PERUBAHAN SIFAT FISIKO–KIMIA DAGING LUMAT CUCUT DAN PARI AKBAT PENGARUH PENGKOMPOSISIAN DAN PENYIMPANAN DINGIN
Abstract: This experiment was
carried out to study the effects of leaching, composting andchill storage of
shark and stingray mince on the correlation to physico-chemistryproperties
changes.Three times leaching of mince fish could reduce the ureacontents of
shark and stingray were 88% and 100%, respectively; with the saltsoluble
protein contents were 13.52% and 13.24%, respectively. Mince fishcompositioning
of shark and stingray in proportion 25%:75% gave the highestvalue of gel
strength (209.29 g.cm). During chill storage of mince fish,deterioration
process still occurred that indicated by increasing value of acidityand
contents of base volatile compounds i.e. total volatile base nitrogen
(TVBN);and tri-methyl amine (TMA); and also decreasing content of salt soluble proteinand
gel forming ability.
Penulis: Joko Santoso, Ade
Wiguna Nur Yasin, Santoso
Kode Jurnal: jpperikanandd070068
