Antioxidant activity of corncob liquid smoke and traditional to smoked milkfish (Chanos chanos Forsk) during frozen storage

Smoking is one of the efforts to maintain quality smoked fish. Phenol compounds in smoke can act as natural antioxidants inhibit lipid oxidation. Milkfish have a high content after protein, which undergo oxidation during processing and storage. The aim this study was observe effect antioxidant activity on different smoking methods storage time for 28 days at freezing temperature milkfish. Corn cob liquid used due phenol an antioxidant. design factorial completely randomized that consisted two factors. first factor difference methods, corncob (Ac) Traditional (Tr). While second length day 0 (T0); 14 (T14) (T28). test parameters observed were analysis content; PV; TBA; pH. results showed significant differences (P<0.05) value; pH During storage, lipid; milkfish decreased. Meanwhile, value PV TBA increased result process so produce peroxide from detheorized fat. values are still acceptable by consumers.Keywords: Antioxidant acticvity; Corncob smoke; Milkfish;