The Effect of Liquid Smoking of Anchovy (Engraulis encrasicolus,L. 1758) Fillets on Sensory,Meat Yield,Polycyclic Aromatic Hydrocarbon (PAH) Content,and Chemical Changes |
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| Authors: | Zayde Alçiçek Özge Zencir Gül Çelik Çakiro?ullari Hasan Hüseyin Atar |
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| Institution: | 1. Faculty of Agriculture Fisheries and Aquaculture Department , Ankara University , Diskapi-Ankara, Turkey zaydealcicek@gmail.com;3. Faculty of Agriculture Fisheries and Aquaculture Department , Ankara University , Diskapi-Ankara, Turkey;4. Department of Dioxin and PCBs, Ankara Provincial Control Laboratory , Ministry of Agriculture and Rural Affairs , Yenimahalle-Ankara, Turkey |
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| Abstract: | In this study, the effects of a commercial liquid smoke flavoring agent and two different brining solutions applied on fillets of anchovy were investigated by performing sensory analyses, meat yield, polycyclic aromatic hydrocarbon (PAH) content, and chemical composition analyses. Fillets were brined at 40 and 65% for 4 h at 4°C. Meat yield, sensorial acceptability, and chemical compositions were affected by each brining level. No detectable PAH levels were found in smoke flavoring treated fish samples. Sixty-five percent salt level was rejected by the participants due to high salt content. The results of the study showed that liquid smoke flavoring treatment is applicable to the anchovy fillets, and 40% brining level is recommended. |
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| Keywords: | smoked fish liquid smoking salt level polycyclic aromatic hydrocarbons anchovy |
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