Physical and chemical characterization of African catfish smoked sausage with different liquid smoke concentrations and immersion durations

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 diff...

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Autores principales:	Ernawati, Awaludin Adam Moh., Mei Widiastuti Irawati, Insivitawati Era
Formato:	article
Lenguaje:	EN FR
Publicado:	EDP Sciences 2021
Materias:	Environmental sciences GE1-350
Acceso en línea:	https://doaj.org/article/e89323536baa4944b25b16deefc66837
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spelling	oai:doaj.org-article:e89323536baa4944b25b16deefc668372021-11-12T11:44:43ZPhysical and chemical characterization of African catfish smoked sausage with different liquid smoke concentrations and immersion durations2267-124210.1051/e3sconf/202132204001https://doaj.org/article/e89323536baa4944b25b16deefc668372021-01-01T00:00:00Zhttps://www.e3s-conferences.org/articles/e3sconf/pdf/2021/98/e3sconf_isffs2021_04001.pdfhttps://doaj.org/toc/2267-1242Product 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.ErnawatiAwaludin Adam Moh.Mei Widiastuti IrawatiInsivitawati EraEDP SciencesarticleEnvironmental sciencesGE1-350ENFRE3S Web of Conferences, Vol 322, p 04001 (2021)
institution	DOAJ
collection	DOAJ
language	EN FR
topic	Environmental sciences GE1-350
spellingShingle	Environmental sciences GE1-350 Ernawati Awaludin Adam Moh. Mei Widiastuti Irawati Insivitawati Era Physical and chemical characterization of African catfish smoked sausage with different liquid smoke concentrations and immersion durations
description	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.
format	article
author	Ernawati Awaludin Adam Moh. Mei Widiastuti Irawati Insivitawati Era
author_facet	Ernawati Awaludin Adam Moh. Mei Widiastuti Irawati Insivitawati Era
author_sort	Ernawati
title	Physical and chemical characterization of African catfish smoked sausage with different liquid smoke concentrations and immersion durations
title_short	Physical and chemical characterization of African catfish smoked sausage with different liquid smoke concentrations and immersion durations
title_full	Physical and chemical characterization of African catfish smoked sausage with different liquid smoke concentrations and immersion durations
title_fullStr	Physical and chemical characterization of African catfish smoked sausage with different liquid smoke concentrations and immersion durations
title_full_unstemmed	Physical and chemical characterization of African catfish smoked sausage with different liquid smoke concentrations and immersion durations
title_sort	physical and chemical characterization of african catfish smoked sausage with different liquid smoke concentrations and immersion durations
publisher	EDP Sciences
publishDate	2021
url	https://doaj.org/article/e89323536baa4944b25b16deefc66837
work_keys_str_mv	AT ernawati physicalandchemicalcharacterizationofafricancatfishsmokedsausagewithdifferentliquidsmokeconcentrationsandimmersiondurations AT awaludinadammoh physicalandchemicalcharacterizationofafricancatfishsmokedsausagewithdifferentliquidsmokeconcentrationsandimmersiondurations AT meiwidiastutiirawati physicalandchemicalcharacterizationofafricancatfishsmokedsausagewithdifferentliquidsmokeconcentrationsandimmersiondurations AT insivitawatiera physicalandchemicalcharacterizationofafricancatfishsmokedsausagewithdifferentliquidsmokeconcentrationsandimmersiondurations
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Physical and chemical characterization of African catfish smoked sausage with different liquid smoke concentrations and immersion durations

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