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.
|Journal||LWT - Food Science and Technology|
|Publication status||Published - 2001|
|MoE publication type||A1 Journal article-refereed|