Organoleptic Observation of the Preservation of Mackerel Fish using Liquid Smoke from Coconut Shell Pyrolysis
Abstrak
Coconut shell liquid smoke is a by-product of a pyrolysis process of coconut shells to
produce coconut shell charcoal. The liquid can be used as an alternative fish
preservative. Traditionally, the fish preservation is conducted by direct smoking of the
fish on a coal or biomass burning. However, due to the presence of benzopyrene
compounds in the direct smoking process, the smoked fish product may pose a health
risk as benzopyrine is carcinogenic. In this research, a free benzopyrene liquid smoke
obtained from the pyrolysis of coconut shells which is called grade 1 liquid smoke is
used for mackerel fish preservative. The aim of this research is to evaluate the effect
of soaking time to the quality of preserved mackarel fish using organoleptic
approaches. Five (5) pair of fresh mackerel fishes were cleaned and placed in a
soaking container. There was also one (1) pair of mackerel used as a control.
Approximately 3L of 3% (wt.) solution of liquid smoke from coconut shell pyrolysis
was poured into the soaking container until the fishes were perfectly soaked. The fishes
were soaked for 3, 5, 10, 15 and 20 minutes, respectively, and then they were stored at
room temperature for observation. The control fish was stored in a container in room
temperature without the addition of liquid smoke . Organoleptic observations, namely
aroma, color and texture were carried out for soaked and control fishes in the first and
48th hours of the storage time. From the research, it was found that the optimum
soaking time of mackerel fishes was 5 minutes. At this optimum soaking time, the
organoleptic properties including aroma, color and texture of preserved fishes at the
first hour of the storage showed only one level lower quality than a fresh fish.
Furthermore, at 48th hours of the storage time, the preserved fishes showed a better
performance of organoleptic characteristics (scale >4 ) compared to the control fish
(scale 2).
produce coconut shell charcoal. The liquid can be used as an alternative fish
preservative. Traditionally, the fish preservation is conducted by direct smoking of the
fish on a coal or biomass burning. However, due to the presence of benzopyrene
compounds in the direct smoking process, the smoked fish product may pose a health
risk as benzopyrine is carcinogenic. In this research, a free benzopyrene liquid smoke
obtained from the pyrolysis of coconut shells which is called grade 1 liquid smoke is
used for mackerel fish preservative. The aim of this research is to evaluate the effect
of soaking time to the quality of preserved mackarel fish using organoleptic
approaches. Five (5) pair of fresh mackerel fishes were cleaned and placed in a
soaking container. There was also one (1) pair of mackerel used as a control.
Approximately 3L of 3% (wt.) solution of liquid smoke from coconut shell pyrolysis
was poured into the soaking container until the fishes were perfectly soaked. The fishes
were soaked for 3, 5, 10, 15 and 20 minutes, respectively, and then they were stored at
room temperature for observation. The control fish was stored in a container in room
temperature without the addition of liquid smoke . Organoleptic observations, namely
aroma, color and texture were carried out for soaked and control fishes in the first and
48th hours of the storage time. From the research, it was found that the optimum
soaking time of mackerel fishes was 5 minutes. At this optimum soaking time, the
organoleptic properties including aroma, color and texture of preserved fishes at the
first hour of the storage showed only one level lower quality than a fresh fish.
Furthermore, at 48th hours of the storage time, the preserved fishes showed a better
performance of organoleptic characteristics (scale >4 ) compared to the control fish
(scale 2).