High temperature-high humidity processing for production of smoked chub

dc.contributor.authorHamilton, Raleigh Scotten
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2024-04-11T19:09:00Zen
dc.date.available2024-04-11T19:09:00Zen
dc.date.issued1983en
dc.description.abstractFour partial smokehouse load and four full smokehouse load experiments were conducted to determine the effect of high temperature-high humidity (HT/HH) processing on production and quality of smoked whitefish chub. Chub were brined in 6.6% NaCl for 16 hours and leached in 2.0% NaCl for 24 hours prior to smoke processing. A smokehouse process using a 60 min. drying stage at 120°F (ambient R.H.), a 60 min. smoking stage at 160°F (60% R.H.), two 10 min. stages at 180 and 190°F (87% R.H.), respectively, and a final stage at 200°F (86% R.H.) was found to produce smoked chub which compared favorably with chub processed by a process (control) typical of processes used commercially to produce smoked chub. Chub were held in the final stage (12 min.) of this HT/HH process until F<sub>180</sub><sup>13</sup> - and F<sub>180</sub><sup>10</sup> -values exceeded 30 min. (49. 5 min.) for the coldest monitored chub. These HT/HH process chub were rated not significantly different (P>.01) than control chub for any taste attribute, and significantly more acceptable than control chub for a general appearance rating. In all experiments, with 2 exceptions, mean water phase salt values for chub dorsal or ventral sections exceeded 3.0%, and most exceeded 3.5%. Moisture and water phase salt variation between dorsal and ventral sections and between chub of different weights was small. Processing weight loss was generally slightly less for HT/HH process chub but differences were generally not significant. Process improvements are necessary to improve the dull dark brown color to a light golden color, to reduce skin wrinkling, and to decrease loss during smokehouse processing.en
dc.description.degreeM.S.en
dc.format.extentvi, 101 leavesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttps://hdl.handle.net/10919/118539en
dc.language.isoenen
dc.publisherVirginia Polytechnic Institute and State Universityen
dc.relation.isformatofOCLC# 10836416en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subject.lccLD5655.V855 1983.H3532en
dc.subject.lcshChub mackerelen
dc.subject.lcshSmoked fishen
dc.titleHigh temperature-high humidity processing for production of smoked chuben
dc.typeThesisen
dc.type.dcmitypeTexten
thesis.degree.disciplineFood Science and Technologyen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameM.S.en

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