Optimization of stingray (Trygon sephen) smoking to extend shelf life and consumer preferences using response surface methodology

Smoking is one of the preservation processes that are widely used in fishery products. To date, the fish smoking process has not been standardized so that the quality and shelf life of products are varied. Therefore, the optimization of fish smoking is essential. This study aims to determine the optimization of the smoking process of stingrays to obtain smoked stingrays which have a long shelf life and high sensory value that consumers like. This study used the Response Surface Method (RSM) using three independent variables, including the soaking time of stingrays in liquid smoke (2-4 hours), smoking temperature (60-80°C), and smoking time (3-5 hours). The storage time (days) and consumer preferences (value) were measured in this study. The results showed that stingrays soaked in liquid smoke for 3 hours, heated to 86.8°C for 3 hours, showed the best results with a shelf life of up to 9 days and most preferred by consumers. This result can be made as a recommendation for the standardization of stingray smoking.