Potential of Liquid Smoke from Palm Kernel Shell as Biopreservative to Tuna (Thunnus sp) Fish Protein

https://doi.org/10.22146/ifnp.24281

Musrowati Lasindrang(1*)

(1) Departement of Food Technology, Universitas Negeri Gorontalo
(*) Corresponding Author

Abstract


The purpose of this research was to evaluate the role of liquid smoke of oil palm kernel as “ biopreservative” on the fish during storage toward chemistry/biochemical or microbiological change at to tuna (thunnus sp) fish.This research was carried out in three steps that is: 1) Making liquid smoke with temperature pirolysis 4000C during 90 minutes and liquid smoke fractionation in rank: F1 : liquid temperature 1000C; F2: 101 - 1250C; F3: 126 – 1500C; F4: 151 – 2000C. 2) Proximate analysis of liquid smoke FO and Fraction F2 to  tuna fish that analysed with TVB, Total Bacterium, total protein content . The result indicates that the phenol and acid content was more increase with higher fractionation temperature while the carbonyl content was more reduced with higher fractionation temperature.  The TVB value for Tuna fish muscle without soaking higher liquid smoke (38.93 mg N/100g and 36.27 mg N/100g) compared to tuna fish muscle of liquid smoke soaking (F0) that is 13.87 mg N/100g and 11.73 mg N/100g and also soaking with F2 fraction muscle tuna 12.27 mg N/100g.  Total bacterium (2.67 x 109 cfu/g and 2.10 x 109 cfu / g) compare without soaking liquid smoke (F0) and F2 fraction that is (8.43 x 105cfu/g and 6.23 x 105 cfu /g) and (8.57 x 105 cfu/g and 6.50 x 105 cfu/g).

Keywords


Biopreservative, TVB

Full Text:

PDF


References

AOAC. 1990. ”Association of Official Analytical Chemistry: Official Method of Analysis, 18th edition”. Benyamin Franklin, Washington DC.

Apriyanto, A., Fardiaz, D., Puspitasari, N. L., Sedarnawati, Y., and Budianto, S. 1989. “Petunjuk Laboratorium Analisis Pangan”. Pusat Antar Universitas, Institut Pertanian Bogor, Bogor.

Buckingham, J. 1982. “Dictionary of Organic Compound”. Chapman and Hall, New York.

Darmadji, Purnama. 1996. Aktifitas Anti Bakteri Asap Cair dari Berbagai Limbah Pertanian. Agritech. 16(4):14–19

Estrada. M. R., E. A. E. Boyle, and R. J. Townsend. 1971. “Biochemistry of Foods”. New York

Frazier, W. C. and Westhoff, D. C. 1983. Food Microbiology 2nd Ed. Tata McGrow-Hall Publishing Company Limited, New Delhi.

Girrard, J. P. 1992. “Smoking in: Technology of Meat and Meat Product”. Ellis Horwood, New York.

Gorbatov, V. M., Krylova, N. N., Volovinskaya, V. P., Cyaskovkaya, Y. N., Bazarova, K. I., Khlamova, R. I., and Yakavlova, G. Y. 1971. Liquid Smokes For Use in Curred Meat. Food Tech. 25:71-77

Lappin, G. R. and Clark, L. C. 1951. Colometric Methods for Determination of Traces Carbonyl Compound. Analytical Chemistry 23:541-542.

Maga, J. A. 1987. Smoke in Food Processing. CRC Press. Inc, Boca Raton, Florida.

Pszczola, D. E., 1995. Tour Highlights Production and Uses of Smoke Base Flavors. Food Tech. 49:70-74.

Sax, N. I. and Lewis, R. Jr. 1987. Howley’s Condensed Chemical Dictionary. Van Nostrand Reinhold, New York.

Senter, S. D., Robertson, J. A. and F. I. Meredith. 1989. Phenolic Compound of the Mesocarp of Cresthaven Peaches During Storage and Ripening. J. Of Food Sci. 54:1250-1268

Swastawati, F., Susanto, E., Cahyono, B. and Trilaksono, W. A. 2012. Sensory evaluation and chemicalcharacteristics of smoke stingray (dasyatis blekeery) processed by using two different liquid smoke. International Journal of Bioscience, Biochemistry, and Bioinformatics. 2(3):212-216.



DOI: https://doi.org/10.22146/ifnp.24281

Article Metrics

Abstract views : 1883 | views : 2373

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Indonesian Food and Nutrition Progress (print ISSN 0854-6177, online ISSN 2597-9388) is published by the Indonesian Association of Food Technologist in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.

Journal of Indonesian Food and Nutrition Progress have been indexed by: 

   

 

This works is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.