Enhancing Shelf Life of Mackerel Fillet using Ethanolic Extract of Seaweed Padina sp. During Storage at Room Temperature
The aim of this research was to determine the effect of Padina sp. ethanolic extract on shelf life of mackerel fillet during storage at room temperature. Mackerel fillet soaked up into Padina sp. extract solution at various concentration (0; 0.5; 1; 1.5; and 2 g/100 mL) for 30 minutes and stored i...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Bogor Agricultural University
2015-06-01
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| Series: | Jurnal Pengolahan Hasil Perikanan Indonesia |
| Subjects: | |
| Online Access: | http://journal.ipb.ac.id/index.php/jphpi/article/view/9553 |
| Summary: | The aim of this research was to determine the effect of Padina sp. ethanolic extract on shelf life of
mackerel fillet during storage at room temperature. Mackerel fillet soaked up into Padina sp. extract solution
at various concentration (0; 0.5; 1; 1.5; and 2 g/100 mL) for 30 minutes and stored in styrofoam box at room
temperature for 24 hours. The fillet observed every 6 hours. The observed parameters were pH, total plate
count (TPC), total histamine forming bacteria, total histamine, and organoleptic tests. The results showed
that the quality parameters of the fillet were significantly affected (p<0.05) by concentration of Padina sp.
extract. Total histamine parameter showed that mackerel fillet was safe for consumption until 24 hours of
storage time. The treatment of Padina sp. ethanolic extract made mackerel fillet consumable up to 6 hours.
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| ISSN: | 2303-2111 2354-886X |