The effectiveness of salt, citrus and calcium propionate on microbiological and organoleptic qualities of smoked eel stored at room temperatures
DOI:
https://doi.org/10.12873/Palabras clave:
smoked ell, preservation, quality, microbiological, organolepticResumen
Introduction: Smoking is a traditional method of preserving fish that has been used for centuries. The problem with traditional smoked fish is their short shelf life (2 days) and is prone to quality deterioration, especially microbiological quality. Salt, citrus, and calcium propionate are food additives that can help preserve food products. Aims: The aims of this study were to investigate the effectiveness of salt, citrus and calcium propionate on microbiological and organoleptic qualities of smoked eel (Anquilla sp) stored at room temperatures. Materials and Methods: Three different application methods of treatment were: the first, fish fillets were immersed in15% NaCl and 15% citrus for 20 minutes, then heated at 70-80oC for 4hr (A) ; the second, fish fillet were heated at 70-80oC for 4hr and sprayed with 2.5% calcium propionate (B) ; and the third was combination, fish fillets were immersed in 15% NaCl, 15% citrus and then heated at 70-80oC for 4hr and sprayed with 2.5% calcium propionate (AB) Smoked eel was stored for 0, 3 and 6 days at room temperature. Assessment were done for water content, protein, TPC, identification of bacteria, total mold, and organoleptic parameters. Results: The results showed that the best application method was the fish fillets immersed in 15% NaCl, 15% citrus, and sprayed with 2.5% calcium propionate which have water content 50.9%-55.4%, protein content of 13.75 to 16.8%. Total number of bacterial colonies 4.07 to 6.38 cfu/g, total mold colony 3.60 to 4.64 cfu/g. and sensory assessments for appearance 7.0, flavor 8.0, taste 7.4, and texture 7.2. Organoleptic analysis show that panelists like the smoked eel even for 6 days of storage, because of the aroma and flavor of smoked fish are still good and the color of products has not changed was golden brown color.
Referencias
[1] Wijayanti and Susilo ES, . “Proximate content of wild and cultured eel (Anguilla bicolor) in different part of body,” presented at the Earth and Enviromental Science, vol. 116, pp. 1–8.
[2] Budiman, “The early life history of the tropical eel Anguilla marmorata (Quoy & Gaimard, 1824) from four Pacific estuaries, as revealed from otolith microstructural analysis”.
[3] F.-W. Tesch and J. E. Thorpe, Eds., “Post-Larval Ecology and Behaviour,” in The Eel, Oxford, UK: Blackwell Science Ltd., 2003, pp. 119–212. doi: 10.1002/9780470995389.ch3.
[4] Seo, Jae-Sung et al., “Comparison of Major Nutrients in Eels Anguilla japonica Cultured with Different Formula Feeds or at Different Farms,” Fisheries and aquatic sciences, vol. 16, no. 2, pp. 85–92, Jun. 2013, doi: 10.5657/FAS.2013.0085.
[5] M. Nurilmala et al., “Karakteristik Protein dan Struktur Jaringan serta Steroid Ikan Sidat (Anguilla bicolor bicolor) Berdasarkan Lokasi Daging Berbeda: Characteristics of Protein and Tissue Structure and Steroids Eel Fish (Anguilla bicolor bicolor) Based on Different Meat Locations,” JPHPI, vol. 25, no. 1, pp. 97–106, Apr. 2022, doi: 10.17844/jphpi.v25i1.39089.
[6] K. Lee, Y. J. Kim, Y. K. Hong, M. Y. Song, W. O. Lee, and K. T. Hwang, “Lipid content and fatty acid composition of freshwater eels Anguilla japonica caught in different seasons and locations in South Korea,” Fish Sci, vol. 86, no. 3, pp. 573–580, May 2020, doi: 10.1007/s12562-020-01421-5.
[7] F. Leroi, J. J. Joffraud, and F. Chevalier, “Effect of Salt and Smoke on the Microbiological Quality of Cold-Smoked Salmon during Storage at 5°C as Estimated by the Factorial Design Method,” Journal of Food Protection, vol. 63, no. 4, pp. 502–508, Apr. 2000, doi: 10.4315/0362-028X-63.4.502.
[8] S. Berhimpon, R. A. SOUNESS, K. A. BUCKLE, and R. A. EDWARDS, “Salting and drying of yellowtail (Trachurus mccullochi Nichols),” Journal of Food Science and Technolog, vol. 25, pp. 409–419.
[9] G. Bienkiewicz, G. Tokarczyk, and P. Biernacka, “Influence of Storage Time and Method of Smoking on the Content of EPA and DHA Acids and Lipid Quality of Atlantic Salmon (Salmo salar) Meat,” International Journal of Food Science, vol. 2022, pp. 1–9, Feb. 2022, doi: 10.1155/2022/1218347.
[10] F. Mentang, R. I. Montolalu, H. A. DIEN, A. MEKO, and S. BERHIMPON, “Shelf life and presence of pathogens in liquid-smoked skipjack pampis packed in vacuum packaging (vp), modified atmosphere packaging (map), and stored at ambient temperature.,” Nutrición Clínica y Dietética Hospitalaria, vol. 42, no. 4, Dec. 2022, doi: 10.12873/424mentang.
[11] S. Pūķe, R. Galoburda, and E. Straumīte, “Effect of Pre-Treatment on the Quality of Smoked Baltic Sprats,” Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences., vol. 76, no. 1, pp. 69–75, Feb. 2022, doi: 10.2478/prolas-2022-0011.
[12] Berhimpon, S, Montolalu, R. I, Dien, H. A, Mentang, F, and Meko, A. U. I, “Concentration and application methods of liquid smoke for exotic smoked Skipjack (Katsuwonus pelamis L.),” vol. 25, pp. 1864–1869.
[13] AOAC. 2005. Official Methods of Analysis. Washington DC: The Association of Official Analytical Chemists.
[14] Berhimpon, S., Timbowo,S., Pandey, E. and Dien, H. A. 1995. Improving smoking technology, product diversification and standardization of procedure and smoked fish products. Report of the Competitive Grant. Indonesia: Directorate General of Higher Education.
[15] Berhimpon S. 1997. Evaluation of nutritive values and consumer preference study of smoked fish. Report of the Competitive Grant. Indonesia: Directorate General of Higher Education.
[16] Berhimpon, S., Montolalu, R. I., Dien, H. A. and Mentang F. 2013. Studies on exotic and non-carcinogenic smoked fish, in order to increase economic value of product. Report of the Competitive Grant (MP3EI). Indonesia: Directorate General of Higher Education.
[17] Agustinelli, S. P. and Yeannes, M. I. 2015. Sensorial characterization and consumer preference analysis of smoked mackerel (Scomber japonicus) fillets. International Food Research Journal 22(5):2010-2017.
[18] Kang, J., Tang, S., Liu, R. H., Wiedmann, M., Boor, K. J., Bergholz, T. M. and Wang, S. 2012. Effect of curing method and freeze-thawing on subsequent growth of Listeria monocytogenes on cold-smoked Salmon. Journal of Food Protection 75(9):1619-1626
[19] Laksono, T., Suprayitno, E., Purnomo, H. and Hardoko. 2014. Profile of traditional smoking striped catfish (Pangasius hypopthalmus Sauvage 1878) and firewood used in province of Riau Indonesia. Journal of Biodiversity and Enviromental Science 5(1):562-572
[20] Martinez, C. C. and Machado, T. J. 2016. Consumer evaluation of cold smoked fat in beef sausages. International Food Research Journal 23 (4): 1782-1786.
[21] Meilgaard, M., Civille, V. and Carr, B. T. 1999. Sensory evaluation techniques. 3rd ed. Boca Raton: CRC Press LLC
[22] North Sulawesi Fisheries and Marine Affair State Agency (NSFMASA). 2014. Indonesia: Fisheries Statistics of North Sulawesi.
[23] Palinggi, J. 1994. Efficiency study of fish smoking house. Manado, Indonesia: Sam Ratulangi University, Thesis.
[24] Standards National Indonesia. 2013. Quality of smoked fish (SNI 2725-2013). Retrieved from http://sisni.bsn.go.id
[25] Steel, R. G. D. and Torrie, J. H. 1980. Principles and Procedures of Statistics: A Biometrical Approach. 2nd ed. New York: McGraw-Hill Book Co.
Descargas
Publicado
Número
Sección
Categorías
Licencia
Derechos de autor 2025 Nutrición Clínica y Dietética Hospitalaria
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-SinDerivadas 4.0.
Los lectores pueden utilizar los textos publicados de acuerdo con la definición BOAI (Budapest Open Access Initiative)
