Title Effect of Vacuum Packaging on Keeping

Quality of Hot-Processed Smoked-

Flavored Milkfish (Chanos chanos)

Authors: Dr. Myrna C. Bigueja

Prof. Luisa M. Lanciso
Ms. Christine C. Bigueja

Implementing Institution: Partido State University

Bicol University

Region/Project Location Region V, Salogon, San Jose, Camarines Sur

Duration of the Study 6 months

Funding Agency Partido State University

Bicol University

Total Project Cost P50,000.00

R&D Status Dissemination and Commercialization

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Effect of Vacuum Packaging on Keeping Quality of Hot-Processed

Smoked-Flavored Milkfish (Chanos chanos)

Myrna C. Bigueja1 , Prof. Luisa M. Lanciso2 and Christine C. Bigueja3

Abstract

The microbial safety and quality of vacuum packed hot-processed smoke flavored Milkfish
(Chanos chanos) gutted and filleted were examined during eight (8) weeks at room (320C) and refrigerated
(40C) temperature. The Bagassee and guava leaves were used as the smoke flavor enhancer. Sensorial
analysis conducted by thirty (30) consumers of the hot-processed smoke flavored milkfish (Chanos chanos)
showed that the milkfish treated with bagasse and guava leaves is the most preferred smoked product.

The most preferred formulation and process of smoking of gutted and filleted milkfish were
applied to investigate the effect of vacuum packaging. Results indicated that samples presented for ranking
based on acceptability do not differ significantly from one another. It appears that regardless of forms of
smoked milkfish and conditions of storage after four (4) weeks, the panelist tended to rank the products
similarly. Although the filleted smoked milkfish stored at refrigerated temperature is slightly better than
gutted milkfish. Furthermore, those smoked milkfish either gutted or filleted stored at room temperature
(320C) extended the shelf life for four (4) weeks while those stored in refrigerated temperature (40C) were
stable for eight (8) weeks.

The present study also investigated the yeast and molds associated with the vacuum-packed
smoked flavored milkfish stored room and cold temperature, the yeast and mold count was less than
150 cfu/g. This placed the fish samples in class B (microbiological status of the food is less than
satisfactory but is still acceptable for consumption) of ready-to-eat foods.

In conclusion, vacuum packaging materials could be improved some quality aspects and increased
the shelf-life of smoked. Hence, it is recommended that smoked products should be packed in vacuum
packaging materials not only to protect them from recontamination of microorganism but also prevent the
product from damage during transporting.

KEY WORDS: Vacuum Pack Hot-Processed Smoked-Flavored Milkfish

1Asssitant Professor II & Production Director, Partido State University, Goa, Camarines Sur
2
Asssitant Professor II & Research & Development Director, Partido State University, Goa, Camarines Sur

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3
Instructor, Bicol University Industrial Technology, Legazpi City

INTRODUCTION

Consumer globally is becoming more concern about the food safety of fish and
fishery products. To produce safe and wholesome food for consumption there is a need
that fish processors should practice the good hygienic method of processing fish and
products must be free from any recontamination of bacteria that can cause food
poisoning.

There is a number of ways to enhance food safety. These include proper way of
handling fish and other fishery products, better education for both processors and
consumers, and control of bacteria throughout the food chain by using a suitable
packaging method and materials.

A. Axler, 2004 said, packaging is becoming an essential part of value chain

analysis, regarding food safety, organoleptic characteristics and flexibility. Likewise,
packaging is of great importance in the final choice the consumer will make because it
directly involves convenience, appeal, information and branding.

Mostly Filipinos love milkfish (Chanos chanos) locally known as “bangus” not
because it’s the national fish but because of the unique flavor, the qualities that cannot be
found in other fish and that makes it special. Moreover, the milkfish is also an important
food fish in Southeast Asia and is the sole living species in the family Chanidae
(SEAFDEC, 2009). However, similar to other fish, significant economic losses could
result due to the highly perishable nature of milkfish, if they are not preserved in some
way (Wood, 1981).

Various food preservation techniques have been utilized to improve the microbial
safety and extend the shelf life of fish in general, including, canning, salting, freezing,
drying and smoking (Jay, 1998: Nickelson, et. al, 2001; wood, 1981). Up to 70% of the
total fish catch in developing countries is preserved by smoking, a process through which
volatiles from thermal combustion of wood penetrate fish flesh (Ward, 1995). In the
Philippines, in contrast, smoking serves primarily as a tool to enhance the flavor and
texture of fish, often producing value-added products whose preservation is achieved by
other means. In smoking, wood smoke is good to used, other agro-waste material can be
used like rice hull and bagasse that can enhance flavor and improve the quality of smoked
product (Bigueja, et. al, 2004).

Microbial flora distribution in smoked fish product varies largely dependent upon
the quality of fish at the time of smoking temperature and duration, the salt content and
the drying time (Nickelson et al. 2001). In addition, the shelf life of smoked fish products
depends largely on Vacuum Pack (VP) because air is removed from a pack and not
replaced (1S.M. Ibrahim, 2A.G. Nassar and 3N. El-Badry, 2008).

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Yeast and molds occur in a variety of crops, animal and fish products they may
produce aflatoxin. The growth of this microorganism affected by moisture content,
relative humidity and substrate composition. The common occurrence of aflatoxigenic
fungi and their products in foodstuffs is a serious food safety issue of worldwide concern
and research in many countries (Jonsyn 1989; El-gohary 1995).

In combination, salt and low temperature is the two major factors controlling
growth of organisms in smoked fish. Heat treatment of food (e.g., smoking) not only
improves the taste, smell/aroma, appearance and sometimes digestibility; it also reduces
the number of organisms, thereby improving the shelf life or keeping qualities of the
food. As the temperature on the surfaces of fish increase and moisture content decreases,
bacterial growth begins to slow down. Being a highly aerated process, the smoking
process uses temperatures at which no growth of anaerobic organisms are expected to
occur. Thus, heat treatment is a practice aimed at improvement of the overall safety of
food. This makes it a critical control point as the amount of heat applied must be
adequate to significantly reduce the numbers of spoilage organisms that can tolerate the
aerobic environment. More important, however, is post processing handling and storage
which may have been responsible for the presence of high numbers of fungi, yeast and
mold in the smoked fish samples at the points of sale (Okiya and Akeodi 1998).

The populace needs to be enlightened on their role in ensuring the safety of the
foods they consume. Although there have not been any records of outbreaks due to the
consumption of contaminated fishery products in the country, a couple of sporadic cases
have been linked to lightly preserved fish products in other parts of the world where
proper documentation takes place (Brett et al. 1998; Miettinen et al. 1999).

In December 1997, the United States Food and Drug Administration suggested an
increase in the incidence of toxicosis over the next decades acquired from food products
and, in anticipation, implemented a dramatic change in the manner with which
domestically produced and imported fishery products are regulated. The new regulations
mandated the application of the Hazard Analysis and Critical Control Point (HACCP)
principles to the processing of seafood (USFDA 2001).

Vacuum Packaging Technology (VPT) provides an environment that contains

little or no oxygen, which offers a unique advantages and opportunities for the food
industry. This technique may also reduce wastage and extend shelf life but also raises
much microbiological concern. Furthermore, VPT can be used to prevent degradation in
oxidation processes in food products. Reducing the oxygen in and around the food retards
the amount of oxidation rancidity in fats and oils (SEA FOOD NETWORK Information
Center, 2008). VPT not only protects the product from contamination but also prevent
them from damage during transport. The smoking process does not significantly diminish
the nutritional value of smoke-cured fish, but the economic value may be determined by
the quality of the fish presented for sale. Therefore, the main purpose of this work was to
investigate the effects of vacuum packaging in 8 weeks on some aspects of hot processed
smoked flavored milkfish. Likewise, for quality assurance yeast and molds were also
carried out.

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Objectives

General Objective: To investigate the effect of vacuum packaging on some

aspect of hot- processed smoked flavored milkfish.

Specific objectives:

1. Determine the best smoke flavor enhancer in gutted and filleted hot smoke
Milkfish.

2. Investigate the effect of vacuum packaging on keeping quality of hot-

processed smoked flavored milkfish stored at room and cold storage.

3. Evaluate the growth rate of yeast and mold in hot-processed smoked flavored
smoked milkfish in 4 weeks for room temperature and 8 weeks for cold
storage temperature.

MATERIALS AND METHODS

Methodology

An experimental and developmental method of research was used in this study.

Two (2) treatments and two 2 replicates were applied to determine the best smoke flavor
enhancer of the hot smoked bangus.

The most acceptable enhancer was used to determine the effect of vacuum
packaging on processed smoked- flavored bangus. The vacuum packed smoked flavored
milkfish was stored at room (320C) and refrigerated (40C) temperature for 8 weeks.
Sensory evaluation and yeast and mold count was determined.

Experimental Procedure

Milk fish (Chanos chanos). 50 kilograms Fresh milkfish were obtained directly
to the fish operator at Tagas, San Jose, Camarines Sur. The milkfish were chilled in the
icebox. After reaching in the laboratory they were immediately washed with tap water
and divided into two (2) lots/batches, gutted and butterfly fillet. All batches were salted in
10% NaCl concentration in one thirty minutes (30) at room temperature. The fish
precooked at 20% NaCl concentration for 30 minutes, wash carefully, drained for 20
minutes and dried under the heat of the sun for 1 hour.

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Smoking. All batches were subjected to two (2) treatments and two (2) replicate,
the first batches treated with smoke from bagasse and guava leaves and the second treated
with smoke from bagasse only. Bagasse is the by-products of Peñafrancia Sugar Mill
Incorporation Located in Pili Camarines.
Sensory Analysis. All batches were undergone consumer preference test. The
gutted and the filleted were both presented to the regular cosumers of tinapang bangus of
PSU and were asked to compare the general acceptability of the product to determine the
most preferred and the standard formulation.

After analysis the process was again performs for both gutted and filleted then
vacuum packed in stored at room and refrigerated (4 0C) temperature for 4-8 weeks.
Sensory evaluation was carried out each 4 weeks interval during cold storage. The
products undergone consumer acceptance test. Three (3) smoked fish remove from each
batch for each analysis.

Vacuum packaging. Using the standard formulation the smoking was again
conducted. The finished were vacuum packed at Camalig Packaging Center, Camalig
Albay.

Yeast and Molds Analysis. The products stored in room and refrigerate
temperature were subjected to yeast and molds analysis at Department of Science and
Technology (DOST), Region V.

Statistical Tools. The researchers used percentage to determine the most

preferred enhancers for smoking gutted and filleted milkfish. Ranking test was used at .
05% level of significance to determine the effect of vacuum packaging on hot-processed
smoked flavored milkfish stored room temperature (320F) and refrigerated temperature
(40C) for 4-8 weeks.

Steps in processing hot-flavored smoked bangus

Materials: 25 kilos Fresh bangus, salt, bagasse and guava leaves

Equipment: Smoked house, vacuum packaging machine, tray, basin, knives,

stove, steamer, measuring cup, chopping board.

Procedure:

1. In basin dissolve salt. Nine part of water, 1 part of salt. Salt solution should be
enough to cover all the fish. Set Aside.
2. Clean the fish; remove the gills, viscera and false kidney.
3. Lay fish open like a butterfly fillet and cut the head and tail.
4. Wash the fish and soak to the prepared 10% salt solution for 30 minutes.
5. Pre-cooked the gutted and fillet fish at 25% salt solution (four parts of water
and one part of salt) for 30 minutes.
6. Wash and drain for 20-30minutes.

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7. Properly arrange in smoking tray and hot- smoke at 60 -800C for 1-2 hours.
Allow to cool then vacuum pack in boxes.
8. Label the package and at room temperature or refrigerate if longer storage in
needed.

Milkfish (Chanos chanos)

Fillete
Gutted
d

Treatment 1 Treatment 2
smoked smoked
flavored of flavored of
bagasse & bagasse only
Guava
leaves)

Consumer Preference Test

Processing of most
preferred products

Vacuum Packed

Room Cold
Storage Storage

Consumer Acceptability and

Yeast and Mold Analysis

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Figure 1- Experimental Process Flow

PROCESSING RAW MATERIAL AND CONTROL POINT

PROCEDURES INGREDIENTS
Fresh milkfish 50 kilograms Fresh milk fish or chilled

Eviscerating & washing 45 kilograms Gutted fish

40 kilograms Filleted fish

Brining 10% brine - 20 kg unrefined Ordinary salt may be used but

or 16 kg refined salt. resulting brine be strain
through cheese cloth or
“katsa” to remove undissolved
impurities prior to use.
Pre-cooking in brine 25% brine - 15kg unrefined Unrefined salt nay be use but
solar or 11 kg refined salt the resulting should be strain
prior to use.

Rinsing 35 kilograms Rinses slightly just to remove

surface salt that be
crystallized on smoking

Surface drying in solar 30 kilograms Surface drying must be done

drier to facilitate better smoke
disposition and to remove
moisture.

Smoking 30 kilograms Used 1-kilo smoking

materials for every 5 kilos of
fish Smoke until glossy
golden brown for 30 minutes
to 1 hour.

Cooling Yield for whole gutted Cool in room temperature

milkfish is 60 to 65% kg before packing
and for gutted fish is 50%
for filleted

Vacuum Packaging Pack in .003 nylon P. E. bags

to prevent recontamination of
the finished product

Storing Store either chilled or frozen

for longer shelf life. 4 weeks

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at room temperature. 8 weeks

at 3-4oC.

Figure 2. Scheme of smoking of milkfish

RESULTS AND FINDINGS

The most preferred smoked flavor enhancer.

Hot smoked flavored bangus is a delicious product and packaging conditions are
limited factor to limit shelf life. In this study, the best smoke flavor enhancer was
analyzed through consumer preference test. M. M.Gatchalian, 1985 stated that the
ultimate fate of manufactured good is in the hands of the end-users. Considering the
power of consumers to select the best products, the result of the analysis on some quality
aspect of hot processed smoked flavored milkfish was shown in Table1. It was revealed
that majority of the consumers preferred bagasse and guava leaves as the best smoke
flavor enhancer for either gutted or filleted. In addition, the result shows that the product
treated with bagasse and guava leaves is more aromatic than the product treated with
bagasse only. These findings implied that bagasse and guava is a good smoke flavor
enhancers.

Table 1. Percentage distribution of level of preference of smoke flavor enhancers for

filleted gutted hot-processed smoked flavored bangus.

Level of Preference
Filleted hot-processed smoked Gutted hot-processed smoked
Physical flavored milkfish flavored milkfish
Characteristics Bagasse with Bagasse with
guava leaves Bagasse Only guava leaves Bagasse Only
Number % Number % Number % Number %
Texture 22 73% 8 27% 18.5 62% 11.5 38%
Color 22.5 75% 7.5 25% 17 57% 13 43%
Odor 27 90% 3 10% 16 53% 14 47%
Saltiness 19 63% 11 37% 13 43% 17 57%
Overall 23.5 78% 6.5 22% 18.5 62% 11.5 48%
22.8 76% 7.2 24% 16.6 55% 13.4 45%
Effect of Vacuum Packaging on Keeping Quality of Hot-Processed Smoked-
Flavored Milkfish (Chanos chanos)
After 4 weeks storage at room temperature (320F) and refrigerated temperature
0
(4 C) the Vacuum Pack (VP) hot-processed gutted and filleted smoked flavored milkfish
the results was presented in Table 2.
Analyzing results, observe from Table 2 that the lowest ranks sum is 59.5 (for
sample T2) and the highest is 85 (for sample T3). Average rank corresponding to samples
T1 andT2 are 2.07 and 2.8 respectively. Since both the lowest (625) and the highest (85)
within the Kramer’s rank sum range at .05% (61-89), then there is no significant
difference between the ranked samples.

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Results indicated that samples presented for ranking based on acceptability do not
differ significantly from one another. It appears that regardless of forms of smoked
milkfish and conditions of storage after 4 weeks, the panelist tended to rank the products
similarly. Although the filleted smoked milkfish stored at refrigerated temperature is
slightly better than gutted, still is not significantly preferred over smoked milkfish stored
at room temperature.
The findings indicated that all samples are still good for human consumption even
after 4 weeks, this due to the fact that the oxygen on the packaged was eliminated
through the used of vacuum packaging machine. Hence vacuum packaging extended the
shelf life of the hot-processed smoked-flavored milkfish.
Moreover, as observed vacuum packaging not only prevented the smoked
products from post contamination but also protect them from damage during transport of
the products.
Table 2. Average of four (4) trials for ranking for over all acceptability of hot- processed
smoked flavored gutted and filleted milkfish (Chanos chanos) stored at room
(320F) and refrigerated (40F) temperature for four (4) weeks.
Room Temperature Refrigerate Temperature
Panelist S1 - Gutted S2 - Filleted S3 - Gutted S4 - Filleted
1 3.5 1.5 3.5 1.5
2 3.5 1 2.5 3
3 4 1.5 3 1.5
4 4 2.5 2 1.5
5 3 2 4 1
6 3.5 1 3 3
7 3 3 3 1
8 3.5 1.5 3.5 1.5
9 3 2.5 3 1.5
10 1 3.5 2 2.5
11 2 2.5 3 2.5
12 3.5 1 3.5 1.5
13 3 1.5 2.5 3
14 1.5 2 2.5 4
15 2 2.5 3.5 2
16 1.5 3.5 2 3
17 4 1.5 2 2.5
18 3 2.5 2 2.5
19 2 2.5 3 2.5
20 2 2 3.5 2.5
21 1 3 2 4
22 3 2.5 2 2.5
23 2.5 2.5 2.5 2.5
24 4 1.5 2.5 2
25 3.5 1.5 3.5 1.5
26 2.5 1 3 2.5
27 1 2 3 3
28 4 2 3.5 1.5

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29 3.5 1.5 3 2.5

30 1 3 3 3
Total Rank 81.5 62 85 69
Mean Rank 2.7 2.0 2.8 2.3
For further analysis on the effectiveness of vacuum packaging, the smoked
products were kept until 8 weeks. Shown in Table 3 are mean ranks of four (4) samples
of hot-processed smoked flavored milkfish stored for 8 weeks at stored at room 32 0F) and
refrigerated (40C) temperature. Results indicate that at 5% level of significance (Kramer’s
range being 61-89); samples 3 and 4 stored at refrigerated temperature are significantly
more acceptable than samples stored at room temperature.
Results revealed that samples under vacuum packaging store at room temperature
might be extended to four (4) weeks while those stored in refrigerated temperature to
eight (8) weeks. Hence, for safety and wholesomeness of under vacuum pack hot-
processed smoked flavored milkfish either gutted or filleted should be kept in the
refrigerator and consumed within 8 weeks.
Table 3. Average of four (4) trials for ranking for over all acceptability of hot- processed
smoked flavored gutted and filleted milkfish (Chanos chanos) stored at room
(320F) and refrigerated (40F) temperature for eight (8) weeks.
Room Temperature Refrigerate Temperature
Panelist S1 – Gutted S2 – Filleted S3 – Gutted S4 – Filleted
1 1 3 2 4
2 4 2.5 2.5 1
3 1 2.5 2.5 2.5
4 4 2.5 2.5 1
5 4 2.5 2.5 1
6 4 2.5 2.5 1
7 4 2.5 2 1.5
8 4 2 2 2
9 3.5 3 2.5 1
10 3.5 3 2.5 1
11 3.5 2.5 2.5 1.5
12 3.5 1.5 3.5 1.5
13 3.5 3.5 2 1
14 4 3 1 2
15 3 3.5 1 2
16 4 3 1 2
17 3.5 3.5 1 2
18 3.5 2 1 2.5
19 3.5 3.5 1.5 1.5
20 4 3 1 2
21 4 3 1 2
22 4 2.5 1.5 2
23 3.5 3.5 1.5 1.5
24 2.5 3.5 2 2.5
25 2 3 2.5 2.5
26 3 2 2.5 2.5
27 3.5 3 2.5 1

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28 3 3.5 2 2
29 16 9 2 4
30 3 3 2 2.5
Total Rank 111.5 92.5 58 57.5
Mean Rank 3.7 3.08 1.9 1.9
Yeast and Mold Count (YMC)

Table 4 shows the effect of VP on hot-processed smoked flavored milkfish during

room and cold storage. The corresponding values of gutted and filleted stored at room
and refrigerated for 8 weeks is less than 150 cfu/g. This means that products were safe for
human consumption. This placed the fish samples in class B (microbiological status of
the food is less than satisfactory but is still acceptable for consumption) of ready-to-eat
foods. (Tournas, et.al, 2000).

Room storage (4 weeks) Cold Storage (8 weeks)

Samples Parameters Results Method Parameters Results Method
Used Used
Filleted Yeast & < 150 AOAC Yeast & 150 cfu*/g AOAC
milkfish Molds in food cfu*/g BAM Molds in BAM
( DRBC, food
250C, 5 Days ( DRBC,
250C, 5 Days
Gutted Yeast & 150 AOAC 150 cfu*/g AOAC
milkfish Molds in food cfu*/g BAM BAM
(DRBC, 250C,
5 Days
*colony forming unit, 3m St. Paul, Minn. USA

CONCLUSION AND RECOMMENDATION

Conclusion:

1. Application of bagasse and guava smoke to the milkfish increases its palatability.

2. Vacuum packaging could improve some quality aspect s and increased the shelf
life of smoked milkfish.

3. Refrigeration of under vacuum pack hot-processed smoked flavored milkfish

extends the shelf life.

4. Storage life of under vacuum pack hot-processed smoked flavored milkfish will
only last for 4 weeks.

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5. Sensory score changed during cold storage period depending mainly on packing
condition, fish form and smoking method.

6. Vacuum packaging also protects smoked products from damage and

contamination.
Recommendations:

1. Vacuum packaged shall be stored at room temperature not more than one month
while products stored at refrigerated temperature (3 to 40C) shall not stored for more
than 3 months to safeguard consumer from possible food poisoning.

2. To prevent from recontamination of the smoked milkfish, the products should be

vacuum pack right after cooling of the finish products.

3. For the improving on some quality aspect of Smoked milkfish use bagasse and guava
leaves for smoking.

4. Vacuum packaging must be required to fishery products not only to prevent the
product from post contamination of microorganism but also to protect them from
damage of flesh during transport.

5. Practical application of the Hazard Analysis and Critical Control Point principles to
smoked-fish processing should be observe of fish processors.

6. A study on the occurrence of other species of molds that produces aflatoxin is

recommended.

Acknowledgement

The researchers wishes to express their profound gratitude and sincerest thanks to
regular costumer of “tinapang isda” for evaluating the sensorial qualities of smoked
products, to Partido State University and Bicol University for the financial support and to
DOST V, for evaluating the yeast & mold count of the products. Furthermore, the
researchers gratefully acknowledge the Albay Packaging Center V for offering their
Vacuum packaging machine.

References:

SHEWAN, J.M. 1977. The bacteriology of fresh and spoiling fish and the
biochemical changes induced by bacterial action. Proceedings of the Conference on
Handling, Processing, and Marketing of Tropical Fish, July 5–9, 1976, Tropical Products
Institute, London, U.K., pp. 51–60.

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United States Food and Drug Administration. 2001. Processing Parameters

Needed to Control Pathogens in Cold Smoked Fish, CFSAN, Washington, DC.
http://www.cfsan.fda.gov/~comm/ift2-toc.htm (accessed December 17, 2008).

Tournas, V., et.al, 2000. Bactriological Analytical Manual.

http://www.fda.gov/Food/ScienceResearch/LaboratoryMethods/BacteriologicalAnalytical
ManualBAM/ucm071435.htm

EL-GOHARY, A.H. 1995. Study on aflatoxins in some foodstuffs with special

reference to public health hazard in Egypt. Austral. J. Anim. Sci. 8(6), 571–575.

JACOBS, M.B. 1951. The Chemical Analysis of Foods and Food Products, p.
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Cole, R.J. (ed.) 1986. Modern Methods in the Analysis and Structural Elucidation
of Mycotoxins. Academic Press, Orlando, FL.

Durackova, Z., V. Betina, and P. Nemec. 1976. Systematic analysis of

mycotoxins by thin-layer chromatography. J. Chromatogr., 116: 141-154.

Guillén, M.D. and M.L. Ibargoitia, 1998. New 14. O¨zogul, F., A. Polat and Y.
O¨zogul, 2004. The effects components with potential antioxidant and of modified
atmosphere packaging and vacuum organoleptic properties, detected for the first time in
packaging on chemical, sensory and microbiological liquid smoke flavoring preparations.
J. Agric. Food changes of sardines (Sardina pilchardus). Food
Chem., 46: 1276-1285.

Ibrahim, et. al., 2008 Effect or Modified Atmosphere packaging and Vacuum
packagingMethod of Smoked Mullet, IDOSI publication.

Food Micorbiology. Jouranl homepage: www. Elsevier.com/locate/fm.

FD. 2001a. Clostridium butulinum toxin formatio. Chapter 13. Fish and fishery
products hazards and controls guidance. 3rd ed. P.167-190. food and Drug Administration,
Center for food Safety and applied Nutrition, Office of Seafood, Washington, DC.

Corby, J. 1999. Personal communication, director, Division of Food Safety and

Inspection, Department of Agriculture and markets, State of New York, Albany, NY.

FDA. 1999. Annex 6: Food Processing. Food Code 1999. p. 414-425. Department
of Health and Human Services, Public Health Service, Food and Drug Administration,
Center for Food Safety and Applied Nutrition, Office of Seafood, Washington, DC.

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FDA. 2001a. Clostridium botulinum toxin formation. Ch. 13. In Fish and Fishery
Products Hazards and Controls Guidance, 3rd ed., p. 167-190. Food and Drug
Administration, Center for Food Safety and Applied Nutrition, Office of Seafood,
Washington, DC.

FDA. 2001b. Introduction of pathogens after pasteurization and specialized

cooking processes. Ch. 18. In Fish and Fishery Products Hazards and Controls
Guidance, 3rd ed., p. 227-236. Food and Drug Administration, Center for Food Safety and
Applied Nutrition, Office of Seafood, Washington, DC.

NMFS. 1983. Inspection and certification of Cryovac vacuum packaged marine

fresh fish products (salt water species only). NMFS Fishery Products Inspection Manual,
Part III, Ch. 6, Sec. 01. National Marine Fisheries Service, Washington, DC.

NMFS. 1984. Inspection and certification of vacuum packaged hot-processed

smoked or hot-processed smoke-flavored salmon. NMFS Fishery Products Inspection
Manual, Part III, Ch. 6, Sec. 2. National Marine Fisheries Service, Washington, DC.

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packaged (VAC and MAP) marine and estuarine bulk raw fishery products which are to
be held at only refrigerated temperatures (non-frozen). NMFS Fishery Products
Inspection Manual, Part III, Ch. 6, Sec. 03. National Marine Fisheries Service,
Washington, DC.

Reddy, N.R., Solomon, H.M., Yep, H., Roman, M.G., and Rhodehammel, E.J.
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Reddy, N.R., Roman, M.G., Villanueva, M., Solomon, H.M., Kautter, D.A., and
Rhodehammel, E.J. 1997b. Shelf life and Clostridium botulinum toxin development
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Consumer Preference Test

Panelist name ___________________________ Date__________________

Product: Smoked fish

Instructions:

You are presented with two sets of samples. Please evaluate the given samples in each set
according to the characteristics enumerated below. For each characteristic, encircle the
code number of the sample that you like best

Characteristics Sample codes

Replicate 1 Replicate 1
345 456 123 234
Odor
Flavor
Color
Saltiness
Odor
Overall
preference

Comments: _________________________________________________________
_________________________________________________________
_________________________________________________________
_________________________________________________________
_________________________________________________________
_________________________________________________________
_________________________________________________________

Thank you

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Consumer Preference Test

Panelist name ___________________________ Date__________________

Product: Gutted Hot-flavored smoked fish

Instructions:

You are presented with two sets of samples. Please evaluate the given samples in each set
according to the characteristics enumerated below. For each characteristic, encircle the
code number of the sample that you like best

Characteristics Sample codes

Replicate 1 Replicate 2
Product Product Product Product Product Product
A B C A B C
Like extremely
Like very much
Like Moderately
Like slightly
Neither like nor
dislike
Dislike slightly
Dislike moderately
Dislike very much
Dislike extremely

Comments: _________________________________________________________
_________________________________________________________
_________________________________________________________
_________________________________________________________
_________________________________________________________
_________________________________________________________
_________________________________________________________

Thank you

17
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Ranking Test

Panelist name: ______________________________Date: __________________

Product___________________________.

INSTRUCTIONS

Please evaluate the flavor of the samples presented to you from left to right. Rank them
from 1-4, 1 having the most distinct flavor and 4 having the least flavor. TIES ARE
NOT ALLOWED!

Sample code Rank

Replicate 1: 567
678
789
890

Replicate 2: 123
234
345
456

Comments: ______________________________________________________________
_______________________________________________________________________
_
_______________________________________________________________________
_
_______________________________________________________________________
_

Thank You

18