CRUDE CATHEPSIN ACTIVITY AND QUALITY CHARACTERISTIC OF SMOKED CATFISH [Pangasius pangasius (Hamilton, 1882)] PROCESSED BY DIFFERENT SMOKING TEMPERATURE

SWASTAWATI, Fronthea and Al-BAARRI, Ahmad Ni'matullah and AGUSTINI, Tri Winarni and DEWI, Eko Nurcahya and WIJAYANTI, Ima and PRASETYO, Dwi Yanuar Budi and KHAN , Daniel (2016) CRUDE CATHEPSIN ACTIVITY AND QUALITY CHARACTERISTIC OF SMOKED CATFISH [Pangasius pangasius (Hamilton, 1882)] PROCESSED BY DIFFERENT SMOKING TEMPERATURE. Jurnal Teknologi (Sciences & Engineering) , 78 . pp. 55-59. ISSN 2180–3722 (Submitted)

[img]
Preview
PDF (Artikel)
247Kb
[img]
Preview
PDF (Turnitin)
2417Kb
[img]
Preview
PDF (PeerReview)
517Kb

Abstract

The aim of this research was to investigate the effect of smoking temperature towards crude cathepsin activity and quality characteristic of smoked catfish [Pangasius pangasius (Hamilton, 1882)]. Different smoking temperature had significant effect (p < 0.05) on crude cathepsin activity, texture, pH, moisture content, salt content and protein solubility. The significant decreasing (30.13 %) of crude cathepsin activity was at P3 (80 °C) from P1 (40 °C to 50 °C). Many factors were correlated to the textural changes of smoked catfish such as changes of crude cathepsin activity, reduction of protein solubility and pH value.

Item Type:Article
Subjects:S Agriculture > SH Aquaculture. Fisheries. Angling
Divisions:Faculty of Animal and Agricultural Sciences > Department of Food Technology
ID Code:78654
Deposited By:INVALID USER
Deposited On:09 Dec 2019 10:14
Last Modified:09 Dec 2019 10:14

Repository Staff Only: item control page