THE QUALITY EVALUATION OF SMOKE FLAVORED CATFISH (Cryptopterus bicirchis) COMPARED TO TRADITIONALLY SMOKED FISH DURING STORAGE

Afrinaldi Hamdi, Edison ', Tjipto Leksono

Abstract


The research aimed to compare the quality of smoke flavored to the traditionally smoked
catfish smoked catfish (Cryptopterus bicirchis). The research was using experimental method
and composed as a randomized block design. There were two smoking methods, those were
traditionally hot smoking and liquid smoking. The liquid smoke used for soaking the fish was
varied to crude liquid smoke and redistilled liquid smoke. The quality of the smoked fish
products were evaluated for the value of sensory, water content, value of pH, content of total
acid, content of total phenol, and TPC. The result showed that the quality of all smoke catfish
product could be stored for 30 days at room temperature. At the first day before storage, the
value of the appearance was 8,8, the value of the odor was 8,7, the value of the flavor was 8,8,
and the value of the texture was 8,8. The chemical characteristic showed that the content of
moisture was 14.38 %, the pH value was 6.7, content of the total acids was 3.75%, content of the
total phenols was 0.97 ppm, and the TPC was 3.65 cfu/g. However, up to the end of the storage,
the ptoduct of traditionally smoked catfish was indicating the highest quality, showed by the
highest sensory value of the product at the end of storage. The value of the appearance was 6,8
(the surface appearance was intact, tidy, the color was getting dim), the value of the odor was 7,1
(the specific smell of smoke started dwindling and bad odor compounds started to smell), the
value of the flavor was 6,6 (the savory flavor and the specific flavor started dwindling, bad flavor
compounds started to taste), and the value of the texture was 6,8 (the texture started fragile and
somewhat moist).
Key Word : crude liquid smoke, Cryptopterus bicirchis, hot smoking, liquid smoking, redistilled
liquid smoke


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