Faisal Muhammad, Gani Asri, Muzaifa Murna, Heriansyah M Bagas, Desvita Hera, Kamaruzzaman Suraiya, Sauqi Ahmad, Ardiansa Daru
Department of Chemical Engineering, Faculty of Engineering, Universitas Syiah Kuala, Banda Aceh 23111, Indonesia.
Climate Change Research Center, Universitas Syiah Kuala, Banda Aceh 23111, Indonesia.
Foods. 2025 Jan 6;14(1):139. doi: 10.3390/foods14010139.
This research aimed to evaluate the use of edible coating from a combination of liquid smoke and turmeric extract as a preservative for mackerel at room temperature. Liquid smoke was obtained from the pyrolysis of oil palm empty fruit bunches (OPEFB) at a temperature of 380 °C and purified by distillation at 190 °C. Liquid smoke with a concentration of 3% was combined with turmeric extract at a ratio of 2, 4, 6, and 8 g/L (CLS 2:1, CLS 4:1, CLS 6:1 and CLS 8:1). TVB-N testing showed that the mixture of liquid smoke and turmeric at a ratio of CLS 6: 1 and CLS 8: 1 maintains the freshness of fish for 48 h. Meanwhile, organoleptic testing reports that the best mixture was CLS 8:1. The number of colonies in the CLS 2:1, CLS 4:1, CLS 6:1, and CLS 8:1 mixtures were 4.92, 4.92, 4.16, and 4 × 10⁵ colonies/g after 44 h of soaking. The MPN test result at 48 h of soaking is 1.1 × 10 MPN/g. Generally, mackerel preserved with a mixture of turmeric extract and liquid smoke with a ratio of 8:1 can be consumed up to a shelf life of 48 h at room temperature storage.
本研究旨在评估由液态烟熏剂和姜黄提取物组合而成的可食用涂层作为鲭鱼在室温下的防腐剂的用途。液态烟熏剂是通过在380℃下对油棕空果串（OPEFB）进行热解获得的，并在190℃下通过蒸馏进行纯化。将浓度为3%的液态烟熏剂与姜黄提取物按2、4、6和8 g/L的比例混合（CLS 2:1、CLS 4:1、CLS 6:1和CLS 8:1）。TVB-N测试表明，CLS 6:1和CLS 8:1比例的液态烟熏剂与姜黄混合物可使鱼在48小时内保持新鲜度。同时，感官测试报告称最佳混合物为CLS 8:1。浸泡44小时后，CLS 2:1、CLS 4:1、CLS 6:1和CLS 8:1混合物中的菌落数分别为4.92、4.92、4.16和4×10⁵ 菌落/克。浸泡48小时后的MPN测试结果为1.1×10 MPN/克。一般来说，用比例为8:1的姜黄提取物和液态烟熏剂混合物保存的鲭鱼在室温储存下保质期可达48小时。
