| Peer-Reviewed

Smoking Methods and Microbiological Characteristics of Smoked Fishes: A Review

Received: 2 September 2021     Accepted: 17 September 2021     Published: 26 September 2021
Views:       Downloads:
Abstract

Fish is vertebrate animal with great importance for human nutrition. Fish contains a low-fat, a great source of protein, vitamins and minerals so that millions of people getting benefit from fish harvesting, processing, distributing and consuming. This review was initiated with the objective of assessing some smoking methods and the quality of microbiology on smoked fish. Fish is highly perishable and lose its freshness with in very short period of time unless different preservative methods are applied. To preserve and keep its quality and safety, smoking fish is one of the methods that keep quality and safety of the fish and fish products. Hot smoking, warm smoking and cold smoking are being applied nowadays. These smoking methods do have their own positive and negative impacts. Smoked fish products are rich in essential amino acids, fat-soluble vitamins, and unsaturated fatty acids that are considered healthy ready-to-eat products and it also have great importance to the consumer due to their desirable in taste, aroma, and color. Moreover, Smoking minimizes spoilage and pathogenic bacterial activities due to integrated effect of heating, drying, salting and also as a result of deposition of polyphenolic constituents on fish. To ensure the quality and safety as well as extend shelf life of fish and its product, smoking and proper handling of the food products is important. In addition to this, improving smoking techniques and materials that can give maximum nutritive quality and keep the optimum safety of the fish is highly recommended.

Published in Journal of Food and Nutrition Sciences (Volume 9, Issue 5)
DOI 10.11648/j.jfns.20210905.11
Page(s) 113-116
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Bacteria, Fish, Preservation, Smoking

References
[1] Abolagba, O. J. and Melle, O. O (2008). Chemical Composition and Keeping Qualities of a Scaly Fish Tilapia (Oreochromis niloticus) Smoked with two Energy Sources. African Journal of General Agriculture. KLOBEX, 4 (2): 113-117.
[2] Adelaja, O. A., Olaoye, O. J., Ikenweiwe, N. B. and Ashley-Dejo, S. S., 2013. Comparison of microbial load associated with smoked fish (Chrysichthys nigrodigitatus) from Oyan Lake and Ogun Waterside in Ogun State, Nigeria. Global Journal of Science Frontier Research Agriculture and Veterinary, 13 (8), pp. 200-213.
[3] Adeyeye, S. A. O., 2019. Smoking of fish: a critical review. Journal of Culinary Science & Technology, 17 (6), pp. 559-575.
[4] Adeyeye, S. A. O., Oyewole, O. B., Obadina, A. O. and Omemu, A. M., 2015. Microbiological assessment of traditional smoked silver catfish (Chrysichthys nigrodigitatus). African Journal of Microbiology Research, 9 (2), pp. 111-116.
[5] Alasalvar, C., Miyashita, K., Shahidi, F. and Wanasundara, U. eds., 2011. Handbook of seafood quality, safety and health applications. John Wiley & Sons.
[6] Anihouvi, D. G. H., Kpoclou, Y. E., Abdel Massih, M., Iko Afé, O. H., Assogba, M. F., Covo, M., Scippo, M. L., Hounhouigan, D. J., Anihouvi, V. and Mahillon, J., 2019. Microbiological characteristics of smoked and smoked–dried fish processed in Benin. Food science & nutrition, 7 (5), pp. 1821-1827.
[7] Anihouvi, V. B., Kindossi, J. M. and Hounhouigan, J. D., 2012. Processing and quality characteristics of some major fermented fish products from Africa: a critical review. International Research Journal of Biological Sciences, 1 (7), pp. 72-84.
[8] Arvanitoyannis, I. S. and Kotsanopoulos, K. V., 2012. Smoking of fish and seafood: history, methods and effects on physical, nutritional and microbiological properties. Food and bioprocess technology, 5 (3), pp. 831-853.
[9] Baten, M., Won, N. E., Sohn, J. H., Kim, J. S., Mohibbullah, M. and Choi, J. S., 2020. Improvement of Sensorial, Physicochemical, Microbiological, Nutritional and Fatty Acid Attributes and Shelf-Life Extension of Hot Smoked Half-Dried Pacific Saury (Cololabis saira). Foods, 9 (8), p. 1009.
[10] Bienkiewicz, G., Tokarczyk, G., Czerniejewska–Surma, B. and Suryn, J., 2019. Changes in the EPA and DHA content and lipids quality parameters of rainbow trout (Oncorhynchus mykiss, Walbaum) and carp (Cyprinus carpio, L.) at individual stages of hot smoking. Heliyon, 5 (12), p. e02964.
[11] Bouriga, N., Ben Ismail, H., Gammoudi, M., Faure, E. and Trabelsi, A., 2012. Effect of smoking-method on biochemical and microbiological quality of Nile tilapia (Oreochromis niloticus). American Journal of Food Technology, 7 (11), pp. 679-689.
[12] Chakroborty, T. and Chakraborty, C. S., 2017. Comparative Analysis of nutritional composition and microbial quality of salt-smoke-dried mirror carp (Cyprinus carpio var. Specularis) during storage at 22-28°C and 4°C. International Journal of Food Science and Nutrition, 1, pp. 86-89.
[13] Dehghani, S., Hosseini, S. V. and Regenstein, J. M., 2018. Edible films and coatings in seafood preservation: A review. Food chemistry, 240, pp. 505-513.
[14] Dike-Ndudim, J. N., Egbuobi, R. C., Onyeneke, E. N., Uduji, H. I., Nwagbaraocha, M. A., Ogamaka, I. A., Okorie, H. M., Egbuobi, L. N. and Opara, A. U., 2014. Microbial status of smoked fish, scombia scombia sold in Owerri, Imo state, Nigeria. African Journal of Clinical and Experimental Microbiology, 15 (1), pp. 35-39.
[15] FAO, I., 2016. The state of world fisheries and aquaculture 2016. Contributing to food security and nutrition for all, p. 200.
[16] Fıçıcılar, B. B. and Gençcelep, H., 2021. Influence of Nisin and Lysozyme on the Shelf Life of Hot-smoked Rainbow Trout Fillets (Oncorhynchus mykiss) during Storage at 4 C. Philippine Journal of Science, 150 (3), pp. 895-906.
[17] Fuentes, A., Fernández-Segovia, I., Barat, J. M. and Serra, J. A., 2010. Physicochemical characterization of some smoked and marinated fish products. Journal of Food Processing and Preservation, 34 (1), pp. 83-103.
[18] Hicks, D. T., 2016. Seafood safety and quality: The consumer’s role. Foods, 5 (4), p. 71.
[19] Huang, X. H., Qi, L. B., Fu, B. S., Chen, Z. H., Zhang, Y. Y., Du, M., Dong, X. P., Zhu, B. W. and Qin, L., 2019. Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel. Food chemistry, 286, pp. 241-249.
[20] Ibrahim, B. U., Baba, J. and Sheshi, M. S., 2014. Isolation and identification of bacteria associated with fresh and smoked fish (Clarias gariepinus) in Minna Metropolis, Niger State. Nigeria. Journal of applied and environmental microbiology, 2 (3), pp. 81-85.
[21] Kobayashi, M., Msangi, S., Batka, M., Vannuccini, S., Dey, M. M. and Anderson, J. L., 2015. Fish to 2030: the role and opportunity for aquaculture. Aquaculture economics & management, 19 (3), pp. 282-300.
[22] Likongwe, M. C., Kasapila, W., Katundu, M. and Mpeketula, P., 2019. Microbiological quality of traditional and improved kiln smoked catfish (Clarias gariepinus; Pisces; Clariidae) in Lake Chilwa Basin. Food science & nutrition, 7 (1), pp. 281-286.
[23] Marc, K., Philippe, S., Eustache, H., Boniface, Y., Dominique, S. and Souaïbou, F., 2014. Microbiological quality of smoked mackerel (Trachurus trachurus), sold in Abomey-Calavi township markets, Benin. cancer, 8, p. 9.
[24] Mei, J., Ma, X. and Xie, J., 2019. Review on natural preservatives for extending fish shelf life. Foods, 8 (10), p. 490.
Cite This Article
  • APA Style

    Legese Hagos. (2021). Smoking Methods and Microbiological Characteristics of Smoked Fishes: A Review. Journal of Food and Nutrition Sciences, 9(5), 113-116. https://doi.org/10.11648/j.jfns.20210905.11

    Copy | Download

    ACS Style

    Legese Hagos. Smoking Methods and Microbiological Characteristics of Smoked Fishes: A Review. J. Food Nutr. Sci. 2021, 9(5), 113-116. doi: 10.11648/j.jfns.20210905.11

    Copy | Download

    AMA Style

    Legese Hagos. Smoking Methods and Microbiological Characteristics of Smoked Fishes: A Review. J Food Nutr Sci. 2021;9(5):113-116. doi: 10.11648/j.jfns.20210905.11

    Copy | Download

  • @article{10.11648/j.jfns.20210905.11,
      author = {Legese Hagos},
      title = {Smoking Methods and Microbiological Characteristics of Smoked Fishes: A Review},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {9},
      number = {5},
      pages = {113-116},
      doi = {10.11648/j.jfns.20210905.11},
      url = {https://doi.org/10.11648/j.jfns.20210905.11},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20210905.11},
      abstract = {Fish is vertebrate animal with great importance for human nutrition. Fish contains a low-fat, a great source of protein, vitamins and minerals so that millions of people getting benefit from fish harvesting, processing, distributing and consuming. This review was initiated with the objective of assessing some smoking methods and the quality of microbiology on smoked fish. Fish is highly perishable and lose its freshness with in very short period of time unless different preservative methods are applied. To preserve and keep its quality and safety, smoking fish is one of the methods that keep quality and safety of the fish and fish products. Hot smoking, warm smoking and cold smoking are being applied nowadays. These smoking methods do have their own positive and negative impacts. Smoked fish products are rich in essential amino acids, fat-soluble vitamins, and unsaturated fatty acids that are considered healthy ready-to-eat products and it also have great importance to the consumer due to their desirable in taste, aroma, and color. Moreover, Smoking minimizes spoilage and pathogenic bacterial activities due to integrated effect of heating, drying, salting and also as a result of deposition of polyphenolic constituents on fish. To ensure the quality and safety as well as extend shelf life of fish and its product, smoking and proper handling of the food products is important. In addition to this, improving smoking techniques and materials that can give maximum nutritive quality and keep the optimum safety of the fish is highly recommended.},
     year = {2021}
    }
    

    Copy | Download

  • TY  - JOUR
    T1  - Smoking Methods and Microbiological Characteristics of Smoked Fishes: A Review
    AU  - Legese Hagos
    Y1  - 2021/09/26
    PY  - 2021
    N1  - https://doi.org/10.11648/j.jfns.20210905.11
    DO  - 10.11648/j.jfns.20210905.11
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 113
    EP  - 116
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20210905.11
    AB  - Fish is vertebrate animal with great importance for human nutrition. Fish contains a low-fat, a great source of protein, vitamins and minerals so that millions of people getting benefit from fish harvesting, processing, distributing and consuming. This review was initiated with the objective of assessing some smoking methods and the quality of microbiology on smoked fish. Fish is highly perishable and lose its freshness with in very short period of time unless different preservative methods are applied. To preserve and keep its quality and safety, smoking fish is one of the methods that keep quality and safety of the fish and fish products. Hot smoking, warm smoking and cold smoking are being applied nowadays. These smoking methods do have their own positive and negative impacts. Smoked fish products are rich in essential amino acids, fat-soluble vitamins, and unsaturated fatty acids that are considered healthy ready-to-eat products and it also have great importance to the consumer due to their desirable in taste, aroma, and color. Moreover, Smoking minimizes spoilage and pathogenic bacterial activities due to integrated effect of heating, drying, salting and also as a result of deposition of polyphenolic constituents on fish. To ensure the quality and safety as well as extend shelf life of fish and its product, smoking and proper handling of the food products is important. In addition to this, improving smoking techniques and materials that can give maximum nutritive quality and keep the optimum safety of the fish is highly recommended.
    VL  - 9
    IS  - 5
    ER  - 

    Copy | Download

Author Information
  • Ethiopian Institute of Agricultural Research, National Fishery and Aquatic Life Research Center, Sebeta, Ethiopia

  • Sections