Factors Affecting Deposition of Smoke Constituents on Fish

Methods are given for the estimation of acids, phenols, acetone and colour in smoked fish products. The concentration of phenols in commercial smoked fish ranges from 1.0 mg. per 100 g. of fish in smoked sardines to 35 mg. in hard-cured herring.Predrying and low smoke velocities decrease the rate of deposition of smoke constituents on the fish. Although volatile phenols are not directly associated with colour development in smoked fish, the concentration of phenols and depth of colour parallel one another. The smoke constituents are shown to be concentrated in the surface layers of the smoked fish.