Concentration and application methods of liquid smoke for exotic smoked Skipjack (Katsuwonus pelamis L.)
2018
Meko, A. U. I. | Montolalu, R. I. | Berhimpon, S. | Dien, H. A. | Mentang, F.
Smoked Skipjack (Katsuwonus pelamis L.) locally called “Cakalang fufu” is one of the Tuna products in North Sulawesi. It is potential to be exported, but the problems are the processing still traditional, and product contained high content of Polycyclic Aromatic Hydrocarbon(PAH). Therefore, it is important to rationalize the processing using liquid smoke. The aims of this study were to develop the best smoking method and the best liquid smoke concentration.Three concentrations of liquid smoke used (A) were: 0.4% (A1), 0.6% (A2), and 0.8% (A3). Three different application methods of liquid smoke (B) were: fresh fillets were dipped in liquid smoke with three concentrations (A1, A2, and A3) for 20 mins, then heated at 70-80°C for 4 hr(B1), fresh fillet were heated at 70-80°C for 1hr, dipped in liquid smoke with the same way as B1, and then heated again at 70-80°C for 4hr (B2), fresh fillet were steamed at 95-100°C for 30 mins, dipped in liquid smoke with the same way as B1 and then heated at 70-80°C for 4hr (B3). Analysis were done for water content, phenol content, pH, PAH, and sensory characteristics (appearance, flavor, taste, and texture). The results showed that the best formulation method was the fresh fillet heated at 70-80°C for 1hr, dipped in 0.8% liquid smoke, and then heatedagain at 70-80°C for 4 hr, which have water content 47.63%, phenol content 12.62%, pH 4.8, and sensory assessments for appearance 7.2, flavor 8.3, taste 7.7, and texture 6.46. Analysis of PAH showed that stock of liquid smoke, and liquid smoke with concentration of 0.8%, andliquid smoked fillet samples contained benzo(a)pyrene < 0.25 ppb.
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