Shelf-life Prediction of Smoked Catfish Stored in Vacuum and Non-vacuum Seal Using ASLT Method
Rofandi Hartanto (a*), Melinda Elvira Wulandhari (b)

Department of Food Science and Technology, Faculty of Agriculture, Sebelas Maret University (UNS)

Abstract

The results showed that the chemical characteristics (ash content, protein content, carbohydrate content, fat content and Thiobarbituric Acid number) of smoked catfish after storage were increased. The smoked catfish with vacuum packaging has longer shelf life than smoked catfish with non-vacuum packaging storage at 27oC dan 30oC . Non-vacuum seal has a shelf life of 6.9 days, whereas vacuum seal has a shelf life of 13 days.

Keywords: shelf life, smoked catfish, ASLT, vacuum and non vacuum seal

Topic: Postharvest and food engineering

Link: https://ifory.id/abstract-plain/HCL8ZJ6mVKME

Web Format | Corresponding Author (Rofandi Hartanto Hartanto)