The use of preservatives consist of green tea, piper betel and potassium sorbate on boiled salted fish processing

[摘要] The main problem in boiled salted fish ikan pindang is mucus and mold on the surface of the fish which is produced relatively fast as well as the high level of histamine content especially when scombroid fish species are used as raw material. This study was performed to evaluate the effectiveness of various preservatives to overcome such problems. Three combinations of preservatives P1 (green tea and sorbate), P3 (green tea, piper betel, sorbate), P4 (green tea and piper betel) and P0 (no preservative/control) resulted from the previous study were used in this study. Before being used, the preservatives were tested against deteriorating microorganisms commonly found in boiled salted products, of which the result showed that all microorganisms were inhibited. The preservatives were then applied at three different stages of the process of boiled salted fish, i.e. before boiling, during boiling and after boiling. Sensory attributes and microbial characteristics of the products were then evaluated. The results showed that the performance of all tested preservatives against deteriorating microorganisms was relatively similar. It was also shown that the application before and during boiling performed better.

[发布机构] Research and Development Centre for Marine and Fisheries Product Processing and Biotechnology, Jl. K.S Tubun Petamburan VI, Jakarta, Indonesia^1

[效力级别] 农业科学 [学科分类] 农业科学（综合）

[关键词] Different stages;Fish processing;Green tea;Microbial characteristics;Scombroid fish;Sensory attributes;Sorbates