<abstract xmlns="http://www.w3.org/1999/xhtml">

Baltic sprats (<italic>Sprattus sprattus balticus</italic>) are a good source of protein, vitamins D3, B12, minerals, and unsaturated fats. In response to consumer demand, various types of fish products of stable quality are available all year round. Pre-treatment with brine containing acetic acid, salt (NaCl), and/or granulated CaCl2 in various concentrations and proportions can be used to stabilise quality. The aim of the study was to evaluate the effect of various pre-treatment methods on smoked Baltic sprat sensory and technological parameters. Prior to smoking, fish was treated in a solution of additives in various proportions for 30 min. Untreated sprats were used as a control sample. The use of pre-treatment allowed reduction of the smoking losses; the combination of NaCl and acetic acid resulted in about 26% smoking loss. If no pre-treatment was applied, the drying losses after 24-hour storage were 1.6%, while using the solution of NaCl and CaCl2 it decreased to 0.3%. Both the pre-treatment method and freezing affected fish pH. The pH of smoked fresh sprats was 6.73 and for smoked frozen sprats, it was 6.38. Sensory testing using the Just About Right (JAR) method demonstrated that the use of acetic acid made smoked fish texture firmer.
</abstract>

Baltic sprats (Sprattus sprattus balticus) are a good source of protein, vitamins D3, B12, minerals, and unsaturated fats. In response to consumer demand, various types of fish products of stable quality are available all year round. Pre-treatment with brine containing acetic acid, salt (NaCl), and/or granulated CaCl2 in various concentrations and proportions can be used to stabilise quality. The aim of the study was to evaluate the effect of various pre-treatment methods on smoked Baltic sprat sensory and technological parameters. Prior to smoking, fish was treated in a solution of additives in various proportions for 30 min. Untreated sprats were used as a control sample. The use of pre-treatment allowed reduction of the smoking losses; the combination of NaCl and acetic acid resulted in about 26% smoking loss. If no pre-treatment was applied, the drying losses after 24-hour storage were 1.6%, while using the solution of NaCl and CaCl2 it decreased to 0.3%. Both the pre-treatment method and freezing affected fish pH. The pH of smoked fresh sprats was 6.73 and for smoked frozen sprats, it was 6.38. Sensory testing using the Just About Right (JAR) method demonstrated that the use of acetic acid made smoked fish texture firmer.

Effect of Pre-Treatment on the Quality of Smoked Baltic Sprats

Latvia University of Life Sciences and Technologies

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

{"article-title":"Effect of Pre-Treatment on the Quality of Smoked Baltic Sprats"}

Baltic sprats (Sprattus sprattus balticus) are a good source of protein, vitamins D3, B12, minerals, and unsaturated fats. In response to consumer demand,...

Effect of Pre-Treatment on the Quality of Smoked Baltic Sprats

Online veröffentlicht: 03. März 2022

Seitenbereich: 69 - 75

Eingereicht: 22. März 2021

Akzeptiert: 25. Nov. 2021

DOI: https://doi.org/10.2478/prolas-2022-0011

Schlüsselwörter
fresh and frozen sprats, brine, smoking, texture, sensory attributes

© 2022 Santa Pūķe et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Effect of Pre-Treatment on the Quality of Smoked Baltic Sprats

Online veröffentlicht: 03. März 2022

Seitenbereich: 69 - 75

Eingereicht: 22. März 2021

Akzeptiert: 25. Nov. 2021

DOI: https://doi.org/10.2478/prolas-2022-0011

Schlüsselwörterfresh and frozen sprats, brine, smoking, texture, sensory attributes

© 2022 Santa Pūķe et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Schlüsselwörter
fresh and frozen sprats, brine, smoking, texture, sensory attributes