PHYSICOCHEMICAL CHARACTERIZATION OF SOME SMOKED AND MARINATED FISH PRODUCTS

The aim of this work was to determine the proximate composition and physicochemical parameters of different smoked and marinated fish to provide a database with the typical values of the parameters which best define these products. Three batches corresponding to different purchase dates of 15 commercial products were analyzed. Great variability in all parameters was observed between products and between batches of a same product, e. g., in smoked anchovy, NaCl contents varied from 7.1 to 11.8% (w/w), which led to a wide variation in the a(w) (from 0.877 to 0.931). These important differences found in moisture, NaCl contents, pH, a(w), water holding capacity, and color, between batches would affect product shelf life and its sensory features. This variability implies that the consumer expectations would not be met. For this reason, producers should adjust the processing parameters in order to obtain smoked and marinated fish with homogeneous characteristics.