Studi pembuatan bakso dari campuran daging cucut (Carcharhinus limbatus) dan jangilus (Istiophorus gladius) 1. Penyimpanan suhu rendah.
1984
Erlina M.D. | Tazwir | Aryani F.
Studies on processing of fish ball from shark (Carcharhinus limbatus) in combination with marlin meats (Istiophorus gladius) have been carried out. The ratio between shark and marlin meats were 25 percent : 75 percent (a1); 75 percent : 25 percent (a2); 0 percent : 100 percent (a3); and 100 percent : 0 percent (a4) respectively. The products were stored at low temperature (about 4 centigrades) for 32 days. The results showed that the ratio of meat used did not cause any significant differences in the pH, total bacterial count (TPC), NH3 content, and organoleptic values (appearance, odor, taste, and texture) of fish-ball. On the contrary, time of storage influenced the pH, TPC, TMA, and TVB content, as well as appearance and taste. During storage, the bacterial population decreased, but the pH, NH3, TMA, and TVB contents increased. Organoleptic values, on the other hands, tended to decrease. Except for the odor of a4 (fish-ball made of shark meat), all of these products were organoleptically accepted by the panelists up to the end of storage. In any event fish ball made from shark and marlin meats at the ratio of 75 percent : 25 percent was considered to be the best.
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