tailieunhanh - Preservation of fish and meat - Part 6

6 Smoking General information Raw fish and meat can also be preserved by smoking. The preserving effect of the smoke is a result of drying (withdrawal of moisture) of the product during the smoking. The smoke particles, absorbed by the flesh, also have a preserving effect which, however, is less than the drying effect. | 6 Smoking General information Raw fish and meat can also be preserved by smoking. The preserving effect of the smoke is a result of drying withdrawal of moisture of the product during the smoking. The smoke particles absorbed by the flesh also have a preserving effect which however is less than the drying effect. The smoke particles after being absorbed by the product inhibit bacterial growth on the surface of the product. The smoke particles also have a positive effect on the taste and colour of the product. The heat of the fire dries the fish or meat during the smoking process and if the temperature gets high enough the flesh is cooked. This means that bacterial spoilage and spoilage due to enzyme activity see Chapter 2 is prevented. Drying and cooking of the flesh when being smoked play an important role in the preservation. If a product is well dried during smoking then it can be stored for a long time. There are three ways of smoking Cold smoke method the temperature during the smoking is at most 30 C 86 F which means the product does not get cooked. Hot smoke method during this process the product does get cooked but not dried temperature varies between 65 and 100 C 149-212 F Smoke drying during this process the product is first hot smoked so that it gets cooked and then with continued smoking the product is dried temperatures vary between 45-85 C 113-185 F . Cold smoking gives a product which is not cooked. It is therefore susceptible to spoilage and must be kept cool. The storage life of a cold-smoked product is not greater than that of fresh fish or meat. Furthermore it is difficult to control the process in high ambient temperatures the temperature may not rise above 30 C 86 F . The process 46 Preservation of fish and meat demands strict hygiene and the danger of spoilage occurring during the smoking process itself is present. Because of these disadvantages this process will not be described further in this chapter. Hot smoking during which the fish .