Chemical and Microbiology Characteristic of Smoked and Seasoned African Catfish Fillet Affected by Canning Processing

African catfish (Clarias gariepinus) many cultivated by the farmers, however if not treated quickly damaged. One treatment that can maintain quality product african catfish is by smoked and canning. The aim of this study was to determine the chemical and microbiological characteristics of smoked African catfish fillet with seasoning packaged cans during storage. Preparation of research carried out by soaking the African catfish fillet into seasonings and liquid smoke concentration of 10% by immersion for 1 minute, and then next process of curing and drying. Products that are ripe weighed 110 g and signed into cans sized Ø 301x205. Added medium brine concentration 5% and vegetable oil as much as 100 ml, a process exhausting and seaming. The last stage is performed a sterilization process (126oC for 20 minutes), cooling and incubation (24oC for 2 weeks). Observations deterioration of product quality of smoked African catfish fillet with seasoning performed at weeks 0, 2, 4, 6 and 8. Tests conducted include chemical test which includes test TVB, pH and peroxide value and microbiological testing in the form of TPC. The results showed that the combined treatment of the fumigation and the addition of medium (saline 5% and solution of vegetable oil) combined with treatment canning able to maintain product quality of smoked African catfish fillet with seasoning, based TVB, pH, peroxide value and TPC during storage.