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Abstract
smoked fishes (smoked whole herring, smoked herring fillet and
smoked salmon fillet); this This study is planned to evaluate the quality attributes of market
evaluation depends on sensory
evaluation detection of biogenic amines, detection of fat
oxidation, chemical composition and microbial attributes. The
improvement trials of the prepared smoked products revealed the
effectiveness of ascorbic acid, sorbic acid and niacine in
extending the quality of smoked products, also retarded the
biogenic amines reduction. The inclusion of BHT as antioxidant