Perubahan Nllal Mutu Organoleptik Cakalang (Katsuwonuspelamis) Yang Disimpan Beku

Abstract

The aim of the study is to investigate the influence of storing and cooking duration on flesh quality of frozen tuna (Karnrwoitirspelantis) before and, then, after cooked. This research was carried out on frozco tuna which was used as a raw material for canning induscry. Fish was freezed Lo -30°C, and stored in -20°C during 6 months and, then, after thawed was cooked in steam. The results showed that storing, but noi cooking duration influenced the quality. Frozen fish quality will decreassignificantly during stored.