Traditional method of fish treatment, microbial count and palatability studies on spoiled fish
Aims: To evaluate the microbial count and palatability acceptance of spoiled fish after treatment with traditionally used natural solution. Methodology and results: To compare microbial count of spoiled fish before and after treatment with natural solution practiced by local people in Malaysia, 10...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Non-Indexed Article |
| Published: |
2013
|
| Online Access: | http://discol.umk.edu.my/id/eprint/7826/ http://web.usm.my/mjm/issues/vol9no2/Research%202.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | Aims: To evaluate the microbial count and palatability acceptance of spoiled fish after treatment with traditionally used natural
solution.
Methodology and results: To compare microbial count of spoiled fish before and after treatment with natural solution practiced
by local people in Malaysia, 10 g of spoiled fish was respectively rinsed with 100 mL of 0.1% of natural solution such as Averrhoa
bilimbi extract, rice rinsed water, rice vinegar, Citrus aurantifolia extract, salt, flour, and Tamarindus indica extract. Flesh of fish
rinsed with rice vinegar was found to be able to reduce microbial count (CFU/mL = 0.37 X 107
) more than 4.5 times when
compared to spoiled fish (CFU/mL=1.67x 107
). Spoiled fish that was treated with rice vinegar was prepared into a cutlet and fried.
The cutlet was subjected to palatability acceptance study by a group of residents in Palm Court Condominium, Brickfields, Kuala
Lumpur. The palatability study from the Cronbach alpha shown that the taste have the reliability of 0.802, the aroma has the
reliability of 0.888, colour with the reliability of 0.772, texture or mouth feel have reliability of 0.840 and physical structure of the
cutlet is 0.829.
Conclusion, significance and impact of study: Treatment of spoiled fish using rice vinegar as practice by local people
traditionally shown a significant reduction in microbial count and the vinegar-treated fish could be developed into a product that is
safe and acceptable by the consumer. |
|---|