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Effect of smoking on quality parameters of farmed gilthead sea bream (Sparus aurata L.) and sensory attributes of the smoked product

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Abstract

The effect of smoking on the proximate composition, chemical parameters and microbial loads of farmed gilthead sea bream (Sparus aurata L.), as well as the sensory attributes of the smoked product were investigated. The process reduced the moisture content and the total aerobic count and increased the protein, lipids and total volatile basic nitrogen content and the thiobarbituric acid number . The values of the last two parameters were much lower than acceptable limits reported in the literature references for smoked fish products. No effect was noted on the fatty acid composition of total lipids. The new product was highly acceptable to laboratory and consumer panels.

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Acknowledgement

We wish to thank C. Batzios, associate professor in the Laboratory of Animal Production Economics, School of Veterinary Medicine of Aristotle University of Thessaloniki, for his precious advice in relation to the statistical analysis.

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Authors and Affiliations

  1. Laboratory of Food Technology, School of Veterinary Medicine, Aristotle University, 541 24, Thessaloniki, Greece

    Sophia Vasiliadou, Ioannis Ambrosiadis & Kyriakos Vareltzis

  2. Laboratory of Milk Hygiene and Technology, School of Veterinary Medicine, Aristotle University, 541 24, Thessaloniki, Greece

    Dimitrios Fletouris

  3. Laboratory of Ichthyology and Ichthyopathology, School of Veterinary Medicine, Aristotle University, 541 24, Thessaloniki, Greece

    Irene Gavriilidou

Authors
  1. Sophia Vasiliadou
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  2. Ioannis Ambrosiadis
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  3. Kyriakos Vareltzis
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  4. Dimitrios Fletouris
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  5. Irene Gavriilidou
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Correspondence to Sophia Vasiliadou.

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Kyriakos Vareltzis deceased

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Vasiliadou, S., Ambrosiadis, I., Vareltzis, K. et al. Effect of smoking on quality parameters of farmed gilthead sea bream (Sparus aurata L.) and sensory attributes of the smoked product. Eur Food Res Technol 221, 232–236 (2005). https://doi.org/10.1007/s00217-005-1138-z

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  • DOI: https://doi.org/10.1007/s00217-005-1138-z

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