Sumardi, - (2011) THE EFFECT OF ACID CONCENTRATION TREATMENT ON MEAT CHARACTERISTICS OF RED BELLIED PACU FISH AT ROOM TEMPERATURE. In: Exploring Food Biotechnology Roles: From Farm To Table. National Student Conference on Food Science& Technology (11). Universitas Katolik Soegijapranata, Semarang, pp. 118-124. ISBN 978·602·8011·35·8
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Abstract
In Indonesia, red bellied pacu (Colossoma bidens) fish, is consumed by many people because the fairly cheap in price and highly nutritional value. In addition, red bellied pacu is also easy to cultivate. Therefore, there is a need to explore the meat quality after mortem, in order to save the meat appearance. We used fresh fish that has been cleaned (gutted fish). The studies included 2 steps. The first one included the following procedures, at first we do the scaling fish. Then fish was cut from the anus to the chest of fish. The pelvic fish is cut and then pulled so that the inside of the belly of the fish such as intestine, gastric, kidneys, etc. will also be drawn out. The next step gutted fish was given two treatments. The first treatment, the fish was left untreated, as the control. The second treatment, gutted fish immersed into lime solution. The solution itself has different concentration, i.e. 1 %, 3%, and 5%. The lime solution 1% (3%) [5%] was made from 10 ml (30 ml) (50 ml] lime into 1000 ml water. Then the fish immersed in 1 liter solution. In this experiment, chemical, physical and sensory characteristics of the meat was evaluated. Both pH and texture was evaluated at 0, 2, 4, and 6 hours of treatment. Meat colour will be evaluated visually at the time of treatment commencement and at hour 2, 4, and 6 of the treatment. Its treatment was repeated in 3 times evaluation. The two-tailed T-test at 95% degree of confident was employed to analyzed the data.
| Item Type: | Book Section |
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| Subjects: | 600 Technology (Applied sciences) > 640 Home & family management > Food and Drink |
| Depositing User: | Mr Sumardi . |
| Date Deposited: | 27 Apr 2023 03:33 |
| Last Modified: | 27 Apr 2023 03:33 |
| URI: | http://repository.unika.ac.id/id/eprint/31552 |
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