The determination of flesh productivity and protein components of some fish species after hot smoking

Chemical changes in pike perch (Sander lucioperca L Kottelat 1997), rainbow trout (Oncorhynchus mykiss WALBAUM 1792) and eel (Anguilla anguilla L 1766 ) after hot smoking were investigated. Some differences in water, protein, Lipid, ash and carbohydrate contents of the fish were established as signif icant (P < 0.01). The flesh productivity of fresh eel, and Dike perch was f ound to be very high. Differences in group averages of total microprotein c ontent of fresh, smoked and stored eel, rainbow trout and pike perch were f ound to be significant (P<0.01). Using polyacrylamide gel electrophoretic a nalysis, 18 protein bands in rainbow trout, 12 bands in pike perch and 14 b ands in eel were determined. Mast of the bands disappeared after smoking an d storage owing to denaturation of the fish proteins. (C) 2001 Society of C hemical Industry.