Safety, quality, and nutritional aspect of smoked barracuda fish

Fronthea Swastawati; Putut Har Riyadi; Retno Ayu Kurniasih; Aninditya Artina Setiaputri; Defita Faridlotus Sholehah

doi:10.12688/f1000research.122511.1

Home Browse Safety, quality, and nutritional aspect of smoked barracuda fish

ALL Metrics

-

Views

-

Downloads

Get PDF

Get XML

Export

▬

✚

Research Article

Safety, quality, and nutritional aspect of smoked barracuda fish

[version 1; peer review: 2 not approved]

Fronthea Swastawati ¹, Putut Har Riyadi¹, Retno Ayu Kurniasih¹, Aninditya Artina Setiaputri², Defita Faridlotus Sholehah³

Fronthea Swastawati ¹, Putut Har Riyadi¹, [...] Retno Ayu Kurniasih¹, Aninditya Artina Setiaputri², Defita Faridlotus Sholehah³

PUBLISHED 24 Nov 2022

Author details Author details

¹ Department of Fish Product Technology, Faculty of Fisheries and Marine Science, Universitas Diponegoro, Semarang 50275, Central Java, Indonesia
² Department of Aquatic Products Technology, Faculty of Fisheries and Marine Science, IPB University, Bogor 16680, West Java, Indonesia
³ Department of Aquatic Resources and Management, Faculty of Fisheries and Marine Science, Universitas Diponegoro, Semarang 50275, Central Java, Indonesia

Fronthea Swastawati
Roles: Conceptualization, Project Administration, Resources, Supervision, Validation, Writing – Review & Editing

Putut Har Riyadi
Roles: Conceptualization, Resources, Supervision, Validation, Writing – Review & Editing

Retno Ayu Kurniasih
Roles: Conceptualization, Project Administration, Resources, Supervision, Validation, Writing – Review & Editing

Aninditya Artina Setiaputri
Roles: Conceptualization, Data Curation, Formal Analysis, Investigation, Methodology, Resources, Validation, Visualization, Writing – Original Draft Preparation

Defita Faridlotus Sholehah
Roles: Conceptualization, Data Curation, Formal Analysis, Investigation, Methodology, Resources, Validation, Visualization, Writing – Original Draft Preparation

OPEN PEER REVIEW

REVIEWER STATUS

This article is included in the Agriculture, Food and Nutrition gateway.

Abstract

Background: Barracuda fish has a superior nutritional content, so it can be utilized as raw material for smoked fish products. The smoking method most commonly applied in Indonesia is traditional smoking. The traditional smoking process implemented commercially in Indonesia still uses simple equipment and sanitation is typically not monitored. Traditional smoking used at high temperatures can cause contamination of the products, such as with chemicals and microbes. Liquid smoke can be used to overcome these disadvantages. The study aimed to evaluate the nutritional, chemical, and microbial content of fresh and smoked barracuda processed using different smoking methods, namely traditional and liquid smoke.
Methods: Barracuda fish were smoked using different smoking methods, traditional and liquid smoke. The traditional method used a simple smoking furnace, while the liquid smoke method was carried out by immersing the fish in a 5% liquid smoke solution. Then, the smoked barracuda were analyzed with various methods, such as proximate, heavy metals, histamine, benzo[a]pyrene, and total microbes (TPC). Data was analyzed using ANOVA at significance level (p < 0.05) followed by Duncan’s test models using SPSS v.16.
Results: Smoked fish treated with liquid smoke had a lower value of Arsenic heavy metal (As), at 0.73 mg/kg compared to the traditional method at 1.93 mg/kg; no histamine and carcinogenic polycyclic aromatic hydrocarbon (PAH) compounds were detected, namely benzo[a]pyrene; and liquid smoked fish can inhibit the growth of bacteria which can be seen from total bacteria value of 4.6 x 10 colonies/g
Conclusions: Smoked fish processed using a liquid smoke was safer for consumption by the consumer.

Keywords

Barracuda fish, Heavy metals, Histamine, Polycyclic aromatic hydrocarbons, Smoked fish

Corresponding author: Fronthea Swastawati

Competing interests: No competing interests were disclosed.

Grant information: This research was funded by the Ministry of Research and Technology/National Research and Innovation Agency for Indonesia which has funded this research in the Basic Research Program for Higher Education (PDUPT) on behalf of Fronthea Swastawati, Putut Har Riyadi, and Retno Ayu Kurniasih, with the title “Safety, Quality and Nutritional Aspect of Smoked Barracuda Fish” following the Activity Implementation Agreement Number: 187-18/UN7.6.1/PP/2021, in the context of implementing the Superior Basic Research activities of Higher Education (PDUPT).
The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.

Copyright: © 2022 Swastawati F et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to cite: Swastawati F, Riyadi PH, Kurniasih RA et al. Safety, quality, and nutritional aspect of smoked barracuda fish [version 1; peer review: 2 not approved]. F1000Research 2022, 11:1378 (https://doi.org/10.12688/f1000research.122511.1) First published: 24 Nov 2022, 11:1378 (https://doi.org/10.12688/f1000research.122511.1) Latest published: 24 Nov 2022, 11:1378 (https://doi.org/10.12688/f1000research.122511.1)

Introduction

Barracuda fish can be processed into a smoked fish product. Barracuda fish production in Indonesia in 2017 was 22,118 tons.¹ Despite their superior nutritional content, barracuda fish are prone to deterioration of quality, so adequate processing is needed. One kind of processing method is smoking. The smoking technique represents a series of chemical, thermal, and biochemical processes that occur in salted products. Currently, this technology is applied in various forms to process 40-60% of total meat products. Smoking is defined as the penetration of volatile materials resulting from the thermal damage of wood into the surface of fish.² Smoking improves organoleptic characteristics, causes water loss, and prevents the growth of food microbes due to heat, aromatic substances, and bactericides from the smoke.³ The smoking method most commonly applied in Indonesia is traditional smoking.

The smoking process uses high temperatures, and the product is often dried first at a temperature of 40-50^oC for 30 minutes to dry the surface of the product, followed by a smoking stage with a high temperature reaching 80-100^oC.⁴ The traditional smoking process implemented commercially in Indonesia still uses simple equipment, and sanitation is typically not monitored; thus, sanitation efforts to prevent contamination during the smoking process require attention.

Traditional smoking processes with high temperatures can cause contamination of the resulting products, such as chemical and bacterial. The danger of chemical contamination includes heavy metal and harmful polycyclic aromatic hydrocarbons (PAHs) contamination. The increase in heavy metal content in smoked fish products is due to contamination during the combustion of fuel in the smoking process;⁵ for example, the content of Pb in goldfish, rainbow trout, and northern pike was shown to increase after smoking when smoked fish and fresh fish were compared.⁶ The danger of contamination with pathogenic bacteria such as Escherichia coli, Staphylococcus aureus, Salmonella, and Bacillus aureus has also been detected in smoked fish products.⁷ Liquid smoke can be used as an alternative to replace the traditional smoking.

Liquid smoke is a solution of compounds that are evaporated simultaneously during pyrolysis and condensed in cooling system. The chemical composition of liquid smoke depends on the type of wood used, the moisture content of the wood, the pyrolysis temperature, and the duration of smoke formation. Commercial liquid smoke has been shown to be effective against various types of putrefaction by pathogenic microorganisms.⁸^,⁹

A large amount of research on the application of liquid smoke in food has been reported. The application of liquid smoke from coconut shells at a concentration of 5% was shown to extend the durability of smoked skipjack tuna during storage for 4 days at room temperature.¹⁰ This study aimed to evaluate the nutrition, chemical and total bacteria of smoked fish processed using traditional and liquid smoke methods.

Methods

10 kg fresh barracuda fish (Sphyraena sp.) were procured deceased. All fish samples were purchased from the Fish Auction Hall at Fish Landing Area, located in Jepara, Central Java, Indonesia. The fish were then put into a Styrofoam box containing ice in fresh condition and were brought to the Fish Processing Laboratory, Universitas Diponegoro, Indonesia for smoking by the two different methods, traditional and liquid smoke.

Smoking process

Fresh barracuda fish were cleaned and washed using clean water. Then, the fish were gutted. All of the fish that were gutted were then washed and drained. The traditional smoking method used a smoking furnace for approximately ±15 minutes. The liquid smoke method was carried out by immersing the fish in a 5% liquid smoke for 30 minutes, drained for 30 minutes, then heated gradually, at a temperature of 40-45°C for 1 hour; 60-70°C for 1 hour; and 90°C for 1 hour.¹¹

The process of making liquid smoke from coconut shell is carried out using a series of liquid smoke production equipment consisting of a pyrolysis reactor, heating tank, condenser, liquid smoke reservoir, and cooling system.

Proximate analysis

The proximate analysis of moisture, ash, and fat content was carried out according to the AOAC method.¹²

The moisture content analysis begins with drying porcelain dish in an oven at 105^oC for 1 hour. The weighing porcelain dish is then placed in a desiccator and allowed to cool and then weighed. Sample weighing 3-4 g were weighed. The weighing porcelain dish with sample was put in an oven at a 105^oC for 5-6 hours. The weighing porcelain dish was put into a desiccator and allowed to cool then weighed and repeated the procedure until a constant weight was obtained. The percentage of moisture content (wet basis) can be calculated by the formula:

Moisture content (%) = \frac{B - C}{B - A} \times 100 %

A: Weight of empty cup (g)

B: Weight of cup filled with sample (g)

C: Weight of cup with dried sample (g)

Analysis of ash content begins with drying the ashing dish in the oven for 1 hour at 105^oC, then weighing it. A total of 5 grams of the sample was put into an ashing dish and ignited over a Bunsen flame until it no longer smoked, then put into an ashing furnace at 600^oC until complete ash was obtained. After that, it was weighed until a constant weight was obtained. Ash content can be calculated by the formula:

Ash content (%) = \frac{C - A}{B - A} \times 100 %

A: Weight of empty cup (g)

B: Weight of cup filled with sample (g)

C: Weight of cup with the sample has ash (g)

Fat content analysis begins with weighing 5 g of the sample (W1) and putting it into filter paper, then the wrapped sample is put into a fat flask that has been weighed with a fixed weight (W2) and connected to a Soxhlet tube. The fat sleeve was put into the Soxhlet tube extractor and rinsed with fat solvent. The extraction tube was mounted on a Soxhlet distillation apparatus and then heated at 40^oC using an electric heater for 16 hours. The fat solvent in the fat flask is distilled until all the fat solvent has evaporated. When the distillation solvent is accommodated in the extractor chamber, then the solvent is removed and the fat flask is dried in an oven at 105^oC, after which the flask is cooled in a desiccator to a constant weight (W3). Fat content can be calculated by the formula:

Fat content (%) = \frac{W 3 - W 2}{W 1} \times 100 %

Heavy metals analysis

Standard calibration curves for the determination of cadmium (Cd) and lead (Pb) were obtained by measuring the absorption of the standard solution of each element at the optimum condition of the element. The range of standard solutions of Pb is 0.1-2.5 mg/L, while Pb and Cd are prepared by varying their concentrations in the range of 0.01-1.5 mg/L. The calibration curve is obtained by making a curve between the concentration and absorption of each element.¹³

Analysis of heavy metals (Pb, Cd, Hg, Sn, As) was performed following the methods reported by National Standardization Agency for Indonesia (SNI 2354.5:2011).¹⁴ Sample 5 g was put in a closed container, then 5 mL of concentrated HNO₃ and 5 mL of concentrated H₂SO₄ was closed and left for 24 hours. The solution is then heated at 60^oC for 30 minutes, then heating was continued at 120-150^oC until a black precipitate was formed. After its cooled, 10 mL of 10% nitric acid was added and shaken until the black precipitate dissolved. In the next step, 3 mL of H₂O₂ was added and shaken, then the solution heated again for about 15 minutes. The solution resulting from digestion after cooling was filtered through Whatmann filter paper No.42, and put in a 50 mL volumetric flask and diluted to the mark. After that it was put into a 200 mL beaker, then analyzed for lead (Pb), cadmium (Cd), tin (Sn), and mercury (Hg) measured by atomic absorption spectroscopy at 283,3 nm for lead (Pb), and 228.8 nm for cadmium (Cd).

Histamine levels

Histamine analysis began with making a p-phenyl diazonium sulfate reagent, by mixing 1.5 ml of cold 0.9% (w/v) sulfamic acid in concentrated HCl and 1.5 ml of 5% NaNO₂, in a 50 ml standard flask. The mixture was kept in an ice bath for 5 minutes. The reagents stored in the ice bath were used 15 minutes after dilution with water and were stable for 12 hours. Next, the extraction step was carried out by weighing 5 g of fresh and smoked barracuda fish samples that were then homogenized with 20 ml of HCl solution and centrifuged at 3100 rpm for 10 minutes. The samples were then analysed spectrophotometrically. 5 ml of Na₂CO₃ was put into a test tube, and 2 ml of reagent was added slowly, mixed, and then added to a tube containing 1 ml of the residual solution collected in the extraction process. The absorbance of the resulting colour was measured immediately after 5 minutes using a UV-Vis spectrophotometer at a wavelength of 496 nm using distilled water as a blank. The histamine concentration in the sample was obtained from a standard curve according to the absorbance at 496 nm by regression analysis. The histamine concentration in the sample was calculated with the following formula:¹⁵

\begin{matrix} Histamine (mg / kg) = \frac{A \times 2 \times 25 \times 100}{5 \times 1000} \\ = A mg / 100 g \end{matrix}

A is the histamine value obtained in μg/ml from the standard curve.

Benzo[a]pyrene analysis

Analysis of benzo[a]pyrene was performed following the methods reported by Ref. 16, 10 g of sample plus 10 g of anhydrous sodium sulfate was homogenized with 100 mL of n-heptane-ether, homogenized and centrifuged again. The second supernatant was mixed with the first supernatant and then put in an alumina column. The first 50 mL of eluent was discarded and then 50 mL of the second eluent was collected and calibrated on a spectrophotometer at an excitation wavelength of 295 nm and emission of 403 nm. Benzo[a]pyrene standard is used with a concentration of 0-10 mg/ml for calibration.

Total bacterial analysis

Microbiological analysis of fresh barracuda and smoked barracuda included determination of total plate count (TPC), Escherichia coli, Salmonella sp., and moulds.

Total plate count (TPC) analysis

Total plate count (TPC) determination was carried out on fresh and smoked barracuda fish samples using the Petri dish count method based on Indonesian National Standard number 01-2332.3-2006.¹⁷ The 25 g sample was added to 225 mL of Butterfield’s phosphate-buffered solution and homogenized for 2 minutes. This homogenate is a 10^-1 dilution solution. Then, using a sterile pipette, 1 mL of the homogenate was taken and put into 9 mL of Butterfield’s phosphate-buffered solution to obtain a dilution of 10^-2. A further dilution (10^-3) is prepared by taking 1 mL of the sample from 10^-2 dilution into 9 mL of Butterfield’s phosphate-buffered solution. Each dilution was shaken at least 25 times. Then the same thing was done for the dilution 10^-4, 10^-5, etc.

Escherichia coli analysis

Analysis of Escherichia coli using the most probable number (MPN) method was based on Indonesian National Standard SNI 01-2332.1-2015.¹⁸ A sample of 25 g was homogenized with 225 mL of 0.1% buffer phosphate water (1:9) using a stomacher, then serially diluted 10¹-10³. Samples were transferred by pipette 1 mL each from each dilution into 3 series of Lauryl Sulfate Tryptose Broth (LSTB) tubes containing Durham tubes. Samples were incubated at 35^oC for 24-48 hours. The gas bubbles that appear are observed in the Durham tube. The test result is positive if there are bubbles. The estimation test was not repeated. In the confirmatory test, positive cultures were transferred from the assay with an Ose needle to an Echerichia coli Broth (ECB) tube, then incubated at 37^oC for 24-48 hours. The gas formed was observed as a positive result. The MPN table was used to determine the positive MPN result of ECB as the number of Escherichia coli per g/per ml. In isolation and identification, samples from positive Escherichia coli Broth tubes were straked on Eosin Methylene Blue Agar (EMBA), incubation at 37^oC for 24 hours. Escherichia coli colonies with a diameter of 2-3 mm were black/dark in the center of the colony with or without a shiny metallic green color on EMBA.

Salmonella sp. analysis

Determination of Salmonella sp. was based on the method of Indonesian National Standard number 01-2332.2-2006.¹⁹ 50 g of samples were put into a sterile container and 450 mL of Lactose Broth solution was added. The solution mixture was homogenized for 2 minutes, then the solution was transferred to a sterile container and left at room temperature for 60 minutes in a closed container. The solution was shaken gently and if necessary determine to pH 6.8, then incubated for 24 h ± 2 h at 35^oC ± 1^oC. The next step is enrichment. 0.1 mL of the incubated solution was transferred to 10 mL of Rappaport-Vassiliadis (RV) medium and 1 mL of the incubated solution was transferred to 10 mL of Tetrahionate Broth (TTB). The RV medium was incubated for 24 h at 42^oC ± 0.2^oC. Then it was shaken using vortex and the TTB streak was incubated in Hectoen Enteric (HE) Agar, Xylose Lysine Desoxycholate (XLD) Agar, and Bismuth sulfite Agar (BSA). Scratch into the same medium from a Broth RV or Selenite Cystine Broth (SCB). BSA, HE, and XLD plates were incubated for 24 h at 35^oC ± 1^oC. Then, the possible presence of Salmonella colonies was observed.

Analysis of total mould colonies was performed according to Ref. 20 with slight modifications. All equipment was sterilized using an autoclave at 121^oC and a pressure of 15 psi for 15 minutes. Potato dextrose agar (PDA) (approximately 3.9 g) was added to 100 ml of distilled water, and then brought to a boil. The mixture was sterilized in an autoclave at 121^oC and a pressure 15 psi for 15 minutes. Test tubes were prepared and coded I to III. Each test tube was filled with 9 ml of 0.9% NaCl, and sterilized. In the next step, 10 g of sample was crushed and then put into a 250 ml Erlenmeyer flask containing 90 ml of sterile 0.9% NaCl solution to achieve a 10 fold dilution. A total of 1 ml of the solution was taken and transferred to test tube I with a pipette to obtain a (100-fold dilution). From the test tube, 1 ml of the solution was pipetted again and transferred to the second tube as 1000-fold dilution. From each dilution, 1 ml of the solution was taken aseptically and transferred into sterile Petri dishes, homogenized, and allowed to freeze. The Petri dish was then arranged upside down in an incubator at 25-30^oC and incubated for 24-48 hours. The number of mould colonies growing on the agar medium in Petri dish was counted. The counted colonies amounted to 30-300 colonies. The total number of mould colonies counted was then multiplied by dilution factor.

Statistical analysis

Data obtained was reported as the mean of triplicates (n = 3) ± standard deviation. Statistical analysis was conducted using an ANOVA at significance level 5% (p < 0.05), followed by post hoc Duncan’s test. The data analysis was performed by SPSS software v. 16.0.

Results

The moisture, total fat content, and histamine of fresh barracuda and smoked barracuda using different smoking methods are shown in Table 1, the heavy metals content are showed in Table 2, and the vitamins are showed in Table 3. The fresh barracuda fish’s moisture, total fat, and ash content were 74.27%, 0.54%, and 1.30%, respectively. The traditional smoked barracuda fish’s moisture, total fat, and ash content were 61.69%, 5.24%, and 3.68%, while smoked barracuda fish using liquid smoke were 64.46%, 5.63% and 1.04%, respectively. Based on the results of variance analysis, it was found that the traditional and liquid smoke methods had a significant effect (p < 0.05) on proximate composition (Tables 4-9).

Table 1. Proximate composition of fresh and smoked barracuda.

	Treatments
Analysis	Fresh barracuda fish	Traditional smoking	Liquid smoke
Moisture (%)	74.27 ± 2.005^c	61.69 ± 0.811^a	64.46 ± 0.12^b
Total Fat (%)	0.54 ± 0.165^a	5.24 ± 1.048^b	5.63 ± 1.191^b
Ash (%)	1.30 ± 0.007^a	3.68 ± 1.801^b	1.04 ± 0.179^a

Table 2. The heavy metals content of fresh and smoked barracuda fish.

Metal content (mg/kg)	Treatments			Indonesian smoked fish standard (mg/kg)
Metal content (mg/kg)	Fresh barracuda fish	Traditional smoking	Liquid smoke	Indonesian smoked fish standard (mg/kg)
Pb	ND	ND	ND	Max 0.3
				Max 0.4**
Cd	ND	0.13 ± 0.007	ND	Max 0.1
				Max 0.5**
Hg	0.14 ± 0.011^b	0.08 ± 0.404^a	0.11 ± 0.006^ab	Max 0.5
				Max 1.0**
As	3.88 ± 1.681^b	1.93 ± 1.275^ab	0.73 ± 0.338^a	Max 1.0
Sn	ND	ND	0.04 ± 0.000	Max 40.0

** For predator fish.

Table 3. Microbial contamination of fresh and smoked barracuda fish.

Microbial contamination	Treatments
Microbial contamination	Fresh barracuda fish	Traditional smoking	Liquid smoke
TPC (colonies/g)	7.84 × 10³	4.2 × 10²	4.6 × 10¹
Escherichia coli (APC/g)	<3	<3	<3
Staphylococcus aureus	<10	<10	<10
Salmonella sp. (negative/g)	Negative	Negative	Negative
Moulds	<10	<10	<10

Table 4. ANOVA of moisture content.

Dependent variable: Moisture
Source	Type III sum of squares	df	Mean square	F	Sig.
Corrected Model	262.063^a	2	131.032	83.708	.000
Intercept	40169.513	1	40169.513	2.566E4	.000
Treatment	262.063	2	131.032	83.708	.000
Error	9.392	6	1.565
Total	40440.968	9
Corrected Total	271.455	8

a R Squared = .965 (Adjusted R Squared = .954).

Table 5. Post hoc Duncan’s test of moisture content.

Duncan
Treatment	N	Subset
Treatment	N	1	2	3
Traditional_smoked_barracuda	3	61.6933
Liquid_smoke_smoked_barracuda	3		64.4600
Fresh_barracuda	3			74.2700
Sig.		1.000	1.000	1.000

Table 6. ANOVA of total fat.

Dependent variable: Total_fat
Source	Type III sum of squares	df	Mean square	F	Sig.
Corrected model	48.179^a	2	24.089	15.082	.005
Intercept	130.264	1	130.264	81.557	.000
Treatment	48.179	2	24.089	15.082	.005
Error	9.583	6	1.597
Total	188.026	9
Corrected total	57.762	8

a R Squared = .834 (Adjusted R Squared = .779).

Table 7. Post hoc Duncan’s test of total fat.

Duncan
Treatment	N	Subset
Treatment	N	1	2
Fresh_barracuda	3	.5400
Traditional_smoked_barracuda	3		5.2433
Liquid_smoke_smoked_barracuda	3		5.6300
Sig.		1.000	.721

Table 8. ANOVA of ash.

Dependent variable: Ash
Source	Type III sum of squares	df	Mean square	F	Sig.
Corrected Model	12.654^a	2	6.327	5.782	.040
Intercept	36.361	1	36.361	33.227	.001
Treatment	12.654	2	6.327	5.782	.040
Error	6.566	6	1.094
Total	55.581	9
Corrected Total	19.220	8

a R Squared = .658 (Adjusted R Squared = .545).

Table 9. Post hoc Duncan’s test of ash.

Duncan
Treatment	N	Subset
Treatment	N	1	2
Liquid_smoke_smoked_barracuda	3	1.0433
Fresh_barracuda	3	1.3067
Traditional_smoked_barracuda	3		3.6800
Sig.		.768	1.000

The heavy metals contents of fresh and smoked barracuda fish are shown in Table 2. The arsenic (As) of fresh barracuda and traditional smoked barracuda is higher than the liquid smoke method, at 3.88 mg/kg, 1.93 mg/kg, and 0.73 mg/kg, respectively. The mercury (Hg) of fresh barracuda fish, traditional smoked fish, and smoked barracuda fish using liquid smoke were 0.14 mg/kg, 0.08 mg/kg, and 0.11 mg/kg, respectively. The cadmium (Cd) in traditionally smoked barracuda was 0.13 mg/kg, while fresh barracuda fish and smoked fish processed using liquid smoke did not contain any cadmium (Cd). A small amount of Tin (Sn) was reported in liquid smoked fish (Table 2). Based on the results of variance analysis, it was found that two smoking methods had a significant (p < 0.05) effect on the levels of mercury (Hg) and arsenic (As) (Tables 10-13). The histamine content is shown in Figure 1; in the traditional method the level was 67.63 mg/kg, while in fresh barracuda fish and liquid smoke method, no histamine was reported.

Table 10. ANOVA of heavy metal arsenic (As).

Dependent variable: Heavy_metal_As
Source	Type III sum of squares	df	Mean square	F	Sig.
Corrected Model	15.160^a	2	7.580	4.979	.053
Intercept	42.815	1	42.815	28.122	.002
Treatment	15.160	2	7.580	4.979	.053
Error	9.135	6	1.522
Total	67.110	9
Corrected Total	24.295	8

a R Squared = .624 (Adjusted R Squared = .499).

Table 11. Post hoc Duncan’s test of heavy metal arsenic (As).

Duncan
Treatment	N	Subset
Treatment	N	1	2
Liquid_smoke_smoked_barracuda	3	.7300
Traditional_smoked_barracuda	3	1.9333	1.9333
Fresh_barracuda	3		3.8800
Sig.		.277	.102

Table 12. ANOVA of heavy metal mercury (Hg).

Dependent variable: Heavy_metal_Hg
Source	Type III sum of squares	df	Mean square	F	Sig.
Corrected model	.006^a	2	.003	5.130	.050
Intercept	.113	1	.113	188.907	.000
Treatment	.006	2	.003	5.130	.050
Error	.004	6	.001
Total	.123	9
Corrected total	.010	8

a R Squared = .631 (Adjusted R Squared = .508).

Table 13. Post hoc Duncan’s test of heavy metal mercury (Hg).

Duncan
Treatment	N	Subset
Treatment	N	1	2
Traditional_smoked_barracuda	3	.0833
Liquid_smoke_smoked_barracuda	3	.1067	.1067
Fresh_barracuda	3		.1467
Sig.		.288	.092

Figure 1. Histamine level in fresh and smoked barracuda fish treated with different smoking methods (ND = not detected).

Barracuda fish processed using the traditional smoking method in this study showed a total benzo[a]pyrene content of 0.18 μg/kg, while fresh barracuda fish and barracuda fish treated with the liquid smoke method did not contain defectable levels of benzo[a]pyrene (Figure 2).

Figure 2. Benzo[a]pyrene level in fresh and smoked barracuda fish treated with different smoking methods (ND = not detected).

The total bacteria for fresh barracuda fish was 7.84 × 10³ colonies/g, while those of barracuda fish smoked using the traditional method and the liquid smoke method were 4.2 × 10² colonies/g and 4.6 × 10¹ colonies/g, respectively. Other microbial contaminants, such as Escherichia coli and Staphylococcus aureus were observed at levels of < 3 APM/g and < 10 colonies/g, respectively (Table 3).

Discussions

The proximate composition

The quality of fresh and smoked fish can be seen from the proximate content, including moisture content, total fat content, and ash content. Moisture content is the most important parameter because it greatly effects the shelf life of a product and also affects the growth of microorganisms. The moisture content of fresh barracuda fish decreased after the smoking process (Table 1) because the moisture content in the food material evaporated and was absorbed by the air in the traditional stoves and ovens. Smoked barracuda fish prepared with traditional and liquid smoke methods had a water content that still exceeded the maximum limit in the Indonesian National Standard for smoked fish, of 60%.²¹ However, liquid smoke has an antagonistic function, namely, it can kill bacteria at high moisture contents. The smoked fish has the lowest moisture content (9.6 ± 0.16%) of other smoking methods, such as the combination of sundried and smoke or the combination of salted and smoked methods.²² Tilapia fish chikuwa with liquid smoke addition has a lowest moisture content (63.54%).²³ The moisture content of smoked fish processed using re-distilled liquid smoke ranges from 48.19% to 57.2%.²⁴ The moisture content of barracuda fish decreases inversely proportional to the total fat content. The total fat content of barracuda fish increases along with the decrease of the moisture content because of heating in the smoking process.²⁵

The total fat content of smoked barracuda fish in the traditional smoking method (5.24%) was lower than the total fat content in the fish smoked using liquid smoke (5.63%), which were not significantly different (p ≤ 0.05). Changes in fat levels in fish during processing can be caused by several factors such as processing, temperature, and reactions with chemical compounds in liquid smoke.²³ Besides that, the distance between the heat source and fish in traditional stoves is very close; due to high smoking temperature, the fat in barracuda fish is damaged, and the total fat content decreases.²⁶

Analysis of ash content needs to be performed because it is used to determine whether a food should be consumed. The ash content of the fish subjected to the traditional smoking method was higher than that of the sample subjected to the liquid smoke method (Table 1). The increase in ash content was inversely proportional to the decreasing moisture content. The ash content of smoked barracuda fish can be influenced by the salt used in the soaking process when preparing smoked fish. The changes in ash content were closely related to the NaCl content in the sample. The addition of NaCl increases the amount of sodium in a sample, resulting in an increase in ash content.²⁷

Heavy metals

The heavy metals lead (Pb), cadmium (Cd), mercury (Hg), arsenic (As), and tin (Sn) are dangerous and can cause poisoning in humans. Smoked barracuda fish prepared with either smoking method exhibited levels of cadmium (Cd) below the maximum limit of the Indonesian National Standard (Table 2), which is 0.5 mg/kg²¹, as well as relatively low levels of lead, mercury, and tin.

The level of the heavy metal arsenic in the fish subjected to the traditional smoking method exceeded the maximum Indonesian standard limit for smoked, while the liquid smoke method has met the Indonesian standard for smoked fish (maximum 1.0 μg/kg). Arsenic levels that exceed the maximum limit can cause toxicity in human body, and it can be harmful to the eyes, skin, blood, and liver. The effects of arsenic can interfere with vision and peripheral eye contractions, cause infection of the skin (dermatitis), cause bone marrow function failure and lead to a decrease in the number of peripheral blood cells. Prolonged exposure to arsenic can cause liver tissue to turn into connective tissue (liver cirrhosis), and can lead to the accumulation of fluid in the abdominal cavity (ascites). Arsenic exposure in the body can also cause kidney damage, especially renal damage (tissue damage).²⁸

Histamine levels

Histamine is biogenic amine compound that plays an important role in physiological functions, but if the amount of histamine is excessive, it can cause poisoning in the consumer.²⁹ As shown in Figure 1, histamine was not detected in fresh barracuda fish. This could be because the histamine levels were very low in the fresh barracuda fish. Fresh fish do not contain free histamine but contain the amino acid L-histidine. Histamine is formed in fish by certain bacteria capable of producing the enzyme histidine decarboxylase, which can convert free histidine into histamine.³⁰

The histamine levels in barracuda fish increased after smoking using the traditional smoking method, reaching 67.63 mg/kg. The increase in histamine content was caused by unhygienic handling during the smoking process and the growth of histamine-producing bacteria. Significantly high amounts of biogenic amines are produced during seafood processing as a result of microbial contamination through decarboxylation of specific free amino acids by exogenous decarboxylase enzymes released by seafood-associated microorganisms.³¹

In smoked barracuda fish products processed using the liquid smoke method, no histamine was detected. This was caused by phenolic compounds and acetic acid, which act as antibacterial agents. Liquid smoke can slow the growth of microbes by lowering the pH. Histamine-forming bacteria can be halotolerant or halophilic, and some bacteria are better able to produce histamine at low pH levels. As a result, it is possible for histamine formation to occur during processes such as smoking, drying, and fermentation.³²

Based on the results of this study (Figure 1), it was found that the traditionally smoked barracuda fish product had a histamine content lower than the requirements of the Indonesian smoked fish standard (SNI 2725:2013), 100 mg/kg. This shows that smoked barracuda fish are safe for consumption. Consumption of foods that contain excess histamine can cause poisoning and disease. The human body can detoxify low histamine levels, but consuming foods containing histamine above 200 mg/kg can cause disease. After histamine is released into the bloodstream, various symptoms can be observed.³³ The most common symptoms are tingling, rash, a drop in blood pressure, vomiting, headache, dizziness, nausea, diarrhea, heart palpitations, and respiratory distress.³⁴ Various countries have set legal limits for the consumption of foods containing histamine such as 50 mg/kg³⁵ and 100 mg/kg.³⁶ At first glance the symptoms of histamine poisoning are similar to allergic symptoms that occur in general in people who have hypersensitivity to certain stimuli at doses tolerated by individuals.³⁷

Benzo[a]pyrene level

Benzo[a]pyrene has the highest carcinogenic value compared to others PAHs. Benzo[a]pyrene contributes anywhere from 1%-20% of the total carcinogenic effects found in smoked products.³⁸

Barracuda fish processed using the traditional smoking method in this study showed a total benzo[a]pyrene content of 0.18 μg/kg, while fresh barracuda fish and barracuda fish treated with the liquid smoke method did not contain detectable levels of benzo[a]pyrene. The distance between fish and smoke sources in traditional smoking is also an important factor that must be considered. PAHs are bound to smoke particles. Longer distances between fish and the smoke source can reduce the number of PAHs in the fish.³⁹ Benzo[a]pyrene content in coconut and paddy liquid smoke have been studied. Coconut shell and paddy liquid smoke did not have detectable levels, because the temperature of pyrolysis < 400^oC was lowered in liquid smoke processing.⁴⁰ Benzo[a]pyrene in smoked Nile tilapia using corn cob and coconut shells liquid smoke was not detected.⁴¹ The maximum acceptable level for benzo[a]pyrene is 5.0 μg/kg.²¹

Benzo[a]pyrene can be carcinogenic; this is due to the nature of benzo[a]pyrene which is hydrophobic (does not like water) and does not have a methyl group as other reactive groups to be converted into more polar compounds. As a result, PAH compounds are very difficult to excrete from the body and usually accumulate in the liver, kidney, adipose tissue, or body fat. With molecular structures similar to nucleic bases (adenosine, thymine, guanine, and cytosine), PAH molecules can easily insert themselves into DNA strands. As a result, DNA function will be disrupted and if this damage cannot be repaired in cells, it will cause cancer.⁴²

Microbial contamination

The principle of the fish smoking process is to suppress the growth of spoilage bacteria to extend the shelf life of the product. The comparison of microbial contamination of fresh barracuda fish with smoked barracuda is presented in Table 3. Smoked barracuda fish processed using the liquid smoke method had the lowest total plate count, due to ability of liquid smoke ton inhibit the growth of microorganisms by lowering the pH. The decrease in pH value is caused by the metabolism of lactic acid bacteria.³⁵

The smoked barracuda fish products processed using the traditional and liquid smoke methods met quality standards because they had total plate count values below the maximum limit for the requirements of the Indonesian smoked fish (SNI 2725:2013). The maximum total bacteria limit for smoked fish consumed is 5.0 × 10⁴ colonies/g or a log value of 4.69²¹; thus, based on this value, smoked barracuda fish using the traditional method and the liquid smoke method are suitable for consumption.

Bacterial contamination of smoked barracuda can occur through air, soil, or improper handling of fish. An increase in moisture content during storage and an increase in the supporting temperature can also trigger bacterial growth, such as the growth of Staphylococcus aureus bacteria, which grow well at temperatures of 30-37°C.⁴³ Liquid smoke fumigation is more hygienic than traditional smoking using a furnace so that it can reduce the number of Escherichia coli and Staphylococcus aureus bacteria. Coconut shell liquid smoke can act as an antibacterial on Pseudomonas aeruginosa and Staphylococcus aureus.⁴⁴ Corncob liquid smoke is also reported to be able to inhibit the growth of Escherichia coli, Staphylococcus aureus, Vibrio harveyi, and Vibrio parahaemolyticus bacteria.⁴⁵

Fresh barracuda fish and smoked barracuda fish (traditional method and liquid smoke method) obtained negative results for the pathogenic bacteria Salmonella sp., so the products were safe for consumption. The quality standard for Salmonella bacteria is based on Indonesian smoked fish (SNI 2725:2013).²¹ The antimicrobial activity of liquid smoke is caused by the presence of phenol and acid components.⁴⁶ The mechanism of antimicrobial activity of phenols and their derivatives includes reactions with the cell membranes that can increase cell membrane permeability and result in the loss of cell contents, inactivation of essential enzymes and functional inactivation of genetic material.⁴⁷

Mould testing was carried out to identify and count the number of mould colonies that resulted in a decrease in product quality. A high amount of mould will cause a decrease in the quality of smoked fish, promoting rancidity.⁴⁸ The results of the mould test (Table 3) show that both fresh barracuda fish and smoked barracuda fish (traditional methods and liquid smoke methods) met the requirements of the Indonesian smoked fish.²¹

Liquid smoke is increasingly being used because it has a distinctive flavor and inhibitory effects on pathogens. The preservative effect of liquid smoke in these foods occurs because of the presence of antimicrobial and antioxidant compounds, such as aldehydes, carboxylic acids, and phenols.⁴⁴ Therefore, liquid smoke has the potential to be used as a natural antimicrobial for food products. Liquid smoke also can make a product more flavoring.

Conclusions

Barracuda fish have good potential to be processed into smoked fish. Smoked barracuda fish products using liquid smoke can guarantee nutritional needs and product safety because the content of heavy metals, histamine, and benzo[a]pyrene met the levels set in the Indonesian National Standard. Very low total plate count values were detected in the smoked barracuda fish and were within the Indonesian National Standard limits.

Author contribution

Fronthea Swastawati: Conceptualization, Project Administration, Resources, Supervision, Validation, Writing-Review and Editing.

Retno Ayu Kurniasih: Conceptualization, Project Administration, Resources, Supervision, Validation, Writing-Review and Editing.

Putut Har Riyadi: Conceptualization, Resources, Supervision, Validation, Writing-Review and Editing.

Aninditya Artina Setiaputri: Conceptualization, Data Curation, Formal Analysis, Investigation, Methodology, Resources, Validation, Writing-Original Draft Preparation, Visualization.

Defita Faridlotus Sholihah: Conceptualization, Data Curation, Formal Analysis, Investigation, Methodology, Resources, Validation, Writing-Original Draft Preparation, Visualization.

Data availability

Underlying data

figshare: Safety, quality, and nutritional aspect of smoked barracuda fish. https://doi.org/10.6084/m9.figshare.20201897.v1⁴⁹

This project contains the proximate analysis data.

figshare: Safety, quality, and nutritional aspect of smoked barracuda fish. https://doi.org/10.6084/m9.figshare.20201987.v1⁵⁰

This project contains the heavy metal analysis data.

figshare: Safety, quality, and nutritional aspect of smoked barracuda fish. https://doi.org/10.6084/m9.figshare.20202032.v1⁵¹

This project contains the histamine and benzo[a]pyrene analysis data.

figshare: Safety, quality, and nutritional aspect of smoked barracuda fish. https://doi.org/10.6084/m9.figshare.20202011.v1⁵²

This project contains the microbiology analysis data.

Data are available under the terms of the Creative Commons Attribution 4.0 International license (CC-BY 4.0).

References

1. Ministry of Marine Affairs and Fisheries: Total production of barracuda fish in 2017. Jakarta, Indonesia:Ministry of Marine Affairs and Fisheries;2018. [in Indonesian]. Reference Source
2. Adeyeye SAO, Oyewole OB: An overview of traditional fish smoking in Africa. J. Culin. Sci. Technol. 2016; 14(3): 198–215. Publisher Full Text
3. Yusuf KA, Ezechukwu LN, Faykoya KA, et al.: Influence of fish smoking methods on polycyclic aromatic hydrocarbons content and possible risks to human health. Afr. J. Food Sci. 2015; 9(3): 126–135. Publisher Full Text
4. Ahmad JI: Smoked foods/Applications of smoking. In Encyclopdia of Food Science and Nutrition. 2003: 5309–5316. Publisher Full Text
5. Codex Alimentarius Commission: International food standards. FAO/WHO CAC/RCP 68-2009. Code of practice for the reduction of contamination of food with polycyclic aromatic hydrocarbons (PAH) from smoking and direct drying processes.2009.
6. Cieslik I, Migdal W, Topolska K, et al.: Changes in content of heavy metals (Pb, Cd, Hg, As, Ni, Cr) in freshwater fish after processing – the consumer’s exposure. J. Elem. 2018; 23(1): 247–259.
7. Ineyougha ER, Orutugu LA, Izah SC: Assessment of microbial quality of smoked Trachurus trachurus sold in some markets of three South-south States Nigeria. Int. J. Food Res. 2015; 2: 16–23.
8. Simon R, de la Calle B , Palme S, et al.: Composition and analysis of liquid smoke flavouring primary products. J. Sep. Sci. 2005; 28: 871–882. PubMed Abstract | Publisher Full Text
9. Milly PJ, Toledo RT, Ramakhrishnan S: Determination of minimum inhibitory concentrations of liquid smoke fractions. J. Food Sci. 2005; 70: M12–M17. Publisher Full Text
10. Leha M: Application of liquid smoke as a bio preservative in food (smoked skipjack tuna).Proceeding of the National Seminar on Basic Science II. Faculty of Science and Mathematics Pattimura University Ambon, Indonesia.2010. 246–258
11. Swastawati F, Cahyono B, Wijayanti I: Changes in the quality characteristics of tuna (Euthynnus affinis) with the traditional smoking method and the application of liquid smoke. Journal Info. 2017; 19(2): 55–64.
12. Association of Official Analytical Chemist (AOAC): Official method on analysis of the association of official analytical of chemist. Arlington:The Association ion of Official Analytical Chemist, Inc.;2005.
13. Supriatno L: Analysis of heavy metals Pb and Cd in fish and hellfih samples by atomic absorption spectrophotometry (Analisis logam berat Pb dan Cd dalam sampel ikan dan kerang secara spektrofotometri serapan atom). Jurnal Rekayasa Kimia dan Lingkungan. 2009; 7(1): 5–8. [in Indonesian].
14. Indonesian National Standardization Agency (Badan Standardisasi Nasional): Determination of heavy metal levels of lead (Pb) and cadmium (Cd) in fishery products – SNI 2354.5:2011. Jakarta, Indonesia:Badan Standardisasi Nasional;2011.
15. Patange SB, Mukudan MK, Ashok KK: A simple and rapid method for colorimetric determination of histamine in fish flesh. Food Control. 2005; 16(5): 465–472. Publisher Full Text
16. Hadiwiyoto S, Naruki S, Satyani S, et al.: Changes in protein solubility, lysine content (available), methionine and histidine milkfish presto during storage and re-cooking (Perubahan kelarutan protein, kandungan lisin, metionin dan histidin bandeng presto selama penyimpanan dan pemasakan ulang). Agritech. 2000; 19(2): 78–82.
17. National Standardization Agency for Indonesia: Determination of total plate count (TPC) on fishery products – Indonesian national standard number 01-2332.3-2006. Jakarta, Indonesia:National Standardization Agency for Indonesia (Badan Standardisasi Nasional);2006.
18. National Standardization Agency for Indonesia: Microbiological test method- part 1: Determination of Coliform and Escherichia coli in fishery products – Indonesian national standard number 2332.1:2015. Jakarta:National Standardization Agency for Indonesia;2015.
19. National Standardization Agency for Indonesia: Microbiological test method – part 2: determination of Salmonella in fisheries products – Indonesian national standard number 01-2332.2-2006. Jakarta, Indonesia:National Standardization Agency for Indonesia;2006.
20. Fardiaz S: Food microbiological analysis. Jakarta, Indonesia:Raja Grafindo Persada;1993.
21. National Standardization Agency for Indonesia: Smoked fish using hot smoking – Indonesian national standard number 2725:2013. Jakarta, Indonesia:National Standardization Agency for Indonesia;2013.
22. Msusa N, Likongwe J, Kapute F, et al.: Effect of processing method on proximate composition of gutted fresh Mcheni (Rhamphochromis species) (Pisces: Cichlidae) from Lake Malawi. Int. Food Res. J. 2017; 24(4): 1513–1518.
23. Swastawati F, Syakur A, Wijayanti I, et al.: Quality characteristics of chikuwa made from different species of fish. ARPN J. Eng. Appl. Sci. 2020; 15(24): 3056–3065.
24. Swastawati F, Boesono H, Susanto E, et al.: Changes of amino acids and quality in smoked milkfish [Chans chanos (Forskal 1775)] processed by different redestilation method of corncob liquid smoke. Aquat. Procedia. 2016; 7: 100–105. Publisher Full Text
25. Swastawati F, Susanto E, Cahyono B, et al.: Sensory evaluation and chemical characteristics of smoked stingray (Dasyatis blekeery) processed by using two different liquid smoke. Int. J. Biosci. Biochem. Bioinforma. 2012; 2(3): 212–216. Publisher Full Text
26. Swastawati F, Surti T, Winarni TW, et al.: Quality characteristics of smoked fish processed using different methods and type of fish. Jurnal Aplikasi Teknologi Pangan. 2013; 2(3): 126–132.
27. Manurung H, Swastawati F, Wijayanti I: Effect of the addition of liquid smoke on the oxidation level of salted mackerel (Rastrelliger sp.) with different drying methods. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan. 2017; 6(1): 30–37.
28. Zhuang P, Ye Z, Lan CY, et al.: Chemically assisted phyroextraction of heavy metal contaminated soils using three plant species. Plant Soil. 2005; 276(1-2): 153–162. Publisher Full Text
29. Chong CY, Abu BF, Russly AR, et al.: Mini review – The effects of food processing of biogenic amines formation. Int. Food Res. J. 2011; 18(3): 867–876.
30. Food and Agriculture Organization of the United Nations/World Health Organization (FAO/WHO): Public health risks of histamine and other biogenic amines from fish and fishery products. Meeting report.2013.
31. Lee Y-C, Lin C-S, Liu F-L, et al.: Degradation of histamine of Bacillus polymyxa isolated from salted fish products. J. Food Drug Anal. 2015; 23(4): 836–844. PubMed Abstract | Publisher Full Text
32. Tsai Y-H, Lin C-Y, Chien L-T, et al.: Histamine contents of fermented fish products in Taiwan and isolation of histamine-forming bacteria. Food Chem. 2006; 98: 64–70. Publisher Full Text
33. Lokuruka MN: Scrombotoxicosis in African fisheries-its implications for international fish trade: An overview. Afr. J. Agric. Nutr. Dev. 2009; 9: 1617–1634.
34. Lehane L, Olley J: Histamine food poisoning revisited. J. Food Microbiol. 2000; 58: 1–37. PubMed Abstract | Publisher Full Text
35. FDA: FDA and EPA guidance levels. In fish and fishery products hazards and controls guide (pp. 245-248, Appendix 5). Washington, DC:Department of Human Health and Human Service, Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Seafood;1998.
36. European Commission: Commission recommendation of 10 January 2003 concerning a coordinated programme for official of foodstuffs for 2003 (2003/10/C). Off. J. Eur. Communities. 2003; 7: 76–81.
37. European Commission: Opinion of the scientific committee on food on the risk to human health of polycyclic aromatic hydrocarbons in food.2002. SCF/CS/CNTM/PAH/29/Finale.
38. Codex Alimentrius Commission: Code of practice for the reduction of contamination of food with polycyclic aromatic hydrocarbons (PAH) from smoking and direct drying processes, CAC/RCP. Vol 68.July 2017.Reference Source
39. Muratore G, Mazzaglia A, Lanza CM, et al.: Process variable on the quality of Swordfish fillets flavored with smoke spoilage potential and sensory profile associated with bacteria isolated from cold smoked salmon. Food Res. Int. 2007; 34: 797–806. Publisher Full Text
40. Swastawati F, Darmanto YS, Sya’rani L, et al.: Quality characteristics of smoked skipjack (Katsuwonus pelamis) using different liquid smoke. Int. J. Biosci. Biochem. Bioinforma. 2014; 4(2): 94–99. Publisher Full Text
41. Swastawati F, Surti T, Apriliani D: Analysis of thiobarbituric acid and benzo[a]pyrene value of smoked nile tilapoa (Oreochromis niloticus) using different liquid smokes. J. Coast. Dev. 2010; 12(3): 160–165.
42. Elisabeth J, Haryati T, Donald S: Polycyclic aromatic hydrocarbon (PAH) – The relation to palm oil and health.In PPKS News (Pusat Penelitian Kelapa Sawit): Medan, Indonesia. [Bahasa Indonesia].
43. Hadinoto S, Kolanus JPM: Evaluation of nutritional value and quality of round Scad (Decapterus sp) presto with addition liquid smoke and yeast. Majalah Biam. 2017; 13(01): 22–30.
44. Zuraida I, Sukarno, Budijanto S: Antibacterial activity of coconut shell liquid smoke (CS-LS) and its application on fish ball preservation. Int. Food Res. J. 2011; 18: 405–410.
45. Swastawati F, Boesono H, Wijayanto D:Antimicrobial activity of corncob liquid smoke and its application of smoked milkfish (Chanos chanos Forsk) using electric and mechanical oven. International Proceeding of International Conference on Food Security and Nutrition IPCBEE. Singapore:IACSIT Press;2014; 67: 109–113.
46. Gomez-Estaca J, Montero P, Gimenez B: Effect of functional edible films and high pressure processing on microbial and oxidative spoilage in cold-smoked sardine (Sardina pilchardus). Food Chem. 2007; 105: 511–520. Publisher Full Text
47. Davidson MP, Sofos JN, Branen AL: Antimicrobials in food. Third ed.Boca Rotan:CRC Press.
48. Fuadi A, Supriadi NR: Safety evaluation of smoke fish I EPIL I, District of Lais, Musi Banyuasin. Fishtech – Jurnal Teknologi Hasil Perikanan. 2015; 4(2): 148–157.
49. Swastawati F, Riyadi PH, Kurniasih RA, et al.: Safety, quality, and nutritional aspect of smoked barracuda fish. figshare. [Dataset].2022. Publisher Full Text
50. Swastawati F, Riyadi PH, Kurniasih RA, et al.: Safety, quality, and nutritional aspect of smoked barracuda fish. figshare. [Dataset].2022. Publisher Full Text
51. Swastawati F, Riyadi PH, Kurniasih RA, et al.: Safety, quality, and nutritional aspect of smoked barracuda fish. figshare. [Dataset].2022. Publisher Full Text
52. Swastawati F, Riyadi PH, Kurniasih RA, et al.: Safety, quality, and nutritional aspect of smoked barracuda fish. figshare. [Dataset].2022. Publisher Full Text

Comments on this article Comments (0)

Version 1

VERSION 1 PUBLISHED 24 Nov 2022

Author details Author details

¹ Department of Fish Product Technology, Faculty of Fisheries and Marine Science, Universitas Diponegoro, Semarang 50275, Central Java, Indonesia
² Department of Aquatic Products Technology, Faculty of Fisheries and Marine Science, IPB University, Bogor 16680, West Java, Indonesia
³ Department of Aquatic Resources and Management, Faculty of Fisheries and Marine Science, Universitas Diponegoro, Semarang 50275, Central Java, Indonesia

Fronthea Swastawati
Roles: Conceptualization, Project Administration, Resources, Supervision, Validation, Writing – Review & Editing

Putut Har Riyadi
Roles: Conceptualization, Resources, Supervision, Validation, Writing – Review & Editing

Retno Ayu Kurniasih
Roles: Conceptualization, Project Administration, Resources, Supervision, Validation, Writing – Review & Editing

Aninditya Artina Setiaputri
Roles: Conceptualization, Data Curation, Formal Analysis, Investigation, Methodology, Resources, Validation, Visualization, Writing – Original Draft Preparation

Defita Faridlotus Sholehah
Roles: Conceptualization, Data Curation, Formal Analysis, Investigation, Methodology, Resources, Validation, Visualization, Writing – Original Draft Preparation

Competing interests

No competing interests were disclosed.

Grant information

This research was funded by the Ministry of Research and Technology/National Research and Innovation Agency for Indonesia which has funded this research in the Basic Research Program for Higher Education (PDUPT) on behalf of Fronthea Swastawati, Putut Har Riyadi, and Retno Ayu Kurniasih, with the title “Safety, Quality and Nutritional Aspect of Smoked Barracuda Fish” following the Activity Implementation Agreement Number: 187-18/UN7.6.1/PP/2021, in the context of implementing the Superior Basic Research activities of Higher Education (PDUPT).
The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.

Article Versions (1)

version 1

Published: 24 Nov 2022, 11:1378

https://doi.org/10.12688/f1000research.122511.1

Copyright

© 2022 Swastawati F et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Download

Export To

metrics

	Views	Downloads
F1000Research	-	-
PubMed Central Data from PMC are received and updated monthly.	-	-

Citations

0

SEE MORE DETAILS

CITE

how to cite this article

Swastawati F, Riyadi PH, Kurniasih RA et al. Safety, quality, and nutritional aspect of smoked barracuda fish [version 1; peer review: 2 not approved]. F1000Research 2022, 11:1378 (https://doi.org/10.12688/f1000research.122511.1)

NOTE: If applicable, it is important to ensure the information in square brackets after the title is included in all citations of this article.

track

receive updates on this article

Track an article to receive email alerts on any updates to this article.

Open Peer Review

Version 1

VERSION 1

PUBLISHED 24 Nov 2022

Views

3

Reviewer Report 16 May 2024

Yénoukounmè Euloge Kpoclou, University of Abomey-Calavi, Cotonou, Benin

Not Approved

https://doi.org/10.5256/f1000research.134505.r227491

Reviewer comments
Paper Title : Safety, quality, and nutritional aspect of smoked barracuda fish
Comments
Methodology
Question 1: Authors have to specify the size of fish (e.g. 20 pieces/Kg) to ensure reproducibility of the study and ease ... Continue reading

Reviewer comments
Paper Title : Safety, quality, and nutritional aspect of smoked barracuda fish
Comments
Methodology
Question 1: Authors have to specify the size of fish (e.g. 20 pieces/Kg) to ensure reproducibility of the study and ease of interpretation of the data.
Question 2: For the traditional smoking process (15 min), How did the core temperature of the product evolve as a function of time during the heat treatments? What was the maximum temperature reached at the core of the product? Because if the heat treatment applied is not equivalent to pasteurization, it might not have any effect on the microbial load of the product. On the other hand, immersing the fish in liquid smoke is first and foremost a chemical treatment with a contact time (30 min) that is longer than that of traditional smoking (15 min). In addition to the action of the liquid smoke, the product is subjected to a heat treatment up to 4 times longer than traditional smoking duration. Therefore, the comparison of the safety of the both smoked fish from the different smoking method is not relevant.
The authors should provide more details on the experimental set-up.
Results and discussion
Question 3: Table 1 shows that both treatments (traditional smoking and use of liquid smoke) significantly reduced the moisture of the product. This reduction in moisture was more pronounced with traditional smoking (74.27% - 61.69%) than with the liquid smoke treatment, which was more severe (74.27% - 64.46%), with 1 hour of exposure to heat compared with 15 minutes. How can the authors explain that?
Question 4: The authors interpreted the ash content data by referring to the effect of adding NaCl, whereas in the study presented, the methodology does not mention adding this salt.
Question 5: In view of the objective of the study as indicated by the authors, the data presented in table 2 do not show any significant difference in effect between the two processing treatments (traditional smoking and smoking with liquid smoke), contrary to the conclusion drawn in the summary of the study. These data show a trend towards a reduction in the concentration of heavy metals (Hg and As). How do the authors explain that?
Question 6: Figure 1 shows an increase in histamine concentration which the authors have associated with the activity of positive decarboxylase microorganism. The authors should specify the time between the end of the processing trial and the analysis of the smoked fish to enable the extent of the microbial activity to be assessed, with details of the duration and the conditions under which the samples were stored before analysis.
Question 7: The interpretation of Figure 2 (PAH content) is highly dependent on the fuels used for heat treatment. The methodology gives no details of the fuels used for each of the processing methods. Are fish's exposed to direct contact with combustion smoke? All the details on the factors conducive to PAH contamination in the context of this study must be provided. Furthermore, the analysis method is outdated. Recent methods use 1g of analysis samples and reveal more PAHs. Also, BaP is no longer the only indicator of the occurrence of PAHs in foodstuffs, the sum of 4PAHs (benzo[a]pyrene, chrysene, benzo[a]anthracene and benzo[b]fluoranthene) is recommended in addition to BaP.

Overall assessment: The study has its shortcomings in its reproducibility. The analytical methods used to assess the safety of smoked fish lack precisions.

Is the work clearly and accurately presented and does it cite the current literature?

Partly
Is the study design appropriate and is the work technically sound?

No
Are sufficient details of methods and analysis provided to allow replication by others?

No
If applicable, is the statistical analysis and its interpretation appropriate?

Partly
Are all the source data underlying the results available to ensure full reproducibility?

Partly
Are the conclusions drawn adequately supported by the results?

Partly

Competing Interests: No competing interests were disclosed.

Reviewer Expertise: Food technology, Food safety management

I confirm that I have read this submission and believe that I have an appropriate level of expertise to state that I do not consider it to be of an acceptable scientific standard, for reasons outlined above.

CITE

Report a concern

Respond or Comment

Views

6

Reviewer Report 29 Dec 2023

Bárbara Teixeira, Portuguese Institute for the Sea, Lisbon, Portugal

Not Approved

https://doi.org/10.5256/f1000research.134505.r227497

The manuscript submitted presents results of proximate composition (protein not included), heavy metals contents (Pb, Cd, Hg, As, Sn), microbial contamination, histamine, and benzo[a]pyrene in fresh and smoked (traditional and with liquid smoke) barracuda fish.

10 kg ... Continue reading

The manuscript submitted presents results of proximate composition (protein not included), heavy metals contents (Pb, Cd, Hg, As, Sn), microbial contamination, histamine, and benzo[a]pyrene in fresh and smoked (traditional and with liquid smoke) barracuda fish.

10 kg of barracuda fish was used, but it is not mentioned the size/weight of the individuals and the number of specimens used for each treatment. Also, the liquid smoke specifications should have been included in the manuscript, as well as details on the traditional smoking process. Some parts of the methods are extremely detailed (like proximate composition equations, dilutions in microbial analysis, etc) and should be deleted. In general, the methods are not clearly described (some temperatures and centrifuge conditions are missing, inconsistent range of concentrations for heavy metals, inconsistent wavelengths, missing concentrations, etc).

The results section is just a repetition of the values presented in tables and figures. There is a reference to vitamins, but those results are not presented in the manuscript. In figure 2, the size of the bar is not in accordance with the scale of the yy axis. The number of decimal units should be revised throughout the manuscript/tables/figures.

The discussion is very poor. Published research studies done with smoked fish (also using liquid smoke) should be included in the discussion. The conclusions mentions that smoked barracuda guarantee nutritional needs, but the nutritional results do not include proteins, amino acids, fatty acids, minerals, etc. The results presented should be complemented with sensory analysis results, and also with a preservation study. The manuscript should not be accepted for publication, due to its general low quality.

Is the work clearly and accurately presented and does it cite the current literature?

No
Is the study design appropriate and is the work technically sound?

No
Are sufficient details of methods and analysis provided to allow replication by others?

No
If applicable, is the statistical analysis and its interpretation appropriate?

No
Are all the source data underlying the results available to ensure full reproducibility?

No
Are the conclusions drawn adequately supported by the results?

No

Competing Interests: No competing interests were disclosed.

Reviewer Expertise: seafood science and technology; seafood nutrition; seafood preservation; amino acids, chromatography methods

I confirm that I have read this submission and believe that I have an appropriate level of expertise to state that I do not consider it to be of an acceptable scientific standard, for reasons outlined above.

CITE

Report a concern

Respond or Comment

Comments on this article Comments (0)

Version 1

VERSION 1 PUBLISHED 24 Nov 2022

Open Peer Review

Reviewer Status

Reviewer Reports

	Invited Reviewers
	1	2
Version 1 24 Nov 22	read	read

Bárbara Teixeira, Portuguese Institute for the Sea, Lisbon, Portugal
Yénoukounmè Euloge Kpoclou, University of Abomey-Calavi, Cotonou, Benin

Comments on this article

All Comments(0)

Add a comment

Sign up for content alerts

Browse by related subjects

Back to all reports

Reviewer Report

3 Views

16 May 2024 | for Version 1

Yénoukounmè Euloge Kpoclou, University of Abomey-Calavi, Cotonou, Benin

3 Views Cite this report Responses(0)

Not Approved

Reviewer comments
Paper Title : Safety, quality, and nutritional aspect of smoked barracuda fish
Comments
Methodology
Question 1: Authors have to specify the size of fish (e.g. 20 pieces/Kg) to ensure reproducibility of the study and ease of interpretation of the data.
Question 2: For the traditional smoking process (15 min), How did the core temperature of the product evolve as a function of time during the heat treatments? What was the maximum temperature reached at the core of the product? Because if the heat treatment applied is not equivalent to pasteurization, it might not have any effect on the microbial load of the product. On the other hand, immersing the fish in liquid smoke is first and foremost a chemical treatment with a contact time (30 min) that is longer than that of traditional smoking (15 min). In addition to the action of the liquid smoke, the product is subjected to a heat treatment up to 4 times longer than traditional smoking duration. Therefore, the comparison of the safety of the both smoked fish from the different smoking method is not relevant.
The authors should provide more details on the experimental set-up.
Results and discussion
Question 3: Table 1 shows that both treatments (traditional smoking and use of liquid smoke) significantly reduced the moisture of the product. This reduction in moisture was more pronounced with traditional smoking (74.27% - 61.69%) than with the liquid smoke treatment, which was more severe (74.27% - 64.46%), with 1 hour of exposure to heat compared with 15 minutes. How can the authors explain that?
Question 4: The authors interpreted the ash content data by referring to the effect of adding NaCl, whereas in the study presented, the methodology does not mention adding this salt.
Question 5: In view of the objective of the study as indicated by the authors, the data presented in table 2 do not show any significant difference in effect between the two processing treatments (traditional smoking and smoking with liquid smoke), contrary to the conclusion drawn in the summary of the study. These data show a trend towards a reduction in the concentration of heavy metals (Hg and As). How do the authors explain that?
Question 6: Figure 1 shows an increase in histamine concentration which the authors have associated with the activity of positive decarboxylase microorganism. The authors should specify the time between the end of the processing trial and the analysis of the smoked fish to enable the extent of the microbial activity to be assessed, with details of the duration and the conditions under which the samples were stored before analysis.
Question 7: The interpretation of Figure 2 (PAH content) is highly dependent on the fuels used for heat treatment. The methodology gives no details of the fuels used for each of the processing methods. Are fish's exposed to direct contact with combustion smoke? All the details on the factors conducive to PAH contamination in the context of this study must be provided. Furthermore, the analysis method is outdated. Recent methods use 1g of analysis samples and reveal more PAHs. Also, BaP is no longer the only indicator of the occurrence of PAHs in foodstuffs, the sum of 4PAHs (benzo[a]pyrene, chrysene, benzo[a]anthracene and benzo[b]fluoranthene) is recommended in addition to BaP.

Overall assessment: The study has its shortcomings in its reproducibility. The analytical methods used to assess the safety of smoked fish lack precisions.

Is the work clearly and accurately presented and does it cite the current literature?

Partly
Is the study design appropriate and is the work technically sound?

No
Are sufficient details of methods and analysis provided to allow replication by others?

No
If applicable, is the statistical analysis and its interpretation appropriate?

Partly
Are all the source data underlying the results available to ensure full reproducibility?

Partly
Are the conclusions drawn adequately supported by the results?

Partly

Competing Interests

No competing interests were disclosed.

Reviewer Expertise

Food technology, Food safety management

I confirm that I have read this submission and believe that I have an appropriate level of expertise to state that I do not consider it to be of an acceptable scientific standard, for reasons outlined above.

Respond to this report

Responses (0)

Back to all reports

Reviewer Report

6 Views

29 Dec 2023 | for Version 1

Bárbara Teixeira, Portuguese Institute for the Sea, Lisbon, Portugal

6 Views Cite this report Responses(0)

Not Approved

The manuscript submitted presents results of proximate composition (protein not included), heavy metals contents (Pb, Cd, Hg, As, Sn), microbial contamination, histamine, and benzo[a]pyrene in fresh and smoked (traditional and with liquid smoke) barracuda fish.

10 kg of barracuda fish was used, but it is not mentioned the size/weight of the individuals and the number of specimens used for each treatment. Also, the liquid smoke specifications should have been included in the manuscript, as well as details on the traditional smoking process. Some parts of the methods are extremely detailed (like proximate composition equations, dilutions in microbial analysis, etc) and should be deleted. In general, the methods are not clearly described (some temperatures and centrifuge conditions are missing, inconsistent range of concentrations for heavy metals, inconsistent wavelengths, missing concentrations, etc).

The results section is just a repetition of the values presented in tables and figures. There is a reference to vitamins, but those results are not presented in the manuscript. In figure 2, the size of the bar is not in accordance with the scale of the yy axis. The number of decimal units should be revised throughout the manuscript/tables/figures.

The discussion is very poor. Published research studies done with smoked fish (also using liquid smoke) should be included in the discussion. The conclusions mentions that smoked barracuda guarantee nutritional needs, but the nutritional results do not include proteins, amino acids, fatty acids, minerals, etc. The results presented should be complemented with sensory analysis results, and also with a preservation study. The manuscript should not be accepted for publication, due to its general low quality.

Is the work clearly and accurately presented and does it cite the current literature?

No
Is the study design appropriate and is the work technically sound?

No
Are sufficient details of methods and analysis provided to allow replication by others?

No
If applicable, is the statistical analysis and its interpretation appropriate?

No
Are all the source data underlying the results available to ensure full reproducibility?

No
Are the conclusions drawn adequately supported by the results?

No

Competing Interests

No competing interests were disclosed.

Reviewer Expertise

seafood science and technology; seafood nutrition; seafood preservation; amino acids, chromatography methods

I confirm that I have read this submission and believe that I have an appropriate level of expertise to state that I do not consider it to be of an acceptable scientific standard, for reasons outlined above.

Respond to this report

Responses (0)

[1] 1. Ministry of Marine Affairs and Fisheries: Total production of barracuda fish in 2017. Jakarta, Indonesia:Ministry of Marine Affairs and Fisheries;2018. [in Indonesian]. Reference Source

[2] 2. Adeyeye SAO, Oyewole OB: An overview of traditional fish smoking in Africa. J. Culin. Sci. Technol. 2016; 14(3): 198–215. Publisher Full Text

[3] 3. Yusuf KA, Ezechukwu LN, Faykoya KA, et al.: Influence of fish smoking methods on polycyclic aromatic hydrocarbons content and possible risks to human health. Afr. J. Food Sci. 2015; 9(3): 126–135. Publisher Full Text

[4] 4. Ahmad JI: Smoked foods/Applications of smoking. In Encyclopdia of Food Science and Nutrition. 2003: 5309–5316. Publisher Full Text

[5] 5. Codex Alimentarius Commission: International food standards. FAO/WHO CAC/RCP 68-2009. Code of practice for the reduction of contamination of food with polycyclic aromatic hydrocarbons (PAH) from smoking and direct drying processes.2009.

[6] 6. Cieslik I, Migdal W, Topolska K, et al.: Changes in content of heavy metals (Pb, Cd, Hg, As, Ni, Cr) in freshwater fish after processing – the consumer’s exposure. J. Elem. 2018; 23(1): 247–259.

[7] 7. Ineyougha ER, Orutugu LA, Izah SC: Assessment of microbial quality of smoked Trachurus trachurus sold in some markets of three South-south States Nigeria. Int. J. Food Res. 2015; 2: 16–23.

[8] 8. Simon R, de la Calle B , Palme S, et al.: Composition and analysis of liquid smoke flavouring primary products. J. Sep. Sci. 2005; 28: 871–882. PubMed Abstract | Publisher Full Text

[9] 9. Milly PJ, Toledo RT, Ramakhrishnan S: Determination of minimum inhibitory concentrations of liquid smoke fractions. J. Food Sci. 2005; 70: M12–M17. Publisher Full Text

[10] 10. Leha M: Application of liquid smoke as a bio preservative in food (smoked skipjack tuna).Proceeding of the National Seminar on Basic Science II. Faculty of Science and Mathematics Pattimura University Ambon, Indonesia.2010. 246–258

[11] 11. Swastawati F, Cahyono B, Wijayanti I: Changes in the quality characteristics of tuna (Euthynnus affinis) with the traditional smoking method and the application of liquid smoke. Journal Info. 2017; 19(2): 55–64.

[12] 12. Association of Official Analytical Chemist (AOAC): Official method on analysis of the association of official analytical of chemist. Arlington:The Association ion of Official Analytical Chemist, Inc.;2005.

[13] 13. Supriatno L: Analysis of heavy metals Pb and Cd in fish and hellfih samples by atomic absorption spectrophotometry (Analisis logam berat Pb dan Cd dalam sampel ikan dan kerang secara spektrofotometri serapan atom). Jurnal Rekayasa Kimia dan Lingkungan. 2009; 7(1): 5–8. [in Indonesian].

[14] 14. Indonesian National Standardization Agency (Badan Standardisasi Nasional): Determination of heavy metal levels of lead (Pb) and cadmium (Cd) in fishery products – SNI 2354.5:2011. Jakarta, Indonesia:Badan Standardisasi Nasional;2011.

[15] 15. Patange SB, Mukudan MK, Ashok KK: A simple and rapid method for colorimetric determination of histamine in fish flesh. Food Control. 2005; 16(5): 465–472. Publisher Full Text

[16] 16. Hadiwiyoto S, Naruki S, Satyani S, et al.: Changes in protein solubility, lysine content (available), methionine and histidine milkfish presto during storage and re-cooking (Perubahan kelarutan protein, kandungan lisin, metionin dan histidin bandeng presto selama penyimpanan dan pemasakan ulang). Agritech. 2000; 19(2): 78–82.

[17] 17. National Standardization Agency for Indonesia: Determination of total plate count (TPC) on fishery products – Indonesian national standard number 01-2332.3-2006. Jakarta, Indonesia:National Standardization Agency for Indonesia (Badan Standardisasi Nasional);2006.

[18] 18. National Standardization Agency for Indonesia: Microbiological test method- part 1: Determination of Coliform and Escherichia coli in fishery products – Indonesian national standard number 2332.1:2015. Jakarta:National Standardization Agency for Indonesia;2015.

[19] 19. National Standardization Agency for Indonesia: Microbiological test method – part 2: determination of Salmonella in fisheries products – Indonesian national standard number 01-2332.2-2006. Jakarta, Indonesia:National Standardization Agency for Indonesia;2006.

[20] 20. Fardiaz S: Food microbiological analysis. Jakarta, Indonesia:Raja Grafindo Persada;1993.

[21] 21. National Standardization Agency for Indonesia: Smoked fish using hot smoking – Indonesian national standard number 2725:2013. Jakarta, Indonesia:National Standardization Agency for Indonesia;2013.

[22] 22. Msusa N, Likongwe J, Kapute F, et al.: Effect of processing method on proximate composition of gutted fresh Mcheni (Rhamphochromis species) (Pisces: Cichlidae) from Lake Malawi. Int. Food Res. J. 2017; 24(4): 1513–1518.

[23] 23. Swastawati F, Syakur A, Wijayanti I, et al.: Quality characteristics of chikuwa made from different species of fish. ARPN J. Eng. Appl. Sci. 2020; 15(24): 3056–3065.

[24] 24. Swastawati F, Boesono H, Susanto E, et al.: Changes of amino acids and quality in smoked milkfish [Chans chanos (Forskal 1775)] processed by different redestilation method of corncob liquid smoke. Aquat. Procedia. 2016; 7: 100–105. Publisher Full Text

[25] 25. Swastawati F, Susanto E, Cahyono B, et al.: Sensory evaluation and chemical characteristics of smoked stingray (Dasyatis blekeery) processed by using two different liquid smoke. Int. J. Biosci. Biochem. Bioinforma. 2012; 2(3): 212–216. Publisher Full Text

[26] 26. Swastawati F, Surti T, Winarni TW, et al.: Quality characteristics of smoked fish processed using different methods and type of fish. Jurnal Aplikasi Teknologi Pangan. 2013; 2(3): 126–132.

[27] 27. Manurung H, Swastawati F, Wijayanti I: Effect of the addition of liquid smoke on the oxidation level of salted mackerel (Rastrelliger sp.) with different drying methods. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan. 2017; 6(1): 30–37.

[28] 28. Zhuang P, Ye Z, Lan CY, et al.: Chemically assisted phyroextraction of heavy metal contaminated soils using three plant species. Plant Soil. 2005; 276(1-2): 153–162. Publisher Full Text

[29] 29. Chong CY, Abu BF, Russly AR, et al.: Mini review – The effects of food processing of biogenic amines formation. Int. Food Res. J. 2011; 18(3): 867–876.

[30] 30. Food and Agriculture Organization of the United Nations/World Health Organization (FAO/WHO): Public health risks of histamine and other biogenic amines from fish and fishery products. Meeting report.2013.

[31] 31. Lee Y-C, Lin C-S, Liu F-L, et al.: Degradation of histamine of Bacillus polymyxa isolated from salted fish products. J. Food Drug Anal. 2015; 23(4): 836–844. PubMed Abstract | Publisher Full Text

[32] 32. Tsai Y-H, Lin C-Y, Chien L-T, et al.: Histamine contents of fermented fish products in Taiwan and isolation of histamine-forming bacteria. Food Chem. 2006; 98: 64–70. Publisher Full Text

[33] 33. Lokuruka MN: Scrombotoxicosis in African fisheries-its implications for international fish trade: An overview. Afr. J. Agric. Nutr. Dev. 2009; 9: 1617–1634.

[34] 34. Lehane L, Olley J: Histamine food poisoning revisited. J. Food Microbiol. 2000; 58: 1–37. PubMed Abstract | Publisher Full Text

[35] 35. FDA: FDA and EPA guidance levels. In fish and fishery products hazards and controls guide (pp. 245-248, Appendix 5). Washington, DC:Department of Human Health and Human Service, Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Seafood;1998.

[36] 36. European Commission: Commission recommendation of 10 January 2003 concerning a coordinated programme for official of foodstuffs for 2003 (2003/10/C). Off. J. Eur. Communities. 2003; 7: 76–81.

[37] 37. European Commission: Opinion of the scientific committee on food on the risk to human health of polycyclic aromatic hydrocarbons in food.2002. SCF/CS/CNTM/PAH/29/Finale.

[38] 38. Codex Alimentrius Commission: Code of practice for the reduction of contamination of food with polycyclic aromatic hydrocarbons (PAH) from smoking and direct drying processes, CAC/RCP. Vol 68.July 2017.Reference Source

[39] 39. Muratore G, Mazzaglia A, Lanza CM, et al.: Process variable on the quality of Swordfish fillets flavored with smoke spoilage potential and sensory profile associated with bacteria isolated from cold smoked salmon. Food Res. Int. 2007; 34: 797–806. Publisher Full Text

[40] 40. Swastawati F, Darmanto YS, Sya’rani L, et al.: Quality characteristics of smoked skipjack (Katsuwonus pelamis) using different liquid smoke. Int. J. Biosci. Biochem. Bioinforma. 2014; 4(2): 94–99. Publisher Full Text

[41] 41. Swastawati F, Surti T, Apriliani D: Analysis of thiobarbituric acid and benzo[a]pyrene value of smoked nile tilapoa (Oreochromis niloticus) using different liquid smokes. J. Coast. Dev. 2010; 12(3): 160–165.

[42] 42. Elisabeth J, Haryati T, Donald S: Polycyclic aromatic hydrocarbon (PAH) – The relation to palm oil and health.In PPKS News (Pusat Penelitian Kelapa Sawit): Medan, Indonesia. [Bahasa Indonesia].

[43] 43. Hadinoto S, Kolanus JPM: Evaluation of nutritional value and quality of round Scad (Decapterus sp) presto with addition liquid smoke and yeast. Majalah Biam. 2017; 13(01): 22–30.

[44] 44. Zuraida I, Sukarno, Budijanto S: Antibacterial activity of coconut shell liquid smoke (CS-LS) and its application on fish ball preservation. Int. Food Res. J. 2011; 18: 405–410.

[45] 45. Swastawati F, Boesono H, Wijayanto D:Antimicrobial activity of corncob liquid smoke and its application of smoked milkfish (Chanos chanos Forsk) using electric and mechanical oven. International Proceeding of International Conference on Food Security and Nutrition IPCBEE. Singapore:IACSIT Press;2014; 67: 109–113.

[46] 46. Gomez-Estaca J, Montero P, Gimenez B: Effect of functional edible films and high pressure processing on microbial and oxidative spoilage in cold-smoked sardine (Sardina pilchardus). Food Chem. 2007; 105: 511–520. Publisher Full Text

[47] 47. Davidson MP, Sofos JN, Branen AL: Antimicrobials in food. Third ed.Boca Rotan:CRC Press.

[48] 48. Fuadi A, Supriadi NR: Safety evaluation of smoke fish I EPIL I, District of Lais, Musi Banyuasin. Fishtech – Jurnal Teknologi Hasil Perikanan. 2015; 4(2): 148–157.

[49] 49. Swastawati F, Riyadi PH, Kurniasih RA, et al.: Safety, quality, and nutritional aspect of smoked barracuda fish. figshare. [Dataset].2022. Publisher Full Text

[50] 50. Swastawati F, Riyadi PH, Kurniasih RA, et al.: Safety, quality, and nutritional aspect of smoked barracuda fish. figshare. [Dataset].2022. Publisher Full Text

[51] 51. Swastawati F, Riyadi PH, Kurniasih RA, et al.: Safety, quality, and nutritional aspect of smoked barracuda fish. figshare. [Dataset].2022. Publisher Full Text

[52] 52. Swastawati F, Riyadi PH, Kurniasih RA, et al.: Safety, quality, and nutritional aspect of smoked barracuda fish. figshare. [Dataset].2022. Publisher Full Text

Safety, quality, and nutritional aspect of smoked barracuda fish

Abstract

Keywords

Introduction

Methods

Smoking process

Proximate analysis

Heavy metals analysis

Histamine levels

Benzo[a]pyrene analysis

Total bacterial analysis

Total plate count (TPC) analysis

Escherichia coli analysis

Salmonella sp. analysis

Statistical analysis

Results

Table 1. Proximate composition of fresh and smoked barracuda.

Table 2. The heavy metals content of fresh and smoked barracuda fish.

Table 3. Microbial contamination of fresh and smoked barracuda fish.

Table 4. ANOVA of moisture content.

Table 5. Post hoc Duncan’s test of moisture content.

Table 6. ANOVA of total fat.

Table 7. Post hoc Duncan’s test of total fat.

Table 8. ANOVA of ash.

Table 9. Post hoc Duncan’s test of ash.

Table 10. ANOVA of heavy metal arsenic (As).

Table 11. Post hoc Duncan’s test of heavy metal arsenic (As).

Table 12. ANOVA of heavy metal mercury (Hg).

Table 13. Post hoc Duncan’s test of heavy metal mercury (Hg).

Figure 1. Histamine level in fresh and smoked barracuda fish treated with different smoking methods (ND = not detected).

Figure 2. Benzo[a]pyrene level in fresh and smoked barracuda fish treated with different smoking methods (ND = not detected).

Discussions

The proximate composition

Heavy metals

Histamine levels

Benzo[a]pyrene level

Microbial contamination

Conclusions

Author contribution

Data availability

Underlying data

References

Comments on this article Comments (0)

Open Peer Review

Comments on this article Comments (0)

Open Peer Review

Reviewer Status

Reviewer Reports

Comments on this article

Browse by related subjects

Competing Interests Policy

Stay Updated