Technology of the Fishery

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Browsing Technology of the Fishery by Subject "Bacterial count"

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    Influnce of cooking time on Quality of boiled catfish (Cryptopterus sp)
    (2012-10-16) Mature. Viktor
    The research was intendead to evaluate the effect of cooking time on Quality of boiled catfish. Catfish weighting 200-300 gram each was taken from a fish market in Pekanbaru. The fish was transported to the laboratory of Fish Processing Technology, and made for boiled catfish. Three boiled catfish were prepared with different cooking time: 45, 60 and 75 minutes. The boiled catfish were evaluated for sensory quality, moisture, bacterial count and total Staphylococcus aureus. The results indicated that the boiled catfish cooked for 60 minutes was the best quality product. The boiled catfish was characterized by moisture 70,374-71,490%, bacterial count 4,62-4,75; and staphylococcus aureus was not identified.
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    Quality Characterized Boiled Fish Motan (Thynnichthys polylepis) With Different Boiling Time
    (2013-01-09) Riyanto, Slamet
    The research was intended to evaluate the effect of boiling time on Quality of boiled fish. Fish weighting 40-50 gram each was taken from a fish market in Pekanbaru. The fish was transported to the laboratory of Fish Processing Technology, and made for boiled fish. Three boiled fish were prepared with different boiling time: 30, 45 and 60 minutes. The boiled fish were evaluated for sensory quality, moisture, protein, lipid, ash content and bacterial count. The results indicated that the boiled fish boiled for 60 minutes was the best quality product. The boiled fish was characterized by moisture 69,02% – 75,96%, protein 8,39% – 15,56%, lipid 1,15% – 3,19%, ash content 1,28% – 3,13% and bacterial count 9,17x102 – 2,60x103.