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Effect of Different Types of Ice with Salt Treatment on Quality of Chub
Mackerel (Rastrelliger kanagurta)
Abdul Hakim Bin Mohd Kahar
Supervisor: Dr. Fauziah binti Tufail Ahmad
Bachelor of Science Agrotechnology (Postharvest Technology)
School of Food Science and Technology
Different type of ices have different cooling capacity and melting rate. By increasing
the concentration of salt by 3.3% on ice, it may increases the cooling capacity. The
effect of combination of ice and salt was evaluated as a new iced storage method for
whole Chub Mackerel (Rastrelliger kanagurta). The effect of different type of ice with
addition of 3.3% salt concentration on chub mackerel (Rastrelliger kanagurta) was
studied during storage at room temperature using six different ices which are tube,
cube, flake (control), tube with 3.3% salt, cube with 3.3% salt and flake with 3.3%
salt. Parameters such as weight loss, color, texture, pH, TVB-N, microbe, and salt
determination were analyzed. There were significance differences (p < 0.05) in
weight, color, texture, pH, microbial count, TVB-N and salt in all salted ices. It can be
concluded, flake ice with 3.3% salt concentration can reduce loss of quality
mechanisms on fish.
1083 | UMT UNDERGRADUATE RESEARCH DAY 2018