References

AOAC, 1995. Official Methods of Analysis. 16th Edn., AOAC International, Arlington, VA., USA.

Alcicek, Z., 2010. comparative investigate of using hot smoking and liquid smoking techniques of fillets of rainbow trout (Oncorhynchus mykiss) during vacuum pack and chilled storage with different salting techniques. Ph.D. Thesis, Ankara University.

Birkeland, S., A.M.B. Rra, T. Skara and B. Bjerkeng, 2004. Effects of cold smoking procedures and raw material characteristics on product yield and quality parameters of cold smoked Atlantic Salmon (Salmo salar L.) fillets. Food Res. Int., 37: 273-286.
CrossRef  |  

Bugueno, G., I. Escriche, N. Martinez-Navarrete, M. del Mar-Camacho and A. Chiralt, 2003. Influence of storage conditions on some physical and chemical properties of smoked salmon (Salmo salar) processed by vacuum impregnation tecniques. Food Chem., 81: 85-90.
CrossRef  |  

Cardinal, M., C. Knockaert, O. Torrissen, S. Sigurgisladottir and T. Morkore et al., 2001. Relation of smoking parameters to the yield, color and sensory quality of smoked Atlantic salmon (Salmo salar). Food Res. Int., 34: 537-550.

Dimitridau, D., A. Zotos, D. Petridis and A.K.D. Taylor, 2008. Improvement in the production of smoked trout fillets (Salmo gairdnerii) steamed with liquid smoke. Food Sci. Technol. Int., 14: 67-77.
CrossRef  |  Direct Link  |  

Dondero, M., F. Cisternas and L. Carvajal, 2004. Changes in quality of vacuum-packed cold smoked salmon (Salmo salar) as a function of storage temperature. Food Chem., 87: 543-550.
CrossRef  |  

Espe, M., R. Nortvedt, O. Lie and H. Hafsteinsson, 2001. Atlantic salmon (Salmo salar L.) as raw material fort he smoking industry. I: Effect of different salting methods on the oxidation of lipids. Food Chem., 75: 411-416.

Goulas, A.E. and M.G. Kontominas, 2005. Effect of salting and smoking method on the keeping quality of chub mackerel (Scomber japonicus): Biochemical and sensory attributes. Food Chem., 93: 511-520.
Direct Link  |  

Hanne, L., K.N. Jensen, G. Hylding, H.H. Nielsen and J. Nielsen, 2007. Changes in liquid-holding capacity, water distribution and microstructure during chill storage of smoked salmon. J. Sci. Food Agric., 87: 2684-2691.
Direct Link  |  

Hattula, T., K. Elfving, U.M. Mroueh and T. Luoma, 2001. Use of liquid smoke flavouring as an alternative to traditional flue gas smoking of rainbow trout fillets (Oncorhynchus mykiss). Lebensm.-Wiss. Technol., 34: 521-525.
CrossRef  |  

Kolsarici, N. and O. Ozkaya, 1998. Gokkusagi alabaligi (Salmo gairdneri) nin raf omru uzerine tutsuleme yontemleri ve depolama sicakligi nin etkisi. Turk. J. Vet. Anim. Sci., 22: 273-284.
Direct Link  |  

Martinez, O., J. Salmeron, M.D. Guilen and C. Casas, 2004. Texture profile analysis of meat products treated with commercial liquid smoke flavourings. Food Control, 15: 457-461.
CrossRef  |  

Muratore, G. and F. Licciardello, 2005. Effect of vacuum and modified atmosphere packaging on the shelf-life of liquid-smoked Swordfish (Xiphias gladius) slices. J. Food Sci., 70: C359-C363.
CrossRef  |  Direct Link  |  

Muratore, G., A. Mazzaglia, C.M. Lanza and F. Licciardello, 2007. Effect of process variables on the quality of swordfish fillets flavored with smoke condensate. J. Food Process. Preservat., 31: 167-177.
CrossRef  |  Direct Link  |  

Phillips, D.H., 1999. Polycyclic sromatic hydrocarbons in the diet. Mutat. Res., 443: 139-147.
PubMed  |  

Shewmake, R.A. and M.K. Huntington, 2009. Nutritional treatment of obesity. Prim. Care Clin. Office Pract., 36: 357-377.
Direct Link  |  

Simon, R. B. la Calle, S. Palme, D. Meier and E. Anklam, 2005. Composition and analisis of liquid smoke flavouring primary products. J. Sep. Sci., 28: 871-882.
CrossRef  |  Direct Link  |  

Siskos, I., A. Zotos and K.D.A. Taylor, 2005. The effect of drying, pressure and processing time on the quality of liquid-smoked trout (Salmo gairgneii) fillets. J. Sci. Food Agric., 85: 2054-2060.
CrossRef  |  

Siskos, I., A. Zotos, S. Melidou and R. Tsikritzi, 2007. The effect of liquid smoking of fillets of trout (Salmo gairdnerii) on sensory, microbiological and chemical changes during chilled storage. Food Chem., 101: 458-464.
CrossRef  |  

Smedes, F. and T.K. Thomasen, 1996. Evaluation of the bligh and dyer lipid determination method. Mar. Pollut. Bull., 32: 681-688.

Treadwell, F.P. and W.T. Hall, 1928. Analytical Chemistry. 7th Edn., John Wiley and Sons, Inc., New York.

Turk, M., P.K. Tuite and L.E. Burke, 2009. Cardiac health: Primary prevention of heart disease in women. Nurs. Clin. North Am., 44: 315-325.
PubMed  |  

Yanar, Y., M. Celik and E. Akamca, 2006. Effects of brine concentration on shelf-life of hot-smoked tilapia (Oreochromis niloticus) stored at 4°C. Food Chem., 97: 244-247.

Yu, M.C., J.H.C. Ho, S. Lai and B.E. Henderson, 1986. Cantonese-style salted fish as a cause of nasopharyngeal carcinoma: Report of a case-control study in Hong Kong. Cancer Res., 46: 956-961.
PubMed  |  Direct Link  |