Quality Improvement of Catfish Floss (Clarias gariepinus) Through Oil Reduction Technology with Spinner and Press Tools

Romadhon Romadhon, Ulfah Amalia, Apri Dwi Anggo

Abstract


The nutritional content of catfish allows this freshwater fish to be processed into a variety of products, one of which is fish floss. Fish floss is a product that is popular among the people so that many use it for sale and increase income. However, unfortunately many fish floss products that are of poor quality, for example, oil appeared in the packaging which consequently makes the fish floss products quickly rancid. The purpose of this study was to determine the optimal shelf life of floss catfish with the best quality. The experimental laboratories of this study was divided into three treatments: spinnered, pressed and combination of spinnered and pressed. The quality of fish floss were observed every 12 days for 48 days.The results showed that there were significantly effect of floss catfish with different treatments of oil reduction. The best quality of floss catfish was achieved at 36 days storaging, with an average value of water content 4.99%, 28.39% of protein content, 9.15% of fat content, 4.99 meq kg-1 of peroxide value and total plate count 6.9 x 10-3 cfu g-1.

Full Text:

PDF

References


Albuqurque, G., Oliveira, M.B., SanchesSilva, A., Cristina, B. A., Costa, H.S.

The impact of cooking

methods on the nutritional quality

and safety of chicken breaded

nuggets. Food and Function 7:2736-

[AOCS] American Oil Chemistry Society.

Changes in Total Polar

Compounds, Peroxide Value, Total

Phenols and Antioxidant Activity of

Various Oils Used in Deep Fat

Frying. JAOCS. 88: 1361-1366.

AOAC. 2016. Official Methods of Analysis

of AOAC International – 20th

Edition. 3172 pp.

Bacteriological Analytical Manual (BAM).

Aerobic Plate Count.

Chapter:3 of Laboratory Method.

Food Drug Administration.

Indonesia National Standardization. 2013.

The Indonesian National Standard

No. 7690:3 Fish Floss.

Choe, M., Min, D.B. 2007. Chemistry of

Deepâ€Fat Frying Oils. Journal of

Food Sciences 72: 77-86.

Choudhary M., Grover K. Effect of deepfat frying on physicochemical

properties of rice bran oil blends.

IOSR Journal of Nutrition

Health Science 1:1–10.

Dhanapal, K., Vidya, G.S.R., Binay, B.N.,

Venkateswarlu, G.,

Devivaraprasad, G. R., Basu, S.

Effect of cooking on physical,

biochemical, bacteriological

characteristics and fatty acid profile

of Tilapia (Oreochromis

mossambicus) fish steaks.

Archives of Applied Science

Research 4 (2):1142-1149.

Dehghannya, J., Enayatâ€AN.,

Ghanbarzadeh, B. 2015. Frying of

Potato Strips Pretreated by

Ultrasoundâ€Assisted Airâ€Drying.

Journal of Food Processing and

Preservation 40: 583-592.

Diamante, L.M., Geoffrey, P., Leo, V.

Response Surface

Methodology Optimazation of

Vacuum-Fried Gold Kiwifruit Slices

Based on Its Moisture Oil and

Ascorbic Acid Contents. Journal of

Food Processing and Preservation

: 432-440.

Diasa, M.V., Fátima, N.D., Soares.,

Borges, S.V., de Sousa, M.M.,

Romadhon et al., 2019, Quality Improvement of Catfish Floss 41Nunes, C.A., de Oliveira, I.R.N.,

Medeiros, E.A.A. 2013. Use of Allyl

Isothiocyanate and Carbon

Nanotubes in an Antimicrobial Flm to

Package Shredded, Cooked Chicken

Meat. Food Chemistry 141: 3160–

Khaksar, G., Assatarakul, K.,

Sirikantaramasa, S. 2019. Effect of

cold-pressed and normal centrifugal

juicing on quality attributes of fresh

juices: do cold-pressed juices harbor

a superior nutritional quality and

antioxidant capacity?. Heliyon 5:

e01917.

Lee, K.S., Kim G. H., Kim H. H., Seong B. J.,

Kim S. I., Han S. H., Lee S. S., Lee G.

H. 2013. Physicochemical Properties

of Frying Ginseng and Oils Derived

from Deep Frying Ginseng. Journal of

Korean Society of Food Science

Nutrition. 42:941–947.

Ministry of Maritime Affairs and Fisheries.

Productivity of Indonesian

Fisheries’ presented at Forum

Merdeka Barat 9 Ministry of

Communication and Informatics

[accessed at 11 December 2018].

Mufti, Y, N., Ira, S., Tjipto, L. 2016. The

addition of Banana Bud (Musa

paradisiaca normalis) in the loss Fish

of Cat Fish (Clarias gariepinus).

Jurnal Online Mahasiswa

Universitas Riau 2: 2355-6900.

Prakash, K. N., Uma D., Kalpana R.,

Keasvan R. K. 2016. Physiochemical Change During Repeated

Frying of Cooked oil: A

Review. Journal of Food

Biochemistry 3:371–390.

SPSS, in Headquarters, ed. S. Inc,

Chicago, 1998.

Park, J.M., Kim, J.M. 2016. Monitoring of

Used Frying Oils and Frying Times

for Frying Chicken Nuggets Using

Peroxide Value and Acid Value.

Korean Journal for Food Science

Anima Resourcea. 36(5): 612–616.

Vauvre, J.M, Anna, P., Vitrac, O., Régis,

K. 2015. Multiscale Modeling of Oil

Uptake in Fried Products. Aiche

Journal 61: 2329-2353.

Wang, J., Zhenxing, L., Ramesh, T.P.,

Hong, L., Long, Z., Jie, W.,

Liangtao, L. 2016. Advanced

Glycation Endproducts in 35

Types of Seafood Products

Consumed in Eastern China.

Journal of Ocean University of

China 15: 690-696.




DOI: http://dx.doi.org/10.20884/1.oa.2019.15.2.629

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

Lisensi Creative Commons

Omni-Akuatika by Fisheries and Marine Science Faculty - Jenderal Soedirman University is licensed under the Creative Commons Attribution 4.0 International License.