Abstract:
The research on shelf life of frozen Catfish fillet added with ginger powder was conducted at the Laboratory of Fish Processing Technology and Food Chemistry Faculty of Fisheries and Marine Science University of Riau in Juni 2012. Catfish weighing 500-600 gr each obtaining from a fish market in Pekanbaru were filleted, and the fillets were added with 12 % ginger powder and frozen at -180C for 3 hours. The frozen filets then were kept in refrigerator (50C) for 30 days. The fillets were analyzed for TVB and pH value; and the self life was estimated using the method of Arrhenius. The results indicated that the shelf life of frozen Catfish fillet was 29.78 days. TVB and pH value of the fillets at spoilage was 24,80 mg % N and pH 7,10 respectively.
