Quality deterioration kinetics and shelf-life estimation of fish koya

• Published in: IOP conference series. Earth and environmental science 2020-07, Vol.530 (1), p.12010
• Main Authors: Anandito, RBK, Kawiji, Purnamayati, L, Putri, AMS
• Format: Article
• Language: English
• Subjects: Accelerated tests; Aroma; Deterioration; Fillets; Fish; Flour; Garlic; Kinetics; Noodles; Parameters; Room temperature; Sensory evaluation; Sensory properties; Shelf life; Soy products; Tempeh; Thiobarbituric acid; Tilapia
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/530/1/012010

This study aimed to determine the quality deterioration kinetics of fish Koya and to estimate its shelf-life. Koya is a savory powder and usually added to traditional Indonesian foods such as Soto and noodles. In general, Koya is made from crushed shrimp crackers and fried garlic. In this study, Koya was made from red tilapia and tempeh flour, then packed in metalized plastic. The three formulas in this study were N1 (60% tempeh flour : 40% red tilapia fillets), N2 (50% tempeh flour : 50% red tilapia fillets), and N3 (40% tempeh flour : 60% red tilapia fillets). The Koya then stored at 35°C, 45°C, and 55°C for 28 days. Sensory quality and Thiobarbituric Acid (TBA) values during storage were observed every seven days. The sensory evaluation was conducted using multiple comparisons test. Shelf-life of fish Koya was determined at 30°C (room temperature) using Accelerated Shelf Life Test (ASLT) with the Arrhenius model. The results showed that aroma was the first parameter that decreased compared to other parameters. The zero-order equations were suitable to describe the decreased aroma quality of N1, N2, and N3. The activation energy of decreased quality for N1, N2, and N3 were 29.64 kJ/mol.K, 24.79 kJ/mol.K, and 22.43 kJ/mol.K, respectively. The shelf-life estimation for N1, N2, and N3 at room temperature was 131 days, 109 days, and 108 days, respectively.