{"title":"传统烟熏和液体烟熏处理罗非鱼鱼片的品质研究","authors":"H. Amin, Eman Ali","doi":"10.21608/asfr.2021.82531.1015","DOIUrl":null,"url":null,"abstract":"The purpose of this study was to treat tilapia fillets by traditional smoke (hot and cold smoking) and liquid smoke (watery smoke and oily smoke), and examined the effects of these treatments on the fillets quality. The proximate composition and nutritional values were determined. The cold smoked fillets had the highest percentage, 43.97%; 8.3%; 6.05% and 274.78 Kcal, of protein, fat, carbohydrates and nutritional value, respectively. Salt percentage was less than 3.5% in all smoked tilapia fillets treatments and compiled with EOS standards (2005). TVB-N and TBA values were lower (","PeriodicalId":391703,"journal":{"name":"Aquatic Science and Fish Resources (ASFR)","volume":"47 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Quality of Smoked Tilapia Fillets (Oreochromis niloticus) Treated by Traditional and Liquid Smoke\",\"authors\":\"H. Amin, Eman Ali\",\"doi\":\"10.21608/asfr.2021.82531.1015\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The purpose of this study was to treat tilapia fillets by traditional smoke (hot and cold smoking) and liquid smoke (watery smoke and oily smoke), and examined the effects of these treatments on the fillets quality. The proximate composition and nutritional values were determined. The cold smoked fillets had the highest percentage, 43.97%; 8.3%; 6.05% and 274.78 Kcal, of protein, fat, carbohydrates and nutritional value, respectively. Salt percentage was less than 3.5% in all smoked tilapia fillets treatments and compiled with EOS standards (2005). TVB-N and TBA values were lower (\",\"PeriodicalId\":391703,\"journal\":{\"name\":\"Aquatic Science and Fish Resources (ASFR)\",\"volume\":\"47 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-07-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Aquatic Science and Fish Resources (ASFR)\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.21608/asfr.2021.82531.1015\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Aquatic Science and Fish Resources (ASFR)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21608/asfr.2021.82531.1015","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Quality of Smoked Tilapia Fillets (Oreochromis niloticus) Treated by Traditional and Liquid Smoke
The purpose of this study was to treat tilapia fillets by traditional smoke (hot and cold smoking) and liquid smoke (watery smoke and oily smoke), and examined the effects of these treatments on the fillets quality. The proximate composition and nutritional values were determined. The cold smoked fillets had the highest percentage, 43.97%; 8.3%; 6.05% and 274.78 Kcal, of protein, fat, carbohydrates and nutritional value, respectively. Salt percentage was less than 3.5% in all smoked tilapia fillets treatments and compiled with EOS standards (2005). TVB-N and TBA values were lower (
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