The Organoleptic and Smoked Catfish Histology from Pre-cooking
<p>Catfish is one of the main commodities in fresh water aquaculture. Indonesia catfish<br />production increased 37,49% in 2010 until 2014. Protein content of catfish is 17.7-26.7%<br />and fat about 0.95 until 11.5%. The objective of this study was to determine the best<br />organoleptic and to study the changes of tissue structure of catfish caused by process precooking<br />and smoking process. Precooked Catfish with variation 5, 10 and 15 minute;<br />temperature of 100oC, and smoked for 7 hours with a temperature of 90°C, analyzed in<br />laboratory. The results organoleptic consumers is the favored smoke catfish without any<br />pre – cooking and catfish-results of pre-cooking for 5 minutes i.e. ten successive sense<br />8.66; 7.66 smell 8.46; 7.8appearance 8.13;5.93 texture 6.86; 6.93. Organoleptic low on </p><p>pre-cooked for 15 minutes the sense of 5.66 smell 7 appearance of 2.93 texture 5.53.<br />Pre–cooked for 15 minutes has the highest water content of 26.33%. Pre–cooked for 5<br />minutes with the lowest value of 16.23%. smoked catfish without any pre–cooking has<br />the highest value of aw 0.82. Pre–cooked for 15 minutes had the lowest value of 0.78.<br />Observation on histology showed fresh catfish the structure of the connective tissue still<br />compact. Precooked catfish, myomer begins damage, catfish smoke without pre-cooking<br />is characterized by the formation of fibrils wafy fibers are separated from one another and<br />pre-cooking smoked catfish, myoseptum damaged and lead to the distance inter myomer<br />but myomer still intact.<br />Keywords : Muscle, sensory analysis, water activity,water content</p>