Hot Smoking Process on European Eels Fillets Composition and Its Impact on Oil Oxidation during Frozen Storage

Smoking is one of the valuation methods of seafood products it is theaction of submiting the fish to the components of wood smoke in orderto ensure their preservation and flavoring. The aim of this study is to determine hot smoking impact on flesh composition of Anguillaanguilla from the north east of Tunisia: lagoon of Bizerte. Fat content, fatty acids and proximate composition of Anguilla anguilla were analyzed after hot smoking process which was made in a torry andcarried out on different stages; the first one consist on brining and the second is about simultaneous heating and smoking. The quality ofsmoked eels was investigated by analyzing the chemical indices as freefatty acids (FFA), total volatile basic nitrogen (TVB-N) and peroxidevalue (PV).