Evaluation of Physicochemical Characteristics of Smoked River Catfish Prepared from Fresh and Frozen Raws

  • Bustari Hasan Jurusan Teknologi Hasil Perikanan Fakultas Perikanan dan Ilmu Kelautan, Universitas Riau, Kampus Bina Widya Jalan. Subrantas Km-12,5 Pekanbaru. Telepon. (0761) 63274, Faks. (0761) 63275
  • Desmelati Desmelati Jurusan Teknologi Hasil Perikanan Fakultas Perikanan dan Ilmu Kelautan, Universitas Riau, Kampus Bina Widya Jalan. Subrantas Km-12,5 Pekanbaru. Telepon. (0761) 63274, Faks. (0761) 63275
  • Dian Iriani Jurusan Teknologi Hasil Perikanan Fakultas Perikanan dan Ilmu Kelautan, Universitas Riau, Kampus Bina Widya Jalan. Subrantas Km-12,5 Pekanbaru. Telepon. (0761) 63274, Faks. (0761) 63275
  • Sumarto Sumarto Jurusan Teknologi Hasil Perikanan Fakultas Perikanan dan Ilmu Kelautan, Universitas Riau, Kampus Bina Widya Jalan. Subrantas Km-12,5 Pekanbaru. Telepon. (0761) 63274, Faks. (0761) 63275
  • Sahyudi Sahyudi Jurusan Teknologi Hasil Perikanan Fakultas Perikanan dan Ilmu Kelautan, Universitas Riau, Kampus Bina Widya Jalan. Subrantas Km-12,5 Pekanbaru. Telepon. (0761) 63274, Faks. (0761) 63275
Keywords: fresh and frozen fish, Hemibagrus nemurus, proximate composition, sensory quality, smoking yield, water holding capacity

Abstract

The aim of this study was to evaluate physicochemical characteristics of hotsmoked catfish from fresh
and frozen fish. River catfish samples (Hemibagrus nemurus Valenciennes, 1840), 240-270 gram in weight
were taken from catfish cage culture in Sungai Paku, Riau. A total fish samples (120 fishes) were grouped
into 4 batches, each batch consisted of 30 fish (15 fillets and 15 butterfly like cuts). One batch was smoked
fresh and the other 3 batches were smoked after being frozen at -18oC for 10, 20 and 30 days respectively.
Before smoked, the fish samples were analyzed for proximate composition and water holding capacity; and
after smoked, the fish samples were determined for smoking yield, proximate composition and sensory
quality. Moisture, fat and protein composition of fish was not different between fresh raw and frozen for
10, 20 and 30 days (P>0.05), however, water holding capacity was higher for fresh than frozen fish; and
the value decreased as the longer the frozen storage (P<0.05). Smoking yield correlated stronger to water
holding capacity (r=0.59) than to moisture (r=0.01), fat (r=0.16) and protein (r=0.02) composition of the
raw. Moisture, fat and protein of smoked fish was lower for smoked fish prepared from frozen fish than that
for fresh fish (P<0,05); and the values decreased as the longer the frozen storage. Moisture, fat and protein
loss during smoking was higher for smoked fish prepared from frozen fish than that for fresh fish, except
for that frozen for 10 days. Overall, sensory values of smoked fish from frozen fish were lower than that for
fresh fish (P<0,05); however, flavor and odor values were not different between smoked fish from fish frozen
for 10 days and fresh fish (P>0,05).
Published
2016-08-30