Liquid smoke is a natural product made up of smoke concentrate which is used to impart a smoky flavour without resorting to the traditional smoking technique:it is practical to use,cheap,easy to dose,able to control t...Liquid smoke is a natural product made up of smoke concentrate which is used to impart a smoky flavour without resorting to the traditional smoking technique:it is practical to use,cheap,easy to dose,able to control the presence of undesirable substances and,above all,with reduced environmental impact,unlike traditional smoking systems.On the other hand,it has a low preservation effect.Thus,the objective of this study was to design the production of an innovative fish product using liquid smoke in combination with natural compounds through three subsequent phases:1)economic concept evaluation to assess the acceptability of the proposed product through a qualitative and quantitative investigation;2)optimisation of the process(individuation of smoking liquid composition and process parameters)using modelling predictive tools,i.e.tertiary and secondary models;3)product realization and its evaluation in terms of microbiological profile,chemical-physical param-eters,and consumers’acceptability.Results show that sea bream and sea bass fillets could be sprayed using a solution composed by lemon extract(0.75%),acetic acid(0.5%),NaCl(2%),and liquid smoke(0.002%),packed under vacuum and stored at 4℃ for at least two weeks,during which spoilage bacteria maintained low cell loads.After 14 days,in fact,smoked fillets showed total viable count and psychrotrophs of about 5 log CFU/g,Pseudomonadaceae about 6 log CFU/g,while for Enterobacteriaceae cell loads of 2-3 log CFU/g were recorded.Other microbial groups were absent and pathogens were never detected.In addition,results from the consumer survey highlight that over 60%of the interviewed sample appeared inclined to accept innovation,with 50%of respondents also willing to pay a premium price of 20%,thus sug-gesting that the proposed eco-smoking technique could be adopted and help in ensuring a more sustainable food production.展开更多
基金funded by the project PO FEAMP 2014/2020-Measure 1.26“Valorizzazione di specie ittiche affumicate mediante tecniche tradizionali e innovative”,Apulia region.(CUP N.B71B17000990009Project leader:UNCI-Agroalimentare).
文摘Liquid smoke is a natural product made up of smoke concentrate which is used to impart a smoky flavour without resorting to the traditional smoking technique:it is practical to use,cheap,easy to dose,able to control the presence of undesirable substances and,above all,with reduced environmental impact,unlike traditional smoking systems.On the other hand,it has a low preservation effect.Thus,the objective of this study was to design the production of an innovative fish product using liquid smoke in combination with natural compounds through three subsequent phases:1)economic concept evaluation to assess the acceptability of the proposed product through a qualitative and quantitative investigation;2)optimisation of the process(individuation of smoking liquid composition and process parameters)using modelling predictive tools,i.e.tertiary and secondary models;3)product realization and its evaluation in terms of microbiological profile,chemical-physical param-eters,and consumers’acceptability.Results show that sea bream and sea bass fillets could be sprayed using a solution composed by lemon extract(0.75%),acetic acid(0.5%),NaCl(2%),and liquid smoke(0.002%),packed under vacuum and stored at 4℃ for at least two weeks,during which spoilage bacteria maintained low cell loads.After 14 days,in fact,smoked fillets showed total viable count and psychrotrophs of about 5 log CFU/g,Pseudomonadaceae about 6 log CFU/g,while for Enterobacteriaceae cell loads of 2-3 log CFU/g were recorded.Other microbial groups were absent and pathogens were never detected.In addition,results from the consumer survey highlight that over 60%of the interviewed sample appeared inclined to accept innovation,with 50%of respondents also willing to pay a premium price of 20%,thus sug-gesting that the proposed eco-smoking technique could be adopted and help in ensuring a more sustainable food production.
