Liquid smoking as a method for addressing polycyclic aromatic hydrocarbons (PAH) in traditional masmin


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Authors

  • C. T. Nithin National Institute of Fisheries Post Harvest Technology and Training (NIFPHATT) Ministry of Agriculture, Government of India, P. Box No. 1801, Cochin - 682 016
  • C. G. Joshy Central Institute of Fisheries Technology Matsyapuri P.O., Willingdon Island, Cochin – 682029, Kerala, India
  • Niladri Sekhar Chatterjee Central Institute of Fisheries Technology Matsyapuri P.O., Willingdon Island, Cochin – 682029, Kerala, India
  • Satyen Kumar Panda Central Institute of Fisheries Technology Matsyapuri P.O., Willingdon Island, Cochin – 682029, Kerala, India
  • R. Yathavamoorthi Export Inspection Agency, Nellore sub office, Andhra Pradesh, India
  • T. R. Ananthanarayanan Central Institute of Fisheries Technology Matsyapuri P.O., Willingdon Island, Cochin – 682029, Kerala, India
  • Suseela Mathew Central Institute of Fisheries Technology Matsyapuri P.O., Willingdon Island, Cochin – 682029, Kerala, India
  • J. Bindu Central Institute of Fisheries Technology Matsyapuri P.O., Willingdon Island, Cochin – 682029, Kerala, India
  • T. K. Srinivasa Gopal Kerala University of Fisheries and Ocean studies (KUFOS) Panangad. P. O., Cochin-682506, Kerala, India

Abstract

Masmin is a traditional smoked and dried product from Lakshadweep Islands, Union territory of India. Intensive smoking practiced during production of masmin leads to chances of accumulation of carcinogenic compounds like polycyclic aromatic hydrocarbons (PAH) in the product. The aim of this study was to develop liquid smoked masmin which has matching flavour with traditional masmin and lower content of PAH. Response surface methodology was used for standardisation of the products. It was observed that spraying cooked tuna loins with a commercial liquid smoke “SMOKEZ ENVIRO 24PB†(diluted in 1:6 proportion with distilled water and added with 3.5% (w/v) salt) for 150 min at a flow rate of 1l h-1 in a multi-functional smoke kiln at a chamber temperature of 60°C was effective in giving desirable flavour for the product. Analysis of PAH content in traditional masmin showed values exceeding the national and international standards. However, liquid smoked masmin had a PAH content which is well within the recommended level. Shelf life evaluation of the products revealed that they have shelf life of more than 12 months at ambient temperature.

Author Biographies

  • C. T. Nithin, National Institute of Fisheries Post Harvest Technology and Training (NIFPHATT) Ministry of Agriculture, Government of India, P. Box No. 1801, Cochin - 682 016

    Processing-cum-Quality Assurance Supervisor 

    Training & Quality Control Division

  • C. G. Joshy, Central Institute of Fisheries Technology Matsyapuri P.O., Willingdon Island, Cochin – 682029, Kerala, India

    Scientist

    Fish Processing Division

  • Niladri Sekhar Chatterjee, Central Institute of Fisheries Technology Matsyapuri P.O., Willingdon Island, Cochin – 682029, Kerala, India

    Scientist

    Biochemistry & Nutrition Division

  • Satyen Kumar Panda, Central Institute of Fisheries Technology Matsyapuri P.O., Willingdon Island, Cochin – 682029, Kerala, India

    Principal scientist

    Quality Assurance & Management Division

  • R. Yathavamoorthi, Export Inspection Agency, Nellore sub office, Andhra Pradesh, India

    Assistant Director

  • T. R. Ananthanarayanan, Central Institute of Fisheries Technology Matsyapuri P.O., Willingdon Island, Cochin – 682029, Kerala, India

    Ph.D. Scholar

    Fish Processing Division

  • Suseela Mathew, Central Institute of Fisheries Technology Matsyapuri P.O., Willingdon Island, Cochin – 682029, Kerala, India

    Principal Scientist & Head,

    Biochemistry & Nutrition Division

  • J. Bindu, Central Institute of Fisheries Technology Matsyapuri P.O., Willingdon Island, Cochin – 682029, Kerala, India

    Principal scientist

    Fish Processing Division

  • T. K. Srinivasa Gopal, Kerala University of Fisheries and Ocean studies (KUFOS) Panangad. P. O., Cochin-682506, Kerala, India

    Professor Chair

    Centre of Excellence in Food Processing Technology,

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Submitted

2018-06-22

Published

2018-09-30

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Section

Articles

How to Cite

Nithin, C. T., Joshy, C. G., Chatterjee, N. S., Panda, S. K., Yathavamoorthi, R., Ananthanarayanan, T. R., Mathew, S., Bindu, J., & Srinivasa Gopal, T. K. (2018). Liquid smoking as a method for addressing polycyclic aromatic hydrocarbons (PAH) in traditional masmin. Indian Journal of Fisheries, 65(3). https://epubs.icar.org.in/index.php/IJF/article/view/80878