Introduction
Fish preservation is the method for avoiding or preventing microorganism. This helps in preventing the bacterial growth, rancidity and deteriorating enzymatic reactions. In general, fish preservation methods fall under two categories viz., High temperature preservation and low temperature preservation. Low temperature preservation includes freezing, chilling and salting etc. High temperature preservation includes sterilisation, canning, drying. There are some non thermal methods like irradiation which also keeps the fish product preserved for a period of time. Smoking of fish is comes under high temperature preservation method. In that, many types of smoking employed by the processors till now. Every smoking method has its own process time and temperature like hot smoking (800C – 1400C), cold smoking (00C – 300C), warm smoking (300C – 800C), combined hot and cold smoking (00C – 1400C), Liquid smoking (500C – 600C) and electrostatic smoking (800C – 1000C). In this article, covers about how liquid smoking of fish is more advantageous than other smoking methods.
Concept of Liquid smoking
This story is from the September 2020 edition of Food & Beverages Processing.
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This story is from the September 2020 edition of Food & Beverages Processing.
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