Title: Quality assessment of hot smoked Capelin (Mallotus villosus) and Redfish (Sebastes marinus)

Final project
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quality assessment; capelin; redfish; smoking; sensory evaluation;


Redfish and capelin were hot smoked by using an isolated cabin, designed by Matís. Performance of the cabin was monitored by quantifying the amount of firewood used, monitoring temperature and relative humidity (RH). All the samples were smoked and some were then dried by hot air from the fan, after that they were packed in open air plastic bags and stored at room temperature (≈23°C) and temperature of 2-4°C for 26 days while monitoring their quality changes. Chemical properties were used to monitor deterioration of lipid by quantifying the amount of free fatty acids (FFA), peroxide value (PV) and thiobarbituric acid reactive substance (TBARS). Smoked samples and smoke-dried samples after smoking stored at room temperature were less stable compared to samples stored at 2 – 4 °C. The difference in between smoked and smoke-dried samples stored at room temperature could not be established however stability of the smoked and smoke-dried samples were observed in samples stored in a cold room. Drying time should also be extended beyond 2 hours and air should be fired-heated in the kiln as the combustion process lowers the O2 concentration in the air which inhibits oxidation of lipid in the product. It is highly recommended to fit in a cap on top of the cabin as it offer equal distribution of temperature in the cabin. Determination of the shelf life of the smoked product should also include microbial and sensory evaluation analysis.

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