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 where no differences in the keeping quality. Generall y the aerobic plate counts indicated only a slightly decreased bacteri ocidal and bacteriostatic activity of liquid smoke compared to convent ional smoking process. Mould occured in all storage experiments at the earliest after twelve days. Herring, mackerel and carbonads of cod (G adus morhua), redfish (Sebastes marinus) and dogfish (Squalus acanthia s) were smoked by dipping in liquid smoke solutions.) The quality of mackerel smoked by dipping was similar to conventional smoked mackerel . In contrast the quality of herring smoked by this procedure was lowe r, The surface was dull and subcutan the colour changed to brown. the smoking flavour was slightly strange and tared. Liquid smoking of whol e fish and carbonads by atomization was not useful (too weak smoking f lavour and colouring).