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Sashimi, a unique and simple fresh fish dish, is commonly served at a restaurant or as a family dinner in Japan. Because sashimi was created from fresh tuna loin, it is easily ruined by spoilage germs and pathogens, particularly when served without ice. Apart from ice, new preservatives must be investigated to avoid pathogenic and histamine-producing microorganisms. Liquid smoke (LS) contains antimicrobial chemicals including organic acids, carbonyl, and phenols from pyrolyzing coconut shells.doi:10.3889/oamjms.2022.10182 fatcat:ipk3hmozqbgqzg54g4czx5luum