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ANALYSIS OF THIOBARBITURIC ACID AND BENZO(α) PYRENE VALUE OF SMOKED NILE TILAPIA (Oreochromis niloticus) USING DIFFERENTLIQUID SM

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Author(s): Fronthea Swastawati, Titi Surti and Dwi Apriliani, AGS

Journal: Journal of Coastal Development
ISSN 1410-5217

Volume: 13;
Issue: 3;
Start page: 160;
Date: 2010;
Original page

Keywords: TBA value | BP value | Nile Tilapia | Liquid Smoke

ABSTRACT
The purpose of this research was to find the different influence of corn cob (LSA) and coconut shells(LSB) liquid smokes to the changing of thiobarbituric acid (TBA) value, benzo(α)pyrene (BP), andorganoleptic value of the smoked nile tilapia during storage. The result indicated that the smoked niletilapia which used liquid smoke corn cob had higher organoleptic value than using coconut shells. Theresult of organoleptic 8.60 (LSAH0), 8.24 (LSBH0), 8.02 (LSAH5), 7.88 (LSBH5), 4.91 (LSAH10), 4.56(LSBH10) and were rejected on 10 days storage. The smoked nile Tilapia which was processed usingliquid smoke of corn cob (LSA) and vacuum packed had higher organoleptic value than those whichwere processed by liquid smoke of coconut shells (LSB) during the storage. The different of liquidsmoked gave very significant effect to TBA value (P
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