Fish is vertebrate animal with great importance for human nutrition. Fish contains a low-fat, a great source of protein, vitamins and minerals so that millions of people getting benefit from fish harvesting, processing, distributing and consuming. This review was initiated with the objective of assessing some smoking methods and the quality of microbiology on smoked fish. Fish is highly perishable and lose its freshness with in very short period of time unless different preservative methods are applied. To preserve and keep its quality and safety, smoking fish is one of the methods that keep quality and safety of the fish and fish products. Hot smoking, warm smoking and cold smoking are being applied nowadays. These smoking methods do have their own positive and negative impacts. Smoked fish products are rich in essential amino acids, fat-soluble vitamins, and unsaturated fatty acids that are considered healthy ready-to-eat products and it also have great importance to the consumer due to their desirable in taste, aroma, and color. Moreover, Smoking minimizes spoilage and pathogenic bacterial activities due to integrated effect of heating, drying, salting and also as a result of deposition of polyphenolic constituents on fish. To ensure the quality and safety as well as extend shelf life of fish and its product, smoking and proper handling of the food products is important. In addition to this, improving smoking techniques and materials that can give maximum nutritive quality and keep the optimum safety of the fish is highly recommended.
| Published in | Journal of Food and Nutrition Sciences (Volume 9, Issue 5) |
| DOI | 10.11648/j.jfns.20210905.11 |
| Page(s) | 113-116 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2021. Published by Science Publishing Group |
Bacteria, Fish, Preservation, Smoking
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APA Style
Legese Hagos. (2021). Smoking Methods and Microbiological Characteristics of Smoked Fishes: A Review. Journal of Food and Nutrition Sciences, 9(5), 113-116. https://doi.org/10.11648/j.jfns.20210905.11
ACS Style
Legese Hagos. Smoking Methods and Microbiological Characteristics of Smoked Fishes: A Review. J. Food Nutr. Sci. 2021, 9(5), 113-116. doi: 10.11648/j.jfns.20210905.11
AMA Style
Legese Hagos. Smoking Methods and Microbiological Characteristics of Smoked Fishes: A Review. J Food Nutr Sci. 2021;9(5):113-116. doi: 10.11648/j.jfns.20210905.11
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Download@article{10.11648/j.jfns.20210905.11,
author = {Legese Hagos},
title = {Smoking Methods and Microbiological Characteristics of Smoked Fishes: A Review},
journal = {Journal of Food and Nutrition Sciences},
volume = {9},
number = {5},
pages = {113-116},
doi = {10.11648/j.jfns.20210905.11},
url = {https://doi.org/10.11648/j.jfns.20210905.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20210905.11},
abstract = {Fish is vertebrate animal with great importance for human nutrition. Fish contains a low-fat, a great source of protein, vitamins and minerals so that millions of people getting benefit from fish harvesting, processing, distributing and consuming. This review was initiated with the objective of assessing some smoking methods and the quality of microbiology on smoked fish. Fish is highly perishable and lose its freshness with in very short period of time unless different preservative methods are applied. To preserve and keep its quality and safety, smoking fish is one of the methods that keep quality and safety of the fish and fish products. Hot smoking, warm smoking and cold smoking are being applied nowadays. These smoking methods do have their own positive and negative impacts. Smoked fish products are rich in essential amino acids, fat-soluble vitamins, and unsaturated fatty acids that are considered healthy ready-to-eat products and it also have great importance to the consumer due to their desirable in taste, aroma, and color. Moreover, Smoking minimizes spoilage and pathogenic bacterial activities due to integrated effect of heating, drying, salting and also as a result of deposition of polyphenolic constituents on fish. To ensure the quality and safety as well as extend shelf life of fish and its product, smoking and proper handling of the food products is important. In addition to this, improving smoking techniques and materials that can give maximum nutritive quality and keep the optimum safety of the fish is highly recommended.},
year = {2021}
}
TY - JOUR T1 - Smoking Methods and Microbiological Characteristics of Smoked Fishes: A Review AU - Legese Hagos Y1 - 2021/09/26 PY - 2021 N1 - https://doi.org/10.11648/j.jfns.20210905.11 DO - 10.11648/j.jfns.20210905.11 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 113 EP - 116 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20210905.11 AB - Fish is vertebrate animal with great importance for human nutrition. Fish contains a low-fat, a great source of protein, vitamins and minerals so that millions of people getting benefit from fish harvesting, processing, distributing and consuming. This review was initiated with the objective of assessing some smoking methods and the quality of microbiology on smoked fish. Fish is highly perishable and lose its freshness with in very short period of time unless different preservative methods are applied. To preserve and keep its quality and safety, smoking fish is one of the methods that keep quality and safety of the fish and fish products. Hot smoking, warm smoking and cold smoking are being applied nowadays. These smoking methods do have their own positive and negative impacts. Smoked fish products are rich in essential amino acids, fat-soluble vitamins, and unsaturated fatty acids that are considered healthy ready-to-eat products and it also have great importance to the consumer due to their desirable in taste, aroma, and color. Moreover, Smoking minimizes spoilage and pathogenic bacterial activities due to integrated effect of heating, drying, salting and also as a result of deposition of polyphenolic constituents on fish. To ensure the quality and safety as well as extend shelf life of fish and its product, smoking and proper handling of the food products is important. In addition to this, improving smoking techniques and materials that can give maximum nutritive quality and keep the optimum safety of the fish is highly recommended. VL - 9 IS - 5 ER -
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