Antibacterial activity of honey in preserving high-pressure cooked milkfish stored at room temperature

1st International Conference on Fisheries and Marine Science

Hakim, D.A.^1 ; Tjahjaningsih, W.^2 ; Sudarno^3

Aquaculture Study Program, Faculty of Fisheries and Marine, Universitas Airlangga, Indonesia^1

Department of Marine, Faculty of Fisheries and Marine, Universitas Airlangga, Indonesia^2

Department of Fish Health Management and Aquaculture, Faculty of Fisheries and Marine, Universitas Airlangga, Indonesia^3

关键词: Anti-bacterial activity;    Antibacterial compounds;    High pressure;    Natural preservatives;    Protein contents;    Sodium benzoate;    Solution concentration;    Total bacteria;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/236/1/012079/pdf
DOI  :  10.1088/1755-1315/236/1/012079

来源: IOP

【 摘 要 】

High-pressure cooked milkfish is susceptible to decay during the storage process at room temperature because it has a relatively high water and protein content. The use of honey as a natural preservative containing antibacterial compounds is expected to improve the quality and shelf life of high-pressure cooked milkfish. This study aims to determine the effect of honey as a natural preservative against the total amount bacteria and organoleptic value during storage at room temperature. The treatment in this study was the use of a honey solution concentration as the preservative using samples consisting of 0% (without honey or control), 20%, 25%, 30% and 0.1% sodium benzoate solution. The results showed that the concentration of 30% for the honey solution was able to maintain the quality of the high- pressure cooked milkfish during storage at room temperature for up to 72 hours with the total bacteria being 2,3x105 colonies/gram (5 colonies/gram) with an average organoleptic value of 7,45.