Abstract
Product diversification is needed to increase selling and marketing prices. One of them is the African catfish sausage product. Liquid smoke has been used commercially by the food industry. This study aimed to determine the physical and chemical properties of smoked African catfish after adding different concentrations of liquid smoke and immersion duration. The chemical analysis measured the levels of protein, fat, and phenol. The results showed that sausage with a concentration of 20% liquid and soaking for 30 minutes was the best treatment with a protein content of 43.8 ± 0.34%, a fat of 12.33 ± 0.61%, and phenol 292.74 ppm. Determination of the compound using GC-MS found that the most dominant compound in the smokeless sausage was 2-hexanone, 3,3 dimethyl with a relative concentration of 32.42%. The dominant compound in the besttreated sausage was Furan, tetrahydro-2,2-dimethyl- with a relative concentration of 19%. Liquid smoke penetration is clearly visible in the microstructure of smoked sausages, both in the best-treated smoked sausages and commercial sausages. Scanning Electron Microscope (SEM) magnification of 2.500x shows that the best emulsified smoked sausages have a flatter structure, smaller droplets, and are more refined than smokeless sausages or commercial smoked sausages.
Highlights
African catfish (Clarias gariepinus) is an inland fishery product as an animal protein source
Chemicals with pro analysis (p.a) specifications are Folin-Ciocalteu, Na2CO3, gallic acid, all from Merck were used for total phenol analysis; Na2SO4, Na2S2O3 H2SO4, NaOH, NaOH (p.a), HCl, Kjeldahl tablets, phosphate buffer, sand, petroleum ether (p.a), methyl red indicator; Distilled water was used as analytical material with technical purity
The tools used in the analysis were digital scales (XP-1500, Germany), vortex (Barnstead), centrifuge (EBA 20), Thermostirre, Magnetic Stirrer 3 cm and filter paper (Whatman No.42, UV-2100 spectrophotometer (Unico), test tube (Pyrex), 50 ml measuring cup (Pyrex), 250 ml Erlenmeyer (Pyrex), 100 ml volumetric flask (Pyrex), 10100 l micropipette (Soccorex), pipette 1 ml volume (Assistance), 5 ml volumetric pipette (HBG), 250 ml beaker glass (Pyrex), 100 ml separating funnel (Schott-Duran), wooden test tube rack, bubble Suck, burette, spatula, long spatula, a set of Kjeldahl tools, distillation apparatus, MMM Medcenter oven, Soxhlet tube, penetrometer, Gas Chromatography-Mass Spectrometry QP2010 (Shimadzu, Japan), and Scanning Electron Microscopy (SEM) FEI The Inspect S-50 type was used to obtain microstructural images of smoked African catfish sausages
Summary
African catfish (Clarias gariepinus) is an inland fishery product as an animal protein source. This fish has a reasonably high production potential. Fisheries (KKP) reported that the realization of national catfish production reached 400 thousand tons until the end of 2020 [1]. The marketing of African catfish in a fresh state is still profitable. When production is expected to be abundant for the few years, product diversification efforts are needed to increase the selling price and marketing [2]. One of the businesses of processing African catfish is smoked sausage of African catfish using liquid smoke [3]
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