Improvement of Sensorial, Physicochemical, Microbiological, Nutritional and Fatty Acid Attributes and Shelf Life Extension of Hot Smoked Half-Dried Pacific Saury (<i>Cololabis saira</i>)
Half-dried Pacific saury of <i>Cololabis saira</i> (HDPS) is a fatty fish of high nutritional value with remarkable consumer interest in the Asia Pacific region, however, it undergoes various deteriorative changes associated with browning, bacterial contamination, oxidation, and decrease...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-07-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/8/1009 |
| _version_ | 1797561200201957376 |
|---|---|
| author | Md. Abdul Baten Na Eun Won Jae Hak Sohn Jin-Soo Kim Md. Mohibbullah Jae-Suk Choi |
| author_facet | Md. Abdul Baten Na Eun Won Jae Hak Sohn Jin-Soo Kim Md. Mohibbullah Jae-Suk Choi |
| author_sort | Md. Abdul Baten |
| collection | DOAJ |
| description | Half-dried Pacific saury of <i>Cololabis saira</i> (HDPS) is a fatty fish of high nutritional value with remarkable consumer interest in the Asia Pacific region, however, it undergoes various deteriorative changes associated with browning, bacterial contamination, oxidation, and decreased sensory attributes while marketed in various processed forms. To withstand these complications, research aimed to investigate the hot smoking technology to improve physicochemical, microbiological, and sensory attributes of HDPS with prolonged shelf life in storage conditions. The HDPS fillets were processed with hot smoking (70 °C) using various sawdust materials of Apple, Chestnut, Oak, Cherry, and Walnut, wherein the smoke time was set at different time points of 0, 20, 25, and 30 min. The results indicated that 25 min of smoking time with the selective Oak sawdust showed better sensorial characteristics, physicochemical properties, and microbiological qualities. Moreover, HDPS possessed higher nutritional value and valuable functional fatty acids, particularly docosahexaenoic acid and eicosapentaenoic acid, having a storage ability of up to 30 days at 10 °C. The processed HDPS offered a reduced level of Trimethylamine-N-oxide and Benzo[a]pyrene contents, indicating the acceptable and safe for human consumption. Therefore, HDPS with hot smoking could likely be a promising technique for preserving the premium quality of the product by providing desired characteristics of health and nutrition to end-point consumers. |
| first_indexed | 2024-03-10T18:10:44Z |
| format | Article |
| id | doaj.art-0f356e10307443dc93761b823350d981 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T18:10:44Z |
| publishDate | 2020-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-0f356e10307443dc93761b823350d9812023-11-20T08:06:11ZengMDPI AGFoods2304-81582020-07-0198100910.3390/foods9081009Improvement of Sensorial, Physicochemical, Microbiological, Nutritional and Fatty Acid Attributes and Shelf Life Extension of Hot Smoked Half-Dried Pacific Saury (<i>Cololabis saira</i>)Md. Abdul Baten0Na Eun Won1Jae Hak Sohn2Jin-Soo Kim3Md. Mohibbullah4Jae-Suk Choi5Department of Fishing and Post Harvest Technology, Sher-e-Bangla Agricultural University, Dhaka 1207, BangladeshSeafood Research Center, Silla University, #605, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, KoreaSeafood Research Center, Silla University, #605, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, KoreaDepartment of Seafood and Aquaculture Science, Gyeongsang National University, Tongyeong-si 53064, KoreaDepartment of Fishing and Post Harvest Technology, Sher-e-Bangla Agricultural University, Dhaka 1207, BangladeshSeafood Research Center, Silla University, #605, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, KoreaHalf-dried Pacific saury of <i>Cololabis saira</i> (HDPS) is a fatty fish of high nutritional value with remarkable consumer interest in the Asia Pacific region, however, it undergoes various deteriorative changes associated with browning, bacterial contamination, oxidation, and decreased sensory attributes while marketed in various processed forms. To withstand these complications, research aimed to investigate the hot smoking technology to improve physicochemical, microbiological, and sensory attributes of HDPS with prolonged shelf life in storage conditions. The HDPS fillets were processed with hot smoking (70 °C) using various sawdust materials of Apple, Chestnut, Oak, Cherry, and Walnut, wherein the smoke time was set at different time points of 0, 20, 25, and 30 min. The results indicated that 25 min of smoking time with the selective Oak sawdust showed better sensorial characteristics, physicochemical properties, and microbiological qualities. Moreover, HDPS possessed higher nutritional value and valuable functional fatty acids, particularly docosahexaenoic acid and eicosapentaenoic acid, having a storage ability of up to 30 days at 10 °C. The processed HDPS offered a reduced level of Trimethylamine-N-oxide and Benzo[a]pyrene contents, indicating the acceptable and safe for human consumption. Therefore, HDPS with hot smoking could likely be a promising technique for preserving the premium quality of the product by providing desired characteristics of health and nutrition to end-point consumers.https://www.mdpi.com/2304-8158/9/8/1009hot smoking of fishsensory evaluationphysicochemical propertiesmicrobiology and nutrition |
| spellingShingle | Md. Abdul Baten Na Eun Won Jae Hak Sohn Jin-Soo Kim Md. Mohibbullah Jae-Suk Choi Improvement of Sensorial, Physicochemical, Microbiological, Nutritional and Fatty Acid Attributes and Shelf Life Extension of Hot Smoked Half-Dried Pacific Saury (<i>Cololabis saira</i>) Foods hot smoking of fish sensory evaluation physicochemical properties microbiology and nutrition |
| title | Improvement of Sensorial, Physicochemical, Microbiological, Nutritional and Fatty Acid Attributes and Shelf Life Extension of Hot Smoked Half-Dried Pacific Saury (<i>Cololabis saira</i>) |
| title_full | Improvement of Sensorial, Physicochemical, Microbiological, Nutritional and Fatty Acid Attributes and Shelf Life Extension of Hot Smoked Half-Dried Pacific Saury (<i>Cololabis saira</i>) |
| title_fullStr | Improvement of Sensorial, Physicochemical, Microbiological, Nutritional and Fatty Acid Attributes and Shelf Life Extension of Hot Smoked Half-Dried Pacific Saury (<i>Cololabis saira</i>) |
| title_full_unstemmed | Improvement of Sensorial, Physicochemical, Microbiological, Nutritional and Fatty Acid Attributes and Shelf Life Extension of Hot Smoked Half-Dried Pacific Saury (<i>Cololabis saira</i>) |
| title_short | Improvement of Sensorial, Physicochemical, Microbiological, Nutritional and Fatty Acid Attributes and Shelf Life Extension of Hot Smoked Half-Dried Pacific Saury (<i>Cololabis saira</i>) |
| title_sort | improvement of sensorial physicochemical microbiological nutritional and fatty acid attributes and shelf life extension of hot smoked half dried pacific saury i cololabis saira i |
| topic | hot smoking of fish sensory evaluation physicochemical properties microbiology and nutrition |
| url | https://www.mdpi.com/2304-8158/9/8/1009 |
| work_keys_str_mv | AT mdabdulbaten improvementofsensorialphysicochemicalmicrobiologicalnutritionalandfattyacidattributesandshelflifeextensionofhotsmokedhalfdriedpacificsauryicololabissairai AT naeunwon improvementofsensorialphysicochemicalmicrobiologicalnutritionalandfattyacidattributesandshelflifeextensionofhotsmokedhalfdriedpacificsauryicololabissairai AT jaehaksohn improvementofsensorialphysicochemicalmicrobiologicalnutritionalandfattyacidattributesandshelflifeextensionofhotsmokedhalfdriedpacificsauryicololabissairai AT jinsookim improvementofsensorialphysicochemicalmicrobiologicalnutritionalandfattyacidattributesandshelflifeextensionofhotsmokedhalfdriedpacificsauryicololabissairai AT mdmohibbullah improvementofsensorialphysicochemicalmicrobiologicalnutritionalandfattyacidattributesandshelflifeextensionofhotsmokedhalfdriedpacificsauryicololabissairai AT jaesukchoi improvementofsensorialphysicochemicalmicrobiologicalnutritionalandfattyacidattributesandshelflifeextensionofhotsmokedhalfdriedpacificsauryicololabissairai |