Changes of Amino Acids and Quality in Smoked Milkfish [Chanos chanos (Forskal 1775)] Processed by Different Redestilation Methods of Corncob Liquid Smoke

The application of corncob liquid smoke using different redestilation (without redestilation; zeolite and activated carbon) to increase the quality of smoked milkfish had been conducted. The aim of this research was to determine the changes of amino acids (glutamic, histidine and lysine) and quality (moisture, histamine, and salt content) in smoked milkfish processed by different liquid smoke redestilation methods. Observation was done on three treatments of smoked fish-groups BK: processed by corncob liquid smoke without redestilation; BZ: processed by corncob liquid smoke redestilate with zeolite; and groups BA: processed by corncob liquid smoke redestilate with activated carbon. Different redestilation methods gave the significant different effect (p < 0.05) to amino acids and quality of smoked milkfish. Smoked milkfish with BK method found, the dominant amino acids such as histidine, glutamic, and lysine; but less in histamine content. After being smoked, the glutamic, histidine, and lysine contents in smoked milkfish processed by liquid smoke using different redestilation methods were decreased by the declining of its quality, which was being observed at moisture range of 61.11% to 52.91%; histamine content at range of 1.69 mg · g–1 to 0.34 mg · g–1 and salt content at range of 4.53% to 0.72%.