Effect of edible coating based on whey protein-liquid smoke on preservation of spanish mackerel fish (Scomberomorus commersoni)

Spanish mackerel fish (Scomberomorus commersoni) is pelagic fish mostly targeted by commercial fishers in Indonesian ocean. This fish has high economical value due to generally favored taste. It can be processed into various kinds of fish products and it is exported to Asia, America and Europe. Containing of 60-90% water, this fish is highly perishable. The quality of fish can decrease when stored more than 1 day, and it can last until 5 days in cold storage. Therefore, proper handling process is required during fish distribution from boat until consumer table to avoid spoilage and loss of quality. The aim of this study is to develop an effective antimicrobial edible coating to extend the shelf life of fresh mackerel fish meat. The fish meat is coated with 10% whey protein solution incorporated by different concentration of liquid smoke. Coated and non-coated samples were stored at 10oC for 15 days. Bacterial, physical and chemical properties of the samples were analised in each 5 days. Moreover, Scanning Electron Microscopy (SEM) is performed for microstructure characterization of coated and non-coated fish meat.