Fatty acid profile and changes in quality of smoked barracuda fish (Sphyraena jello) with different concentrations of liquid smoke

Abstract

Barracuda fish (Sphyraena jello) is an Indonesian marine capture fishery with high economic value and is in high demand among consumers because it has a delicious taste and complete nutritional profile. One of the nutrients contained in barracuda fish is fatty acids. Fatty acids are easily oxidized which causes a rancid odour in fish. The method of processing with smoking using liquid smoke can prevent oxidation in fish caused by the phenol content in liquid smoke which acts as an antioxidant. This study aimed to examine the effect of different concentrations of liquid smoke on the fatty acids of smoked barracuda fish. The experimental design used was RAL (completely randomized design), and analysis of variance (ANOVA) was used to analyze the data, and then the honestly significant difference test was performed. The treatments included the addition of liquid smoke with a concentration of 0% as control, 4%, 6% and 8% with three repetitions. The parameters tested were fatty acid profile, cholesterol content, moisture content, lipid content, phenol content, and organoleptic test. The results showed that applying liquid smoke can retain fat and fatty acids in smoked barracuda fish. The highest fatty acids in smoked barracuda fish were palmitic acid with a value of 1.084-1.618% (%w/w) for saturated fatty acids, oleic acid with a value of 0.469-0.764% (%w/w) for monounsaturated fatty acids, and EPA with values 0.104-0.143 (%w/w) for polyunsaturated fatty acids. The addition of liquid smoke with a concentration of 8% has the highest fatty acid content, producing a total value of 4.759%. The variation in liquid smoke concentration in smoked barracuda had a significant effect (P<0.05) on cholesterol levels, moisture content, protein, phenol, and organoleptic values of smoked fish.