EFFECT OF SLAUGHTERING TECHNIQUES ON THE QUALITY OF FRESH “PATIN SIAM “ CATFISH (Pangasius hypopthalmus) STORED AT AMBIENT TEMPERATURE
Abstract: Fish handling is one
of factors that affect fish quality deterioration, including slaughtering
technique. In this study, the quality deterioration of fresh patin Siam catfish
(Pangasius hypopthalmus) which were handled with different slaughtering
techniques was observed. Fish were fasted for one day before slaughtered with
two different techniques namely live-chilling and bleeding techniques.
Live-chilling technique was conducted by exposing fish into cold water with temperature of
0-5°C for 15 minutes, while bleeding technique was conducted by cutting
directly on the arteries part of fish head. After being slaughtered, fish were
then stored at ambient temperatures for 18 hours and observed for its quality
deterioration in every 3 hours. The observed parameters of fish quality
deterioration were including the sensory attributes which were described using
descriptive test by trained panelists; chemical parameters including proximate
analysis; pH and Total Volatile Base (TVB), and microbiological parameters
including Total Plate Count (TPC), coliform and E.coli. Results showed that the
flesh of patin Siam catfish slaughtered by live-chilling technique had more
blood in the fish body tissue, while bleeding technique resulted in much
brighter flesh as well as abdominal cavity. The flesh quality decreased after
18 hours of storage in both treatments, but no significant changes in their
proximate values. Bleeding technique was more recommended compared to
live-chilling technique for slaughtering patin Siam catfish due to its
predominance in producing better flesh quality.
Keywords: Patin Siam catfish,
slaughtering techniques, quality deterioration, bleeding technique,
live-chilling technique
Author: Diah Ikasari, Theresia
Dwi Suryaningrum
Journal Code: jpperikanangg140028
