Smoking Methods and Microbiological Characteristics of Smoked Fishes: A Review

Total Plate Count of Traditionally Produced Smoked Skipjack in Ambon

“…Besides family consumption, smoked skipjack is also in demand as gift for people who want to travel out of the area and for guests from other areas who will return back to their area [12]. In general, the traditional smoking process in Ambon city is almost the same as the reported fish smoking process smoking fish is carried out for 30 minutes to 3 hours [17,22,27].…”

“…The results of observations in home industries in three production villages show that the production process has been going quite well in several aspects above. [10,[27][28][29] stated that the smoking process in high temperatures (hot smoking) can reduce humidity, reduce microorganisms, and affect the quality and food safety of smoked products. [2] reported the nutritional content of traditional smoked skipjack from the village of Hative Kecil, Gunung Malintang and Silale, Ambon City, which comprise of 31.97% of protein, 4.38% of fat, 1,695 of ash, 60.34% of water content, 1.46% of carbohydrates and 173 of energy calories.…”

“…[2] reported the nutritional content of traditional smoked skipjack from the village of Hative Kecil, Gunung Malintang and Silale, Ambon City, which comprise of 31.97% of protein, 4.38% of fat, 1,695 of ash, 60.34% of water content, 1.46% of carbohydrates and 173 of energy calories. Fish smoking is a preservation process that combines the processes of salting, drying and smoking [14,27,30] During the smoking process, volatile compounds from wood smoke penetrate, thereby reducing the number of bacteria in the fish and producing a specific smell and taste of smoke. Total plate count has an important role in determining the number of microbes that contaminate food ingredients.…”

“…Smoking is a method of processing and preserving food at high temperatures to kill bacteria so that the freshness of the fish can be maintained and its shelf life can be increased. [10,22,27] highlighted that the smoking process can destroy most of the bacteria, either spoilage or pathogenic bacteria.…”

“…Bacterial contamination can occur from the processing process to sales, which not only causes damage, but can also cause health problems (food-borne diseases). [15,26,27] stated that smoked fish contaminated with bacteria is very dangerous for the health of people who consume the fish directly without processing it. One of the scientific information that is an indicator of food safety is the number of bacterial contaminants in food products, known as the total plate count (TPC).…”