The Effectiveness of Liquid Smoke Produced From Palm Kernel Shells Pyrolysis as a Natural Preservative in Fish Balls

Faisal, Muhammad; Gani, Asri

doi:10.21660/2018.47.06109

Cited by 33 publications

(31 citation statements)

References 21 publications

(18 reference statements)

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“…% and acetic acid=3.40 wt. %) 1 , which maintained the freshness of the fish 16,19 . For comparison, fish samples that did not receive liquid smoke treatment turned a cream color after only 8 hours.…”

Section: Organoleptic Testsmentioning

confidence: 99%

“…In addition, liquid smoke can contribute a unique flavor, taste and color to foods. Several researchers have studied the effects of liquid smoke produced from palm kernel shells to preserve mackerel 16 , fish ball 18 and tofu 19 . However, to our knowledge, there is no research reported on the utilization of durian peel biomass as a natural preservative, despite the wide availability and potential usefulness of durian peel waste.…”

Section: Introductionmentioning

confidence: 99%

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Preliminary assessment of the utilization of durian peel liquid smoke as a natural preservative for mackerel

2019

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Background: Durian peel is a type of biomass waste that contains cellulose, hemicelluloses, and lignin. The pyrolysis of these compounds results in production of liquid smoke which can be used as a natural preservative to replace current synthetic preservatives. This research assessed the ability of liquid smoke produced during pyrolysis of durian peel to preserve fish. Methods: Dry durian peel waste underwent batch reactor pyrolysis at 340°C and 380°C, resulting in production of liquid smoke (grade 3), charcoal, and tar. This liquid smoke was then distilled at 190°C to produce grade 1 liquid smoke, which was used to preserve mackerel. The preservation process was conducted by soaking the mackerel samples in liquid smoke at 0.5, 1, 2, and 3% concentration levels followed by observations every 6 hours. Tests to determine the total volatile base nitrogen (TVB-N) content, antibacterial quality of the liquid smoke and organoleptic quality of the fish were conducted in order to assess the preservation properties of the liquid smoke. Results: Tests on the antibacterial effects showed that the liquid smoke inhibited the growth of Escherichia coli and Staphylococcus aureus on fish even at low concentrations. At 54 hours, the TVB-N values remained below 30 mg nitrogen/g, indicating that the fish was still safe for human consumption. Results from the organoleptic tests showed that the concentration of liquid smoke influenced the preservation effects. Conclusions: At a concentration of 2–3%, the fish samples possessed acceptable flavor, taste, color and texture for up to 48 hours of soaking. However, the best conditions were obtained with a 3% concentration of liquid smoke (produced with 340°C pyrolysis), as the fish was still considered acceptable for up to 42 hours.

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Section: Organoleptic Testsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Preliminary assessment of the utilization of durian peel liquid smoke as a natural preservative for mackerel

2019

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“…A food product that has high nutritional value, good flavor and good taste will have little interest from customers if the product does not also have an attractive color. Fish soaked in 0.5-3% liquid smoke produced at 380°C had the most optimum results, probabaly due to a high content of phenol and acetic acid, which maintained the freshness of the fish 16,19 . For comparison, fish samples that did not receive liquid smoke treatment turned a cream color after only 8 hours.…”

Section: Organoleptic Testsmentioning

confidence: 99%

mentioning

confidence: 99%

Preliminary assessment of the utilization of durian peel liquid smoke as a natural preservative for mackerel

2019

Self Cite

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Durian peel is a type of biomass waste that contains Background: cellulose, hemicelluloses, and lignin. The pyrolysis of these compounds results in production of liquid smoke which can be used as a natural preservative to replace current synthetic preservatives. This research assessed the ability of liquid smoke produced during pyrolysis of durian peel to preserve fish.Dry durian peel waste underwent batch reactor pyrolysis at Methods: 340°C and 380°C, resulting in production of liquid smoke (grade 3), charcoal, and tar. This liquid smoke was then distilled at 190°C to produce grade 1 liquid smoke, which was used to preserve mackerel. The preservation process was conducted by soaking the mackerel samples in liquid smoke at 0.5, 1, 2, and 3% concentration levels followed by observations every 6 hours. Tests to determine the total volatile base (TVB) content, antibacterial quality of the liquid smoke and organoleptic quality of the fish were conducted in order to assess the preservation properties of the liquid smoke.Tests on the antibacterial effects showed that the liquid smoke Results: inhibited the growth of and on fish Escherichia coli Staphylococcus aureus even at low concentrations. At 54 hours, the TVB values remained below 30 mg nitrogen/g, indicating that the fish was still safe for human consumption. Results from the organoleptic tests showed that the concentration of liquid smoke influenced the preservation effects.At a concentration of 2-3%, the fish samples possessed Conclusions: acceptable flavor, taste, color and texture for up to 48 hours of soaking. However, the best conditions were obtained with a 3% concentration of liquid smoke (produced with 340°C pyrolysis), as the fish was still considered acceptable for up to 42 hours.

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“…Senyawa asap cair ini mengandung senyawa-senyawa yang berfungsi sebagai antibakteri, anti jamur dan senyawa antioksidan [1,2,4,20,21], sehingga dapat menjadi bahan alami dalam pengawetan makanan. Beberapa penelitian sebelumnya menunjukkan bahwa asap cair dapat digunakan untuk mengawetkan tahu [10], bakso dan ikan [7,13].…”

Section: Teoriunclassified

Potensi Pemanfaatan Kitosan Termodifikasi Asap Cair Sebagai Bahan Edible Coating Anti Mikroba Untuk Pengawetan Daging

2018

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AbstrakPenelitian ini merupakan kajian awal pemanfaatan kitosan yang dimodifikasi dengan asap cair untuk menghasilkan bahan edible coating yang dapat digunakan sebagai pengawet daging sapi. Senyawa kitosan diperoleh dari limbah kulit udang, sedangkan asap cair dihasilkan dari pirolisis cangkang kelapa sawit pada suhu 340 o C. Larutan edible coating dengan berbagai konsentrasi dibuat dengan cara melarutkan kitosan (1-1,5%) kedalam asap cair 3%, yang selanjutnya diaplikasikan sebagai pengawet daging. Sampel daging yang sudah dicelupkan edible coating selama 15 menit, kemudian disimpan didalam lemari pendingin dan diamati penurunan daya tahannya setiap 24 jam selama 8 hari. Hasil pengujian asap cair menggunakan Gas Chromatography-Mass Spectrometry (GC-MS) menunjukkan bahwa asap cair mengandung senyawa fenol dan asam asetat yang memiliki sifat antimokrobial. Uji ketahanan daging dilakukan dengan menganalisa aroma, tekstur dan warna daging. Hasil penelitian menunjukkan bahwa daging sapi yang telah dilapisi larutan kitosan-asap cair dapat bertahan hingga 7 hari. Konsentrasi kitosan mempengaruhi daya tahan daging, semakin besar konsentrasi kitosan maka daya tahan daging semakin baik. Konsentrasi optimum diperoleh pada 1 % kitosan, padakondsi tersebut daging masih memiliki aroma, tekstur dan warna yang dapat diterima hingga waktu 6 hari. Hal ini menunjukkan bahwa asap cair-kitosan dapat digunakan sebagai bahan edible coating. AbstractThis research is a preliminary study of the utilization of chitosan modified with liquid smoke to produce edible coating material that can be used as a preservative of beef. Chitosan compounds obtained from shrimp shell waste, while liquid smoke produced from pyrolysis of palm shells at a temperature of 340 o C. Edible coating solution with various concentrations was made by dissolving chitosan (1-1.5%) into 3% liquid smoke, which was then applied as a meat preservative. Meat samples that have been dipped edible coating for 15 minutes, then stored in the refrigerator and observed decreased endurance every 24 hours for 8 days. Analysis results of Gas Chromatography-Mass Spectrometry (GC-MS) showed that liquid smoke contains phenol and acetic acid compounds that have antimocrobial properties. Meat endurance test was done by analyzing the aroma, texture and color of meat. The results showed that the beef that has been coated liquid chitosan solution can last up to 7 days. Chitosan concentration affects the endurance of meat, the greater the chitosan concentration, the better the meat endurance. The optimum concentration was obtained at 1% of chitosan, the meat still has an acceptable aroma, texture and color for up to 6 days. This suggests that chitosan-liquid smoke can be used as an edible coating material.

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The Effectiveness of Liquid Smoke Produced From Palm Kernel Shells Pyrolysis as a Natural Preservative in Fish Balls

Cited by 33 publications

References 21 publications

Preliminary assessment of the utilization of durian peel liquid smoke as a natural preservative for mackerel

Preliminary assessment of the utilization of durian peel liquid smoke as a natural preservative for mackerel

Preliminary assessment of the utilization of durian peel liquid smoke as a natural preservative for mackerel

Potensi Pemanfaatan Kitosan Termodifikasi Asap Cair Sebagai Bahan Edible Coating Anti Mikroba Untuk Pengawetan Daging

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