Effect of Time Lenght Fermentation to Katsuobushi Oxidation Rate As Fish Flavor Based

3rd International Conference on Tropical and Coastal Region Eco Development 2017

地球科学;生态环境科学

Amalia, U.^1 ; Rianingsih, L.^1 ; Wijayanti, I.^1

Department of Fish Product Technology, Faculty of Fisheries and Marine Science, Diponegoro University, Jl. Prof. H. Soedarto, SH, Tembalang, Semarang

50275, Indonesia^1

关键词: Effect of time;    Glutamic acid;    Katsuobushi;    Oxidation rates;    Peroxide value;    Thiobarbituric acid;    Total plate count;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/116/1/012050/pdf
DOI  :  10.1088/1755-1315/116/1/012050

学科分类：环境科学（综合）

来源: IOP

【 摘 要 】

Katsuobushi or dried smoked skipjack had a distinctive flavor and widely used in traditional Japanese cuisine. This study aimed to evaluate the oxidation rate of Katsuobushi with different lenght fermentation. The processing treatment of the product were the differences of fish boiling time (30 min and 60 min) and the lenght of fermentation: 1 week, 2 weeks and 3 weeks. The glutamic acid content, the oxidation rate (thiobarbituric acid and peroxide value) and Total Plate Count of katsuobushi were analyzed statistically using analysis of varians. Significant differences were found among 3 weeks of fermentation compare to 1 weeks fermentation (P