evaluation of chemical methods for monitoring smoke deposition during the hot smoking of fish
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evaluation of chemical methods for monitoring smoke deposition during the hot smoking of fish by A. A. Eyo

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Published .
Written in English


Book details:

Edition Notes

Thesis(M.Phil.) - Loughborough University of Technology 1979.

Statementby A.A. Eyo.
ID Numbers
Open LibraryOL21584104M

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  The “hot smoke” process for smoking fish differs from the “cold smoke” process in a fundamental way. The “ cold smoke ” process requires that the fish never reach an internal cooking temperature (less than about 90 F), while the “ hot smoke ” process cooks the fish to the center (about F or higher). Explaination: The preserving effect of smoking is as a result of the drawing out of water during the smoking. Similarly the particles in smoke when absorbed by the fish helps to prevent bacterial growth on the surface of the fish. Additionally smoke adds positive flavour to the fish taste and colour of the fish.   If using a combination of liquid and generated smoke, generated smoke may begin at any stage of the process. When smoking fish, internal temperature of the coldest part of the fish must reach and maintain a temperature of degrees Fahrenheit or C for at least 30 minutes. Temperature should be taken on the thickest portion of the largest. A method for measuring respiratory deposition of cigarette smoke during smoking. Hinds W, First MW, Huber GL, Shea JW. An understanding of the factors influencing respiratory deposition of cigarette smoke in smokers is needed to accurately control this important source of respiratory exposure in epidemiological studies of workers.

Phases of Tobacco Smoke. Smoke from a burning cigarette is a “concentrated aerosol of liquid particles suspended in an atmosphere consisting mainly of nitrogen, oxygen, carbon monoxide and carbon dioxide” (Guerin , p. ).Researchers have also described cigarette smoke as a “lightly charged, highly concentrated matrix of submicron particles contained in a gas with each particle. The preservation of fish has been an integral part of every seafaring culture. Over the course of thousands of years of drying, salting, and smoking fish the technique has developed to a point where once common food has become a delicacy. In this article, let's look at hot smoked fish.   There are several different food smoking methods being used today, and they differ depending on the location and type of food you want to smoke. Food Smoking is a method of cooking meat, fish and other foods over a fire. When smoking food, wood chips are added to the fire to give a smoky flavor and aroma to the food. Firm Name: Hot Smoked Fish Company, Inc. Product Description: Refrigerated, vacuum-packaged, cooked, ready-to-eat, smoked fish (no mercury-containing species used - see Note #1) Firm Address: Somewhere St., Anytown USA Method of Storage and Distribution: Stored and transported under refrigeration Intended Use and Consumer: ready to eat by general public without further cooking.

In fish, two types of smoking processes are in common use. The ‘cold’ smoking process in which the temperature does not exceed C and hot smoking during which the fish is properly cooked with the temperature reaching C or so while the centre of the fish may be at C (Eyo, ). Hot smoking is the traditional method of fish. Smoked Fish Preservation The "hot smoke" process for smoking fish differs from the "cold smoke" process in a fundamental way. The "cold smoke" process requires that the fish never reach an internal cooking temperature (about 95°F), while the "hot smoke" process cooks the fish to the center (about °F). Between those two. There are many different ways to enjoy smoked fish, and these variations mostly depend on how you prepare it. Whole fish makes a delicious smoked fish treat because the skin crisps up and separates from the meat of the fish. Fish fillets with skin on are our favorite, though, because they are easy to eat and hold up well in the heat of the smoker. There are two methods of making smoked fish in the UK, by cold smoking and by hot smoking. Cold smoking means curing fish by smoking at an air temperature not higher than 33°C to avoid cooking the flesh or coagulating the protein; with the one exception of smoked salmon, which is eaten raw, all cold smoked products are cooked before they are.