Optimum processing conditions and shelf-life of smoked striped catfish (Pangasius sutchi)

Abstract

Striped catfish (Pangasius sutchi) is a fatty fish which possesses a specific nonpalatable flavour. Processing of this species into value-added smoked product so as to improve flavour and odour was therefore studied. The appropriate conditions for brining and dry curing were studied using 15, 20 and 26% brine for 10, 20 and 30 min, and salt to fish ratios of 1:3, 1:5 and 1:7 for 20, 30 and 40 min, respectively. Sample with the highest acceptability scores (P=0.05) of each curing method was selected for further study on appropriate conditions of natural smoking using coconut hull. Smoking temperatures at 60, 70 and 80°C were studied for the smoking time of 2 and 3 hr at each temperature. The proper conditions were found to be brining with 26% brine for 10 min, then smoking at 60°C for 3 hr or dry salting with salt to fish ratio of 1:7 for 20 min and smoking at 60°C for 2 hr.