Use of liquid smoke flavouring as an alternative to traditional flue gas smoking of rainbow trout fillets (Oncorhynchus mykiss)

Tapani Hattula, K. Elfving, Ulla-Maija Mroueh, Tiina Luoma

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54 Citations (Scopus)


The application of liquid smoke to rainbow trout fillet was tested. The properties of liquid-smoked fillets, analysed by sensory methods, were as good as those smoked traditionally. The content of polyaromatic hydrocarbons (PAH) was lower in liquid-smoked fish than in traditionally smoked fish. The liquid smoking process decreases the emissions of polyaromatic compounds to the environment.
Original languageEnglish
Pages (from-to)521-525
JournalLWT - Food Science and Technology
Issue number8
Publication statusPublished - 2001
MoE publication typeA1 Journal article-refereed


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