Quality Characteristic and Lysine Available of Smoked Fish

AbstractThe purpose of this research was to determine the quality of smoked stingray (Dasyatis blekery). The fish were divided into two groups; then processed using corncob (CCLS) and coconut shells (CSLS) liquid smoke. All of smoked stingray samples were subjected to sensory and chemical analysis. Sensory analysis on both samples was no statistically different. On the other hand, the lysine availability was different either in the in the raw materials or smoked samples due to smoking process and duration of storage. Different liquid smoke and storage time gave significant effect to lysine availabilty (p<0,05). Both liquid smoke gave significant effect (p