Efecto de las condiciones de procesamiento,contenido de grasa y grado de frescura de la materia prima en la calidad de filetes de bagre ahumados / Effect of processing conditions,lipids content and freshness on acceptability of smoked catfish

Abstract

This work has evaluated the effect of processing conditions on the acceptance of smoked catfish (P. fasciatum). The processing variables studied were thickness (1.9 and 3.6 cm), salting time (30, 60 and 90 min) and smoking time (4, 5 and 6 h at varying temperatures). The influence of the species (P. pirinampu and P. fasciatum) and the freshness of the fillets were also studied. Smoked fillets of 1.9 cm thickness had moisture contents significantly (p < 0.05) lower and the salt concentration was significantly greater than in the salted smoked fillets of 3.6 cm thickness. The thinner fillets received the greatest scores for texture and appearance. Concerning salting time, fillets salted for 30 min received the greatest score for overall acceptance. The greatest dehydration rate ocurred during the first 3 h of smoking at temperatures between 30 and 50°C. Color and texture of products with 5 h and 6 h of smoking were better than those with only 4 h. Lipids content greatly affected sensorial acceptance of smoked products; fillets from P. pirinampu, a fatty fish, received the lowest score for all the sensory attributes evaluated. The loss of freshness of raw fish affected negatively the odor, appearance and overall acceptance of the products.

Keywords

catfish smoked fish salted fish sensory evaluation

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