Acceso usuarios
Feny Mentang, Roike Iwan Montolalu, Henny Adeleida Dien, Nurmeilita Taher, Joyce C. V. Palenewen, Siegfried Berhimpon, Ayub U. I. Meko
Introduction: Smoking preserves fish but yields productswith short shelf life (2 days) prone to microbial spoilage. Salt,citrus, and calcium propionate may enhance preservation. Aims: To evaluate the effectiveness of these additives onmicrobiological/organoleptic qualities of smoked eel stored atroom temperature.Materials and Methods: Three treatments: (A) 15% NaCl+ 15% citrus immersion + heating; (B) Heating + 2.5% calciumpropionate spray; (AB) Combination of A+B. Stored 0/3/6 days.Analyzed: water/protein content, TPC, mold, pathogens, sen-sory traits. Results: AB treatment showed optimal results with water(50.9–55.4%), protein (13.75–16.8%), TPC (4.07–6.38 logCFU/g), mold (3.60–4.64 log CFU/g). Sensory scores (1–9scale): appearance (7.0), flavor (8.0), taste (7.4), texture (7.2).Organoleptic analysis show that panelists like the smoked eeleven for 6 days of storage, because of the aroma and flavor ofsmoked fish are still good and the color of products has notchanged was golden brown color. No pathogens detected. Totalnumber of bacterial colonies 4.07 to 6.38 cfu/g, total moldcolony 3.60 to 4.64 cfu/g.Conclusion: AB treatment extends shelf life to 6 dayswhile maintaining quality.
