Physicochemical Characteristics and Fatty Acid Profile of Smoked Skipjack Tuna (Katsuwonus pelamis) Using Coconut Fiber, Nutmeg Shell and Their Combination as Smoke Sources

Abstract

Study was carried out to assess the effect of different smoke sources (coconut fiber, combination of
coconut fiber and nutmeg shell (1:1) and nutmeg shell on the physicochemical characteristics and fatty acid
profile of smoked skipjack tuna (Katsuwonus pelamis). The lowest water content (56.26%) , aw value (0.96) and
the highest protein content (38.95%) were recorded in the nutmeg shell-smoked skipjack fish. These results are
different (P<0.05) from that obtained from smoking either using the coconut fiber only or the combination of
coconut fiber and nutmeg shell. However the lowest fat content (2.13%) was recorded in the nutmeg shellsmoked
skipjack fish and not different (P>0.05) from that obtained from other smoke sources. Although the ash
content (2.30%) of the nutmeg shell-smoked skipjack fish is slightly higher (2.24%) than that obtained from the
coconut fiber as smoke source and slightly lower (2.38%) than that of coconut fiber and nutmeg shell
combination, these results are not different (P>0.05). The lowest SFA and MUFA contents were recorded in
smoked skipjack fish of nutmeg shell smoking and different from (P<0.05) that of other smoking sources.
However, the smoked skipjack fish of nutmeg shell smoking contained the highest PUFA content and different
(P<0.05) from that obtained from other smoking sources. It was, therefore, concluded that smoking skipjack
fish using nutmeg shell gave the best product from the point of view of some physicochemical characteristics
and fatty acid profile.

Full text

International Journal of ChemTech Research
CODEN (USA): IJCRGG ISSN : 0974-4290
Vol.6, No.7, pp 3841-3846, Sept-Oct 2014
Physicochemical Characteristics and Fatty Acid Profile of
Smoked Skipjack Tuna (
Katsuwonus pelamis
) Using Coconut
Fiber, Nutmeg Shell and Their Combination
as Smoke Sources
Netty Salindeho1*, Hari Purnomo2, Yunianta3 and John Kekenusa4
1Doctorate Student of Agricultural Technology ProgramStudy, Faculty of Agriculture,
Brawijaya University, Malang, East Java,and Teaching Staff of Fisheries Product
Technology, Faculty of Fisheries and Marine Sciences, Sam Ratulangi University,
Manado, North Sulawesi, Indonesia.
2Department of Animal FoodTechnology, Faculty of Animal Husbandry,
Brawijaya University, Malang, East Java, Indonesia.
3Department of Agricultural Technology, Faculty of Agricultural Technology,
Brawijaya University, East Java, Indonesia.
4Department of FisheriesTechnology, Faculty of Fisheries and Marine Science,
Sam Ratulangi University, Manado, North Sulawesi, Indonesia.
*Corres.author: salindeho.netty@yahoo.com
Abstract: : Study was carried out to assess the effect of different smoke sources (coconut fiber, combination of
coconut fiber and nutmeg shell (1:1) and nutmeg shell on the physicochemical characteristics and fatty acid
profile of smoked skipjack tuna (Katsuwonus pelamis). The lowest water content (56.26%) , aw value (0.96) and
the highest protein content (38.95%) were recorded in the nutmeg shell-smoked skipjack fish. These results are
different (P<0.05) from that obtained from smoking either using the coconut fiber only or the combination of
coconut fiber and nutmeg shell. However the lowest fat content (2.13%) was recorded in the nutmeg shell-
smoked skipjack fish and not different (P>0.05) from that obtained from other smoke sources. Although the ash
content (2.30%) of the nutmeg shell-smoked skipjack fish is slightly higher (2.24%) than that obtained from the
coconut fiber as smoke source and slightly lower (2.38%) than that of coconut fiber and nutmeg shell
combination, these results are not different (P>0.05). The lowest SFA and MUFA contents were recorded in
smoked skipjack fish of nutmeg shell smoking and different from (P<0.05) that of other smoking sources.
However, the smoked skipjack fish of nutmeg shell smoking contained the highest PUFA content and different
(P<0.05) from that obtained from other smoking sources. It was, therefore, concluded that smoking skipjack
fish using nutmeg shell gave the best product from the point of view of some physicochemical characteristics
and fatty acid profile.
Keywords: Smoked skipjack tuna, Coconut fiber, Nutmeg shell, Physicochemical characteristics, Fatty acid
profile.
Introduction
Fish smoking is a traditional fish preservation method which has been practiced for centuries and hot
smoking with a temperature above 60oC is the traditional method commonly used in tropical countries.
However, there is a wide variety of smoking methods in different countries as well as in regions within the
same country. These different methods are due to different fish species and expected quality of end products [1].

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The presence of some phenols, formaldehyde and other compounds originated from the smoke penetrates into
the fish flesh and acts as preservative to extend the shelf life of end products as well as to give a specific smoke
flavour and taste [2-4].
According t o Kostrya and Pikielna [5] , a different smoke source produced also different complex smoke
compounds that could consist of mixture of various volatile and non volatile compounds, such as phenol,
syringol and guaiacol and its derivatives and affect the sensory traits, while Bower et al.[6] and Gomez- Guillen
et al. [7] reported that the common smoking wood compounds were phenol which had an antioxidant function,
organic acids, alcohol, carbonyl, hydrocarbon and nitrooxide during smoking pr ocess would stick onto fish
surface and then penetrate into the fish flesh.
Skipjack tuna (Katsuwonus pelamis) locally known as “cakalang” is one of the most popular fish
preserved by traditional smoking method in Bitung, North Sulawesi. The skipjack fish in this region are usually
splitted in half in the for m of butterfly and clipped on a bamboo frame. According to Hayward and Mosse [8] ,
in Ambon, bigger skipjack fish size was splitted, while smaller one was skewed on a bamboo frame before
smoking over the burning wood on racks at a certain distance from smoke source. Yusnaini et al.[9] noted that
in North Maluku, fufu fish are smoked using kosambi (Schleichera oleosa ) wood, but in North Sulawesi the
same species are smoked using some different wood, including coconut (Cocos nucifera ) shell or coconut fiber,
while in Maluku asar fish are smoked using coconut fiber.
Isamu et al.[10] reported that smoked skipjack tuna producers in Kendari city, Central Sulawesi, used
coconut shell as smoke source and therefore similar physicochemical characteristics and organoleptic properties
were found in the smoked skipjack samples obtained from those producers. While Sigurgisladottir et al.[11-
14,3,15 ] also reported that different smoke resources could affected the physicochemical and organoleptic
characteristics of the end products. Abolagba and Melle[14] reported that the use of semi-dry and dry rubber
wood did not affect protein content of smoked Tilapia.
Indonesia is rich in natural woods and agricultural waste sources, such as teak (Tectona grandis) wood,
coconut (Cocos nucifera) shell, coconut (Cocos nucifera) fiber, paddy (Oryza sativa) stem and corn (Zea mays)
cobs, which are potential as smoke s ources [16] . In North Sulawesi , agricultural waste, such as coconut shell,
coconut fiber, nutmeg (Myristica fragans) shell and candlenut (Aleuritus moluccana) shell are abundantly
available and these fuel sources are potential for smoke source in fish processing and preservation in this
region.
However, there is only limited scientific information on the characteristics of smoked skipjack
(Katsuwonus pelamis) fish produced in Bitung city, North Sulawesi, especially if smoked using coconut fiber,
nutmeg shell or their combination. Therefore, this study was aimed to investigate the physicochemical
characteristics and the fatty acid profile of smoked skipjack (Katsuwonus pelamis) prepared using different
smoke sources.
Materials and Methods
Sample preparation.
Fresh skipjack (Katsuwonus pelamis) tuna and coconut fiber were purchased from local smoked fish
processors, while nutmeg shells were bought from nutmeg farmers surrounding Bitung city, North Sulawesi. In
this study, fresh fish of relatively same weight, approximately 2.5kg/fish after evisceration, were desca led,
washed in running tap water, drained and then splitted in half (butterfly form) and skewed in bamboo frame
before smoking. One hundred and fifty fish individuals were used for each smoking process on a smoking kiln (
length of 6 m, width of 4 m and height from smoke source of 0.6 m), and the fish were smoked using coconut
fiber, nutmeg shell and their combination (1:0; 1:1 and 0:1) as smoke sources for 180 minutes until the fish
colour turned to silverish gold or yellowish gold. These smoked fish products were then analyzed to determine
the physicochemical characteristics including water, prot ein, fat and ash content following methods described in
AOAC [17] , while the aw
value was measured using the method of Fuentes et al.,[18] and the fatty acid profile
was determined using Gas Chromatography (GC 210A SHIMADZU) according to the method of AOAC [17].
Fatty acid profile analysis.
Samples for fatty acid profile analysis were prepared as follow: 10 g of sample were homogenized
using 10 ml concentrated HCl then heated in a waterbath at 70oC until boiling about 30 minutes, cooled to room
temp erature before extracted with 25 ml diethyl et er and mixed using vortex before adding 25 ml petroleu m
benzene. After mixing with vortex the clear upper part of the solution was then put into 100 ml test tube and

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evaporated in water bath at 60oC while flushing with nitrogen gas (N2). Approximately 3 ml 0.5 N sodium
methalonic was added and then continuously heated in a water bath at 60oC for approximately 10 minutes. After
cooling up to room temperature a solution of 3 ml BF3-CH3OH 20% was added, reheated in a water bath at
60oC for 10 minutes and cooled, then the methyl ester formed was extracted using 1 ml heptane ( vortex) and 2
ml concentrated NaCl was added. The upper part of the solution was taken and 1 micro liter of this solution was
then injected in GC apparatus. The initial GC temperature set was 140oC and gradually increased 10o C/min.
with the end column temperature was 260o C. The column used was RTX semipolar ( length: 30 m) with Flame
Ionization Detector (FID) and He as gas carrier.
Statistical analysis
Data obtained from three replications for proximate analysis in this study were analysed using One
Way Analysis of Variance (ANOVA) and differences among means were determined by Least Significa nce
Difference (LSD) using SPSS version 20 (Chicago, Illinois, USA), and 95% confidence level was used as
indicator for statistical significancy. These data were presented as mean ± standard deviation.
Results and Discussion
The physicochemical analysis results are presented in Table 1 and these show that the a
w
values of
smoked fish produced using different smoke sources are in the range of 0.96 to 0.99 with water content of
56.26% to 59.69%. Protein, fat and ash content of those samples are in the range of 36.06% to 38.95%, 2.13%
to 2.39% and 2.24% to 2.38% respectively.
Table 1. The physicochemical characteristics of smoked fish produced using coconut fiber, nutmeg shell
and their combination as smoke sources*.
Smoked sources awWater content
(%)
Protein content
(%)
Fat
content (%)
Ash
content (%)
Coconut fiber (1 : 0) 0.98±0.01 (b) 59.07±0.24 (b) 36.06±0.10 (a) 2.39±0.18 (a) 2.24±0.09 (a)
Nutmeg shell(0 : 1) 0.96±0.01 (a) 56.26±0.31 (a) 38.95±0.18 (c) 2.13±0.17 (a) 2.30±0.19 (a)
Coconut fiber and
nutmeg shell(1 : 1)
0.99±0.00 (b) 59.69±0.30 (c) 36.78±0.33 (b) 2.34±0.09 (a) 2.38±0.07 (a)
*) Data in same column followed by same letter are not significant different (P>0.05)
The dif ferent aw value and water content of smoked fish produced using different smoke sources are
possible due to different smoke components and temperature obtained during the smoking process. Isamu et
al.[10] noted that different t emperatures of the smoking process were caused by different cellulose and pentosan
content of s moke sources used. Kostyra and Pikielna [5] and Oduor-odote et al.[15] also reported that different
smoke sources used could affect the physicochemical and the sensory characteristics as well as the microbial
quality of smoked fish products. Furthermore, Kumolu-Johson et al.[19] stated that smoking time could affect
the humidity in the kiln and an interaction of water vapour and fish flesh occured which reduced either the a w
value or the water content of the end products.
The awvalue of smoked sea bream ( Sparus aulata) produced in Italia by smoking at 80 – 90oC for 60
minutes was around 0.96 [20]. While Fuentes et al.[18] reported that water cont ent of the skipjack fish smoked
using beech wood in Spain had a water content of 56.6% up to 66.2%, and according to Kardinal et al. [21],
water content of industrial specific skipjack smoked fish was less than 65%.
The highest protein is observed in the smoked fish processed using nutmeg shell (38.95%) and
significantly different (P<0.01) from either samples smoked using coconut fiber (36.06%) or combination of
coconut fiber and nutmeg shell (36.78%). Fuentes et al.[18] reported that protein content of skipjack fish smoked
using beech wood in Spain was in the range of 15.4% to 31.5%. While Isamu et al. [10] observed that smoked
skipjack fish traditionally produced in Kendari (Central Sulawesi ) contained protein from 26.42% to 28.80%
and Toisuta et al.[22] also noted that protein content of smoked tuna was in the range of 16.75% to 24.08%.
Huda et al.[23] reported that smoked Indonesian catfish Macrones nemurus and Cryptopterus micronema
contained 32.25% and 38.81% protein, respectively. However in this study protein content of the samples was
found higher than that reported before, and it is possibly due to different fish species and freshness, nutrients
available in its surrounding and smoking methods used.
Smoked fish produced using nutmeg shell as smoke source showed the lowest fat content (2.13%), but
not significant different (P>0.05) from that of other samples. It is believed that nutmeg shell having a harder

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texture than that of coconut fiber could give more heat and hence melted the fish fat, especially as the fish were
splitted in half. Fuentes et al.[18] reported that in Spain, skipjack fish smoked using beech wood contained fat
between 1.4% and 3.8%, while Huda et al.[23] observed that fat content of Indonesian smoked catfish,
Macrones nemurus and Cryptopterus micronema, was 32.06% and 8.02%, respectively. According to Bligh et
al.[24] and Gehring et al.[25] , the different fat content could be affected by some factors, such as fish species,
age, smoking method, smoking time , nutrient, growth rate, migration as well as season.
The ash content determination of all smoked fish samples showed that there were no statistical
differences (P>0.05) of skipjack fish smoked with the combination of coconut fiber and nutmeg shell as smoke
source (2.38%), and nutmeg shell (2.30%) and coconut fiber only (2.24%). In recent study, Toisuta et al. [22]
reported that ash content of smoked skipjack fish was in the range between 1.36% to 5.66%. Variations in ash
content as reported by other wor kers are possibly due to differences between fish species and parts of fish used
as samples [26]. According to Andrew [27], the ash content of smoked fish indicated that this product was a good
source of minerals, such as calcium, calium, zinc, iron and magnesium.
The fatty acid profiles of samples smoked using coconut fiber, nutmeg shell and combination of
coconut fiber and nutmeg shell are presented in Table 2. It was observed that those samples contained Saturated
Fatty Acid (SFA) consisting of capric acid (C10:0), lauric acid (C12:0), myristic acid (C14:0), pentadecylic acid
(C15:0), palmitic acid (C16:0), heptadecanoic acid (C17:0), stearic acid (C18:0), and arachidic acid (C20:0).
While the Monounsaturated Fatty Acid (MUFA) consists of palmitoleic acid(C16:1), oleic acid (C18:1),cis-
eicosenoic acid (C20:1), erucic acid (C22:1) and nervonic acid (C24:1); and Polyunsaturated Acid (PUFA)
consists of linoleic acid (C18:2n-6) gama linolenic acid (C18:3n-6), linolenic acid (C18:3n-3), arachidonic acid
(C20:4n-6), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Toisuta et al.[22] observed that by
products (head, skin, intestine, liver and gonads) of skipjackfish (Katsuwonus pelamis) also contained Saturated
Fatty Acids (SFA), capric acid (C10:0) ,lauric acid (C12:0) , myristic acid (C14:0), plamitic acid (C16:0),
stearic acid (C18:0). Monounsaturated Fatty Acids (MUFA) consists of oleic acid (C18:1n-9) and palmitoleic
(C16:1), whereas Polyunsaturated Fatty Acids (PUFA) consists of EPA (C20:5n-3), DHA (C22:6n-3), linoleic
(C18:2n-6) and linolenic (C18:3n-3).
Table 2. Fatty acid profile of smoked skipjack fish prepared using different smoke sources.
*) Data in same column followed by same letter are not significantly different (P>0.05)
Smoke sources
Fatty acids Coconut fiber Coconut fiber and
nutmeg shell (1 : 1). Nutmeg shell
Capric acid (C10:0) 0.011± 0.002 b 0.007± 0.001 a 0.009± 0.001 a
Lauric acid(C12:0) 0.062± 0.012 a 0.070± 0.016 a 0.087± 0.006 b
Myristic acid (C14:0) 0.940± 0.048 a 1.116± 0.370 a 0.472± 0.074 a
Pentadecylic acid (C15:0) 0.705± 0,361 a 0.551± 0.478 a 0.633± 0.023 a
Palmitic acid (C16:0) 25.529± 0.408 b 23.824± 0.917 a 23.437± 0.604 a
Heptacosanoic acid (C27:0) 1.729± 0.177 a 1.576± 0.236 a 1.521± 0.019 a
Stearic acid (C18:0) 2.665± 0.422 a 3.583± 0.624 b 3.818± 0.083 b
Arachidic acid (C20:0) 0.016 ± 0.004 a 0.018 ± 0.002 a 0.024 ± 0.002 a
Total SFA 30.947 ± 0.980 a 30.015 ± 0.584 a 30.002± 0.780 a
Palmitoleic acid (16:1n-7) 3.680 ± 0.761b 3.353 ± 0.557 ab 2.276± 0.239 a
Oleic acid (C18:1n-9) 10.545 ± 0.143 a 11.607 ± 1.866 a 12.169± 0.133 a
Cis-eicosonoic acid (C20:1) 4.576 ± 0.113 b 4.760 ± 0.169 b 3.362± 0.038 a
Erucic acid (C20:1) 28.204 ± 1.727 a 29.282 ± 1.976 a 27.166± 0.115 a
Nervonic acid(C24:1) 0.366 ± 0.079 a 0.334 ± 0.049 a 0.437± 0.013 a
Total MUFA 47.371± 1.237 ab 49.336 ± 1.945 b 45.562± 0.096 a
Linoleic acid (C18:2n-6) 0.495± 0.101 a 0.457 ± 0.073 a 0.532± 0.015 a
Linolenic acid(C18:3n-3) 0.913± 0.244 a 1.362 ± 0.217 b 1.296± 0.013 b
Gama linolenic acid(C18:3n-6) 3.807± 0.751 a 3.959 ± 0.546 a 3.983± 0.090 a
Arachidonic acid (C20:4) 0.400 ± 0.083 a 0.375 ± 0.057 a 0.446±0.004 a
Eicosapentaenoic acid(EPA) 0.053 ± 0.012 a 0.694 ± 0.541 a 1.500± 0.214 a
Docosahexsaenoic acid(DHA) 0.156 ± 0.034 a 0.063 ±0.098 a 0.200± 0.003 b
Total PUFA 5.823 ± 0.721 a 7.017 ± 1.510 a 7.956± 0.960 a

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The lowest SFA content (30.002%) was determined in the smoked skipjack fish samples prepared using nutmeg
shell as smoke source and it is not significantly different (P>0.05) from those of either using coconut fiber
combined with nutmeg shell (30. 015%) and coconut fiber only (30.947%). Ilow et al.[28] stated that SFA
content of some smoked sea fish ranged between 24.2% and 28.0%. Hence, the SFA content of smoked
skipjack fish samples in this study was observed higher than that reported by Ilow et al.[28].
While the highest MUFA content (49.336%) is observed in samples of smoked skipjack fish prepared
using the coconut fiber and nutmeg shell combination as smoke source and it is significantly different (P<0.05)
than those prepared using nutmeg shell (45.562%) but not different (P>0.05) from those smoked with coconut
fiber only as smoke source (47.371%). The MUFA content of samples in this study is higher than that some sea
fish species (26.0% - 39.8%) reported by Ilow et al.[28] .
Smoked skipjack fish prepared using nutmeg shell as smoke source showed the highest PUFA content
(7.956%) and it is not significantly different (P>0.05) than those smoked using both the combination of coconut
fiber and nutmeg shell (7.017%) and coconut fiber only (5.823%). These results are much lower than that
reported by Ilow et al.[28] where PUFA content of some smoked fish species was in the range of 31.9% to
45.4%. According to Sinclair et al.[29] and Swastawati [30], differences in smoked fish flesh composition are due
to different fish species and smoking methods. While Tenya ng et al. [31] noted that cooking or smoking could
affect the catfish lipid through hydrolization or oxidation.
Conclusion
The present study showed that skipjack fish smoked using nutmeg shell contained lower water content,
aw value, fat content and SFA content, while protein and PUFA content were higher than that smoked with
combination of coconut fiber and nutmeg shell (1 : 1) or coconut fiber only. Therefore, skipjack fish smoking
with nutmeg shell gives the best smoked skipjack fish from the point of view of some physicochemical
characteristics and fatty acid profile.
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