QUALITY DETERIORATION OF FISHERY PRODUCTS

Food Science dan Technology

Fishery products are highly perishable commodities. After death, fish undergo a deterioration process, which includes the pre-rigor, rigor mortis, and post-rigor phases. The deterioration process in fishery products begins with the activity of enzymes in the fish's body, followed by damage caused by microorganisms and chemical damage. Fish quality deterioration can generally be caused by internal and external factors. Internal factors relate to the nature and characteristics of the fish, while external factors relate to the environment and treatment the fish receive. Fish product quality testing can be conducted in three ways: sensory testing, laboratory testing (physical, chemical, and microbiological), and testing using modern equipment. The quality of fishery products used as raw materials in processing significantly influences the quality of the resulting product.

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