Natural food preservatives: Liquid Smoke

Commercial Liquid Smoke
Source: en.wikipedia.org

Liquid smoke can be applied to food products with a variety of methods, namely by mixing, dipping / immersion, injection, liquid smoke mixing in boiling water, and spraying.

Mixing methods typically used in processed meat products, flavor is added in varying amounts. This method can be used on fish, meat emulsions, seasoning meat, mayonnaise, sausages, and cheese.

Dipping or soaking can produce high quality organoleptic mainly on the results of processed meat products in the shoulder and abdomen.

The aroma of smoke is injected in varying amounts (0.2-1%), will provide uniform flavor.

Method of mixing liquid smoke in boiling water can be used in processing smoked fish fillets, presto milkfish, and fish balls. Liquid smoke mixed in the water used for boiling or steaming fish products. advantages of this method are the components of smoke are much more distributed into the product and also coating the outside of the product.

Smoke
Source: www.stockvault.com

Mastermind behind food preservation? 
Liquid smoke antimicrobial activity is mainly due to the chemical compounds contained in the smoke such as phenol, formaldehyde, acetic acid, and kreosat that attaches to the surface of the material and then will inhibit spore formation and growth of several types of fungi and bacteria. The phenolic compounds can inhibit bacterial growth by extending the lag phase.