The effectiveness of salt, citrus and calcium propionate  on microbiological and organoleptic qualities of smoked eel stored at room temperatures.

Introduction: Smoking is a traditional method of preserving fish that has been used for centuries. The problem with traditional smoked fish is their short shelf life (2 days) and is prone to quality deterioration, especially microbiological quality. Salt, citrus, and calcium propionate are food additives that can help preserve food products. Aims: The aims of this study were to investigate the effectiveness of salt, citrus and calcium propionate on microbiological and organoleptic qualities of smoked eel (Anquilla sp) stored at room temperatures. Materials and Methods: Three different application methods of treatment were: the first, fish fillets were immersed in15% NaCl and 15% citrus for 20 minutes, then heated at 70-80oC for 4hr (A) ; the second, fish fillet were heated at 70-80oC for 4hr and sprayed with 2.5% calcium propionate (B) ; and the third was combination, fish fillets were immersed in 15% NaCl, 15% citrus and then heated at 70-80oC for 4hr and sprayed with 2.5% calcium propionate (AB) Smoked eel was stored for 0, 3 and 6 days at room temperature. Assessment were done for water content, protein, TPC, identification of bacteria, total mold, and organoleptic parameters. Results: The results showed that the best application method was the fish fillets immersed in 15% NaCl, 15% citrus, and sprayed with 2.5% calcium propionate which have water content 50.9%-55.4%, protein content of 13.75 to 16.8%. Total number of bacterial colonies 4.07 to 6.38 cfu/g, total mold colony 3.60 to 4.64 cfu/g. and sensory assessments for appearance 7.0, flavor 8.0, taste 7.4, and texture 7.2. Organoleptic analysis show that panelists like the smoked eel even for 6 days of storage, because of the aroma and flavor of smoked fish are still good and the color of products has not changed was golden brown color.