Effects of smoke source and smoking period on the quality of smoked dried fish stick

Abstract

The investigation was conducted to study the effect of smoke source and smoking period on the quality of smoked dried fish stick. The smoke sources used were coconut shell, bamboo and sugar cane waste. The smoking periods observed were 6, 12, 18, 24, 30, 36 and 42 hours. Raw material used was Thunnus alalunga. The product was evaluated chemically and organoleptically. Results revealed that the smoke sources showed significant effects on the moisture and phenol contents of smoked dried fish stick product. In terms of smoke source, smoked dried fish stick processed using sugar cane waste indicated as the most acceptable product. Smoking period demonstrated significant effect on the moisture and aw of the product. The results suggested that the best product was the one processed using sugar cane waste and smoked for 42 hours period. © 2002, The Japanese Society of Fisheries Science. All rights reserved.