Abstract
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).
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: IOP Conference Series: Earth and Environmental Science
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
