STUDIES ON TRADITIONAL METHODS OF FISH SMOKING IN THE

Traditionally smoked fish is very unstable and cannot be kept for more than a week without refrigera-tion. This study was conducted to explore ways of prolonging the shelf-life of smoked fish at room tempe-rature. Surveys were conducted on the methods of smoking fish in three areas of the Philippines. Samples were taken for chemical, i.e., nitrogen (TVN), thiobarbituric acid (TBA) and trimethylamhe (TMA), and microbiological analyses to measure the rate of spoilage. Also, the smoking methods were simulated in the laboratory on five species to evaluate the general acceptability of the products. The survey showed that methods of fish smoking are varied; this may be attributed to species differ-ences, marketability and consumer preferences but, based on sensory evaluation, the different methods resulted in equally acceptable products. The products deteriorated at varying rates depending on the moisture and salt content; those with high moisture and low salt content deteriorated more quickly. The TVN, TBA, and TMA values increased slightly during storage. Microbial counts increased with the storage; Bacillus and Micrococcus spp. pre-dominated. As a result of these studies new procedures are proposed.-For small species and fatty fish, simulta-neous cooking and hot smoking is recommended. Fatty Fih should be split to enhance fat loss and dried before smoking in order to reduce moisture. Moreover, antioxidants and mould inhibitors may be used to prolong shelf-life