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Pengaruh Ketebalan Fillet Terhadap Mutu Dan Stabilitas Tongkol Asap (Euthynnus Sp) Selama Penyimpanan Suhu Dingin (5 ± 2 0c)

This study aimed to determine the effect of thickness on the quality and
stability of smoked tuna (Euthynnus sp) fillet during storage in cold temperature (5 ±
2 oC). The treatment conducted was immersing tuna fillet in a liquid smoke solution
at a concentration of 4% for 60 minutes at varied thickness (1, 1.5, and 2 cm) and
then stored them in a refrigerator for 0, 2, 4, and 6 days. The results showed that the
thickness of tuna fillet had an effect on the organoleptic value (appearance and odor),
chemical value (pH and TMA) and also the total bacteria number (TPC). The best
quality of the liquid smoked tuna fillet was shown by the thickness of 1.5 cm. After
stored for 4 days, the best quality tuna fillet was also showing the highest value of
appearance at 6.5, with the characteristics of white meat and red meat is less bright,
clean, neat, not damaged; the value of odor 6.6, characterized by the specific smoky
aroma; and the value of texture 6.4 with characteristics quite elastic, slightly soft and
compact. The chemical characteristics was showing the value of pH 5.9,
Trimethylamine 3.12 mgN / 100g, water activity 0.71, and the total number of
bacteria 6,6x103 cfu/g.
Keywords: fillet, thickness, cold temperature (5 ± 2 0C)
1) Student Faculty of the Fisheries and Science, Riau University
2) Lecturer Faculty of the Fisheries and Science, Riau University

Ketersediaan
#
Perpustakaan Universitas Riau 04 04. 120 (0036)
04 04. 120 (0036)
Tersedia
Informasi Detail
Judul Seri
-
No. Panggil
04 04. 120 (0036)
Penerbit
Pekanbaru : Universitas Riau – Fakultas Perikanan dan Ilmu Kelautan – Teknologi Hasil Perikanan.,
Deskripsi Fisik
xii, 29 hlm.; ill.: 29 cm
Bahasa
Indonesia
ISBN/ISSN
-
Klasifikasi
04 04. 120 (0036)
Tipe Isi
-
Tipe Media
-
Tipe Pembawa
-
Edisi
-
Subjek
TEKNOLOGI HASIL PERIKANAN
Info Detail Spesifik
-
Pernyataan Tanggungjawab
Versi lain/terkait

Tidak tersedia versi lain

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