Skip to content
Research Article Open access CC BY 4.0

Optimizing Salting and Immersion Time in Liquid Smoke of Farmed Gilthead Sea Bream (Sparus aurata) Fillets Using Response Surface Methodology

Maria Makri, Xanthe Douvi, Giorgia Ioannidoy

Biotechnology Journal International · pp. 1–15 · Published 16 Aug 2016

10.9734/BBJ/2016/27867

Abstract

Aims: To produce smoked gilthead sea bream fillets using the liquid smoke dipping method during brining and optimize the brining-smoking process using the response surface method. Study Design: The experimental design was a two-level Central Composite Design that included 14 runs divided into two blocks.  Place and Duration of Study: Department of Fisheries and Aquaculture Technology, Technological Educational Institute of Western Greece, Messolonghi, Greece, between April 2015 and December 2015. Methodology: Second order polynomial models for yield, moisture content, salt content, water activity, pH, redness index and instrumental texture parameters of salted and smoked with liquid smoke gilthead sea bream filets were developed as a function of salt brine content  (from 8.7 to 19.3% (w/w)) and immersion time (from 30 to139 minutes) in brining solutions that contained 10% w/w liquid smoke. A numerical optimization was used to find the optimum values for salt brine content and immersion time. For the confirmation of the models, smoked gilthead sea breams were prepared using the optimal settings of the factors. The yield, salt content, water content, water activity, redness index and the textural parameters were determined. The results were statistically compared to the values predicted by the mathematical models. A consumer panel evaluated the smoked gilthead sea breams prepared using the optimal settings of the factors. The proximate composition of the smoked gilthead sea bream was also determined. Conclusion: Within the range of brine salt content and immersion time used in the present work, the response surface model analysis and the model derived from the numerical optimization method proved useful in determining the optimum settings for salting and smoking with the liquid smoke of gilthead sea bream fillets. The optimal conditions for salt brine content and immersion time were 15.867% (w/w) and 109.975 minutes, respectively. Under optimal conditions, yield, water and salt content, water activity, pH, redness index, maximum shear force and work of smoked gilthead sea bream were 79.73%, 61.99%, 3.81% 0.94, 5.55, 0.41, 1269.1 (g*) and 3659.8 (g* sec), respectively. The water, protein, lipid and ash content of the smoked product were 61.87%, 20.89%, 12.43% and 3.56%, respectively, and the consumer panel highly accepted it.

Liquid smoke gilthead sea bream salting optimizing

References (22)

  1. 1 Official Methods of Analysis of the Association of Official Analytical Chemists [DOI]
  2. 2 Response Surface Methodology: Process and Product Optimization Using Designed Experiments [DOI]
  3. 3 Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials [DOI]
  4. 4 Recent advances in the osmotic dehydration of foods [DOI]
  5. 5 Functionality of liquid smoke as an all-natural antimicrobial in food preservation [DOI]
  6. 6 Influence of brine concentration on Atlantic salmon fillet salting [DOI]
  7. 7 Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements [DOI]
  8. 8 Influence of Increasing Brine Concentration in the Cod‐Salting Process [DOI]
  9. 9 Use of Liquid Smoke Flavouring as an Alternative to Traditional Flue Gas Smoking of Rainbow Trout Fillets (Oncorhynchus mykiss) [DOI]
  10. 10 Effect of Brine Concentration and Brining Time on Quality of Smoked Rainbow Trout Fillets [DOI]
  11. 11 Smoking of Fish and Seafood: History, Methods and Effects on Physical, Nutritional and Microbiological Properties [DOI]
  12. 12 Textural and physicochemical changes in salmon (Salmo salar) treated with commercial liquid smoke flavourings [DOI]
  13. 13 Hysterothylacium aduncum (Nematoda, Anisakidae) with a new host record from the common sole Solea solea (Soleidae) and its role as a biological indicator of pollution [DOI]
  14. 14 Morphological, molecular and pathological appraisal of Callitetrarhynchus gracilis plerocerci (Lacistorhynchidae) infecting Atlantic little tunny (Euthynnusalletteratus) in Southeastern Mediterranean [DOI]
  15. 15 EFFECT OF PROCESS VARIABLES ON THE QUALITY OF SWORDFISH FILLETS FLAVORED WITH SMOKE CONDENSATE [DOI]
  16. 16 Effect of smoking on quality parameters of farmed gilthead sea bream (Sparus aurata L.) and sensory attributes of the smoked product [DOI]
  17. 17 Characterization of Green Shelled Mussel Meat. Part I: Quantification of Color Changes During Brining and Liquid Smoke Application Using Image Analysis [DOI]
  18. 18 Analytical Chemistry [DOI]
  19. 19 Osmotic Dehydration: An Analysis of Fluxes and Shrinkage in Cellular Structure [DOI]
  20. 20 Characterization of Green Lipped Mussel Meat. Part II: Changes in Physical Characteristics as a Result of Brining and Liquid Smoke Application [DOI]
  21. 21 Optimizing Salting and Smoking of Catfish (Bagre marinus) Using Response Surface Methodology [DOI]
  22. 22 DETERMINING THE OPTIMAL RANGES OF FACTORS AFFECTING THE SENSORY ACCEPTABILITY OF A MINCED MULLET SAUSAGE [DOI]

Cited by 2

Removal-Based Valorization of the Invasive Pearl Oyster Pinctada radiata (Leach, 1814): Economic Feasibility of Value-Added Seafood Processing in Greece

Ioannis C. Kilitzidis, M. Kamilari, Orestis Anagnopoulos · Fishes · 2026

Quality Characteristics of Smoked Barracuda Fish (Sphyraena jello) Processed with Different Concentrations of Corncob Liquid Smoke

F. Swastawati, Ulfa Wahidah, Romadhon Romadhon · Jurnal Perikanan Universitas Gadjah Mada · 2022

Related research

Article metrics

Real usage data collected on this platform.

61

Page views

0

PDF downloads

27

Outbound clicks

2

Citations

Views over time

Views by country

Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".

Traffic sources

Referring site, by host.

Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.