Edible Coating Combining Liquid Smoke from Oil Palm Empty Fruit Bunches and Turmeric Extract to Prolong the Shelf Life of Mackerel
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Sample Preparation
2.3. Making Preservatives from a Combination of Liquid Smoke with Turmeric
2.4. Testing of a Mixture of Liquid Smoke with Curcumin on Mackerel Fish (Scomberomorus Commerson)
2.5. Statistical Analysis
3. Results
3.1. Total Volatile Base Nitrogen (TVB-N) Test
3.2. Organoleptic Test
3.2.1. Taste
3.2.2. Aroma
3.2.3. Texture
3.2.4. Color
3.3. Total Plate Count (TPC) Test
3.4. Most Probable Number of Escherichia coli
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Storage Time (Hours) | Number of Colonies in CLS Variation (×105 Colonies/g) | |||
---|---|---|---|---|
CLS 2:1 | CLS 4:1 | CLS 6:1 | CLS 8:1 | |
4 | 1.2 | 0.68 | 0.48 | 0.16 |
8 | 1.8 | 1.44 | 1.2 | 0.48 |
12 | 2.52 | 2.28 | 1.72 | 1.24 |
16 | 2.88 | 2.8 | 2.68 | 2.56 |
20 | 2.08 | 1.88 | 1.76 | 1.56 |
24 | 1.88 | 1.36 | 1.24 | 1.08 |
28 | 1.6 | 1.2 | 1.08 | 0.92 |
32 | 2.28 | 1.84 | 1.48 | 1.4 |
36 | 3.36 | 3.4 | 3.12 | 3.08 |
40 | 4.08 | 3.8 | 3.56 | 3.44 |
44 | 4.92 | 4.92 | 4.16 | 4 |
48 | 5.64 | 5.44 | 5.08 | 4.96 |
Storage Time (Hours) | MPN/g | |||
---|---|---|---|---|
CLS 2:1 | CLS 4:1 | CLS 6:1 | CLS 8:1 | |
4 | 3.6 × 101 | 3 × 101 | 3 × 101 | 3 × 101 |
8 | <0.3 × 101 | <0.3 × 101 | <0.3 × 101 | <0.3 × 101 |
12 | 0.3 × 101 | 0.3 × 101 | <0.3 × 101 | <0.3 × 101 |
16 | 2.9 × 101 | 1.5 × 101 | 1.5 × 101 | 0.7 × 101 |
20 | 2.1 × 102 | 2.7 × 101 | 2.3 × 101 | 1.4 × 101 |
24 | 2.9 × 102 | 2.8 × 101 | 2.3 × 101 | 1.2 × 102 |
28 | 4.6 × 102 | 1.6 × 102 | 1.2 × 102 | 1.5 × 102 |
32 | >1.1 × 103 | 2.9 × 102 | 1.5 × 102 | 2.4 × 102 |
36 | >1.1 × 103 | 1.1 × 103 | 2.4 × 102 | 2.9 × 102 |
40 | >1.1 × 103 | >1.1 × 103 | 2.9 × 102 | 4.6 × 102 |
44 | >1.1 × 103 | >1.1 × 103 | >1.1 × 103 | 1.1 × 103 |
48 | >1.1 × 103 | >1.1 × 103 | >1.1 × 103 | 1.1 × 103 |
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Faisal, M.; Gani, A.; Muzaifa, M.; Heriansyah, M.B.; Desvita, H.; Kamaruzzaman, S.; Sauqi, A.; Ardiansa, D. Edible Coating Combining Liquid Smoke from Oil Palm Empty Fruit Bunches and Turmeric Extract to Prolong the Shelf Life of Mackerel. Foods 2025, 14, 139. https://doi.org/10.3390/foods14010139
Faisal M, Gani A, Muzaifa M, Heriansyah MB, Desvita H, Kamaruzzaman S, Sauqi A, Ardiansa D. Edible Coating Combining Liquid Smoke from Oil Palm Empty Fruit Bunches and Turmeric Extract to Prolong the Shelf Life of Mackerel. Foods. 2025; 14(1):139. https://doi.org/10.3390/foods14010139
Chicago/Turabian StyleFaisal, Muhammad, Asri Gani, Murna Muzaifa, M. Bagas Heriansyah, Hera Desvita, Suraiya Kamaruzzaman, Ahmad Sauqi, and Daru Ardiansa. 2025. "Edible Coating Combining Liquid Smoke from Oil Palm Empty Fruit Bunches and Turmeric Extract to Prolong the Shelf Life of Mackerel" Foods 14, no. 1: 139. https://doi.org/10.3390/foods14010139
APA StyleFaisal, M., Gani, A., Muzaifa, M., Heriansyah, M. B., Desvita, H., Kamaruzzaman, S., Sauqi, A., & Ardiansa, D. (2025). Edible Coating Combining Liquid Smoke from Oil Palm Empty Fruit Bunches and Turmeric Extract to Prolong the Shelf Life of Mackerel. Foods, 14(1), 139. https://doi.org/10.3390/foods14010139