Technology of the Fishery

Permanent URI for this collection

https://repository.unri.ac.id/handle/123456789/77

Browse

Browsing Technology of the Fishery by Subject "arrhenius"

Now showing 1 - 2 of 2
  • No Thumbnail Available
    Item
    Shelf-Life of Catfish Mystus (Mystus nemurus) Treated with Turmeric-Gingger Mixture and Stored at Refrigerarated Temperature (5oC)
    (2013-01-23) Gotner Oloan, Sitinjak
    The research on shelf-life of Mystus catfish treated with turmeric and ginger mixture and stored at refrigerated temperature (5oC) was conducted at the Laboratory of Fish Processing Technology, Food Chemistry and Microbiology-Biotechnology, Faculty of Fisheries and Marine Science University of Riau in October-November 2012. Mystus catfish weighing 200-250 gr each was obtained from a fish market in Pekanbaru. The fish was eviscerated, washed and treated with a 15% turmeric-ginger mixture (7,5% : 7,5%) and stored in refrigerator for 20 days. The fish was analyzed for TVB and TPC every two days and the self-life was estimated based on TVB and TPC, using the method of Arrhenius. The results indicated that the shelf-life of mystus catfish was 20 days. TVB and TPC at spoilage was 28 mg % N and 5,46 cfu/g respectively.
  • No Thumbnail Available
    Item
    A Study on the Shelf Life of Frozen Catfish Fillet (Pangasius hypopthalmus) Added with Ginger Powder
    (2013-01-08) Freddi
    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.