Production and characterization of new hot and cold smoked mussel (Brachidontes pharaonis) meat products using sawdust and liquid smoke

Document Type : Original Article

Authors

1 Suez University, Faculty of Fish Resources, Egypt

2 Fish processing and Technology laboratory, Fisheries Division, National Institute of Oceanography and Fisheries NIOF, Cairo, Egypt.

Abstract

The main aim of this study was increased the added value of mussel (Brachidontes pharaonis) by producing a new female and male hot and cold smoked from its meat using both sawdust and liquid smoke. The results indicated that, new smoked products were rich in protein (19.9 - 45.8 %), ash (13.4 - 17.8 %), considerable level of lipids (12.06 -18.4 %) and carbohydrates (20.4 - 23.8%) on dry weight basis, with 6.73 - 6.25 pH, 3 - 6 % salt content, less than 20 mg/100g TVBN, 3 mg/100g TMA-N, 3 mg/ Kg TBA, 5.7 log CFU/g TVC, 1.34 - 2.15 log CFU /g S. aureus, and free from E. coli and coliform bacteria. The colour, odour, taste, texture and overall acceptability of these products were very good as described by panelists. Some PAHs of smokes compounds were qualitative detected in some products as estimated by GC-MS method and according to their percentage of the presence probability great acceptance of the samples smoked with sawdust and liquid smoke, with slight differences appearing between them.

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