Jurnal Pengolahan Hasil Perikanan Indonesia
Vol 12, No 2 (2009): Jurnal Pengolahan Hasil Perikanan Indonesia

Quality Changes of Tilapia Fish (O. niloticus) by Killing Techniques and Gutting during Low Storage Temperature

Munandar, Aris, Nurjanah, ., Nurilmala, Mala

Article Info

Publish Date
10 Jul 2010


Killing and gutting treatment at low storage temperature (0-5 oC) on tilapia fish (O. niloticus) showed significant results on the subjective test (organoleptic) and objectives (TPC/Total Plate Count, pH, and TVB/Total Volatile Base). The A1B2 treatment (dead pricker, gutting) gare the best quality, and this could he maintained for 10 days. Tilapia fish could be consumed up to-10 days because the number of bacteria at the end of the storage prevent reached 9.7x105 colonies/g. TVB value generated at the end of the storage period reached 20.45 mg N/g with some fluctuation of pH value during the storage. The quality of tilapia fish could maintain with the combination of treatment and storage at low temperature (0-5 oC).Keywords: chilling, fish quality, tilapia

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Journal Info





Agriculture, Biological Sciences & Forestry


JPHPI publishes manuscripts in the field of marine post-harvest, aquatic biotechnology, aquatic biochemistry, aquatic product diversification, and characteristic of aquatic raw materials. In addition, JPHPI also publishes research about aquatic product quality, standardization, and other researches ...