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首页> 外文期刊>African Journal of Biotechnology >Physical, chemical and organoleptic characteristics of smoked skipjack tuna (Katsuwonus pelamis) produced in Kendari-South East Sulawesi
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Physical, chemical and organoleptic characteristics of smoked skipjack tuna (Katsuwonus pelamis) produced in Kendari-South East Sulawesi

机译：肯达里东南苏拉威西岛生产的熏制skip鱼（Katsuwonus pelamis）的物理，化学和感官特性

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摘要

Physical, chemical and organoleptic characteristics of smoked skipjack tuna (Katsuwonus pelamis) produced in Kendari-South East Sulawesi had been studied. Samples were collected from four producers where direct smoking method was used. Three of the smoked fish producers used coconut shell (Cocos nucifera) as smoke resource, while one producer used a combination of coconut shell (C. nucifera) and “bakau”-mangrove wood (Rhizophora?sp.) for smoke resource. It was found that colour (L*, a*, b* values), texture, water activity?, protein, fat and ash contents were not significantly different (P > 0.05) between samples, however only moisture contents were significantly different (P 0.05) between organoleptic properties and it can be concluded that smoked skipjack tuna from Kendari were accepted by the panelists.
机译：研究了在肯达里东南苏拉威西岛生产的熏制skip鱼（Katsuwonus pelamis）的物理，化学和感官特性。从使用直接吸烟方法的四个生产商那里收集了样本。熏制鱼的生产者中有3个使用椰子壳（Cocos nucifera）作为烟雾资源，而一个生产者使用椰子壳（C. nucifera）和“ bakau”-红树林木材（Rhizophora？sp。）的组合作为烟雾资源。发现样品之间的颜色（L *，a *，b *值），质地，水活度？，蛋白质，脂肪和灰分含量没有显着差异（P> 0.05），而水分含量却有显着差异（P感官特性之间的差异为0.05），可以得出结论，专家组成员接受了来自Kendari的熏制skip鱼。

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