In order to evaluate the effects of processing on the quality of smoked product, unskinned bluefish fillets were liquid smoked using natural smoke flavouring (known commercially as liquid smoke). The sprinkling of liquid smoke in the concentration of 20% on bluefish fillets showed great sensorial acceptance. The 20% pickling brine used for 15 minutes assured the necessary microbiological stability in the process. A daily 49,5ºC pay-drying of 45 minutes before the liquid smoke application favored its larger penetration in the bluefish muscle. The thermal treatment used (52,8ºC for 45 minutes; 67ºC for 45 minutes and 80,8ºC for 2 hours and 30 minutes) was enough to get a product with good preservation. For the raw material and smoked product there were the following results of centesimal composition: 69,38% and 59,79% of humidity; 1,09% and 2,45% of ash; 16,80% and 22,30% of protein; 12,43 and 15,21% of fat, respectively. Low microbiana counting and absence of fecal coliforms and Salmonella, were found in the raw material and in the end product as well, confirming adequate hygiene during the process of preparation of the raw material and posterior processing.
bluefish; processing; liquid smoking; chemical changes; microbiology
