E. MĂgdici

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RESEARCH REGARDING INFLUENCES OF DIFFERENT SMOKING TECHNIQUES ON THE SENSORIAL FEATURES OF CATFISH MEAT (Silurus glanis)

E. Măgdici, I.B. Pagu, C.E. Nistor, G.V. Hoha, B. Păsărin

Abstract
Fish meat represents an important foodstuff in human nutrition, due to its high nutritive value and particular sensorial qualities. Sensorial qualities of fish meat could suffer modifications as a result of higher capitalization. The current study aimed to emphasize the sensorial features differences at smoked catfish meat (Silurus glanis L., 1758) differences resulted from the utilisation of different smoking methods, with different type of woods. The utilised smoking methods were warm smoking and cold smoking, and the utilised woods were beech sawdust and sour-cherry sawdust. The applied technique, for both smoking methods, consisted in traditional smoking. Criteria utilised for sensorial evaluation were: general aspect, taste, smell, consistency and colour. Evaluation was realised by a team of six members, persons which are familiarized with fish products. The working instrument for sensorial evaluation was a scale with simple score. There were observed significant differences regarding samples' colour, differences due to exposure to fume and due the utilised type of wood. In according with the obtained results, the samples processed by cold smoking proved to be superior from sensorial evaluation point of view.

Key words: catfish, warm smoking, cold smoking, sensorial evaluation