Physico-Chemical and Sensory Characteristics of Bream Fish Meat Flour

Abstract

This research is to analyze the characteristics of bream fish meat flour obtained from different heating methods on fish meat before the drying process.  The research method used was experimental with different heating method treatments given to bream fish meat before the drying process. The treatments were steaming, boiling and no heating (control). The research was conducted from March 5, 2023 to April 10, 2023.  The research location was at the Fishery Product Processing Technology Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jalan Raya Jatinangor KM 21, Sumedang-Indonesia. Parameters observed included organoleptic (appearance, aroma, and texture), yield, moisture content, water absorption and pH.  Data was analyzed descriptively. Based on the research results, the characteristics of bream fish meat flour obtained from the process without heating (control) on fish meat before drying are as follows: flour yield 15.24%, moisture content 19.21%, water absorption 2.22% pH 5.85 and organoleptic description of bright yellow color, very strong fishy aroma, and rough texture. The characteristics of bream fish meat flour obtained from the boiling process on fish meat before drying are as follows:  flour yield of 17.07%, moisture content of 17.11%, water absorption of 2.01% pH 6 and organoleptic description of pale-yellow color, slightly pungent fishy aroma, and slightly fine texture. The characteristics of bream fish meat flour obtained from the steaming process on fish meat before drying are as follows:  flour yield 18.17%, moisture content 12.89%, water absorption 1.76% pH 5.85 and organoleptic description of slightly dull yellow color, slightly pungent fishy aroma, and fine texture.