Effectiveness of liquid smoke as a preservative agent of barracuda fish cake during cold storage

Abstract

Abstract Barracuda is one species of white fleshed fish that has a soft texture and a savoury taste, therefore it can be processed into fish cakes. Fish cake is a perishable food caused by bacterial activity that can be prevented using preservative namely liquid smoke. The addition of liquid smoke can provide an extended shelf life and a unique taste sensation in fish cakes because it functions as an antibacterial. The purpose of the study was to determine the role of liquid smoke in increasing the shelf life of fish cake and its effect on the value of consumer preferences. The research method was carried out by experimental laboratories using a Split Plot in Time experimental design. Fish cake was made by adding 5% liquid smoke to the water used to steam barracuda fish cakes, then stored at 4-5°C for 12 days (0, 4, 8, and 12). Barracuda fish cakes were analyzed for phenol content, water content, TPC, TVB-N, amino acid lysine and hedonic test. The results showed value of a phenol content 27.38 ± 1.54 mg/100g, a moisture content of 67.75 ± 0.11 %, the value of TPC was 1.8x104 ± 0.21 cfu/g, the TVBN value was 14.53 ± 2.73 mgN/100 g, the amino acid content of lysine was 3.5 ± 0.04 mg/g, and the hedonic value was 5.67. The use of 5% liquid smoke could increase the shelf life of barracuda fish cake. Fish cake with the addition of 5% liquid smoke after 12 days were preferred by consumers because of their little mucus, unique taste typical of smoked fish, and chewy texture. The use of liquid smoke was able to maintain better quality than control after the storage of barracuda fish cake for 12 days.