Pencucian Daging Sirip Ikan Mackerel dan Pengaruhnya Terhadap Karakteristik Produk Olahan yang dihasilkan

Abstract

Mackerel’s fin flesh contains high fat and has dark color because of lateral line in its nerves coated by fat and flown by blood vessels and myoglobin. In Mackerel’s fillet processing, it produces fins as by-product but the handling and its utilization of the fin was not maximized yet because of undesirable color and aroma. To get a better color, mackerel’s flesh was deboned and washed by sodium bicarbonate solution. Washing is an important step in fish flesh processing which aims to eliminate the soluble material such as dissolved proteins, soluble fat and other impurities materials. This research was objected to utilize fin flesh as mackerel processing by-product, by investigating the influence of flesh washing frequencies by using sodium bicarbonate solution, and to enhance the added-value of mackerel processing by-product for seafood products. Experimental design used was complete randomized experimental design with two factors, i.e. washing frequency of twice and three times, and sodium bicarbonate concentration of 0.2% and 0.5%. The washed flesh was processed as fish-ball product. The results showed that three times washing and 0.5% of sodium bicarbonate concentration could eliminate the highest soluble protein and fat level compared to other treatments, its seafood product had a good acceptance on the odor and color.