ABSTRACT Smoking is a technique used to improve the sensory attributes and increase the shelf life of fish. The objective of the present study was to evaluate the nutritional, physicochemical, microbiological, and sensory characteristics of sausages made with sea catfish (Sciades herzbergii) fillets subjected to the traditional and liquid smoking processes. The traditionally smoked sausages showed lower (p < .05) moisture content and higher protein, fat, and mineral levels, higher weight loss during processing, higher pH, higher a* (red intensity), and lower L* (luminosity) values. The percentage of shrinkage, water holding capacity, water activity, hardness, cohesiveness, and elasticity were not influenced (p > .05) by the smoking methods tested. The microbial counts of both treatments were in compliance with the current Brazilian legislation. The sensory acceptance of the liquid smoked sausages was higher (p < .05) when compared to the traditionally smoked sausages for the attributes of color, aroma, texture, flavor, and overall acceptance, with scores ranging from 6 (liked slightly) to 7 (liked moderately). Between the two smoking methods tested, liquid smoking presented better sensory acceptance, easier execution, greater process control, and less environmental impact; thus, it is a viable alternative to the traditional smoking of sea catfish (Sciades herzbergii) sausages.

中文翻译：

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传统烟雾和液体烟雾对海鲶鱼香肠质量的影响（Sciades herzbergii, Bloch, 1794）

摘要 熏制是一种用于改善感官特性和延长鱼类保质期的技术。本研究的目的是评估用海鲶 (Sciades herzbergii) 鱼片经过传统和液体熏制工艺制成的香肠的营养、物理化学、微生物和感官特性。传统熏制香肠的水分含量较低 (p < .05)，蛋白质、脂肪和矿物质含量较高，加工过程中重量损失较大，pH 值较高，a*（红色强度）较高，L*（亮度）值较低。所测试的吸烟方法不影响收缩率、持水能力、水分活度、硬度、内聚性和弹性（p > .05）。两种处理的微生物计数均符合巴西现行法规。在颜色、香气、质地、风味和整体接受度方面，液体熏制香肠的感官接受度高于传统熏制香肠 (p < .05)，评分范围为 6（轻微喜欢）到 7 分（中等喜欢）。在测试的两种吸烟方法之间，液体吸烟表现出更好的感官接受度、更容易执行、更好的过程控制和更少的环境影响；因此，它是传统熏制海鲶 (Sciades herzbergii) 香肠的可行替代品。得分范围从 6（轻微喜欢）到 7（中等喜欢）。在测试的两种吸烟方法之间，液体吸烟表现出更好的感官接受度、更容易执行、更好的过程控制和更少的环境影响；因此，它是传统熏制海鲶 (Sciades herzbergii) 香肠的可行替代品。得分范围从 6（轻微喜欢）到 7（中等喜欢）。在测试的两种吸烟方法之间，液体吸烟表现出更好的感官接受度、更容易执行、更好的过程控制和更少的环境影响；因此，它是传统熏制海鲶 (Sciades herzbergii) 香肠的可行替代品。