Effect of heatinf on quality smoked herring [clupea harengus]

ABSTRACT

Smoked herring was exposed to the local traditional ways of heat treatment [microwave, steaming, baking and direct heat] according to Egyptian habits to determine their effect on the quality of smoked herring, Proximate composition, fatty acids and amino acids were studied. There was a significant [P protein and fat content between different heat treatments, at the same time no significant difference was found in ash content. Different heat treatment neither altered the fatty acids profile nor the amino acids composition. No significant difference was found in the thiobarbituric acids reactive substances [TBARS]. Sensory evaluation elucidated that unheated smoked herring together with that exposed to direct heat were the most acceptable and had the highest scores for the degree of liking by the panelists. Microbiological analysis revealed be concluded that streaming and baking had the least total aerobic bacterial counts. It can that there was some changes in the quality of smoked herring due to different heating methods. The information presented would be useful for nutrient data bank to aid in dietary formulation