Title: The influence of different smoking methods on the quality and stability of smoked redfish (Sebastes norvegicus).

Hot smoking is a traditional method for preserving fish in Angola, but the quality of the final product is still unsatisfactory. The aim of this study wasto examine new smoking technology, which could benefit the rural areas of Angola, using redfish (Sebastes norvegicus) fillets and testing two different smoking methods (Bradley and cabin kiln smoker). After smoking, redfish was air packaged and during storage period the samples were divided in two experimental groups, room cold storage (0-4) °C and room temperature (15-20) °C for both smoked redfish fillets. Yield was 76.32% and 61.48% for Bradley smoker and cabin kiln smoker respectively. The research results indicated significant difference in yield, and Total Plate Count (TPC) for all study groups (p<0.05). Significant difference was observed between storage days and color (lightness, yellowness and redness) (p<0.05). Total volatile basic nitrogen (TVB-N) was stable for all samples except for Bradley smoked fillets. Storage room temperature (104.7±6.08) and microbiological load was changed from 5 log(cfu/g) to 9 log(cfu/g). The level of PAHs in smoked fillets produced in cabin kiln was higher than Bradley smoker.