Abstract—The application of liquid smoke to improve quality of smoked skipjack (Katsuwonuspelamis) was studied in this research. Two different liquid smoke i.e. paddy chaff (PLS) and coconut shell liquid smoke (CLS)were applied to smoked fish. Both liquid smoke (PLS and CLS) were determined their chemical compound such as phenol; pH; and Benzo (α) pyrene, while the smoked skipjack were analysed in terms of sensory, microbiological and chemical aspect. The result showed that total phenolic derivatives found in PLS were 25,1%, lower than that of CLS of 26,31%; The pH value of PLS was 3,2; slightly higher than the CLS of 2,5; Benzo (α) pyrene was not detected in both PLS and CLS; but were found in smoked skipjack 9.55 and 8.72 ppm respectively. Sensory values of smoked fish produced by PLS were 7.7 and CLS was 7.8. Moisture content of the PLS smoked fish was 54.02% lower than CLS smoked fish that was 54.34%; Examination of t-test Independent Sample to the moisture content showed no significantly different ( P >0.05); TVC on PLS skipjack was 153 cfu/g very significantly higher (P<0.01) than smoked skipjack using CLS that was 76 cfu/g. 

Index Terms—Skipjack, paddy chaff (PLS) and coconut shell (CLS) liquid smoke, quality.

Fronthea Swastawati, Y. S. Darmanto, and L. Sya’rani are with Department of Fisheries, Faculty of Fisheries and Marine Science, Diponegoro University, Jl. Prof Soedarto, SH, Kampus UNDIP Tembalang, Semarang (e-mail: fronthea_thp@ undip.ac.id).
K. Rahayu Kuswanto is with the Department of Food Technology from GadjahMada University (e-mail: kapti_rk@yahoo.com).
K. D. Anthony Taylor is with the Department of Food Science and Chemistry, University of Lincolnshire, UK (e-mail: ttaylor@lincoln.ac.uk).

 

Cite: Fronthea Swastawati, Y. S. Darmanto, L. Sya’rani, K. Rahayu Kuswanto, and K. D. Anthony Taylor, "Quality Characteristics of Smoked Skipjack (Katsuwonuspelamis) Using Different Liquid Smoke," International Journal of Bioscience, Biochemistry and Bioinformatics vol. 4, no. 2, pp. 94-99, 2014.