Open AccessUtilization of garlic as traditional fish handling in Molluccas Islands: case study on layang fish (Decapterus macrosoma, BLECKER)
Author(s) -
M. R. Wenno,
Ahmet Kaya,
Sherly Lewerissa,
Martha L. Wattimena,
R B D Sormin,
E. E. E. M. Nanlohy
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/797/1/012018
Subject(s) - preservative , food science , allicin , antimicrobial , biology , total viable count , fish <actinopterygii> , toxicology , chemistry , fishery , microbiology and biotechnology , bacteria , genetics
Fish form part of a highly nutritional diet and provide a source of essential proteins. However, they can rapidly degrade, particularly when in a fresh state and not handled properly. Degradation can occur either biochemically or microbiologically. Various methods can be implemented to maintain the quality of fresh fish; for example, the utilization of natural preservatives such as garlic. Garlic is a herb which has been proven to inhibit the growth of microorganisms. Tubers of garlic contain antimicrobial compounds such as allicin (diallyl thiosulfinate) and ajoene. This study aimed to determine the effect of immersion duration in a garlic solution on the freshness level of shortfin scad fish. The Total Volatile Base Nitrogen (TVBN) values ranged from 25.33 mg%N to 78.66 mg%N, the bacterial TPC (Total Plate Count) was 7.5×10 1 to 1.6×10 5 CFU/g, and the pH 5.9 to 8.0. Visibility ranged from 4.64 to 8.33, odor 3.47 to 8.75, and texture 3.62 to 8.20. This study found that immersion treatment using garlic can maintain fish quality for eight hours, with a 20-minute immersion treatment obtaining optimal parameter values.