Investigations of dry matter and fat content in carp species smoked by hot and cold methods |
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| Authors: | Lászaló Szathmári Eszter Molnár |
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| Institution: | (1) Faculty of Agricultural and Food Sciences, Mosonmagyaróvár, Institute of Animal Sciences, University of West Hungary, Vár 4, Mosonmagyarovar, 9200, Hungary |
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| Abstract: | In recent years the freshwater fish market has required more processed goods, as young consumers purchase ready-to-cook food
products. In Middle European aquaculture systems carp are the main species. The appearance of new species (African catfish,
trout, salmon), as well as the improved import possibilities of value-added fish products have introduced new challenges for
fish farmers. In order to maintain the share of carps in fish sales, it is indispensable to develop up-to-date products that
meet the needs of present generations. It is necessary to find processing methods that remove the fish bone and the off flavours
occurring in Cyprinids. Smoking of carp has a strong tradition in the region, thus there are advantages to the development
of smoked carp products, mainly in the form of boned fillets. The present study investigates two smoking methods aimed at
ensuring basic information for product innovation. Analyses of the variation of weight, dry matter and lipid content during
hot and cold smoking are presented for the case of three species: the common, silver, and grass carp. To determine the most
acceptable products, the paper details the results of organoleptic tests, in which five characteristics (appearance, consistence,
flavour, smell, and succulence) were investigated. Evaluation results indicate that the hot-smoked carp products are more
acceptable, therefore it is hoped that these products, packed in a modified atmosphere, will achieve a strong market share
in the near future. |
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| Keywords: | Smoking methods Weight decrease Dry matter Fat content Organoleptic test |
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