Safety and quality of smokeless hot smoked fish with the use of smoked algae composition
https://doi.org/10.46845/1997-3071-2024-72-92-102
Abstract
Hot smoked fish is a popular and highly nutritious food product. However, traditional smoking causes the ingress of high molecular weight products of wood pyrolysis – polycyclic aromatic hydrocarbons, including benz(a)pyrene. The Department of Food Biotechnology of KSTU has developed a technology of smokeless smoking of fish by treating it with smoked algae composition based on the extract of red algae of the Baltic Sea Furcellaria lumbricalis and smoking flavoring "Liquid Smoke". The study of the organoleptic quality indicators of experimental and control samples of smoked mackerel, cooked according to the developed and traditional technology, showed their compliance with the requirements of GOST 7447-2015. But smokeless smoked mackerel had more pronounced color and surface shine, there was an enriched aroma of smoked meat. Comparative dynamics of changes in the content of protein, non-protein nitrogen, volatile base nitrogen and amine nitrogen in mackerel samples has been studied. Increased preservation of protein components and decrease of their hydrolysis intensity in smokeless smoking products have been shown. The method of highperformance liquid chromatography confirmed the safety of benz(a)pyrene content (0.0001 mg/kg with the permissible norm of 0.005). The method of atomic absorption spectrophotometry proved safe level of lead (0,21 mg/kg), arsenic (1,1 mg/kg), cadmium (0,032 mg/kg), mercury (0,12 mg/kg). In the studies of microbiological indicators, prolonged shelf life and storage of smokeless smoked mackerel relative to traditional products has been established. Recommended shelf life is 7 days, storage period - 10 days at temperatures from –2 °С to +6 °С. Organoleptic appeal, increased safety and storability of the developed products are due to the factors of technology and the presence of additional functional compounds with coloring, flavoring and preserving properties (carotenoids, flavonoids, anthocyanins, organic acids, carrageenan’s and others) in the composition of smoked algae composition.
About the Authors
A. D. Sushina
Kaliningrad State Technical University
Russian Federation
Russian Federation
Anastasiya D. Sushina, Postgraduate student of the Department of Food Biotechnology
Kaliningrad
O. Ya. Mezenova
Kaliningrad State Technical University
Russian Federation
Russian Federation
Ol'ga Ya. Mezenova, Doctor of Engineering, Professor, Head of the Department of Food
Biotechnology
Kaliningrad
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Review
For citations:
Sushina A.D., Mezenova O.Ya. Safety and quality of smokeless hot smoked fish with the use of smoked algae composition. KSTU News. 2024;(72):92-102. (In Russ.) https://doi.org/10.46845/1997-3071-2024-72-92-102
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