Liquid smoke as a preservative for fresh water
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this presentation contains a brief discussion on importance and limitations of using liquid smoke as preservative for fresh water fish, together with some introductions of smoke curing and fresh water fish
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Liquid smoke as a preservative for fresh water
This document discusses smoking and liquid smoking methods for preserving freshwater fish. It provides background on traditional smoking techniques used by early humans and describes the major compounds found in smoke that provide antimicrobial and antioxidant effects. The document also examines the use of liquid smoke for fish preservation, noting its advantages over traditional smoking in providing a safer and more consistent process but that dry aging is still needed and production costs may be high.
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Liquid smoke as a preservative for fresh water
This document discusses smoking and liquid smoking methods for preserving freshwater fish. It provides background on traditional smoking techniques used by early humans and describes the major compounds found in smoke that provide antimicrobial and antioxidant effects. The document also examines the use of liquid smoke for fish preservation, noting its advantages over traditional smoking in providing a safer and more consistent process but that dry aging is still needed and production costs may be high.
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1) General preservation procedures including preparation, coating, frying, freezing, and storage.
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3) Specific drying, salting, and smoking methods and processes are described, along with factors that influence each method and potential problems to avoid.
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Non infectious diseases of fish
Non-Infectious Disease
Not caused by pathogens
Cannot be transmitted to other species
Malnutrition, Avitaminoses, Heavy Metals etc. are responsible
Risk factors:
Genetics
Life-style
Environmental factors
Genetic Risk Factors
Determined by genes
Familial Disease Tendency
Disease runs in species
Recessive gene disorders
Down syndrome
Born with extra chromosome
Sex-linked disorders
Linked to x chromosome (female)
Can be recessive in females
Color blindness, hemophilia, & muscular dystrophy
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Liquid smoke as a preservative for fresh water
- 1. S.L.R. Jayanayake AG/11/FT/010 Seminar in Food Science and Technology 1
- 2. Historical background Introduction to fresh water fish Smoke curing Liquid smoke Preservative activity Sensory Attributes Advantages and disadvantages Conclusions 2
- 3. Fire place of cave men Stored meat and fish Good flavor Long shelf life 3
- 4. Lives in Low salinity waters Rivers, reservoirs, lakes and ponds Commonly Carps, trout, tilapia and eels Local varieties 4
- 5. Highly perishable 75% moisture Rich in nutrients Desirable pH for microbes Seasonal excessive production 6
- 6. Flavoring ,cooking and preserving by exposing to smoke. Pre treatments ◦ Gutting ◦ Salting Post treatments ◦ Drying ◦ Packaging 8
- 7. Two phases 1. Particle phase 2. Vapor phase Main compounds ◦ Alkyl esters ◦ Carboxylic acids ◦ Polycyclic Aromatic Hydrocarbons (PAH) ◦ Phenolic compounds ◦ Resin acids and terpenoids ◦ Alkanes, alkenes and other aromatic compounds 9
- 8. PAHs are potentially carcinogenic Safety problems Sanitation problems Problems in process control Uneven treatment 10
- 9. Production 11 Wood Smoke Extraction or Distillation Condensation Separation of Hazardous Compounds Liquid Smoke
- 10. Antimicrobial activity ◦ Phenolic compounds ◦ Carbonyls ◦ Organic acids Antioxidant activity ◦ Phenolic compounds ◦ Hydroquinone ◦ Formic, benzoic and salicylic acids 12
- 11. Smoke flavorings ◦ Carboxylic acids ◦ Carbonyl compounds o Sweet o Flowery and fruity aromas ◦ Phenolic compounds o Smokey o Spicy flavors Color 13
- 12. Advantages Disadvantages Low health risks No need to generate smoke in fish processing plant Easy to control process Only liquid smoke is not sufficient to preserve fish Dryers are needed Cost of production may be high 14
- 13. Liquid smoke can be used with hurdle concept. Produce good quality fish preserves with acceptable sensory properties. 15
- 14. 16