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THE EFFECT OF DRESSING AND STORAGE TEMPERATURE ON CHEMICAL, MICROBIOLOGICAL AND ORGANOLEPTIC QUALITY OF FRIGATE MACKEREL FISH (Auxis tharzard, Lac) | Karya Tulis Ilmiah

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THE EFFECT OF DRESSING AND STORAGE TEMPERATURE ON
CHEMICAL, MICROBIOLOGICAL AND ORGANOLEPTIC QUALITY OF
FRIGATE MACKEREL FISH (Auxis tharzard, Lac)
I G. Suranaya Pandit *, N. T. Suryadhi, I. B. Arka, N. Adiputra **Faculty of Agriculture, Warmadewa University *Postgraduate
Udayana University **ABSTRACT
Frigate mackerel fish is one of the food sources consumed by the community, and if left in
room temperature, will easily putrefy. Fish that have been through putrefaction process, if consumed by the community can cause
histamine fish poisoning. This poisoning is due to pathogenic bacteria contamination with decarboxylase amino acid histamine by
decarboxylase histidine enzyme resulting in histamine. These bacteria are commonly found in parts of unhygienic human body,
excrement, fish entrails, gills, and insanitary equipments.
This is an experimental study with factorial method, i.e factor P
referring to two levels of dressing (with and without dressing), and T factor refer to storage temperature with 3 level, 30oC, 15oC
and 0oC.
The statistical analysis on chemical quality such as histamine level, total volatile bases level (TVB), trimethylamine
content (TMA), shows a significant different (P

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