Smoking of Fish. Ppt

Smoking of fish in sea food processing

1. Momina Ali Muhammad Imtiaz Muhammad Wasif Imran Muhammad Hamza Naeem Momna Bashir Smoking of Fish 1

2. SEE INSIDE… Introduction; What is smoking of fish? How Preservation is affected by smoking Types of smoking (Traditional & mechanical) Hot smoking Cold smoking Benefits & limitations 2

3. 3 Momina Ali

4. Introduction Smoking is one of the oldest of  food preservation  methods, Smoking is a method of processing food Purpose preservation Exposure to smoke increases its palatability 4

5. What is smoking of fish? According to Jeffrey J. Rozum, " The process of smoking fish occurs through the use of fire. Wood contains three major components that are broken down in the burning process to form smoke. The burning process is called pyrolysis, which is simply defined as the chemical decomposition by heat. The major wood components are cellulose, hemicellulose and lignin ” 5

6. How does smoking preserve food? Smoking food preserves it by killing bacteria that can cause food to spoil The smoke from the fire penetrates the food Destroying the bacteria and preventing them from growing 6

7. How does it work? The smoke from the burning wood helps to create a barrier on the surface H elps to preserve the food S moking is a method of drying out the food T he smoking process also adds a pleasant smoky flavor K eeps away insects and bacteria while the food dries 7

8. 8 M. IMTIAZ

9. T here are two main method of smoking fish: T raditional Method The traditional method involves the fish being suspended in smokehouses over slowly smouldering wood shavings. The fish are left overnight to be naturally infused with smoke. Mechanical Method In the mechanical method smoke is generated through the use of smoke condensates, which are created by the industrial process of turning smoke into a solid or liquid form. The flow of smoke in the mechanical kiln is computer controlled and the fish generally spend less time being smoked than in a traditional kiln. 9

10. Process of Smoked Fish

11. Salting The cleaned fish is then soaked in brine solution Duration of treatment with brine depends up on the strength of the brine solution The brine is stored at a temperature of 52 to 55 degree C and is changed at least once a day 11

12. Hanging The salted fish is hung in the kiln on a rack for dipping The protein which has dissolved in the salt form a sticky solution on the surface of the fish Which gives the skin a glossy appearance which is one of the commercial criteria of the quality 12

13. Two types of smoking Hot Smoking process Cold Smoking process 13

14. Hot Smoking of Fish Wasif Imran 14

15. What is Hot Smoking of Fish? Hot smoking is a method of preserving fish by exposing it to smoke at high temperatures. The process typically involves curing the fish in a mixture of salt, sugar, and other compounds, and then smoking it at a temperature of around 120-150°F (50-65°C) Hot smoking is typically used to preserve oily fish, such as salmon, mackerel, and herring, as these types of fish are more resistant to spoilage due to their high fat content The high fat content also helps to keep the fish moist during the smoking process 15

16. History of Hot Smoking: 16 Hot smoking is a traditional method of preserving and flavoring fish that has been practiced for centuries in many cultures around the world In Europe, hot smoking fish has a long history, with many different cultures and regions having their own variations on the process It is believed that the first commercial use originated in the 17th century For example, in Scandinavian countries, hot smoking fish has been a traditional method of preservation for centuries, with salmon being a particularly popular choice for hot smoking However, it is known that Native American tribes in the Pacific Northwest region smoked fish to preserve it for the winter months

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18. Raw Material Used While Smoking 18

19. Raw Material Used While Smoking 19

20. Process Of Hot Smoking Fish: 20

21. Different Time Temperature Combination 21

22. Key Benefits: 22

23. Increasing Shelf Life 23

24. How Shelf Life Increased? 24

25. 25 M.Hamza Naeem

26. Cold Smoking A preservation method without cooking Temperature mostly below 30℃ (ranges from 21.5 ℃ to 29.9 ℃) Cold smoked process resulted in better fillet appearance and color In cold conditions, shelf may increase from few weeks to few months How it is different? It is different due to; Low temperature Preservation without cooking 26

27. Mechanism 27

28. Impacts of Cold Smoking Water holding capacity; Stable in Mahi mahi and blue whiting Decreases in sardine During storage; Lipid oxidation was observed in sardine, Though mahi mahi and blue whiting prevented Total volatile basic nitrogen increased in all these species Microbial impact; Enterobacteriaceae did not show any growth during storage Lactic acid bacteria only dominants Sensory shelf life was 9-11 weeks (9 for mahi mahi and blue whiting) 28

29. Benefits and Drawbacks of Cold Smoking 29

30. 30 Momna Bashir

31. Benefits of Smoking 31

32. Drawbacks of Smoking 32

33. Conclusion Combined preservation technique Organoleptic properties improve by smoking Some sort of anti microbial effect Traditional method with minimum cooking losses Improves shelf life 33

34. Reference: https://www.sbs.com.au/food/article/2018/10/29/cold-smoking-versus-hot-smoking-whats-difference https://eatcuredmeat.com/what-is-the-difference-between-hot-smoking-and-cold-smoking / https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.2008.01762.x # https:// www.mdpi.com/2304-8158/10/11/2522 34

35. Thanks 35