Smoked Dogfish Processing and Its Refrigerated Storage Stability

The back meat fillets of spiny dogfish were brined and smoked by gradually increasing the temperature for 160 min until the internal flesh temperature reached 82.2°C (180°F) and then smoked continuously for an additional 30 min at constant temperature. The smoked dogfish prepared under these conditions were of good quality, with 28% of yield from the whole fish. The results of sensory evaluation indicated that a water‐phase salt concentration between 3.04% and 4.50% was preferred by a taste panel. Under refrigeration storage, the smoked products had a shelf life of over 1.5 months.