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Research Article Open access CC BY 4.0

Volatile Flavor Compounds Composition of Steamed Marble Goby (Oxyeleotris marmorata)

Syifa Dwirahmalia Fazriaty, Rusky I. Pratama, Evi Liviawaty, Iis Rostini

Asian Journal of Fisheries and Aquatic Research · pp. 10–15 · Published 3 Sep 2021

10.9734/ajfar/2021/v14i330296

Abstract

The identification and composition of volatile flavor compounds was carried out for steamed marble goby (Oxyeleotris marmorata). This study was carried out in Fishery Processing Laboratory at Faculty of Fishery and Marine Science, Universitas Padjadjaran, Jatinangor; Flavor Laboratory, Indonesian Center of Rice Research, Sukamandi, Subang; Inter-University Center Laboratory of Bogor Agricultural Institute. The study were carried out on steamed marble goby (at 100oC, for period of ±30 minutes). The Solid Phase Microextraction (SPME) method was used to extract volatile flavor compound and identified by using Gas Chromatography-Mass Spectrometry (GC / MS). Steamed marble goby has 27 compounds. The major volatile compound in steamed marble goby is naphthalene. Proximate analysis shows that steamed marble goby has 79.70% water content, 1.48% ash, 0.36% lipid, and 16.65% protein.

Volatile flavor marble goby streaming proximate

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