APPLICATION OF MODIFIED ATMOSPHERE PACKAGING TO EXTEND SHELF LIFE OF MILKFISH (Chanos chanos) STORED AT 2±1°C; A BIOCHEMICAL, MICROBIOLOGICAL AND SENSORY EVALUATION
| Main Author: | SETIAWAN, AUDIE LEILANI |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2003
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| Subjects: | |
| Online Access: |
http://repository.unika.ac.id/7994/1/99.70.0216%20Audie%20Leilani%20Setiawan%20COVER.pdf http://repository.unika.ac.id/7994/2/99.70.0216%20Audie%20Leilani%20Setiawan%20BAB%20I.pdf http://repository.unika.ac.id/7994/ |
Daftar Isi:
- Milkfish (Chanos chanos) is the most popular fish in Semarang. In order to extend its shelf life, the fish was stored in the ice state (2± 1°C) under Modified Atmosphere Packaging (MAP). The objective of this study was to evaluate the effect of 3 gas mixtures (1) 40% CO2, 50 % N2, 10% O2 ~ (2) 100% CO2 and (3) air (control) to extend the shelf life of milkfish (Chanos chanos) stored at (2±}OC). Quality of the fish was evaluated in terms of total volatile bases (TVB), trimethylamine (TMA), pH, drip loss, total plate count and sensory analysis. The shelf life of fish can be extended to 10 days of storage period in MAP while for control it was only 4-7 days. MAP inhibited bacterial growth, increase in VB, :rMA, pH were reduGed during the storage. In MAP the value of TVB, TMA and TPC increased during the storage, but the final value was lower than the standard. Control samples were sensorially rejected at day 7 while MAP samples were still acceptable after 10 days of storage.