Perbandingan pengasapan panas dan penggunaan = Comparison between hot and liquid smoking methods on fish preservation

• Main Author: Perpustakaan UGM, i-lib
• Format: Article NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2000
• Subjects: Jurnal i-lib UGM
• Online Access: https://repository.ugm.ac.id/21046/; http://i-lib.ugm.ac.id/jurnal/download.php?dataId=3904
• Institution: Universitas Gadjah Mada

Two methods of fish smoking, i.e. hot smoking and the use of liquid smoke in fish processing have been compared to study the characteristics of the smoked fish. Three species of fish, i.e. perch (Lates calcarifer), mackerel (Scomberomorus commersoni), tuna (Euthynnas affinis) were used as raw material and cassava wood as smoke sources. Liquid smoke was prepared by pyrolysis of the woods at 250°C and distilling the smoke. The distillate was diluted to the concentration of 10% v/v before used. The study concluded that cassava wood was not a potential material to produce benzopyrene in smoked fish. The liquid smoke contains a small amount of benzopyrene i.e. about 2,442 ppb. All samples were contained benzopyrene below 1 ppb, however hot smoking produced benzopyrene higher than the use of liquid smoke. Fish with scale (perch) contains benzopyrene lower than those without scale (mackerel, and tuna). The similar results were found in phenols content. The liquid smoke contained around 1000 ppm of phenols and around one tenth to one fortieth found in smoked fish. There were no significant difference (cc=0.05) of aroma and taste but significant difference in the colour of smoked fish. Hot smoking produced a glossy yellow brown smoked fish, while slightly white brown fish were produced by the use of liquid smoke. The panelists preferred over smoked fish produced by hot smoking than those produced by of the use of liquid smoke. The colour of smoked fish was indicated as an important factor to the preference of panelists. Key words : Fish smoking, Liquid smoke, Benzopyrene, Phenol, Cassava wood. A