Characterization of Redistilled Liquid Smoke ofOil-pabn Shells and its Application as Fish Preservatives
(j)
Jou r r1d I •)f
APPLIED
SCIENCES
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science Alert: JOll'nal a Applied sciences
LL/Ul/1;$
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Journal of Applied Sciences
Publisher: Asian Network for Scientific Information
ｾ ｵ ［Ｚ ｡ ｾ＠ ｯ ｾ＠ ｾ＠
I Ii
SClaNCll
Journal ol Appled Sciences seeks to prOODte and dlsscrrinate the knowledge by
publshng original research fridings, review articles and short conm.mlcatlons In the
broad flekl ol appled sciences. Sc.ope of the journal Ind.Kies: biology, chem5try,
business and econonics, fllanc.e, rretherretics and statistics,
physics, ･ｮｶｩｲｏｍＧｬｴ｡ｾ＠
geology, engineemg, corrputer science, sodal sclences, natural and technologlcal
sciences, lnguistic:s, medlcile, and archltedure.
SUbrit your best paper to Jcunal c:J Aptted Sdences via orb sullms!oo svsum.
elSSN 1812·S662
p1$SN· 1812 565'
l!dltor·in·Otlef: (;iu r Ma ha bublll Alam
Editorial Board
Edtor·n-Chef
Ga2i Mj!bpbubul AlllM
Execut111e M>nagrng Edtor
Mu.hamtn!!d ｾｴＢＴｲ＠
Publishing Editor
REGIONAL EDITORS
.
.
'
t:lohJrnev lbrahu1 A• ｭｾｩｬ＠
Hal!lilO l='d Alli
l Af"!ID!lf\lXB"
E,,,.b. Of'l't:Od< nwa C\ rnbn
Murat Ko:rn:il l ,., ｗｾｑ＠
and \'e
Journal of Applied ｓ｣ｩ･ｮｾ＠
II
'"t
on Consumer Satisfaction and Loyalty Intentions
I
Vol.tire 13, NLMler 3, 318·353, 2013
HIM.I !Xl':I.' Ab$1@d, ;we·c;nces1 C'!cfem.i:esl
!fuCte'!t ppr! rfyt, 4
ｾ＠
A Study on t he causal Relationship of Evaluation and Selection Criteria for the Profeulonal Capablitle1 ln
D Gooolc Scholar
:'I
ｉｓｬｴｙｭｲｩＮｾ＠
Cl
ｾ＠
Cl
ｾ＠
Cl
Jbgm was
determined by Duncan' s multiple range test at p"' 0.05.
RESULTS
The redistilled liquid smoke of oil-palm shells at 80"C
gave clear acidic liquid, containing 63% of simple
carboxylic acids and to a lesser extern were pbenolics,
with no
indication of tox ic
polyaromatic
hydrocarbons. The liquid was also a strong antibactenal
toward S. aureus and E. coli, which would be a beneficial
property for fish preservative. The low TVB-N values of
fish muscles immersed in the Liquid indicated good
inhibition of protein putrefaction until 24 h and l 0%
concentration of the gave significant effect on avoiding
fly infestation in salting-fermentation process.
w
where, v. is the volume of HCI for titration on sample, Vb
1s the volume of HCl for bJank titration, N is the normahty
of HCl solution, Wis sample weight (g), 14.007 is the
atomic weight of nitrogen and 2 is the dilution factor.
Physical and chemical ｣ ｨ ｡ｲＮｴ ｣
ｾ ｲ ｩｳ ｴｩ｣ ｳ＠ of the redistilled
liquid s moke: Oil-palm shells were initially pyrolyzed at
400°C, producing dark-color liquid smoke with tar or
Polycyclic Aromatic Hydrocarbons (PAHs). Preparntion
of liquid smoke by redistiUation at 80±5°C yielded clear
J. ApplitdSci., 13 (3): 401-408, 2013
(•)
Fig. 1(a-b): (a) Appearance of crude liquid smoke and (b) Redistilled liquid smoke of oil- palm shells at 8ct494.5
R'-O.a51
60
40
20
0
0.
-20
0.50
J.00
I.SO
2-00
2.50
3.00
3.SO
-lo! conccnrraticn
Fig. 2: Relation between -log concentration of liquid
smoke and percent of dead larvae
so
-45
40
ｾｵ＠
ｾ＠
30
l
1s
ｾ＠
20
15
ｾ＠
10
Fig. 4(a-b): A nubacterial acllv ity of rcd.istl lied liquid
8
'
16
•'
•
24
smoke derived from oil-palm shells toward (a)
S. aureus and (b) E. coli
32
Siotagc tim.: (h)
Fig. 3: Total volatile base rutrogen (TVB-N) values of
pomfret
fish
preserved
with
various
concentrations of liquid smoke 8%, 9%, I00/o and
control
values that are lower than that without liquid smoke
treatment, indicating that the fish arc well preserved by
the redisulled hq1.11d smoke.
Table 2· lnhibiticn indices of liCJlid smoke of oil-palm shells as compared
With C0011'1lCJCiaJ •lllbiot1CS
Avcngcofimibition index
Treauncnt
Sltlp/rvlocOCl'u..r nurtur
Escl1trichia coli
Blank
8% liquid woke
9% liquid smoke
ｬｾｩｱｵ､＠
smoke
Chl
Jou r r1d I •)f
APPLIED
SCIENCES
_,
'
ｾＮ＠
' 11i
41.
ｾ＠
• .
II
&
•
..
•
0
science Alert: JOll'nal a Applied sciences
LL/Ul/1;$
'i'
Journal of Applied Sciences
Publisher: Asian Network for Scientific Information
ｾ ｵ ［Ｚ ｡ ｾ＠ ｯ ｾ＠ ｾ＠
I Ii
SClaNCll
Journal ol Appled Sciences seeks to prOODte and dlsscrrinate the knowledge by
publshng original research fridings, review articles and short conm.mlcatlons In the
broad flekl ol appled sciences. Sc.ope of the journal Ind.Kies: biology, chem5try,
business and econonics, fllanc.e, rretherretics and statistics,
physics, ･ｮｶｩｲｏｍＧｬｴ｡ｾ＠
geology, engineemg, corrputer science, sodal sclences, natural and technologlcal
sciences, lnguistic:s, medlcile, and archltedure.
SUbrit your best paper to Jcunal c:J Aptted Sdences via orb sullms!oo svsum.
elSSN 1812·S662
p1$SN· 1812 565'
l!dltor·in·Otlef: (;iu r Ma ha bublll Alam
Editorial Board
Edtor·n-Chef
Ga2i Mj!bpbubul AlllM
Execut111e M>nagrng Edtor
Mu.hamtn!!d ｾｴＢＴｲ＠
Publishing Editor
REGIONAL EDITORS
.
.
'
t:lohJrnev lbrahu1 A• ｭｾｩｬ＠
Hal!lilO l='d Alli
l Af"!ID!lf\lXB"
E,,,.b. Of'l't:Od< nwa C\ rnbn
Murat Ko:rn:il l ,., ｗｾｑ＠
and \'e
Journal of Applied ｓ｣ｩ･ｮｾ＠
II
'"t
on Consumer Satisfaction and Loyalty Intentions
I
Vol.tire 13, NLMler 3, 318·353, 2013
HIM.I !Xl':I.' Ab$1@d, ;we·c;nces1 C'!cfem.i:esl
!fuCte'!t ppr! rfyt, 4
ｾ＠
A Study on t he causal Relationship of Evaluation and Selection Criteria for the Profeulonal Capablitle1 ln
D Gooolc Scholar
:'I
ｉｓｬｴｙｭｲｩＮｾ＠
Cl
ｾ＠
Cl
ｾ＠
Cl
Jbgm was
determined by Duncan' s multiple range test at p"' 0.05.
RESULTS
The redistilled liquid smoke of oil-palm shells at 80"C
gave clear acidic liquid, containing 63% of simple
carboxylic acids and to a lesser extern were pbenolics,
with no
indication of tox ic
polyaromatic
hydrocarbons. The liquid was also a strong antibactenal
toward S. aureus and E. coli, which would be a beneficial
property for fish preservative. The low TVB-N values of
fish muscles immersed in the Liquid indicated good
inhibition of protein putrefaction until 24 h and l 0%
concentration of the gave significant effect on avoiding
fly infestation in salting-fermentation process.
w
where, v. is the volume of HCI for titration on sample, Vb
1s the volume of HCl for bJank titration, N is the normahty
of HCl solution, Wis sample weight (g), 14.007 is the
atomic weight of nitrogen and 2 is the dilution factor.
Physical and chemical ｣ ｨ ｡ｲＮｴ ｣
ｾ ｲ ｩｳ ｴｩ｣ ｳ＠ of the redistilled
liquid s moke: Oil-palm shells were initially pyrolyzed at
400°C, producing dark-color liquid smoke with tar or
Polycyclic Aromatic Hydrocarbons (PAHs). Preparntion
of liquid smoke by redistiUation at 80±5°C yielded clear
J. ApplitdSci., 13 (3): 401-408, 2013
(•)
Fig. 1(a-b): (a) Appearance of crude liquid smoke and (b) Redistilled liquid smoke of oil- palm shells at 8ct494.5
R'-O.a51
60
40
20
0
0.
-20
0.50
J.00
I.SO
2-00
2.50
3.00
3.SO
-lo! conccnrraticn
Fig. 2: Relation between -log concentration of liquid
smoke and percent of dead larvae
so
-45
40
ｾｵ＠
ｾ＠
30
l
1s
ｾ＠
20
15
ｾ＠
10
Fig. 4(a-b): A nubacterial acllv ity of rcd.istl lied liquid
8
'
16
•'
•
24
smoke derived from oil-palm shells toward (a)
S. aureus and (b) E. coli
32
Siotagc tim.: (h)
Fig. 3: Total volatile base rutrogen (TVB-N) values of
pomfret
fish
preserved
with
various
concentrations of liquid smoke 8%, 9%, I00/o and
control
values that are lower than that without liquid smoke
treatment, indicating that the fish arc well preserved by
the redisulled hq1.11d smoke.
Table 2· lnhibiticn indices of liCJlid smoke of oil-palm shells as compared
With C0011'1lCJCiaJ •lllbiot1CS
Avcngcofimibition index
Treauncnt
Sltlp/rvlocOCl'u..r nurtur
Escl1trichia coli
Blank
8% liquid woke
9% liquid smoke
ｬｾｩｱｵ､＠
smoke
Chl