Evaluation of sensory and physiochemical changes in tilapia fish (Oreochromis niloticus) during hot smoking with different leaf wraps

Fish smoking is a traditional preservation method that enhances sensory quality and extends shelf life. This study evaluated the effects of different combinations of firewood and botanical leaf wrappers on the sensory attributes and refrigerated storage stability of hot-smoked tilapia (Oreochromis niloticus). Uniform tilapia fillets (1.5±0.2 cm thickness) were brined in 1.5% (w/w) salt and hot-smoked at 80°C for 2 h 15 min using two firewood types—mahogany (Swietenia macrophylla) and cinnamon (Cinnamomum verum)—combined with six botanical leaves: banana (Musa paradisiaca), betel (Piper betle), tea (Camellia sinensis), black pepper (Piper nigrum), lotus (Nelumbo nucifera), and kenda (Macaranga peltata). Smoked samples were vacuum-sealed and stored at 4°C for 7 days. Product quality was evaluated by 30 untrained panelists (21-25 years old) through sensory analysis and by physicochemical indices, including pH, TBARS, DNPH, and DPPH. Significant differences (p>0.05) were observed among treatments. The cinnamon-kenda leaf combination exhibited the highest sensory acceptability and oxidative stability, characterized by reduced lipid oxidation and enhanced antioxidant activity. GC-MS analysis revealed flavor-active compounds, including maltol, furanones, phenols, and organic acids. Overall, this smoking combination demonstrated strong potential for producing high-quality, value-added smoked tilapia suitable for domestic and export markets.