The Effect of Vacuum Packaging on Changes in Sensory, Chemical and Microbiology Quality of Smoked Catfish (Hemibagrus Nemurus) Stored in Cold Temperature (5±1°c)

摘要

This research was aimed to determine the effect of vacuum packaging on sensory,chemical and microbiological quality of smoked catfish stored in cold temperatures (5±1°C). One hundrend fish which was taken from fish culture pond in Sungai Paku was hotsmokedat 60-100° C. The smoked fish was vacuum-packed in polypropilen bag and storedat 5±1° C for 49 days. Changes in quality were evaluated for sensoris, TBA, TVB-N, APC,ANPC, LAB and Staphylococcus aureus. The quality of vacuum-packed smoked fish duringstorage was compared to non-vacuum packed smoked fish. Sensory quality of vacuumpackedsmoked fish was not significantly different from non-vacuum packed smoked fish.TBA and TVB-N values were higher for non-vacuum packed smoked fish than for vacuumpacked smoked fish. APC value was also higher in non-vacuum packed smoked fish thanvacuum packed smoked fish, however ANPC and BAL were higher for vacuum packedsmoked fish than non-vacuum packed smoked fish; except Staphylococcus aureus countwhich were not different between the two smoked fish. Based on score 5 as a limit ofacceptibility, the vacuum packed smoked fish and non-vacuum packed smoked fish have ashelf life of 49 and 42 days respectively.