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

Aris Munandar (Unknown)
. Nurjanah (Unknown)
Mala Nurilmala (Unknown)

Article Info

Publish Date
18 May 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 ...