Quality Changes of Boiled Salted Carp Fish (Cyprinus carpio) Using Steaming and Boiling Methods, During Chilling Storage
Abstract: Study on quality
changes of boiled salted Carp fish,
processed using different cooking
methods during chilling storage has been conducted. The study was
intended to obtain an information on
the effect of cooking method on
the shelf-life of boiled salted carp fish (Cyprinus carpio) at chilling
temperatures. Fish was soaked in a 0.2% of alum solution and then marinated in
condiment solution for 30 minutes. Fish were cooked for 4 h by two different
methods i.e steaming and boiling, at
98-100 oC, and then dried in the oven at 80-90 oC for 1 hour. Boiled
salted fish then were stored at chilling room (2-4 oC) and observed every 3 days for 15 days. The quality of boiled salted fish were analyzed i.e proximate at the beginning and the end of
storage, while moisture content, pH, TVB, total plate count, mold and sensory
test were conducted during chilling
storage. The results showed that steamed boiled salted carp
fish had higher protein content, pH and also have better product which
was preferable by the panelists. Based on this result steaming method was recomended to be used as processing
method for production of boiled salted carp fish from fresh water. Sensory test found that panelists preferred
steamed product which had a good appearance,
odor, taste and texture. However steamed product had faster increase
of moisture content, TVB, and number of bacteria as well as the decrease of pH value
and odor causing faster deterioration of product compared to boiling method.
Based on microbiological tests, the
boiled salted carp fish cooked by steaming
methods were safe to be consumed before 6 days and the boiling method before 9 days, since
storage exceed that periods resulted in
number of bacteria already
reached the maximum number allowed and
became not suitable for human consumption.
Keywords: Boiled salted Carp
fish, cooking method, quality, chilling storage
Author: Theresia Dwi
Suryaningrum, Syamdidi
Journal Code: jpperikanangg130022
