Hunkar Avni Duyar  , Mehmet Emin Erdem  , Serap Samsun  , Ferhat Kalayci  , 
    The Effects of the Different Woods on Hot-Smoking Vacuum Packed Atlantic Bonito (<I>Sarda sarda</I>) Stored at 4°C,
    Journal of Animal and Veterinary Advances,
    Volume 7,Issue 9,
    2008,
    Pages 1117-1122,
    ISSN 1680-5593,
    javaa.2008.1117.1122,
    (https://makhillpublications.co/view-article.php?doi=javaa.2008.1117.1122)
    Abstract: The effect of 2 kinds of wood on quality of hot smoking vacuum-packed Atlantic bonito (<I>Sarda sarda</I>) was investigated during storage at 4°C. The quality changes of samples during storage were evaluated by pH, TVB-N, TMA, TBA and sensory analyses. The contamination of Benzo (a) Pyrene (B[a]P) in smoked fish  samples  were  also  analyzed.  B[a]P was found 0.220±0.35 ppb in samples smoking with mixed woods (Group A) and 0.088±0.21 ppb in samples smoking with apple wood (Group B). Significant differences were observed between group A and B in terms of pH and TVB-N (p&lt;0.05). The TMA and TBA values weren’t significantly different at the end of the storage period. A significant decrease was found in sensory scores of the samples for Group A and Group B after 60 days of storage. There were significant difference between the groups for colour, odour and taste at the end of storage period (p&lt;0.05).
    Keywords: Sarda sarda;smoking;vacuum-packed;quality indicators;B[a]P;self life