155
canned. They were sterilized at 120 ± 1 °C for F0 5.2 ± 0.1 min. The authors reported
that microbial control was guaranteed by the technological process. In another
study, after depuration, live mussels (Perna indica) were washed, boiled for
10–15 min, and shucked. The meat was blanched in brine for 5 min. After blanching, the drained meat was spread on trays and dried for 1.5 to 30 min to facilitate
uniform and better absorption of smoke. Smoking was done in a conventional smoking kiln where sawdust generated the smoke. Smoked meats were placed into lacquered cans and filled with heated sunflower, ground nut and cotton seed oil. The
filled cans were sterilized at 121 °C for 15 min. During the storage period of
9 months, mussel meat was found to be acceptable sensorially (Patterson 2001).
Liquid smoke is also used to smoke seafood. Liquid smoking extract is prepared
by the dry distillation of wood and then concentrated. Concentrated smoke is dissolved in a solvent, such as water of oil and can be used directly on products (Arason
et al. 2014). The use of liquid smoke has several advantages such as providing more
rigid flavour control, lowering costs, giving less environmental damage, better in
quality and prolonging their preservation, compared traditional smoking procedures
(Dimitriadou et al. 2008). Farmed mussels (M. galloprovincialis) were brined in 0,
10 and 20% sodium chloride solution for 5 min. Then, mussel samples were placed
on drying racks for 2 min in order to be partially dried. The smoking process was
conducted using a 10-L electrical commercial steamer added 20, 50 and 80 mL of
liquid smoke diluted in 1 L of tap water (2, 5 and 8%). Thereafter, the smoking
process took place by the production of smoky steam from the liquid smoke solution. Samples were placed at one layer and processed for 6 min. The applied steam
pressure conditions were: 1, 1.5 and 2 bar and the consequent temperatures were
100, 111 and 120 C, respectively. After each process, the liquid smoke solution was
discarded, and a new solution was used. After cooling, the samples were stored at
4 °C. The optimal hedonic conditions of the mussel products were achieved at
smoke concentrations 3.8–8%, brine level from 8.5 to 13.5% at pressure 1 bar and
from 11.5 to 16.5% at pressure 1.5 bar. It was concluded that to produce high quality
smoked mussel products can be processed by immersing mussel samples in approximately 13% brine concentration for 5 min and can be steamed in approximately
6.5% liquid smoke at 1.5 bar pressure (Petridis et al. 2012). In a study comparing
the use of liquid smoke in the smoking of mussels (M. galloprovincialis) with traditional method, it was noticed an unflavoured taste formation in smoked mussel
treated with liquid smoke. Therefore, it has been reported that practically liquid
smoke is not suitable for this product. It was determined that the aromatic properties
and colour were pleasant in the black mussel, which has been given the aroma of
smoke with the traditional method when the oven conditions were checked.
Therefore, it has been reported that practically liquid smoke is not suitable for this
product. When the oven conditions were checked, the aromatic properties and
colour were found to be pleasant in the black mussels which were given the aroma
by the traditional method (Sengor et al. 2003).
3.1 Bivalves
canned. They were sterilized at 120 ± 1 °C for F0 5.2 ± 0.1 min. The authors reported
that microbial control was guaranteed by the technological process. In another
study, after depuration, live mussels (Perna indica) were washed, boiled for
10–15 min, and shucked. The meat was blanched in brine for 5 min. After blanching, the drained meat was spread on trays and dried for 1.5 to 30 min to facilitate
uniform and better absorption of smoke. Smoking was done in a conventional smoking kiln where sawdust generated the smoke. Smoked meats were placed into lacquered cans and filled with heated sunflower, ground nut and cotton seed oil. The
filled cans were sterilized at 121 °C for 15 min. During the storage period of
9 months, mussel meat was found to be acceptable sensorially (Patterson 2001).
Liquid smoke is also used to smoke seafood. Liquid smoking extract is prepared
by the dry distillation of wood and then concentrated. Concentrated smoke is dissolved in a solvent, such as water of oil and can be used directly on products (Arason
et al. 2014). The use of liquid smoke has several advantages such as providing more
rigid flavour control, lowering costs, giving less environmental damage, better in
quality and prolonging their preservation, compared traditional smoking procedures
(Dimitriadou et al. 2008). Farmed mussels (M. galloprovincialis) were brined in 0,
10 and 20% sodium chloride solution for 5 min. Then, mussel samples were placed
on drying racks for 2 min in order to be partially dried. The smoking process was
conducted using a 10-L electrical commercial steamer added 20, 50 and 80 mL of
liquid smoke diluted in 1 L of tap water (2, 5 and 8%). Thereafter, the smoking
process took place by the production of smoky steam from the liquid smoke solution. Samples were placed at one layer and processed for 6 min. The applied steam
pressure conditions were: 1, 1.5 and 2 bar and the consequent temperatures were
100, 111 and 120 C, respectively. After each process, the liquid smoke solution was
discarded, and a new solution was used. After cooling, the samples were stored at
4 °C. The optimal hedonic conditions of the mussel products were achieved at
smoke concentrations 3.8–8%, brine level from 8.5 to 13.5% at pressure 1 bar and
from 11.5 to 16.5% at pressure 1.5 bar. It was concluded that to produce high quality
smoked mussel products can be processed by immersing mussel samples in approximately 13% brine concentration for 5 min and can be steamed in approximately
6.5% liquid smoke at 1.5 bar pressure (Petridis et al. 2012). In a study comparing
the use of liquid smoke in the smoking of mussels (M. galloprovincialis) with traditional method, it was noticed an unflavoured taste formation in smoked mussel
treated with liquid smoke. Therefore, it has been reported that practically liquid
smoke is not suitable for this product. It was determined that the aromatic properties
and colour were pleasant in the black mussel, which has been given the aroma of
smoke with the traditional method when the oven conditions were checked.
Therefore, it has been reported that practically liquid smoke is not suitable for this
product. When the oven conditions were checked, the aromatic properties and
colour were found to be pleasant in the black mussels which were given the aroma
by the traditional method (Sengor et al. 2003).
3.1 Bivalves