Improved Quality and Shelf Life of Smoke Shark with ozonated water Technique
Wahyu Suryaningsih, Supriono, Budi Hariono, Moh. Fatoni
Politeknik Negeri Jember
Abstract
The main problem in the process of utilizing sharks to smoke fish is the washing stage. The high content of Urea, fat, water soluble protein, pigment and trimethylamine oxide (TMAO) in shark meat causes unpleasant odor and its appearance is not preferred because of changes in the color of the meat which tends to become darker during storage, has a fishy odor and a relative free fatty acid content greater so that it stimulates oxidation reactions. The research aims to determine the effect of soaking ozone solution in improving the quality and shelf life of smoked sharks. The method used was a complete factorial randomized design with ozone solution immersion (control; 5; 10; 15; 20; 25 minutes) and shelf life of smoked fish products (0; 2; 4; 6 days) repeated 3 times. The statistical analysis used the analysis of variance with the F test and the further difference statistical test of an organoleptic quality with hedonic test included color, aroma, flavor and odor, total bacteria (TPC) and urea content. The results of 15 minutes ozone immersion process can improve the organoleptic properties of smoked sharks including no ammonia odor, savory taste, bright brown color, Urea content (1.93 mg / Gram), total bacterial number 1.7. 102. Shelf life of smoked sharks at room temperature reaches 4 days.
Keywords: Ozonated water, shark, smoke,
Topic: Food Science and Technology