AISYAH FATRIANI. Deterioration
of rabbitfish (Siganus javus) in the chilling temperature storage. Supervised
by MALA NURILMALA and NURJANAH.
Rabbitfish lives in waters of
the mangrove to the reef at a depth of 6 meters. Rabbitfish usually is sold in
a fresh condition. Generally, fish handling technique to maintain the freshness
of the fish is the use of low temperature. This study aimed to determine
baronang fish quality deterioration from the Seribu Island using ice. The ratio
of ice and fish was 1:1 ( w /w). Determination of rabbitfish freshness was
conducted by pH, TVB, and TPC measurements. Observation was every 24 hours for
3 days. The pH value decreased at the 2nd day and the 3rd day. TVB value of
rabbitfish on the first day was 10.57 mg N/100 g. This value indicated the fish
was still fresh. The total number of microbes after 3 days of storage increased
to 7.48 log CFU/g. Rabbitfish after 3 days storage was still suitable for
consumption based on the pH and TVB values.
Key words: freshness of the
fish, pH, rabbitfish, TPC, TVB
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