CHARACTERISTIC TEST OF ORGANOLEPTIC CHARACTERISTICS AND DETERMINATION OF STORAGE AGE OF TUNA FISH AND MARLIN FISH AT DIFFERENT TEMPERATURE

Fishheries and Marine Science

Fishballs are a very popular product and are widely consumed by all levels of society. Fishballs are generally made from beef, but now many meatballs are made from other raw materials such as fish. One of the fish that can be used as a meatball ingredient is Marlin Fish (Makaira nigricans) and tuna (Tunasp.). The method used is the methodextended storage studies (ESS) and with accelerationaccelerated shelf life testing (ASLT) Arrhenius model. The principle of the conventional method is to estimate the shelf life of a product by storing the product at normal temperature (air humidity) and observing the product quality degradation parameters until the expired quality level is reached. This research used a low temperature of ± -15°C and a room temperature of 26 - 31°C in order to see the physical differences in the fish balls to be tested. The research parameters looked at changes in the sensory quality of fish meatballs (texture, color and aroma). This research aims to see changes in organoleptic characteristics and determine the shelf life of fish balls at room temperature and low temperature. The results showed that different storage temperatures for fish balls had a very significant influence on the organoleptic value. Storing fish balls at room temperature will make it easier for bacteria to grow on the product so that the quality of the fish balls will decrease as will the shelf life of the fish balls. When stored at room temperature, meatballs experience a very drastic decline in quality on the 3rd day showing a dull appearance, rotten aroma, sour taste and rough texture. At freezing temperatures it has a longer shelf life. During six days of storage at freezing temperature, the fish balls still have good appearance, aroma, taste and texture and are suitable for consumption.

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.