Abstract

Smoked catfish is one of the processed fish products that is often found in various regions in Indonesia. Smoking method with liquid smoke can be alternative as a substitute for traditional smoking so that the resulting product has good quality. This study aimed to evaluate changes in the quality and amino acid profile of catfish processed using liquid smoke. Fish were immersed in liquid smoke with a concentration of 5%. Parameters analyzed in this study included levels of proximate, total bacteria, amino acid profile and fatty acid profile. The results showed that the use of liquid smoke had a significant effect (p<0.05) on the composition of proximate, total bacteria, amino acids profile, and fatty acid profile. Fresh and smoked catfish have a complete amino acid content. The dominant essential amino acids lysine and leucine were 25,738.98 mg/kg and 27,977.04 mg/kg, respectively. The highest fatty acid profile in fresh and smoked catfish were unsaturated fatty acids at 4.11 mg/kg and 4.33 mg/kg, respectively. Catfish processed by smoking liquid smoke changes in characteristics including proximate composition, amino acid profile, and fatty acid profile. The application of liquid smoke on smoked catfish also can reduced the total bacteria values.

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