Perubahan Karakteristik Mutu Fillet Ikan Jelawat (Leptobarbus Hoevenii) Selam…

The aim of this research was to evaluate sensory and physicochemical quality change of fish fillet during frozen storage. Fish sample, 800-1000g in size were taken from cage culture in Ranah County, Kampar. The fish was transported to Fish Processing Technology Laboratory, filleted, washed and stored in freezer (-20o) for 40 days. Sensory analysis, TBA, TVB, drip loss and water holding capacity…