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Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology
ISSN : 20895690     EISSN : 24069272     DOI : -
Squalen publishes original and innovative research to provide readers with the latest research, knowledge, emerging technologies, postharvest, processing and preservation, food safety and environment, biotechnology and bio-discovery of marine and fisheries. The key focus of the research should be on marine and fishery and the manuscript should include a fundamental discussion of the research findings and their significance. Manuscripts that simply report data without providing a detailed interpretation of the results are unlikely to be accepted for publication in the journal.
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Articles 1 Documents
Search results for , issue " Vol 5, No 1 (2010): May 2010" : 1 Documents clear
Shelf life assessment of fishery product. By: Suryanti and Theresia Dwi Suryaningrum suryanti, suryanti
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 5, No 1 (2010): May 2010
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.v5i1.41

Abstract

The processing of fishery product is a preservation way to maintain its shelf life. The shelf life offishery product is very crucial, since it is an important source of animal protein which is easilydegraded by microbial activity and enzymatic reaction. Furthermore, fish also contains highunsaturated fatty acid which is easy to oxidize and produce rancid odor. The shelf life prediction offishery product is usually studied using conventional(ESS) and accelerated method (ASLT) Arheniusmodel. The conventional method predicts the shelf life of food product at the normal condition andobserve the parameter of quality degradation until the expired quality is reached. ASLT methodArhenius model predicts the shelf life of food product with accelerate the quality degradationbecause of effect temperature. The conventional method can be applied for wet and semi-wetproducts, such as fish fillet and fish burger, where as Arhenius model can be applied for wet, semiwet and dry products, such as frozen shrimp and dendeng fish.

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