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African Journal of Food, Agriculture, Nutrition and Development
Rural Outreach Program
ISSN: 1684-5358
EISSN: 1684-5358
Vol. 20, No. 2, 2020, pp. 15569-15581
Bioline Code: nd20026
Full paper language: English
Document type: Research Article
Document available free of charge

African Journal of Food, Agriculture, Nutrition and Development, Vol. 20, No. 2, 2020, pp. 15569-15581

 en APPLICATION OF FILTRATION AND RE-DISTILLATION OF LIQUID SMOKE AS FLAVOURING AGENT ON TEXTURE, PROXIMATE AND SENSORY CHARACTERISTICS OF MILKFISH ( Chanos chanos check for this species in other resources ) FISHBALLS
Wijayanti, I; Swastawati, F; Ambariyanto; Cahyono, B & Chilmawati, D

Abstract

Liquid smoke is the condensation result of wood pyrolysis that contains many compounds formed by pyrolysis constituent process such as cellulose, hemicellulose and lignin that produces organic acids, phenols, and carbonyl compounds important in food preservation. The study of fishballs with liquid smoke as flavour is limited. Filtration and distillation of liquid smoke is estimated to give a different effect on the characteristics of fishballs. This study aimed to find out the effect of the liquid smoke on characteristics of milkfish fishballs (texture, proximate and sensory). The experiment was laid out in a factorial experimental design with two factors. The first factor was the type of liquid smoke (filtration and re-distillation) and the second factor was the concentration (1%, 3% and 5%) replicated three times. Test parameters used included: texture (hardness, deformation, gelstrength); proximate composition (water, protein, fat and ash content) and sensory characteristics (hedonic value). Parametric data analysis used ANOVA. Results showed interaction types and concentrations of liquid smoke gave significant effect on the hardness, deformation and gel strength (P<0.05). The highest hardness (3845.90±373.20 gf) was achieved by milkfish fishballs with 5% re-distillation liquid smoke, but not significantly different with 3% re-distillation. The highest deformation (1.770±0.21 cm) was attained by milkfish fishballs with 5% filtration liquid smoke while the best gel strength was achieved by milkfish fishball with 5% re-distillation liquid smoke. The types and concentration of liquid smoke yielded significant effect on moisture, fat and ash content (P <0.05) but no effect on protein content (P>0.05). The type and concentration of liquid smoke significantly affected hedonic values of milkfish fishballs (P <0.05). The best hedonic values were obtained in milkfish fishballs with 3% filtration liquid smoke and 5% re-distillation liquid smoke with total hedonic value of 7.38 and 7.04, respectively. Overall, milkfish fishballs with filtration and re-distillation liquid smoke were acceptable according to hedonic value. Liquid smoke types, both filtration and re-distillation can be used as flavoring agents on milkfish fishballs. The best results for using liquid smoke filtration and re-destillation on milkfish fishballs is recommended at 3% and 5%, respectively.

Keywords
liquid smoke; filtration; re-distillation; milkfish; fishballs; proximate; texture; hedonic

 
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