FN Archimer Export Format
PT J
TI Effect of smoking processes on the contents of 10 major phenolic compounds in smoked fillets of herring (Cuplea harengus)
BT 
AF SEROT, Thierry
   BARON, Regis
   KNOCKAERT, Camille
   VALLET, Jean-Luc
AS 1:;2:;3:;4:;
FF 1:PDG-DRV-VP-GA;2:PDG-DRV-VP-GA;3:PDG-DRV-VP-GA;4:PDG-DRV-VP-GA;
C1 IFREMER, Ctr Nantes, Lab Genie Alimentaire, F-44311 Nantes 3, France.
C2 IFREMER, FRANCE
SI NANTES
SE PDG-DRV-VP-GA
IN WOS Ifremer jusqu'en 2018
IF 1.535
TC 48
UR https://archimer.ifremer.fr/doc/2004/publication-674.pdf
LA English
DT Article
DE ;Herring;Phenolic compounds;Smoking process
AB This study evaluated the effects of five smoking processes on the contents of 10 major phenolic compounds in fillets of herring (Cuplea harengus), namely two traditional processes, involving smoke production by smouldering or friction, one process using liquid smoke atomisation, and two electrostatic smoking processes, also involving smouldering or friction. The effects of several parameters, such as smoking time, smokehouse temperature, electrode voltage, and fish fillet temperature before smoking were assessed for each process. The results indicate that the content of phenolic compounds are strongly affected by the process applied. The percentages of phenolic compounds in fish flesh remained constant and discriminant for a given process, regardless of the parameters studied, which implies that the smoking process used can be identified by determination of phenolic compounds in fish. 
PY 2004
PD MAR
SO Food Chemistry
SN 0308-8146
PU Elsevier
VL 85
IS 1
UT 000186921400017
BP 111
EP 120
DI 10.1016/j.foodchem.2003.06.011
ID 674
ER

EF