ManuScript Details
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Paper Id:
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IJARW1509
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Title:
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THE VOLATILE FLAVOR COMPOUNDS COMPOSITION OF STEAMED ASIAN REDTAIL CATFISH (HEMIBAGRUS NEMURUS)
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| Published in: |
International Journal Of All Research Writings |
| Publisher: |
IJARW |
| ISSN: |
2582-1008 |
| Volume / Issue: |
Volume 3 Issue 1 |
| Pages: |
9
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| Published On: |
7/23/2021 9:21:10 PM (MM/dd/yyyy) |
Main Author Details
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Name:
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Rusky I. Pratama |
| Institute: |
Universitas Padjadjaran |
Co - Author Details
| Author Name |
Author Institute |
| Iis Rostini |
Universitas Padjadjaran |
Abstract
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Research Area:
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Food Engineering / Technology |
| KeyWord: |
Asian redtail catfish, flavor, steaming, volatile compound |
| Abstract: |
The purpose of this research is to identify the volatile flavor compounds that are the components of the flavor of steamed Asian redtail catfish meat. The method used in this research is an experimental method by treating Asian redtail catfish meat which was steamed at a temperature of approximately 100oC, for 30 minutes. The extraction method of volatile flavor compounds used was solid phase micro-extraction (SPME) and the tool used to identify volatile flavor compounds was the Gas Chromatography-Mass Spectrometry (GC/MS) tool. The results of the identification of volatile flavors in the steamed Asian redtail catfish sample were 40 compounds, where the compounds detected were from hydrocarbons, aldehydes, alcohols, ketones, esters, and others. The most dominant compound detected in steamed Asian redtail catfish was 1-methyl-4-(1-methylethenyl)-(S)-Cyclohexene with a proportion of 12.48%. The proximate test was carried out as a supporting parameter and consisted of analyzing the moisture, ash, protein, and fat content of the steamed Asian redtail catfish meat samples. The proximate analysis results from the steamed Asian redtail catfish sample showed that the sample contained 78.15% moisture content, 1.04% ash content, 18.02% protein content, and 2.55% fat content. |
Citations
Copy and paste a formatted citation or use one of the links to import into a bibliography manager and reference.
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IEEE
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Rusky I. Pratama, Iis Rostini, "THE VOLATILE FLAVOR COMPOUNDS COMPOSITION OF STEAMED ASIAN REDTAIL CATFISH (HEMIBAGRUS NEMURUS)", International Journal Of All Research Writings,
vol. 3, no. 1, pp. 76-84, 2021.
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MLA
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Rusky I. Pratama, Iis Rostini "THE VOLATILE FLAVOR COMPOUNDS COMPOSITION OF STEAMED ASIAN REDTAIL CATFISH (HEMIBAGRUS NEMURUS)." International Journal Of All Research Writings,
vol 3, no. 1, 2021, pp. 76-84.
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APA
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Rusky I. Pratama, Iis Rostini (2021). THE VOLATILE FLAVOR COMPOUNDS COMPOSITION OF STEAMED ASIAN REDTAIL CATFISH (HEMIBAGRUS NEMURUS). International Journal Of All Research Writings,
3(1), 76-84.
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THE VOLATILE FLAVOR COMPOUNDS COMPOSITION OF STEAMED ASIAN REDTAIL CATFISH (HEMIBAGRUS NEMURUS)
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