Brine treatment, smoking and storage techniques: their effects on the microbial quality of smoked mackerel.

Abstract

Sample of Atlantic Mackerel (Scomber scombrus) were treated with 800 brine for 2 hours with slight agitation while untreated fish served as control. Both treated and untreated fish were loaded in a Torry Afos Mini Kiln set at 50o C. The temperature was raised to 80o C after one hour and maintained at this temperature throughout the smoking process.




Samples of treated and untreated fish (U8 and B8) were removed after 8 hours of smoking and the last batch removed at the end of 16 hours smoking (U16 and B16). Analyses for growth, identification and coverage of fish surface with mould and for sensory attributes of discoloration, off odours, brittleness (texture) and personal preference were carried out for freshly smoked and stored samples. Samples for storage were packaged in clear polythene and stored in an environmental cabinet.




Bringing and smoking time retarded mould growth, controlled discoloration, off odour development, softening of the fish and positively affected personal preference.




Penicillium sp was identified as the incriminated species.

The Journal of Food Technology in Africa Volume 6 Number 2 (April-June 2001), pp. 59-62




KEY WORDS:

Hot smoking, traditional smoking, water activity, brine strength, number of fish with mould growth and mean percentage coverage.