentarius Commission (1979). Recommended international code of practice for smoked fish. 1st edn. Rome, CAC/RCP 25.
10. Fda (1970). Good manufacturing practice, fish and seafood products, smoked and smoked flavored fish. Federal register 35: 221. Part 128A.
11. Huss H. (1988). El pescado fresco: su calidad y cambios de calidad. Colección FAO: Pesca Nº 29. FAO, Italia.
12. ICMSF (International Commission on Microbiological Specifications for Foods) (1986). Microorganisms in foods 2. Sampling for microbiological analysis. Principles and specific applications, 2nd edn., Oxford: Blackwell Science.
13. Ingram M. y Kitchell, A. (1976). Salt as preservation for foods. Journal of Food Technology 2: 1-15.
14. Jay J. (1986). Modern food microbiology. 3rd Edn. New York: van Nostrand Co.
15. Kosak P. y Toledo R. (1981). Brining procedures to produce uniform salt content in fish. Journal of Food Science 46(3): 874-876.
16. Lawal A., Talabi S. y Sorinmade S. (1985). Effect of salting on the storage and quality characteristics (Pseudolthus typus) caught in Nigerian waters. FAO Fisheries report Nº 329: 251-264.
17. Maga J. (1988). Smoke and food color. In: Smoke in food processing. p.103. CRC Press, Inc. Florida.
18. Mago F. (1970). Lista de los peces de Venezuela: Ministerio de Agricultura y Cria. Caracas, Venezuela.
19. McNerney F. (1974). Determination of Sodium Chloride in Smoked Fish by Use of a Sodium Ion Electrode. Journal of the AOAC. 57(5): 1159-1160.
20. Ministerio de Agricultura y cría (MAC) (1993). Estadísticas Pesqueras. Caracas: MAC.
21. Ministerio de Agricultura y Cría (MAC)/Servicio Autónomo de los Recursos Pesqueros y Acuícolas (SARPA) (1996). La Actividad Pesquera-Acuícola en Venezuela SARPA, Caracas, Venezuela. p. 20-21, 31-32.
22. Paucar A., Wong L. y Gallo, M., Castro, R. (1994). El ahumado de pescado. Boletin. Investigación Ins. Tecnicas. Pesqueras 4(1): 197-208.
23. Randall C. y Bratzler L. (1970). Changes in various protein properties of pork muscle during smoking process. Journal of Food Science 35: 248.
24. Stanby M. (1976). Analytical methods. In: Industrial Fisheries Technology. Ed. Stanby, M.E. Citado por Finne y col. 1980. Minced Composition. Journal of Food Science 45:1327.
25. Senesi E. (1980). Il freddo come coadiuvante nella valorizzazione della sardina mediante affumicamento. Il Freddo 6: 409.
26. Zugarramurdi A. y Lupin H. (1977). Studies on anchovy salting. II. Dynamics of the process. Latin. American of Journal of Chemistry and Engineering Applied Chemistry 7: 25-38.