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