Smoking - food microbiology drying method

Food microbiology drying

1. VIVEKANANDHA ARTS AND SCIENCE COLLEGE FOR WOMEN VEERACHIPALAYAM,SANKGIRI,SALEM , TAMAIL NADU Affiliated to prayer university by Salem ; Recognised under . section 2(f), 12(B) of the UGC act, 1956 DEPARTMENT OF MICROBIOLOGY SUBJECT: FOOD MICROBIOLOGY SUBJECT INCHARGE : Dr. R. DINESHKUMAR, Assistant Professor, Department of Microbiology, VIAAS, Sankagiri. SUBMITTED BY: Nandhini Vengadachalam, III BSC Microbiology, Department of Microbiology , VIAAS, Sankagiri. TITLE; SMOKING OF FOOD

2. Content Introduction Principles Factors affecting the generation of smoke Types of smoking Procedure Equipment /Tools needed Composition of smoke Advantages Disadvantages Conclusion Reference

3. Introduction Smoking is used to preserve protein – rich foods such as meat, fish and cheese by the combined action of heat, which destroys microorganisms and enzymes, reduced moisture content , antimicrobial and antioxidant chemicals in the smoke. Smoking is the process of flavoring, browning, cooking or preserving food by exposing it to smoke from burning or smoldering material, meet often wood. Smoking is the process drying food with smoke for a long period time. This method is mainly used for fish, meat and fruit such as banana. The drying effects of smoke and the chemicals produced from the smoke. Ex; bananana, chicken, etc...

4. Fig : smoking Material

5. Principles Smoking of fish does not only involve the application of smoke to fish which the substances in smoke is called as a Creosote. The acts a preservative agent that makes the color of the smoked fish into golden brown or brownish gold. The quality of the finished smoked product depends upon the four interrelated processes namely; Salting Heat treatment and smoking

6. Salting Smoking Salting is done before smoking by soaking the fish in brine solution. Salting makes the flesh firm and easy to handle It also improve the flavour and appearance of the smoked product The preservation of smoked fish cannot depend soley on the salting process due to the low salt content (around 2-5 ℅ )

7. Heat Treatment The heat generated during the smoking contributes to the bactericidal effect of smoking Heat treatment pre –cooking as in the traditional methods of smoking do not only kill microorganism and inactivate enzymes but also make the flesh firm and less susceptible to autolysis (self –digestion)

8. Factors Affecting The Generation of Smoke Generation of smoke is commonly done by sufficiently raising the temperature of wood sawdust or wood chips to produce smoke not flame. For smoking purpose almost any kind of hardwood may be used. Softwood is not recommended due to its acrid flavous and odors on the smoked products . The choice of fuel depends on the availability of raw materials and the flavour desired in the finished product. Temperature; Temperature his both direct and indirect effects during smoking of fish.

9. Types of smoking Smoking is three types. There are, Hot smoking Cold smoking Liquid smoking 1. Hot smoking The temperature may reach 70°-80°c The product is cooked during smoking and can be eaten without further cooking. The smoked product is usually flavourful and juicy and has limited keeping quality if not stores at low temperature or dried to a stable moisture level.

10. 2. cold smoking: The temperature does not exceed 30°c and the product is not cooked. Cold smoked fish are very perishable unless they are heavily salted or kept at low temperatures (chilled or frozen). 3.Liquid smoking : Liquid smoke is prepared by pyrolysis of hardwood sawdust. It is filtered through a cellulose pulp filter, which removes hydrocarbons. The final product contain vapour phase compounds (phenols, organic acids, alcohols, and carbonyl compounds). Liquid smoke diluted before applying with; 20-30 parts liquid smoke, 5 parts citric acid or vinegar, 65-75 parts water.

11. Fig ; Types of smoking

12. Procedure Weighing of fish Washing and cleaning Brining / Draining Brine cooking Smoking Cooling Packing

13. Equipment/ Tools Needed

14. Composition of smoke More then 300 different compounds have been isolated from wood smoke. Mostly chemical compounds are, PHENOLS; Act as a antioxidant High boiling point Contribute to color and flavour Prevent oxidative changes Guaiacol is mainly responsible for pungent flavour ALCOHOLS; Most common and simplest alcohol is methanol or wood alcohol Carrier for the other volatile compounds . Minor contribution in aroma and flavour, minor bactericidal effect.

15. Organic acid ; Reduces the greater acidity on the surface of smoked meat. These are found in vapor phase and particle phase. Carbonyls; Short chained simple compounds (butan acetone, propanol, di – acetyl, furfural and others). Most important to color, flavor and aroma, helps in millard reaction. Hydrocarbons; A no. Of polycyclic aromatic hydrocarbon (PAHC) isolated from smoked foods is recognized as carcinogenic. Removed by electrostatic filter. Gases; Co2 and co are absorbed on the surface fresh meat and react to produce the bright red pigments, carboxymyoglobin and carbomonoxide - myoglobin. O2 combine with myoglobin to produce oxymyoglobin Or met myoglobin and produce muddy color, specially in the presence of alkaline phasphatase.

16. Fig ; Composition of smoking

17. Advantages Kill bacteria and slow down the growth of others. Prevents fats from rancid Extent shelf life of product Aroma and flavour enhance

18. Disadvantages Require constant attention and equipment that can be costly. Smoked food may contain carcinogenic substances. If we consumed smoked food regularly it cause stomach cancer.

19. Conclusion Combined Perseverative technique. Organoleptic properties improve by smoking. Some sort of anti microbial effect. Tritiditional method with minimum cooking losses. Improves shelf life.

20. Reference Food science – Norman. N. Potter Processed meat – A. M. Pearson