Influence of Pre-Treatment on the Seasonal Variation of Smoked Baltic Sprat Texture and Color
The seasonal variation of Baltic sprat chemical composition leads to a change in smoked fish texture and color, which may pose challenges for industrial processing. This research aimed to evaluate the dependence of smoked sprat texture and color on the catching season and pre-treatment applied befor...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-01-01
|
| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/14/2/504 |
| _version_ | 1797340216211537920 |
|---|---|
| author | Santa Puke Olga Dmitrijeva Ruta Galoburda |
| author_facet | Santa Puke Olga Dmitrijeva Ruta Galoburda |
| author_sort | Santa Puke |
| collection | DOAJ |
| description | The seasonal variation of Baltic sprat chemical composition leads to a change in smoked fish texture and color, which may pose challenges for industrial processing. This research aimed to evaluate the dependence of smoked sprat texture and color on the catching season and pre-treatment applied before the smoking of fish, following one year of frozen storage. Various proportions of sodium chloride (NaCl), calcium chloride (CaCl<sub>2</sub>), and acetic acid were used in the solution for fish pre-treatment. The introduction of salts during the pre-treatment process for late-season fish has been found to enhance the texture of the smoked product. The color components of the lightness (L*) and redness (a*) measured on the smoked fish surface remained consistent throughout the catching season, whereas the yellowness (b*) showed a tendency to decrease towards the end of the season. Moreover, when acetic acid was applied to late-season fish, the yellowness of the smoked sprat surface increased compared to that of the sample without this pre-treatment. These findings suggest that the choice of pre-treatment methods can significantly improve the texture and color attributes of the smoked sprat, which is crucial for maintaining quality standards, especially in the context of industrial processing. |
| first_indexed | 2024-03-08T09:58:44Z |
| format | Article |
| id | doaj.art-624c681343194e838a46170a89223e5c |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-08T09:58:44Z |
| publishDate | 2024-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-624c681343194e838a46170a89223e5c2024-01-29T13:42:10ZengMDPI AGApplied Sciences2076-34172024-01-0114250410.3390/app14020504Influence of Pre-Treatment on the Seasonal Variation of Smoked Baltic Sprat Texture and ColorSanta Puke0Olga Dmitrijeva1Ruta Galoburda2Food Institute, Latvia University of Life Sciences and Technologies, Rigas Street 22, LV-3004 Jelgava, LatviaResearch and Project Development Centre, Latvia University of Life Sciences and Technologies, Liela Street 2, LV-3001 Jelgava, LatviaFood Institute, Latvia University of Life Sciences and Technologies, Rigas Street 22, LV-3004 Jelgava, LatviaThe seasonal variation of Baltic sprat chemical composition leads to a change in smoked fish texture and color, which may pose challenges for industrial processing. This research aimed to evaluate the dependence of smoked sprat texture and color on the catching season and pre-treatment applied before the smoking of fish, following one year of frozen storage. Various proportions of sodium chloride (NaCl), calcium chloride (CaCl<sub>2</sub>), and acetic acid were used in the solution for fish pre-treatment. The introduction of salts during the pre-treatment process for late-season fish has been found to enhance the texture of the smoked product. The color components of the lightness (L*) and redness (a*) measured on the smoked fish surface remained consistent throughout the catching season, whereas the yellowness (b*) showed a tendency to decrease towards the end of the season. Moreover, when acetic acid was applied to late-season fish, the yellowness of the smoked sprat surface increased compared to that of the sample without this pre-treatment. These findings suggest that the choice of pre-treatment methods can significantly improve the texture and color attributes of the smoked sprat, which is crucial for maintaining quality standards, especially in the context of industrial processing.https://www.mdpi.com/2076-3417/14/2/504catching seasonfrozen storagework of shearpre-treatment |
| spellingShingle | Santa Puke Olga Dmitrijeva Ruta Galoburda Influence of Pre-Treatment on the Seasonal Variation of Smoked Baltic Sprat Texture and Color Applied Sciences catching season frozen storage work of shear pre-treatment |
| title | Influence of Pre-Treatment on the Seasonal Variation of Smoked Baltic Sprat Texture and Color |
| title_full | Influence of Pre-Treatment on the Seasonal Variation of Smoked Baltic Sprat Texture and Color |
| title_fullStr | Influence of Pre-Treatment on the Seasonal Variation of Smoked Baltic Sprat Texture and Color |
| title_full_unstemmed | Influence of Pre-Treatment on the Seasonal Variation of Smoked Baltic Sprat Texture and Color |
| title_short | Influence of Pre-Treatment on the Seasonal Variation of Smoked Baltic Sprat Texture and Color |
| title_sort | influence of pre treatment on the seasonal variation of smoked baltic sprat texture and color |
| topic | catching season frozen storage work of shear pre-treatment |
| url | https://www.mdpi.com/2076-3417/14/2/504 |
| work_keys_str_mv | AT santapuke influenceofpretreatmentontheseasonalvariationofsmokedbalticsprattextureandcolor AT olgadmitrijeva influenceofpretreatmentontheseasonalvariationofsmokedbalticsprattextureandcolor AT rutagaloburda influenceofpretreatmentontheseasonalvariationofsmokedbalticsprattextureandcolor |