This report surveys the literature on the effects of smoking on the nutritive value of flesh foods and the chemical changes associated with such processing methods. The development of a dye
binding method for use in assessing protein damage in smoked Coley (Pollachius vireus) fillets is described. The use of blacking reagents with dye binding permitting estimation of lysine content is also described and the results so determined are compared with values for lysine obtained by the use of fluoro-dinitrobenzene. The possibility of interference from smoke components in the dye binding and the fluoro-dinitrabenzene methods was also examined.
A Master's Thesis. Submitted in partial fulfilment of the requirements for the award of a degree of Master of Science of the Loughborough University of Technology.