Effect of Temperature and Protease on The Desalting Process of Scomberoides commersonianus (Talang Queenfish)
This study evaluated the effects of temperature and protease (Alcalase) on the desalting process of salted Talang Queenfish (Scomberoides commersonianus) and the resulting textural and sensory properties of the fish. Salted fish samples were desalted using different temperatures (25°C, 40°C, 60°C, a...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
EcoScribe Publishers Company Limited
2025-04-01
|
| Series: | Journal of Food Innovation, Nutrition, and Environmental Sciences |
| Subjects: | |
| Online Access: | https://jfines.org/index.php/jfines/article/view/9 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850149489817419776 |
|---|---|
| author | Tan Ping Foon Muhammad Lubowa Azhar Mat Easa Shin Yong Yeoh |
| author_facet | Tan Ping Foon Muhammad Lubowa Azhar Mat Easa Shin Yong Yeoh |
| author_sort | Tan Ping Foon |
| collection | DOAJ |
| description | This study evaluated the effects of temperature and protease (Alcalase) on the desalting process of salted Talang Queenfish (Scomberoides commersonianus) and the resulting textural and sensory properties of the fish. Salted fish samples were desalted using different temperatures (25°C, 40°C, 60°C, and 80°C) and Alcalase concentrations (1%, 2%, and 3%) at pH 7 and 60°C. The results showed that higher desalting temperatures or increased Alcalase concentrations significantly (p < 0.05) increased salt removal, reducing the salt content in the fish muscle. The addition of Alcalase accelerated the desalting process, reducing desalting time compared to traditional methods. Textural analysis indicated that the fish’s hardness, cohesiveness, and chewiness decreased as desalting temperature and Alcalase concentration increased. Sensory evaluations revealed no significant changes in overall acceptability, with desalting at 60°C and 1% Alcalase yielding the best balance of saltiness and texture. Furthermore, retort-processed salted fish curry prepared from desalted samples maintained favorable sensory properties. These findings suggest that alternative desalting methods using Alcalase and elevated temperatures can enhance desalting efficiency while maintaining product quality. |
| format | Article |
| id | doaj-art-dd51835cb15449979e7274d4761cad3c |
| institution | OA Journals |
| issn | 3078-5537 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | EcoScribe Publishers Company Limited |
| record_format | Article |
| series | Journal of Food Innovation, Nutrition, and Environmental Sciences |
| spelling | doaj-art-dd51835cb15449979e7274d4761cad3c2025-08-20T02:26:55ZengEcoScribe Publishers Company LimitedJournal of Food Innovation, Nutrition, and Environmental Sciences3078-55372025-04-0111475510.70851/grwpmn9262Effect of Temperature and Protease on The Desalting Process of Scomberoides commersonianus (Talang Queenfish)Tan Ping Foon0Muhammad Lubowa1https://orcid.org/0000-0002-1093-2579Azhar Mat Easa2https://orcid.org/0000-0002-1545-2419Shin Yong Yeoh3Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, MalaysiaMountains of the moon University, Fort-Portal, UgandaFood Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Pulau Pinang, MalaysiaFood Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Pulau Pinang, MalaysiaThis study evaluated the effects of temperature and protease (Alcalase) on the desalting process of salted Talang Queenfish (Scomberoides commersonianus) and the resulting textural and sensory properties of the fish. Salted fish samples were desalted using different temperatures (25°C, 40°C, 60°C, and 80°C) and Alcalase concentrations (1%, 2%, and 3%) at pH 7 and 60°C. The results showed that higher desalting temperatures or increased Alcalase concentrations significantly (p < 0.05) increased salt removal, reducing the salt content in the fish muscle. The addition of Alcalase accelerated the desalting process, reducing desalting time compared to traditional methods. Textural analysis indicated that the fish’s hardness, cohesiveness, and chewiness decreased as desalting temperature and Alcalase concentration increased. Sensory evaluations revealed no significant changes in overall acceptability, with desalting at 60°C and 1% Alcalase yielding the best balance of saltiness and texture. Furthermore, retort-processed salted fish curry prepared from desalted samples maintained favorable sensory properties. These findings suggest that alternative desalting methods using Alcalase and elevated temperatures can enhance desalting efficiency while maintaining product quality.https://jfines.org/index.php/jfines/article/view/9desaltingretort processingtalang queen fishtexture profile analysissensory evaluation scomberoides commersonianus |
| spellingShingle | Tan Ping Foon Muhammad Lubowa Azhar Mat Easa Shin Yong Yeoh Effect of Temperature and Protease on The Desalting Process of Scomberoides commersonianus (Talang Queenfish) Journal of Food Innovation, Nutrition, and Environmental Sciences desalting retort processing talang queen fish texture profile analysis sensory evaluation scomberoides commersonianus |
| title | Effect of Temperature and Protease on The Desalting Process of Scomberoides commersonianus (Talang Queenfish) |
| title_full | Effect of Temperature and Protease on The Desalting Process of Scomberoides commersonianus (Talang Queenfish) |
| title_fullStr | Effect of Temperature and Protease on The Desalting Process of Scomberoides commersonianus (Talang Queenfish) |
| title_full_unstemmed | Effect of Temperature and Protease on The Desalting Process of Scomberoides commersonianus (Talang Queenfish) |
| title_short | Effect of Temperature and Protease on The Desalting Process of Scomberoides commersonianus (Talang Queenfish) |
| title_sort | effect of temperature and protease on the desalting process of scomberoides commersonianus talang queenfish |
| topic | desalting retort processing talang queen fish texture profile analysis sensory evaluation scomberoides commersonianus |
| url | https://jfines.org/index.php/jfines/article/view/9 |
| work_keys_str_mv | AT tanpingfoon effectoftemperatureandproteaseonthedesaltingprocessofscomberoidescommersonianustalangqueenfish AT muhammadlubowa effectoftemperatureandproteaseonthedesaltingprocessofscomberoidescommersonianustalangqueenfish AT azharmateasa effectoftemperatureandproteaseonthedesaltingprocessofscomberoidescommersonianustalangqueenfish AT shinyongyeoh effectoftemperatureandproteaseonthedesaltingprocessofscomberoidescommersonianustalangqueenfish |