Proceedings of the 3rd International Seminar on Fish and Fisheries Sciences (ISFFS 2025)

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Effect of Smoking Duration on the Quality of Smoked Indian Scad

Authors
Elizabeth J. Tapotubun1, 3, *, M. Riyanto1, R. I. Wahju1, W. Trilaksani W2, Uju Uju2
1Department of Fisheries Resources Utilization, Faculty of Fisheries and Marine Sciences, Bogor Agricultural University, Bogor, 16680, Indonesia
2Department of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, Bogor Agricultural University, Bogor, 16680, Indonesia
3Program Study of Fisheries Product Technology, Department of Fisheries Product Technology, Polytechnic of Fisheries State Tual, 97611, Southeast Maluku Regency, Maluku, Indonesia
*Corresponding author. Email: elizabethjuleny.polikant@gmail.com
Corresponding Author
Elizabeth J. Tapotubun
Available Online 29 December 2025.
DOI
10.2991/978-94-6463-942-1_23How to use a DOI?
Keywords
Indian Scad; Microbiology; Organoleptic; Size-Dependent Processing; Smoking
Abstract

The Indian scad (Decapterus russelli) is the main catch in the Kei Islands, Southeast Maluku Regency, Maluku Province. This species holds high economic value and has strong potential to be processed into ready-to-eat food products, including smoked fish packaged in pouches. This study aimed to evaluate the effects of smoking duration and fish size on the drying rate, pH (Aw), and sensory characteristics of smoked Indian scad. In addition, microbiological assessments, including Total Plate Count (TPC) and detection of Listeria monocytogenes, were performed, along with chemical analysis of Polycyclic Aromatic Hydrocarbons (PAHs), to verify product safety. A factorial completely randomized design (FCRD) was used, with two treatment factors: smoking durations (6, 12, 18, and 24 hours) and fish sizes (small: 16–21 cm, medium: 22–27 cm, large: 28–33 cm), each with three replications. The results showed that medium-sized fish (22–27 cm) smoked for 24 hours yielded the best outcomes, producing smoked fish with superior physicochemical and organoleptic characteristics while meeting the microbiological and chemical safety thresholds stipulated by food quality regulations. These findings support the development of high-quality, safe, and marketable smoked fish products.

Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 3rd International Seminar on Fish and Fisheries Sciences (ISFFS 2025)
Series
Advances in Biological Sciences Research
Publication Date
29 December 2025
ISBN
978-94-6463-942-1
ISSN
2468-5747
DOI
10.2991/978-94-6463-942-1_23How to use a DOI?
Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Elizabeth J. Tapotubun
AU  - M. Riyanto
AU  - R. I. Wahju
AU  - W. Trilaksani W
AU  - Uju Uju
PY  - 2025
DA  - 2025/12/29
TI  - Effect of Smoking Duration on the Quality of Smoked Indian Scad
BT  - Proceedings of the 3rd International Seminar on Fish and Fisheries Sciences (ISFFS 2025)
PB  - Atlantis Press
SP  - 309
EP  - 326
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-942-1_23
DO  - 10.2991/978-94-6463-942-1_23
ID  - Tapotubun2025
ER  -