Use of liquid smoke flavouring as an alternative to traditional flue gas smoking of rainbow trout fillets (Oncorhynchus mykiss)

Abstract

The application of liquid smoke to rainbow trout fillet was tested. The properties of liquid-smoked fillets, analysed by sensory, methods, were as good as those smoked traditionally. The content of polyaromatic hydrocarbons (PAH) was lower in liquid-smoked fish than in traditionally smoked fish. The liquid smoking process decreases the emissions of polyaromatic compounds to the environment. © 2001 Academic Press.