| Summary: | Liquid Smoke from Kluwak Shell: Identification of components, antibacterial
property, and its effects on catfish during storage
The objective study was to investigate the components of liquid smoke from
Kluwak shell and to check the antibacterial effect and to look of the effect of
liquid smoke on catfish during storage. The safeties of liquid smoke studied by
identification of volatile compounds of liquid smoke by means of Gas
chromatography-Mass Spectroscopy (GC-MS). A high number of compounds was
detected. They are identified as phenol and derivates, ketones and derivates,
carbonyl, furan and pyran derivates, and guaiacol and derivates. The minimum
concentration of Liquid smoke against Pseudomonas fluorescens and
Staphylococcus aureus determinate using broth or agar dilution methods. Liquid
smoke showed antibacterial activities againts P. fluorescens and S. aureus with
inhibitory value 0,28% and 0,30%, respectly. Applications of 2,5% liquid smoke
in Lele increased shelflife from 0 until 24 hours where better result retarded the
decrease of pH, and increase TVB and TPC. Whereas at 4ºC until 6 days storage
where better result retarded the increase of pH, TVB, and TPC.
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