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

Research output: Contribution to journalArticleScientificpeer-review

50 Citations (Scopus)

Abstract

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
Number of pages5
JournalLWT - Food Science and Technology
Volume34
Issue number8
DOIs
Publication statusPublished - 2001
MoE publication typeA1 Journal article-refereed

Fingerprint

liquid smoke
Oncorhynchus mykiss
smoking (food products)
flavorings
fillets
Smoke
smoked fish
Fishes
Gases
Smoking
liquids
Hydrocarbons
hydrocarbons
flue gas
methodology

Cite this

Hattula, Tapani ; Elfving, K. ; Mroueh, Ulla-Maija ; Luoma, Tiina. / Use of liquid smoke flavouring as an alternative to traditional flue gas smoking of rainbow trout fillets (Oncorhynchus mykiss). In: LWT - Food Science and Technology. 2001 ; Vol. 34, No. 8. pp. 521-525.
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Use of liquid smoke flavouring as an alternative to traditional flue gas smoking of rainbow trout fillets (Oncorhynchus mykiss). / Hattula, Tapani; Elfving, K.; Mroueh, Ulla-Maija; Luoma, Tiina.

In: LWT - Food Science and Technology, Vol. 34, No. 8, 2001, p. 521-525.

Research output: Contribution to journalArticleScientificpeer-review

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T1 - Use of liquid smoke flavouring as an alternative to traditional flue gas smoking of rainbow trout fillets (Oncorhynchus mykiss)

AU - Hattula, Tapani

AU - Elfving, K.

AU - Mroueh, Ulla-Maija

AU - Luoma, Tiina

PY - 2001

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AB - 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.

U2 - 10.1006/fstl.2001.0794

DO - 10.1006/fstl.2001.0794

M3 - Article

VL - 34

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EP - 525

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

SN - 0023-6438

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