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.

Se'i Meat: Indonesian Smoked Beef

Daging Sei Asap. Credit: id.wikipedia.org

"Sei" meat is a typical processed meat products in Nusa Tenggara Timur (NTT) province that traditionally processed by fumigation . Cut to length with a diameter of 2-2.5 cm . Processed by giving salt or curing followed by fumigation using Kosambi wood .

The procedure making of "sei" meat is to cuts of beef lengthwise , then salted . Curing the material is a mixture of salt and saltpeter with usage amount of 500 grams of salt and 150 grams of saltpeter to 20 kg of beef . Curing method start with the ingredients sprinkled directly on the surface of the meat and done it while kneading . Curing meat wrapped in plastic bags , tied and hanged . Hanging the meat adapted to long of the curing treatment , and smoked meat for 90 minutes , then were raised and cooled .

Curing time for 12 hours with wood Kosambi have a highest organoleptic value to the smell , texture , taste and appearance . In terms of food safety, the meat does not contain Sallmonela. And after storaging for 2 weeks on, have the presence of E. coli. But the residue Nitrate and Nitrite of materials used are still below the maximum limit allowed .

Among the people of NTT , the meat is usually served with bose corn that also one of the specialties of Timor . Bose corn and sei meat usually served to entertain guests from out of province. By local communities sei usually process by frying or sauteed and mixed with vegetables .