Main Article Content
Stingrays or Dasyatis sp. was one kind of fishery commodities. This product was perishable, so it required careful handling through the handling process. Fish preservation was an alternative that can be applied. This study aimed to protect the fresh fish quality throughout the handling process before it was processed further. This research method used the wet-salting method. The principle of this method was to keep the product for a long time in brine for 0h (control/fresh fish), 1h, 2h, and 3h. The analysis achieve was TVB-N, TMA, TPC, total crude protein, and pH. The effect of time in brine on the result showed significant variation with p-value < 0.05. pH value was significantly correlated with TVB-N and total protein, while, TPC was significantly correlated with total crude protein. These conclusions, the fish product for 1h in brine was the best treatment.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
TROPICAL WETLAND JOURNAL is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Bellagha, S. (2007). Studies on salting and drying of sardine ( Sardinella aurita ): Experimental kinetics and modeling. 78, 947–952. https://doi.org/10.1016/j.jfoodeng.2005.12.008
Besas, J. R., & Dizon, E. I. (2012). Influence of Salt Concentration on Histamine Formation in Fermented Tuna Viscera ( Dayok ). 2012(February), 201–206.
Bonoco, A., & Kurt Kaya, G. (2018). Effect of brine and dry salting methods on the physicochemical and microbial quality of chub (Squalius cephalus Linnaeus, 1758). Food Science and Technology, 38, 66–70. https://doi.org/10.1590/1678-457x.15717
Farahita Yuliana; Junianto; Kurniawati Nia. (2012). Karakteristik Kimia Caviar Nilem dalam Perendaman Campuran Larutan Asam Asetat dengan Larutan Garam Selama Penyimpanan Suhu Dingin (5-10 oC). Jurnal Perikanan Dan Kelautan, 3(4), 165–170.
Fish, C., Wattimena, S. C., Belegur, F. I., Kailola, M., & Apituley, E. T. (2017). The Effect of Salt Concentration and Incubation Time on Protein Content and Bacteria. 4(6), 99–106.
Gassem, M. A. (2019). Microbiological and chemical quality of a traditional salted-fermented fish (Hout-Kasef) product of Jazan Region, Saudi Arabia. Saudi Journal of Biological Sciences, 26(1), 137–140. https://doi.org/10.1016/j.sjbs.2017.04.003
Hui, Y. . (2006). Handbook of Food Science, Technology and Engineering. United State of America: CRC Press, Boca Raton, FL,.
Immaculate Jeyasanta, K, Prakash, S., & Patterson, J. (2016). Wet and dry salting processing of double spotted queen fish Scomberoides lysan ( Forsskål , 1775 ). International Journal of Fisheries and Aquatic Studies, 4(3), 330–338.
Joko Santoso; Ade Wiguna Nur; Santoso. (2007). Perubahan Sifat Fisiko-Kimia Daging Lumat Ikan Cucut dan Pari Akibat Pengaruh Pengkomposisian dan Penyimpanan Dingin. Jurnal Perikanan Dan Kelautan, 12(1), 1–7.
Mueda, R. T. (2015). commersonii. 8(4), 565–572.
Mukit, S. S., Hoque, S., Roy, S., Rahman, B., & Chakma, S. (2016). Effects of different types and concentrations of salt on the quality aspects of salted hilsa (Tenualosa ilisha). International Journal of Innovative Research, 1(1), 30–39.
Nahar, M. K., Zakaria, Z., Hashim, U., & Bari, M. F. (2017). Effect of pH and salt concentration on protein solubility of slaughtered and non-slaughtered broiler chicken meat. Sains Malaysiana, 46(5), 719–724. https://doi.org/10.17576/jsm-2017-4605-06
Nwaigwe, U. (2017). Fish Preservation and Processing. (May), 0–31.
SILVA, C. C. G., PONTE, D. J. B., & DAPKEVICIUS, M. L. N. E. (2006). Storage Temperature Effect on Histamine Formation in Big Eye Tuna and Skipjack. Journal of Food Science, 63(4), 644–647. https://doi.org/10.1111/j.1365-2621.1998.tb15803.x
Szymczak, M., & Kołakowski, E. (2016). Total Volatile Basic Nitrogen in Meat and Brine During Marinating of Herring. Journal of Aquatic Food Product Technology, 25(3), 373–387. https://doi.org/10.1080/10498850.2013.858380
Tim Penelitian dan Pengembangan Perkreditan dan UMKM. (2010). Komoditas pengolahan ikan pari asap. 162.