Sample of Atlantic Mackerel (
Scomber scombrus
) were treated with
8
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 50° C. The temperature was raised to 80° 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.
