Jurnal Pengolahan Hasil Perikanan Indonesia
Vol 22 No 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia

Penambahan asap cair mampu mempertahankan profil asam lemak ikan tuna kering blok

Jusuf Leiwakabessy (Program Studi Teknologi Hasil Perikanan Fakultas Perikanan dan Ilmu Kelautan Universitas Pattimura)
Max Robinson Wenno (Program Studi Teknologi Hasil Perikanan Fakultas Perikanan dan Ilmu Kelautan Universitas Pattimura)

Article Info

Publish Date
31 Dec 2019

Abstract

Dry fish block is a food product from by-product of tuna loin. It is salted, liquid smoked, and dried.This study was aimed to determine fatty acid profile of the dry fish block after the addition of liquid smoke.The dry fish block was composed of twelve saturated fatty acids (SFA), six monounsaturated fatty acids(MUFA), and nine polyunsaturated acids (PUFA). The total of SFA in dry fish block without and with liquidsmoke was 19.94% and 21.29%, while MUFA was 9.35% and 11.77% and PUFA was 14.45% and 16.04%,respectively.

Copyrights © 2019




Citation Download
RIS
EndNote, Reference Manager, ProCite
BibTex
Latex, Jabref
Full PDF
133.202 KB
Original Source
Download Original
Google Scholar
Check in Google Scholar
Journal Info
Jurnal Pengolahan Hasil Perikanan Indonesia
Website

Abbrev

jphpi

Publisher

Institut Pertanian Bogor

Subject

Agriculture, Biological Sciences & Forestry

Description

JPHPI publishes manuscripts in the field of marine post-harvest, aquatic biotechnology, aquatic biochemistry, aquatic product diversification, and characteristic of aquatic raw materials. In addition, JPHPI also publishes research about aquatic product quality, standardization, and other researches ...