Effects of High Pressure Treatment on Physicochemical Quality of Pre- and Post-Rigor Palm Ruff (Seriolella Violacea) Fillets

Fish and fish products are characterized for having a short shelf life. Nonthermal processing techniques such as high hydrostatic pressure (HHP) have increasingly been employed to extend shelf life of food products. The aim of this study was to evaluate changes on flesh physicochemical spoilage parameters (pH, total volatile bases (TVB-N), trimethylamine (TMA), thiobarbituric acid (TBA), and color) of palm ruff (Seriolella violacea) fillets in pre- and post-rigor conditions, subjected to two different HHP conditions: 450 MPa and 550 MPa, for 3 and 4 min each. Unpressurized and pressurized fillets were kept in chilled storage (4 ± 1°C) for 26 days to assess the effect of HHP on shelf life. pH and TBA values increased after HHP treatment and with storage time for both unpressurized and pressurized samples. This is attributable to pressure-induced lipid oxidation. Lightness (L*) values increased with pressure, where fish fillets had a cooked appearance. TMA and TVB-N values decreased after HHP treatment compared to the unpressurized samples, showing that HHP treatment is an efficient method to maintain the quality of palm ruff fillets. There was no clear difference between pre- and post-rigor in the parameters evaluated.     

Reflecting on the Recent Publisher's Report

Research was conducted to determine the effects of potassium sorbate applications (0, 1, 3, and 5% w/v) on the shelf life of pearl mullet (?nci Kefali; Chalcalburnus tarichi) fillets packaged with vacuum. Fillets kept at 4 ± 1°C were subjected to microbiological (total aerobic mesophilic bacteria, psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae, molds, and yeasts) and chemical (pH, thiobarbituric acid—TBA, total volatile base nitrogen—TVB-N, water activity, and biogenic amines) analyses on certain days (0, 3, 6, 9, and 12 days) of storage. It was determined that potassium sorbate had effects on total aerobic mesophilic bacteria, psychrotrophic bacteria, Enterobacteriaceae, mold-yeast counts, TVB-N values, phenylethylamine, putrescine, tryptamine, and pH of fillets at a significant (p < 0.01) degree. Retarded bacterial growth was observed as the antimicrobial effect increased with the degree of its concentrations. Storage time had significant (p < 0.01) effects on bacteria count, TBA, TVB-N values, and biogenic amines; all of which were increased by longer storage. It was concluded that application of potassium sorbate, especially at a 5% level, and vacuum packaging helps cold stored fillets maintain their biogenic amines and microbiological and chemical qualities longer.     

The Effects of Chitosan Coating on Biogenic Amines Inhibition and Microbial Succession of Refrigerated Grass Carp (Ctenopharyngodon idellus) Fillets

Chitosan coating and plastic wrap coating were investigated for their effects on the quality of grass carp fillets stored at 4 ± 1ºC for a period of 20 days. The fillets were divided into groups of untreated (Control), wrapped with sterile preservative film (PE), and chitosan-treated (1, 2, and 2.5% w/v corresponding to CH1, CH2, and CH2.5, respectively). The final result demonstrated that chitosan coating has positive effects on the microbial inhibition of total volatile count (TVC), lactic acid bacteria (LAB), Enterobacteriaceae, Pseudomonas, H₂S-producing bacteria (including Shewanella putrefaciens), and Staphylococcus. With regard to the results of biogenic amines (BAs), putrescine (PUT) and histamine (HIS) were the major amines, and their concentration was significantly (p < 0.05) higher in Control and PE than in chitosan-coated fillets at the end of storage. The final concentration in Control, PE, CH1, CH2, and CH2.5 was 143.7, 160.1, 83.0, 59.4, and 44.2 mg/kg for PUT and 228.0, 57.1, 4.1 3.2, and 2.9 for HIS, respectively. Chitosan coating was found to inhibit the increase of total volatile base nitrogen (TVB-N), microbial population, and total BAs and prolong the shelf life of grass carp fillets. However, sterile plastic wrap coating had little positive effect on maintaining the quality of grass carp fillets during refrigerated storage.     

Effect of High Pressure Processing on the Quality and Endogenous Enzyme Activities of Grass Carp (Ctenopharyngodon idellus) Fillets Stored at 4ºC

ABSTRACT

This study assessed effects of high pressure processing on physicochemical quality and endogenous enzyme activities of grass carp fillets stored at 4 ºC for 21-day storage. Fresh fillets were vacuum-packed and subjected to high pressure processing (0.1, 200, 300, 400, 500, and 600 MPa at room temperature for 15 min). Results showed that high pressure processing significantly delayed microbial growth, and reduced total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS) levels of grass carp fillets, especially for the 600 MPa group. On the 21st day, the corresponding increases of 6%, 35%, 45%, 43%, and 53% in hardness were observed for 200 MPa, 300 MPa, 400 MPa, 500 MPa, and 600 MPa samples compared with control samples, respectively. In addition, enzyme activities in different groups decreased during storage. Among them, calpain, and myofibril-bound serine proteinases (MBSP) activities were immediately reduced after high pressure treatments, while the activities of collagenase, cathepsin B, and cathepsin D were significantly (P < 0.05) inhibited when the pressure exceeded 400 MPa. However, the pressure treatments activated cathepsin L initially, and then the activity gradually decreased in treated samples. Generally, high pressure processing reduced activities of most of the endogenous enzymes and improved the quality and extended the shelf life by at least 4 ~ 6 days of refrigerated grass carp fillets.     

竹叶抗氧化物浸泡结合乳清分离蛋白涂膜对冷藏富硒虹鳟食用品质的影响

为延长冷藏富硒虹鳟的货架期,实验以3种浓度的竹叶抗氧化物溶液(AOBS,质量浓度分别为0.5％、1.0％和1.5％)分别浸泡富硒虹鳟鱼块,再进行乳清分离蛋白溶液(WPIS)涂膜,(25±1)℃下鼓风吹干表面水后置于4℃冰箱贮藏1、4、7、10和13 d,测定鱼块的pH值、TVB-N值、K值、菌落总数和嗜冷菌数、结合水分...     

Effects of Lactic Acid Bacteria and Citrus Essential Oil on the Quality of Vacuum-Packed Sea Bass (Dicentrarchus labrax) Fillets During Refrigerated Storage

The preservative effect of refrigerated and vacuum-packed sea bass (Dicentrarchus labrax) fillets inoculated with four mixtures of lactic acid bacteria (LAB) (Lactococcus lactis, Lactobacillus plantarum, and Carnobacterium piscicola) and incorporated with citrus essential oil (CEO) was evaluated on the basis of microbiological and biochemical analysis.

Initially, sea bass fillets showed high nutritional quality. During refrigerated storage, lipid contents did not show a significant decrease in any fish fillets; meanwhile, important proteolysis was observed in untreated control. In addition, results indicated that both CEO and LAB strains exhibited antimicrobial activity against spoilage, pathogenic, and fungi flora. Moreover, the total volatile bases (TVB-N) values were higher in control fillets, and the lowest TVB-N values were observed in Control CEO and C3 + CEO (30.47 ± 0.00 and 32.29 ± 1.12 mg TVB-N/100 g, respectively). Also, the levels of biogenic amines increased in all fillets without exceeding the upper limit of acceptability except for untreated control (sum of about 1396.63 ppm). Furthermore, this combined treatment ameliorated the muscle liquid-holding capacity, which improves technological properties.

Overall, this treatment may open new promising opportunities for the biopreservation of fish products by enhancing the period of storage of refrigerated and vacuum-packed sea bass fillets.     

Chitosan Coatings Containing Mentha spicata Essential Oil and Zinc Oxide Nanoparticle for Shelf Life Extension of Rainbow Trout Fillets

ABSTRACT

The objective of the current study was to determine the effects of chitosan (CH) coatings containing Mentha spicata essential oil (MSO; 0.2 and 0.4%) and zinc oxide nanoparticle (ZnO; 0.2 and 0.4%) on chemical (total volatile basic nitrogen (TVB-N), 2-thiobarbituric acid reactive substances (TBARS) and peroxide value (PV)), microbial (total viable count, psychrotrophic count, Pseudomonas spp., and Enterobacteriaceae) and sensory (odor, color, and overall acceptability) properties of raw rainbow trout fillets during 14 days of refrigerated storage. Final microbial population of CH + MSO 0.4% + ZnO 0.4% and CH + MSO 0.4% + ZnO 0.2% retarded approximately 3–5 log CFU/g as compared to control groups (P < 0.05). At the end of storage time in control samples, TVB-N, TBARS, and PV reached 49.3 mg N/100 g, 3.31 mg malonaldehyde/kg, and 2.04 meq peroxide/kg lipid, while the values for the treated samples with MSO (0.2 and 0.4%) in combination with ZnO (0.2 and 0.4%) remained lower than 25 mg N/100 g, 2 mg malonaldehyde/kg, and 1.1 meq peroxide/kg lipid, respectively. The results indicate a potential use of CH coating containing MSO and ZnO as an effective type of antimicrobial packaging to maintain quality of rainbow trout fillets.     

Effect of Chitosan and Garlic Essential Oil on Microbiological and Biochemical Changes that Affect Quality in Grass Carp (Ctenopharyngodon idellus) Fillets During Storage at 4°C

Solutions of chitosan (2%, w/v), garlic essential oil (5%, v/v), and their combination (2%, w/v chitosan +5%, v/v garlic essential oil) were applied to the surface of grass carp fillets. Subsequently, sensory, microbiological analyses (total viable count (TVC), Pseudomonas spp., Aeromonas spp., and H₂S-producing bacteria), and physicochemical changes (total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and centrifugation loss) of grass carp fillets were evaluated over a 16-day storage at 4 ± 1°C. The treated samples resulted in significantly (p < 0.05) higher overall acceptance scores than the control from day 8. The TVC of grass carp fillets was reduced from the initial level (4.0 log CFU/g) to 2–3 log CFU/g when the fillets were treated with either garlic essential oil or chitosan solution. After 4 days of storage, the Pseudomonas spp. counts in the chitosan-treated samples were significantly lower (p < 0.05) than the counts in control and samples treated with garlic essential oil. A lag phase of 6 days for the counts of H₂S-producing bacteria of fish fillets that were treated with chitosan or the combination solution was observed. The combination of chitosan with garlic essential oil did not show synergistic effects, although it displayed a higher degree of antimicrobial efficacy with respect to the spoiled bacteria. However, the combination of chitosan with garlic essential oil was the most effective at inhibiting the formation of TVB-N. Samples that were treated with garlic essential oil displayed the highest TBARS levels on days 4 and 6 (p < 0.05).     

Kinetics of Total Volatile Basic Nitrogen and Trimethylamine Formation in Stored Rohu (Labeo rohita) Fish

Fish freshness estimation has been mostly studied in terms of total volatile basic nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) determination and partially addresses the kinetics, which limits its practical utility. In this study, TVB-N and TMA-N content of Rohu stored under limited refrigerated (5 and 0°C) and frozen (?5°C) conditions for 42 days showed an increasing trend, respectively. TVB-N and TMA-N formation in stored Rohu was higher at higher temperature and their initial and final values were found 4.57 ± 0.321, 0.14 ± 0.047 mg/100g and 46.56 ± 0.994, 3.24 ± 0.112 mg/100g, respectively. The volatile formations in Rohu at ?5°C were slow, as the frozen storage arrests the enzymatic and microbial activities in comparison to 0°C and above. The kinetics of TVB-N and TMA-N were investigated using zero, first, and nth-order reaction model. First-order kinetics exhibited the best fit model for TVB-N (R² = 0.98; χ² = 0.045), whereas TMA-N formation showed nth-order kinetics (n = ?0.4608, R² = 0.96, χ² = 0.028) as best fit model. The first-order kinetic reaction contributed activation energy of 58.16 kJ/mol for TVB-N and 10.86 kJ/mol for TMA-N. TVB-N and TMA-N formations were influenced by storage temperature and duration as expected. Kinetic parameters were also significantly (P ≤ 0.05) affected by storage temperatures.     

The Impact of Diets Supplemented with Different Forms of Rosemary and BHA on Chemical,Microbial and Sensory Properties of Rainbow Trout Fillet

The objective of this study was to evaluate the effect of different forms and doses of rosemary on chemical, microbial, and sensory properties of rainbow trout fed nine different diets: control (C), 20 g.kg^?1 rosemary powder (20RP), 40 g.kg^?1 rosemary powder (40RP), 0.3 g.kg^?1 rosemary extract (0.3RE), 0.6 g.kg^?1 rosemary extract (0.6RE), 0.15 g.kg^?1 rosemary nanopowder (0.15RNP), 0.3 g.kg^?1 rosemary nanopowder (0.3RNP), 0.15 g.kg^?1 butylated hydroxyanisole (BHA) (0.15BHA), and 0.3 g.kg^?1 BHA (0.3BHA). After 8 weeks’ feeding, the fish fillets were sampled on the 1st, 4th, 8th, 12th, and 16th days and then stored on 4°C. Lower value of pH, peroxide value (PV), total volatile base nitrogen (TVB-N), free fatty acids (FFA), and thiobarbituric acid (TBA) were reported in fish fed with RP, RE, RNP, and BHA; among them, RNP groups had the lowest properties (p < 0.05). Furthermore, lower total viable aerobic bacterial counts (TVC) and psychotropic counts (PTC) were observed in the fillets of the fish fed with rosemary treatments, especially in RNP treatments (7.52–9.41 log₁₀ CFU.g^?1), along with a slower spoilage in terms of sensory factors (texture, color, odor, and overall) on the 16th day. Finally, use of natural antioxidant nanorosemary in the diet may positively affect fish fillet quality and delay post-mortem deterioration.     

Effects of Phosphate Type on the Quality of Vacuum-Tumbled Catfish Fillets

The objective of this study was to determine the effects of various agglomerated phosphate blends on the quality of vacuum-tumbled catfish fillets. Catfish fillets were tumbled with a brine solution at 15% over initial, raw weight prior to tray-packing and storage at 4°C for 10 days. Fillets were evaluated for protein exudate, tumbling yield, color, pH, cooking loss, tenderness, purge loss, and shelf life. A specific blend of agglomerated sodium phosphates (AGSP) that contains mono-, tri-, and polyphosphates had significantly less protein (p < 0.05) exudate and significantly higher pH (p < 0.05) than other treatments. All phosphate treatments significantly increased (p < 0.05) tenderness and significantly decreased (p < 0.05) purge loss, but agglomerated phosphate blends significantly decreased (p < 0.05) cooking loss and yellowness. Psychrotrophic plate counts for all phosphate treatments were similar to the control at each storage time. All phosphate treatments improved the yield and quality of catfish fillets, but the use of AGSP may optimize quality attributes.     

罗非鱼片贮藏过程中品质变化动力学模型

研究不同温度贮藏条件下罗非鱼片挥发性盐基氮（TVB—N）和菌落总数随时问的变化规律及其动力学特性,建立了TVB-N和菌落总数与贮藏温度和贮藏时间的动力学模型,以预测和控制罗非鱼片在贮藏过程中的品质和货架期。贮藏过程中罗非鱼片的TVB-N和菌落总数增加,随着贮藏温度的升高,鱼片品质劣化速度加快。TVB-N和菌落总数均符合一级化学反应动力学模型,并且与Arrhenius方程有很高的拟合度。罗非鱼片的贮藏期可通过模型进行预测。     

Quality Changes in Chum Salmon (Oncorhynchus keta) Caviar (ikura) Affected by Thermal Pasteurization,Storage Time,and Packaging Material

Changes in quality parameters including pH, water activity, texture, and lipid oxidation were studied in pasteurized chum salmon (Oncorhynchus keta) ikura samples packaged using two films with different oxygen transmission rates (OTR) (40 and 62 cm³·m^?2·day^?1; F-40 and F-62), during 60 days storage at 4°C. No significant differences in pH and water activity (a_w) were observed between ikura packaged using two different films with different OTR (P > 0.05). However, compared to the first day of study, water activity decreased significantly in ikura (P < 0.05). Ikura thiobarbituric reactive substance (TBARS) in the pouches significantly increased during the storage at 4°C (P < 0.05). Both pouches showed similar trends in TBARS until day 29, while after day 29, ikura packaged in F-62 (OTR = 62 cm³·m^?2·day^?1) showed a significant increase in TBARS compared to F-40 with less OTR (P < 0.05). The texture of ikura became softer compared to the first day; however, no significant difference was observed between the ikura samples in two pouches (P < 0.05). The quality changes of ikura measured during storage indicate that packaging ikura in a lower OTR film would provide greater quality retention than one with higher OTR.     

Yield and Economic Efficiency of Green Water in Combination with Supplemental Feeds for Artemia Production in Vietnamese Salt Ponds

We evaluated the combined effects of different green water sources and feed supplements on Artemia biomass production and economic efficiency. A two-factor experiment was set up with two green water types produced from the ratios of nitrogen and phosphorus (N:P = 5 and N:P = 10) in combination with two types of supplemental feed (rice bran or pig manure). After 12 weeks of culture, total Artemia biomass yield with the N:P = 5 treatment (2.29 ton ha^?1 crop^?1) was 14% higher than that with the N:P = 10 treatment (1.97 ton ha^?1 crop^?1), although this difference was not significant (P > 0.05). There was no significant interaction between green water and supplemental feeding treatments for the final yield of Artemia biomass. Comparative cost-benefit analysis showed that the treatment of N:P = 5 combined with pig manure attained a significantly higher net profit and cost/benefit ratio than the other treatments.     

Effects of Ozonated Water Treatment on the Microbial Population,Quality, and Shelf Life of Shucked Oysters (Crassostrea plicatula)

An ozonated water treatment system was designed for the sanitation of shucked oysters (Crassostrea plicatula). The effects of ozone (O₃) on shelf life were examined under refrigerated conditions (4 ± 1°C). Microbiological, chemical, and color quality were also evaluated by determining total aerobic plate counts (APC), total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), and L, a, and b values. Single and orthogonal experiment results showed that oysters treated with 9 mg/L of O₃ in aqueous solution (oyster: ozonated water = 1:6, w/v) for 10 min at 5°C significantly reduced the total APC by about 2-log—from 4.97 ± 0.11 to 2.93 ± 0.17 log CFU/g (p < 0.05). O₃ treatment did not cause significant changes in TVB-N, TBA, a, and b values, although L values were significantly affected. During refrigerated storage, O₃-treated samples expressed lower TVB-N, TBA, a, and b values and higher L values than control samples. The shelf life of O₃-treated samples was 20 to 25 days, while that for the controls was 5 to 10 days. The current study confirms that treatment with ozonated water can effectively prolong the shelf life and maintain the quality of oysters.     

Effects of Natural and Artificial Colorants on Hot Smoked Garfish—Belone belone (Linnaeus, 1761)—Stored at 4 ± 1ºC

In this study, the effects of natural and artificial colorants on the shelf life of hot smoked garfish were investigated in terms of its chemical, microbiological, and sensory quality. Turmeric and Sunset Yellow FCF were used as the natural and artificial colorants, respectively. The amount of total volatile basic nitrogen (TVB-N) and thiobarbituric acid (TBA), counts of total mesophilic aerobic bacteria, total psychrophilic aerobic bacteria, total yeast and molds increased during the storage (p < 0.05). The results showed that turmeric and Sunset Yellow FCF had a significant effect on pH value and salt content of hot smoked garfish samples during storage (p < 0.05). According to the sensory analysis results, the shelf life of hot smoked garfish stored at 4 ± 1ºC was determined as 17 days.     

Corn gluten meal in pacu <Emphasis Type="Italic">Piaractus mesopotamicus</Emphasis> diets: effects on growth,haematology, and meat quality

Corn gluten meal (CGM) has a high protein content and absence of antinutrients. However, it has high levels of carotenoids that can cause a yellowing of fish fillets and impair further commercialisation. Graded levels of CGM were incorporated in pacu diets to replace soybean meal (SM) protein. The experimental diets were formulated to be isonitrogenous (220 g kg^?1 digestible protein) and isoenergetic (13.4 MJ kg^?1 digestible energy) with 0, 25, 50, 75, and 100 % replacement of SM protein by CGM protein over a 60-day period. One hundred fish (32.79 ± 3.43 g) were randomly distributed in 20 experimental cages (70 L) placed within five (1000 L) aquaria with continuous water renewal. The experimental design was completely randomised with five treatments and four replicates. A quadratic effect (P < 0.05) was observed for fillet and carcass yields, feed conversion ratio, weight gain, and specific growth rate, with the optimum values for replacement of SM protein by CGM protein estimated as 21.95, 29.13, 30.94, 37.71, and 38.75 %, respectively. There were no differences (P > 0.05) for blood parameters, proximal composition, water-holding capacity, pH, lipid oxidation, and a* value of fillets. The L* and b* values of fillets showed differences (P < 0.05). Replacement between 21.95 and 38.75 % of SM protein by CGM protein (5.37 and 9.48 % of inclusion in the diet) improves the growth performance and body yield of pacu juveniles without altering blood parameters or affecting the fillet quality.     

Effect of Freeze-Chilled Treatment on Flavor of Grass Carp (Ctenopharyngodon idellus) Fillets and Soups During Short-Term Storage

ABSTRACT

In order to evaluate the effect of chilled (T1), frozen (T2), and freeze-chilled (T3) treatment on the flavor of grass carp fillets and soups, adenosine triphosphate (ATP)-related compounds, umami-taste amino acids (UTAA), thiobarbituric acid (TBA), peroxide value (PV), and soup sensory score were analyzed. Results showed that the sum of ATP, ADP, and AMP contents in T2 fillets were significantly higher (p < 0.05) than others, but the sum of hypoxanthine riboside (HxR) and hypoxanthine (Hx) contents for T2 fillets and soups were significantly lower (p < 0.05) than others during storage. The T3 fillets and soups had lower inosine 5-monophosphate (IMP) contents than T1 after Day 2, but higher UTAA contents than T1 during storage. The T3 fillets had the highest TBA and PV values among the three groups during storage. According to the total aerobic counts, K value, and sensory score, all the fillets and soups kept good quality during storage. Therefore, freeze-chilled treatment not only can extend fish shelf life but also retain excellent fish flavor.     

Effect of Chitosan-Gelatin Composite and Bi-Layer Coating Combined with Pomegranate Peel Extract on Quality Properties of Belanger’s Croaker (Johnius Belangerii) Stored in Refrigerator

The aim of this study was to evaluate the effects of chitosan-gelatin coating with two different methods (composite and bi-layer) in combination with pomegranate peel extract (PPE) on the microbiological (mesophilic bacteria, psychrotrophic bacteria, and Enterobacteriaceae) and chemical (total volatile bases-nitrogen (TVB-N), pH, thiobarbituric acid (TBA), and free fatty acid (FFA)) properties of Belanger’s croaker (Johnius belangerii) fillets during refrigerated storage (4 ± 1°C). In this study, composite coating (CC), bilayer coating (BC), CC+PPE, and BC+PPE led to 6.88, 7.00, 6.52, and 6.32 log₁₀ CFU/g reduction in mesophilic bacteria, 6.67, 7.02, 5.35, and 4.21 log₁₀ CFU/g in PTC and 2.99, 2.71, 2.37, and 2.41 log₁₀ CFU/g, compared with control sample for 16 days storage time, respectively. Chitosan-gelatin coating enriched with PPE has retarding effects on spoilage of fish samples, thus extending the shelf life during refrigerated storage. The quality characteristics of croaker treated with chitosan-gelatin coating combined with PPE were better than those treated by chitosan-gelatin coating or PPE alone during the storage, exhibiting that there is a synergistic effect between chitosan-gelatin coating and PPE. The bi-layer coating was better than one composite coating in combination with PPE in reducing lipid oxidation of fillets.     

Effect of Traditional and Liquid Smoke on the Quality of Sea Catfish Sausages (Sciades herzbergii,Bloch, 1794)

ABSTRACT

Smoking is a technique used to improve the sensory attributes and increase the shelf life of fish. The objective of the present study was to evaluate the nutritional, physicochemical, microbiological, and sensory characteristics of sausages made with sea catfish (Sciades herzbergii) fillets subjected to the traditional and liquid smoking processes. The traditionally smoked sausages showed lower (p < .05) moisture content and higher protein, fat, and mineral levels, higher weight loss during processing, higher pH, higher a* (red intensity), and lower L* (luminosity) values. The percentage of shrinkage, water holding capacity, water activity, hardness, cohesiveness, and elasticity were not influenced (p > .05) by the smoking methods tested. The microbial counts of both treatments were in compliance with the current Brazilian legislation. The sensory acceptance of the liquid smoked sausages was higher (p < .05) when compared to the traditionally smoked sausages for the attributes of color, aroma, texture, flavor, and overall acceptance, with scores ranging from 6 (liked slightly) to 7 (liked moderately). Between the two smoking methods tested, liquid smoking presented better sensory acceptance, easier execution, greater process control, and less environmental impact; thus, it is a viable alternative to the traditional smoking of sea catfish (Sciades herzbergii) sausages.