Source-dependent compositional changes in coconut flavoured liquid smoke and its application in traditional Indian smoked fishery products

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dc.contributor.authorC.T, Nithin
dc.contributor.authorChatterjeea, Niladri Sekhar
dc.contributor.authorC.G., Joshy
dc.contributor.authorR., Yathavamoorthi
dc.contributor.authorT.R, Ananthanarayanan
dc.contributor.authorMathew, Suseela
dc.contributor.authorJ., Bindu
dc.contributor.authorT.K., Srinivasa Gopal
dc.date.accessioned2021-09-22T10:42:06Z
dc.date.available2021-09-22T10:42:06Z
dc.date.issued2020
dc.description.abstractSmoking is an age-old food preservation method. Intense smoking results in deposition of carcinogenic polycyclic aromatic hydrocarbons (PAH) in food. Replacing traditional smoking practices with application of liquid smoke or smoke flavouring is proven to reduce the PAH content without adversely affecting flavour of the products. This study explores source-dependant variations in composition of a coconut-flavoured liquid smoke. Liquid smoke produced from coconut husk (CH), coconut fibre (CF) and coconut fibre powder (CP) was analysed for total phenolic content, total carbonyls, titratable acidity, pH and PAH content. Resultant liquid smokes were also compared a commercial liquid smoke (CL) for composition. Total phenolic content in the liquid smokes ranged from 1518 ± 184 (CH), 1037 ± 110 (CF), 834 ± 48.23(CP) and 20047 ± 193 mg L−1 (CL). Commercial liquid smoke showed highest total PAH content 215 ± 15.45 ng ml−1 followed by 8.23 ± 1.47 (CP), 7.22 ± 1.44 (CF) and 0.64 ± 0.13 ng m−1 (CH). Further, process parameters for producing ‘masmin’ – a popular traditional smoked and dried ready-toeat product – by replacing traditional smoking practices with liquid smoking were standardised using Response Surface Methodology. Spraying cooked skipjack tuna (Katsuwonus pelamis) loins with coconut husk liquid smoke containing 4% salt for 155 min at flow rate of 3 L hr−1 and chamber temperature of 60°C was found to give the product a matching flavour with traditional masmin.en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/4965
dc.language.isoen_USen_US
dc.publisherTaylor & Francisen_US
dc.subjectSeafooden_US
dc.subjectfood smokingen_US
dc.subjectmasminen_US
dc.subjectliquid smokingen_US
dc.titleSource-dependent compositional changes in coconut flavoured liquid smoke and its application in traditional Indian smoked fishery productsen_US
dc.typeArticleen_US
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