Development of Shredded Catfish as a Health Food Product for the Elderly
Keywords:
shredded fish, Clarias, shredded fish product, elderly, food safetyAbstract
This research aimed to develop shredded catfish products for the elderly by studying physical, chemical, and microbiological qualities, and evaluating sensory attributes. Using 30 people with a 9-point hedonic scale, formula 3 was most accepted, leading to the development of two products: original flavor and seaweed with sesame flavor. Results showed lightness (L*) values of 53.91±1.36 and 50.20±0, red (a*) values of 10.50±0.69 and 11.25±0.51, and yellow (b*) values of 30.23±0.26 and 28.65±0.51, respectively, with significant differences (P<0.05). Water activity values (0.57 and 0.56) were not statistically different (P>0.05). Chemical composition of the original and seaweed with sesame products were, respectively, moisture 4.53% and 4.75%, protein 48.06% and 50.12%, fat 6.54% and 7.35%, carbohydrate 32.64% and 33.52%, and ash 7.47% and 7.54%. Moisture content met standards. Microbiological analysis showed total microbial counts of 2.5x103 CFU/g (original) and 3x103 CFU/g (seaweed with sesame). Both flossed catfish products contained yeast and mold levels of less than 25 CFU/g, which are within the standard limits.
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