The Effects of the Different Woods on Hot-Smoking Vacuum Packed Atlantic Bonito (Sarda sarda) Stored at 4 degrees C

Duyar H. A., ERDEM M. E., Samsun S., KALAYCI F.

Journal of Animal and Veterinary Advances, vol.7, no.9, pp.1117-1122, 2008 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 7 Issue: 9
  • Publication Date: 2008
  • Journal Name: Journal of Animal and Veterinary Advances
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED)
  • Page Numbers: pp.1117-1122
  • Recep Tayyip Erdoğan University Affiliated: Yes


The effect of 2 kinds of wood on quality of hot smoking vacuum-packed Atlantic bonito (Sarda sarda) was investigated during storage at 4 degrees C. The quality changes of samples during storage were evaluated by pH, TVB-N, TMA, TBA and sensory analyses. The contamination of Benzo (a) Pyrene (B[a]P) in smoked fish samples were also analyzed. B[a]P was found 0.220 +/- 0.35 ppb in samples smoking with mixed woods (Group A) and 0.088 +/- 0.21 ppb in samples smoking with apple wood (Group 13). Significant differences were observed between group A and B in terms of pH and TVB-N (p<0.05). The TMA and TBA values weren't significantly different at the end of the storage period. A significant decrease was found in sensory scores of the samples for Group A and Group B after 60 days of storage. There were significant difference between the groups for colour, odour and taste at the end of storage period (p<0.05).