The Organoleptic and Smoked Catfish Histology from Pre-cooking

Abstract

Catfish is one of the main commodities in fresh water aquaculture. Indonesia catfish
production increased 37,49% in 2010 until 2014. Protein content of catfish is 17.7-26.7%
and fat about 0.95 until 11.5%. The objective of this study was to determine the best
organoleptic and to study the changes of tissue structure of catfish caused by process precooking
and smoking process. Precooked Catfish with variation 5, 10 and 15 minute;
temperature of 100oC, and smoked for 7 hours with a temperature of 90°C, analyzed in
laboratory. The results organoleptic consumers is the favored smoke catfish without any
pre – cooking and catfish-results of pre-cooking for 5 minutes i.e. ten successive sense
8.66; 7.66 smell 8.46; 7.8appearance 8.13;5.93 texture 6.86; 6.93. Organoleptic low on 

pre-cooked for 15 minutes the sense of 5.66 smell 7 appearance of 2.93 texture 5.53.
Pre–cooked for 15 minutes has the highest water content of 26.33%. Pre–cooked for 5
minutes with the lowest value of 16.23%. smoked catfish without any pre–cooking has
the highest value of aw 0.82. Pre–cooked for 15 minutes had the lowest value of 0.78.
Observation on histology showed fresh catfish the structure of the connective tissue still
compact. Precooked catfish, myomer begins damage, catfish smoke without pre-cooking
is characterized by the formation of fibrils wafy fibers are separated from one another and
pre-cooking smoked catfish, myoseptum damaged and lead to the distance inter myomer
but myomer still intact.
Keywords : Muscle, sensory analysis, water activity,water content