Effects of brine concentration on shelf-life of hot-smoked tilapia (Oreochromis niloticus) stored at 4 degrees C

Yanar Y., Celik M., Akamca E.

FOOD CHEMISTRY, vol.97, no.2, pp.244-247, 2006 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 97 Issue: 2
  • Publication Date: 2006
  • Doi Number: 10.1016/j.foodchem.2005.03.043
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.244-247
  • Keywords: Oreochromis niloticus, smoking, brining concentration, PROXIMATE COMPOSITION, ATLANTIC SALMON, QUALITY, SMOKING, RAW
  • Çukurova University Affiliated: Yes

Abstract

This work evaluated the effect of brine concentration on the shelf-life of hot-smoked tilapia (Oreochromis niloticus) stored at 4 degrees C. The fish were brined in solutions of 5%, 10%, and 15% NaCl and unsalted fish were used as controls. The fish were then smoked, cooled and stored at 4 degrees C. Oxidative rancidity measured by the peroxide value (PV), and thiobarbituric acid number (TBA) showed increases with the storage time and also as a result of the increasing salt content in fish muscle. Hot smoked tilapia can be stored safely under refrigerated conditions for over 35 days, and 5% brine was found to be optimal for storage. (c) 2005 Elsevier Ltd. All rights reserved.