THE EFFECT OF VARIED CONCENTRATION AND SOAKING TIME IN CORNCOB (Zea mays L) LIQUID SMOKE AT ON THE QUALITY OF SMOKED CATFISH (Pangasius pangasius)

Abstract

This research had been conducted in April 2015 in purpose to
determine the effect of varied concentration of corncob liquid smoke and soaking
time on the quality of smoked catfish (Pangasius pangasius). The method used in
this study was experimental, designed as Completely Randomized Design (CRD)
and composed factorially 3x2. The catfish was eviscerated and then soaked in a
solution of corncob liquid smoke at different concentration 4% (K4), 6% (K6) and
8% (K8) for 1 hour (L1) and 2 hours (L2). After soaked, the fish were then dried
using an oven at the temperature of 55o C for 12 hours. The quality parameters
used were the characteristic of organoleptic, water content, total phenols, total
acids and pH values. The results showed that the differences of concentration and
soaking time in a solution of liquid smoke affected significantly on the quality of
smoke catfish as show on the score of the appearance, total acids and pH values,
but not significantly affected on the score of the texture, odor, taste, water content
and total phenols. The best quality of smoke flavored catfish is produced by
soaking the catfish in a solution of corncob liquid smoke at concentration 6-8%
for 2 hours. The characteristics of smoke flavored catfish were showing clean
surface of the meat, neat, and attractive colors (golden yellow). The smoked fish
had the specific odor of smoked fish, delicious taste and distinctive flavor of
smoked fish, less salty, and a compact and soft texture of the meat. The smoke
flavored catfish contained the water 12,88-9,14%, total phenols 0,15-0,21 ppm,
total acids 3,73-5,20 and pH value 5,38-5,98.
Keywords: liquid smoke, Pangasius pangasius, corncob, solution concentration,
soaking time