Chemical and Microbiology Characteristic of Smoked and Seasoned African Catfish Fillet Affected by Canning Processing
African catfish (Clarias gariepinus) many cultivated by the farmers, however if not treated quickly<br />damaged. One treatment that can maintain quality product african catfish is by smoked and canning. The<br />aim of this study was to determine the chemical and microbiological charact...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Bogor Agricultural University
2016-08-01
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| Series: | Jurnal Pengolahan Hasil Perikanan Indonesia |
| Subjects: | |
| Online Access: | http://journal.ipb.ac.id/index.php/jphpi/article/view/13459 |
| Summary: | African catfish (Clarias gariepinus) many cultivated by the farmers, however if not treated quickly<br />damaged. One treatment that can maintain quality product african catfish is by smoked and canning. The<br />aim of this study was to determine the chemical and microbiological characteristics of smoked African<br />catfish fillet with seasoning packaged cans during storage. Preparation of research carried out by soaking<br />the African catfish fillet into seasonings and liquid smoke concentration of 10% by immersion for 1<br />minute, and then next process of curing and drying. Products that are ripe weighed 110 g and signed<br />into cans sized Ø 301x205. Added medium brine concentration 5% and vegetable oil as much as 100<br />ml, a process exhausting and seaming. The last stage is performed a sterilization process (126oC for 20<br />minutes), cooling and incubation (24oC for 2 weeks). Observations deterioration of product quality of<br />smoked African catfish fillet with seasoning performed at weeks 0, 2, 4, 6 and 8. Tests conducted include<br />chemical test which includes test TVB, pH and peroxide value and microbiological testing in the form<br />of TPC. The results showed that the combined treatment of the fumigation and the addition of medium<br />(saline 5% and solution of vegetable oil) combined with treatment canning able to maintain product<br />quality of smoked African catfish fillet with seasoning, based TVB, pH, peroxide value and TPC during<br />storage.<br /><br /> |
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| ISSN: | 2303-2111 2354-886X |