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

doi:10.1006/fstl.2001.0794

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

VTT Technical Research Centre of Finland

Research output: Contribution to journal › Article › Scientific › peer-review

74 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 language	English
Pages (from-to)	521-525
Journal	LWT - Food Science and Technology
Volume	34
Issue number	8
DOIs	https://doi.org/10.1006/fstl.2001.0794
Publication status	Published - 2001
MoE publication type	A1 Journal article-refereed

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10.1006/fstl.2001.0794

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

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.",

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AU - Luoma, Tiina

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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.

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DO - 10.1006/fstl.2001.0794

M3 - Article

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JO - LWT - Food Science and Technology

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IS - 8

ER -

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

Abstract

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