Characteristics of chikuwa with the addition of liquid smoke as an antibacterial agent

Swastawati F., . and Agustini T.W., . and Riyadi P.H., . and Purnamayati L., . and Prasetyo D.Y.B., . and Setiaputri A.A., . and Sholehah D.F., . (2022) Characteristics of chikuwa with the addition of liquid smoke as an antibacterial agent. Food Research (Malaysia), 6. pp. 76-83. ISSN 2550-2166

Chikuwa is a surimi-based product that quickly deteriorates due to bacterial growth. Chikuwa has a high nutrient content from fish as its main ingredient. The high nutritional content leads to quality degradation and a shortened shelf life. The addition of liquid smoke to chikuwa can inhibit the growth of microorganisms, such as bacteria. This research aimed to investigate the effect of adding liquid smoke as an antibacterial agent to catfish and snapper surimi-based chikuwa. The results showed that the application of liquid smoke significantly affected the pH, total volatile base nitrogen, and total plate count of chikuwa compared to chikuwa without the addition of liquid smoke. However, the addition of liquid smoke did not affect the aw value. The use of different types of fish significantly affected the results. This is due to the different nutrient contents in each fish. Chikuwa with and without the addition of liquid smoke resulted in good quality and consumable products as indicated by TVBN and TPC values has met the standards of 35 mg-N/100 g and 1×10⁵ CFU/g, respectively.

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Abstract

Chikuwa is a surimi-based product that quickly deteriorates due to bacterial growth. Chikuwa has a high nutrient content from fish as its main ingredient. The high nutritional content leads to quality degradation and a shortened shelf life. The addition of liquid smoke to chikuwa can inhibit the growth of microorganisms, such as bacteria. This research aimed to investigate the effect of adding liquid smoke as an antibacterial agent to catfish and snapper surimi-based chikuwa. The results showed that the application of liquid smoke significantly affected the pH, total volatile base nitrogen, and total plate count of chikuwa compared to chikuwa without the addition of liquid smoke. However, the addition of liquid smoke did not affect the aw value. The use of different types of fish significantly affected the results. This is due to the different nutrient contents in each fish. Chikuwa with and without the addition of liquid smoke resulted in good quality and consumable products as indicated by TVBN and TPC values has met the standards of 35 mg-N/100 g and 1×10⁵ CFU/g, respectively.

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Item Type:	Article
AGROVOC Term:	fish
AGROVOC Term:	surimi
AGROVOC Term:	food processing
AGROVOC Term:	preservation
AGROVOC Term:	liquid smoke
AGROVOC Term:	Bacteria
AGROVOC Term:	extended shelf life
AGROVOC Term:	food quality
AGROVOC Term:	catfish culture
AGROVOC Term:	snappers
Geographical Term:	Indonesia
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	05 Feb 2026 08:08
Last Modified:	05 Feb 2026 08:08
URI:	http://webagris.upm.edu.my/id/eprint/3333

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