INVESTIGATIONS USING LIQUID SMOKE TO PROD UCE SMOKED FISH

The usefulness of different liquid smoke concentrates to produce smoke d fish products was investigated. Liquid smoke was applicated by atomi zation or dipping. The sensoric quality of fillets of herring (Clupea harengus) and mackerel (Scomber scombrus) after treatment with liquid smoke (atomization) was similar to the quality of conventionally smoke d fillets. There are no differences in the keeping quality. Generally the aerobic plate counts indicated only a slightly decreased bacterioc idal and bacteriostatic activity of liquid smoke compared to conventio nal smoking process. Mould occured in all storage experiments at the e arliest after twelve days. Herring, mackerel and carbonads of cod (Gad us morhua), redfish (Sebastes marinus) and dogfish (Squalus acanthias) were smoked by dipping in liquid smoke solutions.) The quality of ma ckerel smoked by dipping was similar to conventional smoked mackerel. In contrast the quality of herring smoked by this procedure was lower. The surface was dull and subcutan the colour changed to brown, the sm oking flavour was slightly strange and tared. Liquid smoking of whole fish and carbonads by atomization was not useful (too weak smoking fla vour and colouring).