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Perubahan Mutu Sensoris, Kimia Dan Mikrobiologi Dimsum Lele Yang Disimpan Pada Suhu Berbeda

Dimsum is one of the high-protein surimi products that is prone to spoilage during storage. The shelf life of catfish-based dimsum is still very limited. This study aimed to evaluate changes in sensory, chemical, and microbiological quality and to determine the shelf life of catfish dimsum at temperatures of 5±2ºC, 0±2ºC, and -10±3ºC over 28 days. The method used in this study was experimental, namely conducting storage experiments of dimsum at different temperatures and determining the effects on sensory, chemical, and microbiological quality. The tests used in this study were sensory, total volatile base (TVB), thibarbituric acid (TBA), and total plate count (ALT). The research results show that storage temperature has a significant effect on the quality stability of catfish dimsum. Dimsum stored at -10°C was able to slow down the rate of quality deterioration compared to temperatures of 5°C and 0°C; as indicated by more stable values of TVB, TBA, ALT, and sensory attributes. Based on the value of 5 as the consumer acceptance threshold, the shelf life of dimsum 43 days, 50 days, and 67 days, respectively. The values of TVB, TBA, and ALT have a strong correlation with sensory evaluation; where the correlation values (r2) were 0.96-0.98; 0.95-0.99; and 0.95-0.98. The TVB, TBA, and ALT values stored at 5°C, 0°C, and -10°C at
the time of sensory rejection were 5.54-7.94 mgN/100g; 0.85-0.91 mg MDA/kg; and 2.85-5.53 x104 cfu/g for dimsum stored at 5°C, 0°C, and -10°C, respectively.
These results indicate that freezing at -10°C was an effective method for maintaining quality and extending the shelf life of catfish dimsum.

Keywords: Dimsum, catfish (Clarias sp.), quality, shelf life, low temperature

Ketersediaan
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Perpustakaan Universitas Riau 2004110288
2004110288
Tersedia
Informasi Detail
Judul Seri
-
No. Panggil
2004110288
Penerbit
Pekanbaru : Universita Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan.,
Deskripsi Fisik
-
Bahasa
Indonesia
ISBN/ISSN
-
Klasifikasi
2004110288
Tipe Isi
-
Tipe Media
-
Tipe Pembawa
-
Edisi
-
Subjek
TEKNOLOGI HASIL PERIKANAN
Info Detail Spesifik
-
Pernyataan Tanggungjawab
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Tidak tersedia versi lain

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