Effect of freshness of Mozambique tilapia fillet (Oreochromis mossambicus) and thawing method on driploss value during frozen storage
Aulia Andhikawati, dan Dian Yuni Pratiwi
Mozambique tilapia (Oreochromis mossambicus) is a high economic value fish with an abundance of raw materials. Mozambique tilapia is a potential commodity to be processed and developed into processing products, especially into fillet. Its abundance will affect the quality of raw materials if not handled properly. The purpose of this study was to determine the effect of different fillet quality and thawing methods stored at low temperatures. Fresh fish fillet and reversed quality fish fillet were used as the raw material for this study. The fish fillet was stored for 3 days in the freezer at -15ºC. The thawing method used are room temperature and flowing water. Observations made after storage were the drip loss value in fish fillets. The results showed that the quality of different fish fillet gave different results to the drip loss value. Different thawing methods had an effect (p <0.05) on the drip loss value of fish fillet. The drip loss value of fresh fish fillets that were thawed at room temperature was 13%, while the flowing water was 6%. Reversed quality fish fillet thawing at room temperature was 18% and with flowing water was 17%.