The USD6 billion Western and Central Pacific Ocean (WCPO) tuna fisheries produce over
half the world's tuna and are important for coastal countries. Tuna fisheries policy …

Liquid smoke, a product of the pyrolysis process, includes components such as phenol,
furfural, and ketones, and has acidic characteristics. Liquid smoke from various biomass …

Pathogenic bacteria were analyzed using the most probable (MPN) method, and histamine
level was analyzed using spectrofluorometer. The best liquid smoke concentration was …

This study aims to determine the effect of liquid smoke treatment on the tensile strength of
the single fiber and Coconut fiber (CF) Reinforced Composite. The research method is …

This study investigated the performance of liquid smoke food flavouring on sensory
perception and consumer acceptability using sirloin steak. The liquid smoke was prepared …

Fish that have been caught are susceptible to decay and damage which are influenced by
the level of acidity, weather, processing and storage methods, and temperature during …

Aplikasi asap cair telah dikembangkan saat ini sebagai alternatif metode pengasapan yang
menghasilkan kualitas ikan asap yang lebih baik dibandingkan pengasapan tradisonal …

Sashimi, a unique and simple fresh fish dish, is commonly served at a restaurant or as a
family dinner in Japan. Because sashimi was created from fresh tuna loin, it is easily ruined …

The main problem of smoked shark process is the washing stage. The high content of urea
in shark meat will cause ammonia odor in products that are not preferred consumers. The …

Skipjack pampis, a typical seafood dish from Manado, North Sulawesi, is made from smoked
Skipjack (Katsuwonus pelamis L.). Our earlier research showed that adding liquid smoke …