The Chemical Composition, Microbiology and Micronutrients Changes of Fresh Barracuda Fish and Smoked Barracuda Fish using Different Smoking Methods

Abstract

Fish play an essential role in human nutrition and ensure about 20% of protein intake for one-third of the world's population, especially in developing countries. Fish is consumed because of its nutritional benefits, such as protein, essential amino acids, fats, and micronutrients (vitamins and minerals). Micronutrients can prevent disease disorders due to micronutrient deficiencies. But behind its nutritional advantages, fish are very easy to spoil. Fish preservation and processing methods explore ways to stop or slow down spoilage. One method of preserving and processing fish that can be applied is smoking. This study aimed to evaluate the moisture content, total fat, heavy metals, vitamin A, and microbiology of fresh and smoked barracuda fish with different smoking methods, namely traditional smoking, and liquid smoke. Fresh barracuda fish is smoked using the traditional smoking method and liquid smoke. Fresh and smoked barracuda fish were then analyzed, including water content, total fat content, heavy metals (Cd, Hg, Sn, As), histamine, micronutrients (vitamins A and D), and microbial contamination. The levels of heavy metals, histamine, and microbial contamination have met the quality standard of smoked fish (SNI 2725: 2013). Vitamin A in fresh barracuda and smoked barracuda was < 15.85 mcg/100 g, while vitamin D was not detected in either fresh barracuda or smoked barracuda.