آزاده عباس خلیلی

Today, various methods are used to keep up, maintain and enhance the shelf-life of fishery products, and in all of these ways, it attempts to bring the nutritional value of the finished product with the least quality loss. Among these methods, industrial smoke has a special place in advanced countries. In this research, the comparison of two hot industrial and cold smoky methods was investigated. For this purpose, for hot smoked fish, the fish were first dried at a gentle temperature (35° C) for 30 minutes in the industrial machine and then dried for 5 hours at the final temperature of 80° C was smoked and in cold smoker it was first dried at 27° C for 30 minutes and then smoked for 10 hours at a final temperature of 35° C. The treatments were kept at a refrigerated temperature at a temperature of 1 ± 3° C for a period of 30 days. Treatments in addition to zero time, at 10-day intervals for one month, were evaluated for chemical and amino acids profile changes after smoking. The results of statistical analysis showed that there was a significant difference between the two treatments in terms of the amount of TBArs, volatile nitrogen (TVB-N), pH (P <0.05(.Of the 14 amino acids measured in the three treatments of fresh fish, respectively, they were related to glutamic acid 0.05). In general, data between fresh fish and smoked treatments were significantly different in some cases (P <0.05). And the overall conclusion of this treatment (hot smoked) was the priority of In terms of usability and acceptance.