Chemical and Microbiology Characteristic of Smoked and Seasoned African Catfish Fillet Affected by Canning Processing
Abstract
African catfish (Clarias gariepinus) many cultivated by the farmers, however if not treated quickly
damaged. One treatment that can maintain quality product african catfish is by smoked and canning. The
aim of this study was to determine the chemical and microbiological characteristics of smoked African
catfish fillet with seasoning packaged cans during storage. Preparation of research carried out by soaking
the African catfish fillet into seasonings and liquid smoke concentration of 10% by immersion for 1
minute, and then next process of curing and drying. Products that are ripe weighed 110 g and signed
into cans sized Ø 301x205. Added medium brine concentration 5% and vegetable oil as much as 100
ml, a process exhausting and seaming. The last stage is performed a sterilization process (126oC for 20
minutes), cooling and incubation (24oC for 2 weeks). Observations deterioration of product quality of
smoked African catfish fillet with seasoning performed at weeks 0, 2, 4, 6 and 8. Tests conducted include
chemical test which includes test TVB, pH and peroxide value and microbiological testing in the form
of TPC. The results showed that the combined treatment of the fumigation and the addition of medium
(saline 5% and solution of vegetable oil) combined with treatment canning able to maintain product
quality of smoked African catfish fillet with seasoning, based TVB, pH, peroxide value and TPC during
storage.
damaged. One treatment that can maintain quality product african catfish is by smoked and canning. The
aim of this study was to determine the chemical and microbiological characteristics of smoked African
catfish fillet with seasoning packaged cans during storage. Preparation of research carried out by soaking
the African catfish fillet into seasonings and liquid smoke concentration of 10% by immersion for 1
minute, and then next process of curing and drying. Products that are ripe weighed 110 g and signed
into cans sized Ø 301x205. Added medium brine concentration 5% and vegetable oil as much as 100
ml, a process exhausting and seaming. The last stage is performed a sterilization process (126oC for 20
minutes), cooling and incubation (24oC for 2 weeks). Observations deterioration of product quality of
smoked African catfish fillet with seasoning performed at weeks 0, 2, 4, 6 and 8. Tests conducted include
chemical test which includes test TVB, pH and peroxide value and microbiological testing in the form
of TPC. The results showed that the combined treatment of the fumigation and the addition of medium
(saline 5% and solution of vegetable oil) combined with treatment canning able to maintain product
quality of smoked African catfish fillet with seasoning, based TVB, pH, peroxide value and TPC during
storage.
Authors
MurdaY. K., HusniA., BudhiyantiS. A., & HerwatiE. R. N. (2016). Chemical and Microbiology Characteristic of Smoked and Seasoned African Catfish Fillet Affected by Canning Processing. Jurnal Pengolahan Hasil Perikanan Indonesia, 19(2), 140-147. https://doi.org/10.17844/jphpi.v19i2.13459
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