Abstract:
Fish has long been considered a good source of animal protein and other nutrients.
The level of acidity, weather, processing and storage methods, and temperature
during transportation all influence the susceptibility of caught fish to decay and
damage. The fishing industry suffers as a result of this. Smoking is one method that
can be used to decrease fish damage and spoilage. The purpose of this review is to
find the information regarding the effects of smoking on nutritional quality of fishes
and how storage time influences on the nutritional quality of the smoked fishes.
Protein, lipids, fiber, amino acids, minerals, and vitamins are all present in smoked
fish. Denaturation, coagulation, protein digestibility reduction, oxidation, and
vitamin loss are the most common chemical composition changes caused by
processing methods. Heat can deplete the nutritional value of fish by destroying
amino acids, causing protein denaturation, and causing the Maillard reaction.
Smoking is one of the processing methods that cause fish protein denaturation, which
results in changes in the physical and chemical structure of the protein as well as a
decrease in its biological availability. The severity of these changes is determined by
the treatment temperature and duration. The final quality of fish and fisheries
products is affected by all of the changes. By increasing time period the mineral
content decreased in smoked fishes. Due to the loss of moisture during smoking,
which concentrate other nutrients in the fish. The higher the lipid and protein content,
and the higher the energy density of the fish, the lower the proportion of water.
