Effect of pre-processing of trout by freezing on the characteristics of smoked trout fillets

Abstract

In the situation when the capacities of production and further treatment of smoked fish are insufficient, it is necessary to freeze fresh fish during the fishing season and treat it later, when the season is over. That was the reason why the aim of our study was to explore effects of freezing on certain quality parameters of smoked fish. Experimental design included trout separated into two groups: the control group of fresh fish and the experimental group of frozen fish. During production process, total bacterial count was examined, and at the end of the process, chemical composition of the final product (vacuum-packed cold smoked trout) was determined. During the storage of the product at 4°C up to 21 days, microbiological, physicochemical and sensory analyses were performed at regular intervals. Overall, the results of the present study demonstrated that pre-processing freezing of trout is suitable and, in periods of large catches, even recommendable step in smoked trout production, at least for smaller processors.

U situaciji kada su kapaciteti za proizvodnju i dalji tretman dimljene ribe nedovoljni potrebno je da se sveža riba tokom sezone izlova zamrzne i da se preradi kasnije, kada se sezona završi. To je bio razlog zašto je za cilj naših istraživanja postavljeno da se ispitaju efekti zamrzavanja na određene parametre kvaliteta dimljene ribe. Za eksperiment, pastrmke su bile podeljene u dve grupe: kontrolna grupa, koju je sačinjavala sveža riba i eksperimentalna grupa, koju je sačinjavala smrznuta riba. Tokom procesa proizvodnje ispitan je ukupan broj bakterija, a na kraju procesa, u konačnom proizvodu (vakuum-pakovana hladno dimljena pastrmka), određeni su hemijski parametri. U toku skladištenja proizvoda na +4°C tokom 21 dan, u redovnim intervalima su izvršena mikrobiološka, fizičko-hemijska i senzorna ispitivanja. Generalno, rezultati ovih istraživanja su pokazali da je prethodna obrada pastrmke zamrzavanjem pogodna i, u vreme velikih izlova, čak i preporučljiv korak u proizvodnji dimljene pastrmke, bar što se tiče manjih proizvođača.