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| Optimization of Processing Conditions for Production of Smoked Sturgeon Fillets and Its Flavor Compounds |
| LIN Jia1, GUI Meng1,2,*, WANG Shun2, MA Changwei1, LI Pinglan1 |
1.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
2.Beijing Fisheries Research Institute, Beijing 100068, China |
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Abstract The production of smoked sturgeon fillets was studied and the production parameters smoking temperature,
smoking time and drying time, ranging from 70–100 ℃, 15–60 min and 15–60 min, respectively, were optimized.
Microbiological and physicochemical characteristics and flavor compounds of the product were analyzed. The results
indicated that smoked sturgeon fillets produced by smoking at 85 ℃ for 22 min and drying for 22 min had the highest
sensory score. Microbiological and physicochemical (moisture content, crude protein, crude fat, salt content, pH, total
volatile basic nitrogen, benzopyrene and flavor compounds) studies showed that the total viable count and coliform count of
raw fish fillets were reduced and no pathogenic bacteria were detected after smoking, accompanied by a decrease in moisture
content and an increase in crude protein and crude fat contents. The smoked product contained only 0.24 μg/kg benzopyrene.
In addition, the number of flavor compounds identified in fresh fish was increased from 9 to 60 after smoking, especially the
relative content of phenolic compounds was increased from 0.89% to 12.90% and one phenolic compound was detected in
fresh fish versus nine phenolic compounds in smoked fish.
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