Academic Journals Database
Disseminating quality controlled scientific knowledge

CHANGES IN OXIDATION AND REDUCTION POTENTIAL (Eh) AND pH OF TROPICAL FISH DURING STORAGE

ADD TO MY LIST
 
Author(s): Eko Susanto1, Tri Winarni Agustini1, Eko Prasetyo Ritanto2, Eko Nurcahya Dewi1, and Fronthea Swastawati1

Journal: Journal of Coastal Development
ISSN 1410-5217

Volume: 14;
Issue: 3;
Start page: 223;
Date: 2011;
Original page

Keywords: Eh | fish freshness | pH | tropical fish

ABSTRACT
Four tropical fish species, Thunnus albacares (Yellowfin tuna), Ephinephelus striatus (Nassau Grouper), Cyprinus carpio (Carp), and Osphronemus gourami (Gouramy), were assayed for oxidation reduction potental (Eh) and pH in different temperature,i.e. ambient and chilled temperature. Every species has different pattern of Eh and pH values. Eh values of tropical freshwater fish were higher than tropical marine fish, however pH values four tropical fish have same trend. The rates of the Eh and pH changing in four tropical fish were faster at ambient storage and they were slower at chilled storage. The present study also demonstrated the relationship between Eh and pH.
Why do you need a reservation system?      Save time & money - Smart Internet Solutions