QUALITY ASSURANCE OF TILAPIA FISH (Oreochromis niloticus) FRESHNESS WITH TREATMENT OF WEEDING
<p>Fresh fish is a fish that has the same properties as live fish, both in appearance, smell, taste and texture. This research aimed to determine the quality of a fishery product. This research aimed to determine the freshness test of tilapia in a sensory way and see the different characterist...
Enregistré dans:
| Auteur principal: | |
|---|---|
| Format: | article |
| Langue: | EN |
| Publié: |
Department of Food Technology
2020
|
| Sujets: | |
| Accès en ligne: | https://doaj.org/article/bd8cf9bef43f4dcea43154e92c4cc5aa |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|
| Résumé: | <p>Fresh fish is a fish that has the same properties as live fish, both in appearance, smell, taste and texture. This research aimed to determine the quality of a fishery product. This research aimed to determine the freshness test of tilapia in a sensory way and see the different characteristics of different fish conditions. Method research measured yield, morphometric, and organoleptic. The treatment used was low temperature. Low temperature storage (0-5 oC) in tilapia (Oreochromis niloticus) by treatment without weeding can reduce the rate of deterioration in post-death tilapia quality even though the results are not significant with the average organoleptic value of tilapia freshness which is 7-9 in the range of days 0-2.</p> |
|---|