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Introduction: In Japan, sashimi, a distinctive and straightforward meal of fresh fish, is frequently offered for dinner with family or at restaurants. Since sashimi is made from raw tunaloin, infections and spoiling microorganisms can readily damage it, especially if it is served without refrigeration. In addition to ice, novel preservatives need to be researched to prevent the growth of harmful and histamine-producing microbes.Carbonyl, phenols from burning coconut shells, and organicacids are among the antibacterial substances found in liquidsmoke (LS). However, more study on liquid smoke nano-encapsulation is needed because there is a lack of evidence about the physicochemical properties of LS.
Aims: The goal of the study was to determine the production process of liquid smoke nano-encapsulation (LSN), thelevel of total histamine in LSN-coated sashimi stored at roomtemperature, and the effectiveness of LSN against pathogenic microorganisms.
Materials and Methods: The following parameters were measured: pH levels, water content, Salmonella, E. coli, totalmicrobial count (TPC), histamine concentration, and antibacterial inhibitory action.
Results: The findings demonstrated that LSN with maltodex-trin: sago flour: 1% LS ratio of 10: 1: 5 effectively inhibited thegrowth of E. coli and Salmonella and decreased the amount ofhistamine in sashimi that was refrigerated for ten days.
Conclusions: LSN was effective in preventing the growthof pathogenic bacteria and reducing the histamine content intuna sashimi.
