Chemical and Microbiological Characterization of Katsuobushi After Boiling and Fermentation Treatment and Its Application For Flavor Enhancer

Abstract

This study aimed to evaluate the processing of smoked skipjack (Euthynnus affinis) for katsuobushi, as a based product to be a flavor enhancer for food. This study consisted two factor in the processing of katsuobushi, first the differences of fish boiling time (30 min and 60 min) and the second one was fermentation time: 1 week, 2 weeks and 3 weeks. The chemical characterization (glutamic acid, thiobarbituric acid and peroxide value) and microbiological characterization (Total Plate Count) katsuobushi were analyzed statistically using Microsoft Excel program with T -test analysis. The results showed that the total number bacteria was decreased in line with the increasing time of boiling (p < 0.05) and on the other hand, glutamic acid content, thiobarbituric acid and peroxide value were increased. The conclusion of this study was katsuobushi with 60 min boiling and 3 weeks fermentation was potential to be develope for fish flavor seasoning.