TABLE OF CONTENTS

Title Page    –         –         –         –         –         –         –         –         i

Certification           –         –         –         –         –         –         –         ii

Dedication   –         –         –         –         –         –         –         –         iii

Acknowledgements         –         –         –         –         –         –         iv

Table of Contents  –         –         –         –         –         –         –         v

CHAPTER ONE: INTRODUCTION        –         –         –         1

          CHAPTER TWO: THE SMOKING PROCESS –         –         4

2.1     Types of Smoking Process         –         –         –         –         –         6

2.1.1  Hot Smoking         –         –         –         –         –         –         –         6

2.1.2  Cold Smoking       –         –         –         –         –         –         –         7

2.2     Composition of Wood Smoke   –         –         –         –         –         8

2.3     Chemical Composition of Smoked Fish         –         –         –         12

2.4     Hazards of fish smoking  –         –         –         –         –         –         13

2.4.1  Microbial Hazards –         –         –         –         –         –         –         13

2.4.2  Insect Pest Infestation      –         –         –         –         –         –         15

2.5     Challenges Faced by Fish Processors During Smoking     –         15

CHAPTER THREE: EFFECT OF SMOKING

3.1     Effect of Smoking on the Nutritive Value of Fish    –         –         19

3.2     Health Implication of Wood Smoke    –         –         –         –         22

3.3     Preservation Effect of Smoke    –         –         –         –         –         24

3.4     Possible Ways to Combat Adverse Effect of Smoking      –         25

CHAPTER FOUR: SUMMARY AND CONCLUSION

4.1     Summary     –         –         –         –         –         –         –         –         28

4.2     Conclusion  –         –         –         –         –         –         –         –         28

            References

CHAPTER ONE: INTRODUCTION

Fish is one of the perishable foodstuffs. The rate of fish spoilage depends on the handling during processing, acidity level, fish species, weather, storage mode, and temperature during transportation (Adeyemi et al., 2013). Fish is a perishable food. Approximately 27% of fish are caught fresh, the remaining 73% are processed by preservation methods such as salting, drying, freezing, canning, and smoking (Hush et al., 2000). Smoking can be defined as the process of penetrating volatile compounds in food, or food product from wood burning which can produce products with specific tastes and aromas and a long shelf life. The smoking process is a combination of salting and drying processes. The smoking process can be done at any time and is not affected by the weather, preservation processes such as conventional drying require sunlight and depend on the weather, while the smoking process does not depend on climate because the drying process can run because of the heat from the wood burning smoke. (Berhimpon et al., 2018).

The chemical breakdown of protein, fat, and water content contributes to the rapid spoilage of fish. Therefore, further processing is needed to extend the shelf life. One of the preparations that can be used is fish smoking. Fish smoking is one of the efforts made in the field of processing fishery products to extend the shelf life or product life. Smoked fish has a shelf life of about 6-9 months if properly packaged and stored. Smoke-drying is the most common method for smoking products. Dried smoked fish has a long shelf life and facilitates the distribution process of smoked fish to points of sale and consumers.

Smoking will produce the desired aroma and taste and can inhibit microbial growth. One of the popular methods used for fumigation is to use liquid smoke. The use of liquid smoke has several advantages, such as easy to use, the use of concentrations can be controlled easily, the resulting product is uniform, and environmentally friendly. Some areas in Indonesia have several types of smoked fish namely skipjack fufu, skipjack asar, smoked eel, sogili fufu, catfish jam, smoked catfish, and smoked milkfish. Smoked fish uses a smoking process at a temperature of 80-100ºC for 3-4 hours or at a temperature of 50-60ºC for 10-15 hours (Berhimpon et al., 2018).