| Smoking is one of the oldest way for making a popular sea food product being of considerable economic importance worldwide especially during the period absence of cold chain. The great acceptance of smoked fish is mainly based on its sensory characteristics more than on any preservation purpose. The smoking method which is most popular circulate in those days is the traditional gas smoking, for example smoke salmon. The food, which was smoked use this method contain lots of poly cyclic aromatic hydrocarbon (PAH), the safety of smoked food should be questioned. Otherwise, using the traditional smoking method occupies too much plant, prolong the production time and release the detrimental gas. All those problems should be solved as soon as possible. Fortunately, the emerging smoke liquid method works this problem out well. Liquid smoking method means useing the smoke liquid as food preservation to make the smoke flavor. Liquid smoke is a substance produced from smoke passed through a tube from a combustion chamber filled with select wood chips to a condenser. In the condenser, the smoke cools and forms an initial liquid. After refining of macroporous resin, the most composition of PAH will be removed. So the safety of smoke food greatly enhanced. At the same time, the major flavor component be reserved in the liquid. Using this method can speed up the production process and decrease the production cost.Using GC-MS method to analysis the component of flavoring ingredients. The constitution of smoke tilapia is Acids 23.84%, Phenols 15.94%, Ketones 14.43%, Amines 7.82%, Aldehydes 6.61%, Benzenes 5.06%, Alkenes2.58%., Alkanes2.96%, Esters 1.42% and Heterocycles 1.17%. Compare with the smoke liquid without refining, the content of Benzenes and Alkanes decrease, Acids increase. That means the safety of smoke liquid improve dramatic.This paper uses the liquid smoking method and the eucalyptus smoke liquid to produce smoked tilapia. Main targets were chosen as color, texture, pH, TBA, cooking rate, liquid holding capacity, moisture and some other physical and chemical indexes, overall the most decisive one is the sensory score. Processing conditions, such as smoke liquid addictive, smoking time, drying time, drying temperature, cooking temperature were selected as the main steps in making of smoked oyster. We found the best smoke liquid addictive is 5%, smoking time is 60min, drying time is 60min, drying temperature is 60?, cooking temperature is 100 ?. Response surface methodology was used to model and optimized responses (smoke liquid addictive, smoking time and drying time). I found the best solution is smoke liquid addictive is 6%, smoking time is 66min and drying time is 68min. The sensory score of smoke tilapia produced in those processing condition is 42.25 point, which error in 5%. So that indicate the RSM can be successfully apply in this case, and this process method can be functioned as guiding book for actual production in the future. Using GC-MS method to analysis the component of flavoring ingredients found that Phenols36.97%, Ketones 15.91%, Alkanes8.17%, Esters8.36%, Aldehydes 5.99%, Acids 5.45%, Benzenes 2.22%, Alcohols2.13%, Amines 1.63%, and Heterocycles 2.89%.The 16s rRNA gene of oyster was sequenced by 3130 genetic analyzer and the sequence was BLAST searched on NCBI database. The BLAST result showed that the 16s rRNA sequence of the sample was 100% similar with crassostrea gigas. This paper also uses the eucalyptus smoke liquid to produce smoked oyster. Main targets were chosen as color, texture, pH, TBA, liquid holding capacity, moisture and some other physical and chemical indexes, overall the most decisive one is the sensory score. Processing conditions, such as smoke liquid addictive, baking time and baking temperature were selected as the main steps in making smoked oyster. I found the best solution is the smoke liquid addictive is 5%, baking time is 14min, baking temperature is 220?. Response surface methodology was used to model and optimized responses (smoke liquid addictive, baking time and baking temperature). The best solution has found is smoke liquid addictive is 5%, baking time is 15min and baking temperature is 200 ?. The sensory score of smoke tilapia produced in those processing condition is 29.81 point, which error in 5%. So that indicate the RSM can be successfully apply in this case, and this process method can be functioned as guiding book for actual production in the future. The majority of smoked oyster product can be purchersed on the market are using traditional gas smoking technic. But the product using liquid smoke method is more convenience for large-scale production, package, the uniform quality of persimmon could be obtained compared with the tradional one. Further more, the product containd less PAH, thus the safty of smoked oyster could be guaranteed. |
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