Kesan suhu pengeringan dan penggaraman terhadap kualiti ikan tongkol kering (Euthynnus affinis)

Translated title of the contribution: Effect of drying and salting on the quality of dried fish (Euthynnus affinis)

Rita Hayati, Aminah Abdullah, Mohd. Khan Ayob, T. Soekarto Soewarno

Research output: Contribution to journalArticle

Abstract

A study was carried out to study the effect of drying temperature (50, 60, 70°C) and salt concentration (3, 5, 7%) on quality of dried Euthynnus affinis (tongkol). The proximate analysis showed significant different (p<0.05) in all proximate values, especially the protein content (76.66%) of the fish dried at 50°C. Higher drying temperature and salt concentration tend to produce darker (72.39) dried fish products. Water holding capacity (WHC) of the product was rather low ranging from 3.43-3.66 ml/g sample. The water activity (aw) of the dried fish was 0.76 or less, which is suitable for storage purposes, controlling the microbial growth, inhibit enzyme activity and fulfilled the packaging requirement.

Original languageUndefined/Unknown
Pages (from-to)83-87
Number of pages5
JournalSains Malaysiana
Volume35
Issue number1
Publication statusPublished - Jul 2006

Fingerprint

Euthynnus affinis
dried fish
salting
drying
drying temperature
salt concentration
fish products
proximate composition
water activity
water holding capacity
packaging
microbial growth
protein content
enzyme activity
sampling

Keywords

  • Dried fish water acivity
  • Drying
  • Salt concentration
  • Temperature

ASJC Scopus subject areas

  • General

Cite this

Kesan suhu pengeringan dan penggaraman terhadap kualiti ikan tongkol kering (Euthynnus affinis). / Hayati, Rita; Abdullah, Aminah; Ayob, Mohd. Khan; Soewarno, T. Soekarto.

In: Sains Malaysiana, Vol. 35, No. 1, 07.2006, p. 83-87.

Research output: Contribution to journalArticle

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