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This document analyzes the safety and quality of smoked giant catfish (Arius thalassinus) treated with different smoking methods. It compares smoking in a smoking cabinet versus liquid smoke. Parameters tested included organoleptic properties, water content, phenol levels, and levels of carcinogenic polycyclic aromatic hydrocarbons (PAHs). Liquid smoke treatment resulted in lower water content, phenol levels, and PAH levels compared to smoking cabinet treatment. The liquid smoke method met Indonesian nation

Author

Leonardo Santos

Language

EN