PHYSICOCHEMICAL CHARACTERISTICS OF BARRACUDA FISH BALLS (Sphyraena sp.) WITH LIQUID SMOKE IMMERSION IN DIFFERENT TIMES

Abstract

Barracuda fish balls are a diversified fishery product made from surimi. Fish balls on the market have almost the same taste, so they have the potential to be developed. One way is to add a smoked taste to the barracuda fish balls using liquid smoke. There is a lot of information about the use of liquid smoke on meat balls and chicken balls. However, regarding the effect of using liquid smoke with different immersion times on fish balls, which is especially related to physical characteristics, it is still limited. There is a lot of information about the use of liquid smoke on meat balls and chicken balls. However, the effect of using liquid smoke with different immersion times on fish balls is still limited. The purpose of this study was to determine the characteristics of barracuda fish balls after immersion in liquid smoke and the sensory value of barracuda fish balls with different immersion times. The experimental laboratory research method uses a Completely Randomized Design. The research was conducted by making barracuda fish balls and then soaking them in a liquid smoke solution for 20, 40, and 60 minutes. The test results showed that the immersion of liquid smoke at different times significantly affected all test parameters (p<0,05). The liquid smoke immersion resulted in the lowest water content and TPC values of barracuda fish balls, 65,61±0,18% and 4,66±0,02 log cfu/g, respectively. While immersion in liquid smoke resulted in the highest protein content, phenol content, ash content and gel strength, respectively, 17,13±0,40%, 0,06±0,012%, 0,85±0,03% and 1791,25±38,99 g.cm. The test results also showed that there was histamine in the barracuda fish balls sample. Soaking barracuda fish balls in liquid smoke for 20 minutes was able to increase the sensory value of the fish balls up to 8,59<µ<8,81 compared to control 7,55 <µ<7,81.