Open AccessInvestigation on quality of smoked Scad Mackerel (Decapterus ruselli) processed using different fuels
Author(s) -
Maria Kristina Ohoiwutun,
Bruri B. Tumiwa,
Saul Abraham Serpara,
Selfia Martha Nara,
Mirna Zena Tuarita
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/517/1/012023
Subject(s) - food science , mackerel , horse mackerel , odor , chewiness , aroma , flavor , ingredient , smoked fish , chemistry , mathematics , fish <actinopterygii> , biology , fishery , organic chemistry
Scad mackerel ( Decapterus ruselli ) possessed potentiality as a valuable fisheries commodity in Maluku, mainly due to its abundant stock. As commonly found in fisheries products, the scad mackerel is also perishable; besides, the fish has a small quantity of flesh and undesirable taste, which make it receiving rejections from local communities. In light of this constraint, preservation of fish using smoking method is acceptable, enabling to combine heat and chemical substances as product of burning. The experiment aimed at investigating the quality of smoked scad mackerel treated with different fuels. Our experiment was arranged according to completely randomized design with two treatments, i.e. fish forms (whole (A); butterfly (B)) and fuels (coconut shell (1); sawdust (2); coco fiber (3)). The smoked fish was then evaluated for chemical composition (mositure, ash, protein) and preference (appearance, odor, form, texture). The results showed that the highest score for each parameter was achieved in different treatments as follows: appearance of 7,95 (A1), odor of 8,00 (A1), form of 7,0 B3 (7,9), texture of 7,95 (B3), moisture content of 66,68 (B1), ash content of 3,98 (A3) and protein content of 49,89 (B3).