Preliminary assessment of the utilization of durian peel liquid smoke as a natural preservative for mackerel

Abstract

Background: Durian peel is a type of biomass waste that contains cellulose, hemicelluloses, and lignin. The pyrolysis of these compounds results in production of liquid smoke which can be used as a natural preservative to replace current synthetic preservatives. This research assessed the ability of liquid smoke produced during pyrolysis of durian peel to preserve fish. Methods: Dry durian peel waste underwent batch reactor pyrolysis at 340°C and 380°C, resulting in production of liquid smoke (grade 3), charcoal, and tar. This liquid smoke was then distilled at 190°C to produce grade 1 liquid smoke, which was used to preserve mackerel. The preservation process was conducted by soaking the mackerel samples in liquid smoke at 0.5, 1, 2, and 3% concentration levels followed by observations every 6 hours. Tests to determine the total volatile base nitrogen (TVB-N) content, antibacterial quality of the liquid smoke and organoleptic quality of the fish were conducted in order to assess the preservation properties of the liquid smoke. Results: Tests on the antibacterial effects showed that the liquid smoke inhibited the growth of Escherichia coli and Staphylococcus aureus on fish even at low concentrations. At 54 hours, the TVB-N values remained below 30 mg nitrogen/g, indicating that the fish was still safe for human consumption. Results from the organoleptic tests showed that the concentration of liquid smoke influenced the preservation effects. Conclusions: At a concentration of 2–3%, the fish samples possessed acceptable flavor, taste, color and texture for up to 48 hours of soaking. However, the best conditions were obtained with a 3% concentration of liquid smoke (produced with 340°C pyrolysis), as the fish was still considered acceptable for up to 42 hours.

Mild processing of seafood—A review

“…Smoke condensates are usually obtained from wood smoke produced by smoldering wood chips or sawdust followed by refining and rinsing steps to remove unwanted compounds (Guillén et al., 2000; Montazeri, Oliveira, et al., 2013). Despite the filtering, the active antimicrobial compounds are still the same and research has shown an inhibiting effect of several types of PCSs (Faisal et al., 2019; Guilbaud et al., 2008; Montazeri, Himelbloom, et al., 2013). PCS is used either by dipping the seafood product in a diluted PCS solution or by atomizing it and spraying the sample in a closed chamber.…”

Antibacterial Activity of Liquid Smoke Powder From Rice Husk

“…Pyrolysis temperature plays an important role in the composition of the liquid smoke [17], which is one of the parameters for determining the quality of the liquid smoke produced. Liquid smoke has several components, including phenol, acetic acid, ethanol, cyclopentanone, and propionic acid [6]. Tables 1-3 present the various chemical compounds obtained from rice husk pyrolysis at 300°C-400°C.…”

“…Making liquid smoke from rice husks provides many benefits, particularly because it reduces the size of the husk waste pile. Liquid smoke from various biomasses, including palm kernel shell [3,4], durian husk [5,6], rice husk [7,8], bamboo [9], oil palm empty bunches [10,11], sawdust [12], and cacao bark [13], has been used as a natural preservative for various foodstuffs. Moreover, liquid smoke can also be used in agriculture for biological pest control, for example, to anticipate anthracnose in chilies [10].…”

In Silico Study of Liquid Smoke Rice Husk against COVID-19

“…Liquid smoke is a product of the process of breaking wood structures with high temperature. 4 Several ingredients in Indonesia that can be used to produce liquid smoke include rice husks, 5 coconut shells, 6 7 durian, 8 lamtoro, corn comb, 9 bamboo, 10 and cocoa bean skin. 11 Of these various types of materials, rice husks have been shown to have the potential to treat various diseases, including periodontitis, 12 oral ulcer, 13 14 15 16 diabetes, 17 18 and burn.…”