Title: Comparing quality and storage life of hot smoked Mackerel and Herring using two different smoking kilns

Hot smoking of herring and mackeral was done using two different techiniques, an open fire drum and smoking cabin designed by MATIS. Commercial wood chips was used to enhance the smoky aroma and hard wood added to generate the glowing fire. Smoking was done between three and six hours for both open fire drum and smoking cabin respectively. After smoking, the smoked herring and mackerel were packed in clear plastic bags and stored at room temperature (23 °C) and cold temperature room (2 – 4 °C) . Physical parameters (temperature, pH, water activity), microbial (total plate count), chemical properties (Polycyclic Aromatic Hydrocarbons (PAHs), total volatile base nitrogen (TVB-N), protein and water content) and lipid degradation including, thiobarbituric acid reactive substances (TBARS), free fatty acids (FFA), peoxide values (PV)), were analyzed on fresh brined material and smoked samples during storage, which ended on day 26. Total sum of all the positive PAHs in smoked mackeral from the cabin were in inapplicable limits. However, levels from the open fire drum was 9.7 µ/kg and the sum of the four PAHs (Benzo(a)anthranthene, Chrysene, Benzo(b)fluoranthene and Benzo(a)pyrene) were 6.9 µ/kg.