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International Journal of Fisheries and Aquatic Studies
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(ICV-Poland) Impact Value: 76.37, Impact Factor: RJIF 5.69
E-ISSN: 2347-5129, P-ISSN: 2394-0506

International Journal of Fisheries and Aquatic Studies

2018, Vol. 6, Issue 4, Part D

Meat quality of fresh Bonylip Barb and all-female hybrid Bonylip Barb (Osteochilus hasselti Valenciennes, 1842) fish based on organoleptic, physical and chemical characteristics


Author(s): Dedeh Priyatna Sari, Iis Rostini, Atikah Nurhayati and Rusky Intan Pratama

Abstract: This research aimed to discover the quality comparison of fresh Bonylip Barb and all-female hybrid Bonylip Barb fish meat based on organoleptic, physical and chemical characteristics. The result showed that all-female hybrid Bonylip Barb fish was preferred by panelists, with median appearance, aroma and texture values is 7 or liked. Meat texture of Bonylip Barb fish and all-female hybrid Bonylip Barb fish are not significantly different, both of them have elastic and compact textures like fresh fish in general. Meat color of all-female hybrid Bonylip Barb fish was more yellowish white compared with Bonylip Barb fish. Nutrient content of Bonylip Barb fish includes 81.77% of water content, 1.40% of ash content, 15.99% of protein content, 0.58% of lipid content and 0.26% of carbohydrate content, while all-female hybrid Bonylip Barb fish has 80.55% of water content, 1.50% of ash content, 15.43% of protein content, 0.79% of lipid content and 1.74% of carbohydrate content.

Pages: 282-290  |  313 Views  16 Downloads

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How to cite this article:
Dedeh Priyatna Sari, Iis Rostini, Atikah Nurhayati and Rusky Intan Pratama. Meat quality of fresh Bonylip Barb and all-female hybrid Bonylip Barb (Osteochilus hasselti Valenciennes, 1842) fish based on organoleptic, physical and chemical characteristics. International Journal of Fisheries and Aquatic Studies. 2018; 6(4): 282-290.
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