In a trial using Atlantic mackerel, fillets treated in 15% brine for 7 minutes were pre-dried at 30°C for 30 minutes, then held at 50°C for 30 minutes, and finally smoked while heating at 80°C. The final stage was 45 minutes for fresh fillets and 90 minutes for fillets thawed after 9 months of frozen storage. A trained panel of 6-11 recorded a strong smoky odor and smoky flavor, and rated bitterness and rancid taste as low. This is a comparison in which the raw-material history and the final heating time differed.
A separate trial using chub mackerel involved soaking fillets in 5% or 10% brine at 7°C for 1 hour, drying them at 40-55°C for 2 hours, and then hot-smoking them at 65°C for 40 minutes. Bitterness intensity, rated by a trained panel of 6 on a 0-4 point scale, was 0.0-0.3 for the NaCl-only and KCl 25%-replacement groups, and about 2-2.6 for the KCl 50%- and 75%-replacement groups. The hot-smoking conditions were the same across all groups, so this difference is a comparison of brine formulation, not a bitterness effect of hot smoking itself.
Carina Mascarenhas Fernandes; Hildur Inga Sveinsdóttir; Tumi Tómasson; Sigurjón Arason; María Gudjónsdóttir / 2024 / journal article / full text checked
Checked for this overview: Supports the multi-stage process of 15% brine for 7 minutes and 30/50/80°C, with 45 minutes for fresh fillets and 90 minutes for thawed frozen fillets / Supports the line-scale evaluation by 6-11 assessors, the strong smoky odor and smoky flavor, the low bitterness and rancid taste, and the differences in conditions between groups
Iga Rybicka; Marlene Silva; Amparo Gonçalves; Helena Oliveira; António Marques; Maria José Fernandes; Maria Helena Fernandes; Cristina Mateus Alfaia; Maria João Fraqueza; Maria Leonor Nunes / 2022 / journal article / full text checked
Checked for this overview: Supports the 5%/10% brine, 7°C for 1 hour, drying at 40-55°C for 2 hours, hot smoking at 65°C for 40 minutes, and the 8 conditions / Supports, for a panel of 6 on a 0-4 scale, the bitterness of 0.0-0.3 and about 2-2.6 by KCl-replacement level, and the limitation that this is not the effect of hot smoking alone
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Sensory (2)
hot smoking shows the sensory response In multi-stage hot-smoked Atlantic mackerel, a strong smoky odor and smoky flavor were rated, and deterioration attributes such as bitterness and rancid taste were barely perceivedsupported
Scope: A trained panel of 6-11, 21 attributes, a 15cm unstructured line scale converted to 0-100, fresh and 9-month thawed-frozen fillets, stored at 1±0.6°C for up to 28 days
Note: This is not a finding of no bitterness at all, but a description that it was low for this sample and storage period. This is a trial combining salting, hot smoking, vacuum packing, and refrigeration.
6-11 assessors gave repeated ratings of 21 attributes on a line scale converted to 0-100. After hot smoking, a strong smoky odor and smoky flavor appeared, and deterioration attributes such as bitterness and rancid taste were barely perceived.
Limitations: The panel size varied from 6 to 11 across time points. The bitterness score was low but not zero, and the raw-material history and final heating time also differed between groups.
hot smoking — observed together with: For chub mackerel under the same hot-smoking conditions, bitterness intensity was 0.0-0.3 for NaCl-only or KCl 25% replacement, and about 2-2.6 for KCl 50% or 75% replacementsupported
Scope: A trained panel of 6, on a 5-point intensity scale from 0 = none to 4 = extreme. 8 conditions combining 5% and 10% brine with NaCl/KCl ratios
Note: The bitterness difference is a comparison of brine-formulation conditions, not a result of hot smoking itself increasing or decreasing bitterness. There was no significant difference between the KCl 50% and 75% groups.
6 trained assessors rated bitterness on a 0-4 intensity scale. For both the 5% and 10% brines, bitterness was 0.0-0.3 for the NaCl-only and KCl 25%-replacement groups, and about 2-2.6 for the KCl 50%- and 75%-replacement groups, with no significant difference between the latter two.
Limitations: Bitterness here includes the effect of brine composition, and this is not a comparison of bitterness against an untreated control before hot smoking. This is a trained panel of 6, not consumer preference.
Source: The Development of Smoked Mackerel with Reduced Sodium Content (Iga Rybicka; Marlene Silva; Amparo Gonçalves; Helena Oliveira; António Marques; Maria José Fernandes; Maria Helena Fernandes; Cristina Mateus Alfaia; Maria João Fraqueza; Maria Leonor Nunes, 2022) · full text checked
Show dataprocess-hot-smoking —was_observed_with→ (the claim sentence above)
hot smoking is defined as Smoke treatment at 70–80°C that cooks the flesh during part of the process. Hot-smoked products require no additional cooking before consumption.contextual
Scope: Smoking fish (FAO Torry Advisory Note No.82).
Note: Same as above. By contrast, cold-smoked products (except smoked salmon) are described as requiring cooking before consumption.
Defines hot smoking as 「工程の一部で身を加熱調理する、70-80℃での燻煙処理」 (in translation: "smoke treatment at 70–80°C that cooks the flesh during part of the process") and says hot-smoked products require no additional cooking before consumption.
Limitations: A technical-guidance definition limited to smoking fish, not a legally binding regulatory definition.
hot smoking is documented as using A multi-stage process for Atlantic mackerel: treatment in 15% NaCl brine for 7 minutes, pre-drying at 30°C for 30 minutes, partial heating and smoking at 50°C for 30 minutes, and final smoking and heating at 80°Csupported
Scope: 80°C for 45 minutes for fresh fillets, and 80°C for 90 minutes for fillets thawed after 9 months of frozen storage. Smoke from beech sawdust, vacuum packing, storage at 1±0.6°C
Note: The duration of the final stage differs according to the raw material's freezing history. This is not a standard time that can be uniformly applied to fish species or equipment other than fresh and thawed-frozen fillets.
Atlantic mackerel was treated in 15% NaCl brine for 7 minutes, then dried, smoked, and heated in 3 stages using beech sawdust: 30°C for 30 minutes, 50°C for 30 minutes, and 80°C for 45 minutes (fresh) or 90 minutes (thawed frozen).
Limitations: This combines salting, multi-stage hot smoking, vacuum packing, and refrigeration. The fresh and thawed-frozen groups differ in final heating time.
hot smoking is documented as using A trial process for chub mackerel: soaking in 5% or 10% brine at 7°C for 1 hour, drying at 40-55°C and 90-95% humidity for 2 hours, and then hot smoking at 65°C and 85% humidity for 40 minutessupported
Scope: 4 conditions of NaCl-to-KCl replacement (0, 25, 50, and 75%) for each brine, for 8 conditions in total. 6 fillets per condition
Note: This is a comparison varying brine concentration and salt-type ratio, with the hot-smoking conditions common to all groups. This is not a trial of liquid smoke or cold smoking.
48 chub mackerel fillets were assigned to 8 conditions (5% or 10% brine × KCl replacement of 0, 25, 50, or 75%) with 6 fillets each, soaked at 7°C for 1 hour, dried at 40-55°C for 2 hours, and hot-smoked at 65°C for 40 minutes.
Limitations: With 8 conditions comparing brine concentration and KCl ratio simultaneously, sensory differences cannot be attributed to hot smoking alone.
Source: The Development of Smoked Mackerel with Reduced Sodium Content (Iga Rybicka; Marlene Silva; Amparo Gonçalves; Helena Oliveira; António Marques; Maria José Fernandes; Maria Helena Fernandes; Cristina Mateus Alfaia; Maria João Fraqueza; Maria Leonor Nunes, 2022) · full text checked
Show dataprocess-hot-smoking —is_documented_using→ (the claim sentence above)