60
ize that this method gives a taste to the food and prolongs the life time of foods.
Smoking is a method which increases the shelf life of the product with the combined effect of drying process and chemical compounds which is formed by thermal
degradation of the wood (Anderson and Pedersen 1951). Although it has an important protective feature, the main purpose of this method is to give a pleasant smell,
taste, and appearance to the product. Mostly, the preservation remains in the second
plan. After the smoking, the colour and the flavour of the fish changes and the odour,
taste and colour of the smoked fish are formed (Swastawati et al. 2000; Visciano
et al. 2008).
Salting, drying, and smoking are an each other complementary combination.
Salting is one of the pre-treatments that are applied to the material before the smoking process and plays an important role in the quality of the final product. In salting,
microorganism activity is prevented by removing water from the product and reducing the water activity of the product. Salt also gives the product the desired firm
texture and flavor (Doe et al. 1998; Gokoglu 2002). Drying also reduces the water
activity and prevents the passage of microorganisms by forming a light shell layer
on the product surface. The substances in the smoke content have microbicide and
microbiostatic effects, and antioxidative effects (Gokoglu 2002). The increase in the
salt content of the fish muscle during the salting process, results in changes in the
protein structure, which affects the water holding capacity, texture, and microstructure of the muscle (Thorarinsdottir et al. 2004). The smoking process causes weight
loss due to dehydration. Depending on the raw material, the final product characteristics and the smoking method, a weight loss of about 10–25% is observed due to
dehydration in the smoking process (Arason et al. 2014). During the smoking process, the pH of the fish muscle has been reported to decrease due to the absorption
of acids from the smoke, moisture loss, and the reaction of phenolic compounds
with proteins (Hassan 1988).
Smoke is obtained by the flameless burning of wood. The composition of the
smoke depends on the conditions of smoke obtaining and the type of wood (Conde
et al. 2006). The smoke contains both gas and dust particles. Substances present in
the wood and can easily evaporate form vapour. The portion retained by the fish
flesh during smoking is the vapour of smoke. They come into contact with the fish
and transform to liquid state. As a result, the fish surface is moistened, and the
smoke flow is accelerated. Phenolic compounds in the vapour phase of smoke,
which provide biological stability in the smoked product, are acids, alcohols, hydrocarbons, aldehydes, ketones, esters, ethers, and carbonyls. These components first
accumulate on the smoked product surfaces and then penetrate the meat (Guillen
and Errecalde 2002; Gokoglu 2002; Goulas and Kontominas 2005). The volatile
compounds in the smoke, especially phenols cause the changes in the taste and
aroma of the fish muscle during the smoking process. Phenolic compounds, especially syringaldehyde and conifer aldehyde give smoked product aroma to the product. The intensity of odour and flavour of smoke are affected by the smoking
temperature and method (Arason et al. 2014).
Smoking process is carried out by two different methods: hot and cold smoking.
Hot smoking is a process in which the fish is smoked in a combination of tempera2 Crustacean Shellfish
ize that this method gives a taste to the food and prolongs the life time of foods.
Smoking is a method which increases the shelf life of the product with the combined effect of drying process and chemical compounds which is formed by thermal
degradation of the wood (Anderson and Pedersen 1951). Although it has an important protective feature, the main purpose of this method is to give a pleasant smell,
taste, and appearance to the product. Mostly, the preservation remains in the second
plan. After the smoking, the colour and the flavour of the fish changes and the odour,
taste and colour of the smoked fish are formed (Swastawati et al. 2000; Visciano
et al. 2008).
Salting, drying, and smoking are an each other complementary combination.
Salting is one of the pre-treatments that are applied to the material before the smoking process and plays an important role in the quality of the final product. In salting,
microorganism activity is prevented by removing water from the product and reducing the water activity of the product. Salt also gives the product the desired firm
texture and flavor (Doe et al. 1998; Gokoglu 2002). Drying also reduces the water
activity and prevents the passage of microorganisms by forming a light shell layer
on the product surface. The substances in the smoke content have microbicide and
microbiostatic effects, and antioxidative effects (Gokoglu 2002). The increase in the
salt content of the fish muscle during the salting process, results in changes in the
protein structure, which affects the water holding capacity, texture, and microstructure of the muscle (Thorarinsdottir et al. 2004). The smoking process causes weight
loss due to dehydration. Depending on the raw material, the final product characteristics and the smoking method, a weight loss of about 10–25% is observed due to
dehydration in the smoking process (Arason et al. 2014). During the smoking process, the pH of the fish muscle has been reported to decrease due to the absorption
of acids from the smoke, moisture loss, and the reaction of phenolic compounds
with proteins (Hassan 1988).
Smoke is obtained by the flameless burning of wood. The composition of the
smoke depends on the conditions of smoke obtaining and the type of wood (Conde
et al. 2006). The smoke contains both gas and dust particles. Substances present in
the wood and can easily evaporate form vapour. The portion retained by the fish
flesh during smoking is the vapour of smoke. They come into contact with the fish
and transform to liquid state. As a result, the fish surface is moistened, and the
smoke flow is accelerated. Phenolic compounds in the vapour phase of smoke,
which provide biological stability in the smoked product, are acids, alcohols, hydrocarbons, aldehydes, ketones, esters, ethers, and carbonyls. These components first
accumulate on the smoked product surfaces and then penetrate the meat (Guillen
and Errecalde 2002; Gokoglu 2002; Goulas and Kontominas 2005). The volatile
compounds in the smoke, especially phenols cause the changes in the taste and
aroma of the fish muscle during the smoking process. Phenolic compounds, especially syringaldehyde and conifer aldehyde give smoked product aroma to the product. The intensity of odour and flavour of smoke are affected by the smoking
temperature and method (Arason et al. 2014).
Smoking process is carried out by two different methods: hot and cold smoking.
Hot smoking is a process in which the fish is smoked in a combination of tempera2 Crustacean Shellfish