MASA SIMPAN FILLET PATIN ASIN (Pangasius sutchi) YANG DIAWETKAN DENGAN CAIRAN HASIL FERMENTASI REBUNG DAN DISIMPAN PADA SUHU KAMAR

Bustari Hasan

Abstract


This research was intended to evaluate the storage life of salted catfish filletspreserved with the liquid of ferthented bamboo shot Catfishes weighing 6007709 ''gr eachwere obtained from pond culture in Karnpar. The fishes were filleted, washed and salted withsalt concentrations of 20%, 15% and 10% 'for 12 hours.,The salted fillets were Soaked intothe liquid of fermented bamboo shot for one hour until their pH was constant. The saltedfishes then were oven dried; and the dried products were packed in plastic bag and stored atroom temperature for 30 daYs:',The salted fillet quality dUrfng Storage was evaluated forsensory analyses;' halophilic counts and peroxide values. The results showed that the Storagelife of salted fillets preserved with the liquid of fermented bamboo shot at different saltconcentrations were not different. Their quality was still acceptable up to 30 days of storage;and their storage life was predicted to 56 days. Sensory quality was strongly correlated tomicrobiological quality, r2=0.81; however, peroXide values as the chemical quality indexwere not detected within 30 days of storage. Halciphilic counts at the end of storage were4.52, 4.55 and 4.66 log bacteria per gram fish respectively for salted fillet with saltconcentration of 20%, 15% 0010%. The use of liquid of fermented hamboo shot as apreservative "possible of making salted fillet with low salt concentration (10%) withoutreducing their shelf life.

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