THE INFLUENCE OF DIFFERENT PACKAGING MATERIAL TO THE QUALITY OF PANGASIUS CATFISH NORI (Pangasius hypopyhalmus) STORED AT ROOM TEMPERATURE
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Date
2013-04-16
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Abstract
The objective of this research was to determine the quality changes of pangasius catfis nori packaged in plastic bags of high density polyethylene, low density polyethylene and polypropilene during room temperature storage. Pangasius catfish weighing 250-300 each was taken from a fish market in Pekanbaru. The fish was processed nori and nori in plastic bags of HDPE,LDPE and PP and stored at room temperature for 30 days. The fish nori was evaluated sensory value, moisture , total plate count, and identity of mould every 0, 15 and 30 days. The results showed that the quality degradation of fish nori packaged catfish preformance PP plastic bags decreased faster than those packaged in HDPE and LDPE. Based on sensory test, fish nori packaged in HDPE and LDPE was acceftable up 30 days of storage while that packaged in HDPE and LDPE we rejected at 30 days storage. Moisture, total plate count and mould of fish nori packaged in HDPE during storage was 27,93 - 14,78%, 2,60 x 103 to 2,11 x 105 respectively, nori packaget in LDPE was 27,50 - 17,99%, 2,75 x 103 to 2,30 x 105 respectively, and nori packed in PP was 28,6 - 25,39%, 2,7 x 103 – 2,35 x 105 respectively. Growth of mould during storage was not identified except the nori stored in PP at day 30.
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fish nori, high density polyethylene, low density polyethylene, polypropilene, sensory