THE EFFECTIVENESS OF SALT, CITRUS AND CALCIUM PROPIONATE ON MICROBIOLOGICAL AND ORGANOLEPTIC QUALITIES OF SMOKED EEL STORED AT ROOM TEMPERATURES

Abstract

Smoking is a traditional method of preserving fish and has been used for centuries. Smoked Eel, one of Minahasa’s most favorite health foods, has high nutrition. The problem with traditional smoked fish is their short shelf life (2 days) and susceptibility to quality deterioration, especially microbiological quality. Salt, citric acid, and calcium propionate are food additives that can help preserve food products. This study assessed the effects of salt, citric acid, and calcium propionate on the microbiological and organoleptic properties of smoked eel (Anquilla marmorata). The three application methods were: control sample without treatment (A1B1), fresh fish fillets dipped in 15% salt and 15% acetic acid (w/v) (A2), fish fillets sprayed with 2,5% calcium propionate (w/v) (B2), and the combination of 15% salt, 15% citric acid and 2,5% calcium propionate (w/v) (A2B2). Forty-five fish with an average weight of 250±5 g were gutted, skinned, washed, and randomly assigned to the treatments. Thereafter, the fish were soaked in the treatments for 2 h and later hot smoked for 7 h. After smoking, the fish were stored in air-free netted boxes and placed on laboratory shelves at room temperature (37±2⁰C) for 6 days. Samples were taken every three days for chemical, microbial, and sensory analysis. The moisture content of smoked fish processed using all treatment methods increased from 0 to 6 days. There was no significant decrease (P > 0.05) in the crude protein content of smoked fish in all application methods during storage. The pH value and total plate count (cfu.g-1 ) were within the permissible range for all application methods. Sensory scores showed no significant difference among the treatments in terms of appearance, flavor, taste, texture and overall acceptability of fish samples. The results showed that the best application method was the fish fillets dipped in 15% NaCl and 15% citric acid and sprayed with 2.5% calcium propionate, which had a moisture content of 50.9%-55.4%, protein content of 13.75%–16.8%. The total number of bacterial colonies was 4.07 to 6.38 cfu/g, and the total number of mold colonies was 3.60 to 4.64 cfu/g. and sensory assessments of appearance 7.0, flavor 8.0, taste 7.4, and texture 7.2. Organoleptic analysis showed that panelists like the smoked eel even after 6 days of storage, because the aroma and flavor of smoked fish are still good and the color of products has not changed to a golden brown color.

Keywords: Smoked ell, preservation, quality, microbiological, organoleptic