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Figure 1. Changes in PV during storage of red tilapia and short-bodied mackerel. ¢ =red tilapia first group; m =red tilapia second group;A=short-bodied mackerel first group; ><= short-bodied mackerel second group

Figure 1 Changes in PV during storage of red tilapia and short-bodied mackerel. ¢ =red tilapia first group; m =red tilapia second group;A=short-bodied mackerel first group; ><= short-bodied mackerel second group

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Figure 2. Changes in TVBN during storage of red tilapia and short-bodied mackerel. ¢ =red tilapia first group; m =red tilapia second group; A =short-bodied mackerel first group; ><= short-bodied mackerel second group
Figure 2. Changes in TVBN during storage of red tilapia and short-bodied mackerel. ¢ =red tilapia first group; m =red tilapia second group; A =short-bodied mackerel first group; ><= short-bodied mackerel second group
Figure 3. Changes in TVC during storage of red tilapia and short-bodied mackerel. = red tilapia first group; C= red tilapia second group;N= short-bodied mackerel fisrt group;S= short- bodied mackerel second group. end of the storage period, the TVBN from 0 days is 3.3-6.3 mg/100g. Previously, a study by Nur et al. (2014), showed that the TVBN evel of freshwater fish farmed after ozonized with 0.5 ppm, 1 ppm, and 1.5 ppm were in the range of 6 to 19 ppm, which is below the ndonesian National Standard for fresh fish SNI:235.8:2009). According to Kyrana and Lougovois (2002), the acceptability the TVBN imit for fresh sea bass storage in melting ice was established as 25 mg/100 g. The ozone concentration and storage period were significantly different to the formation of the TVBN inboth samples (p<0.05). The increasing trend of the TVBN in the end storage period was caused by microbiology activity in all the samples (Figure 2.). The TVBN produced by degradation of ammonia and other volatile amines from muscular tissues of the fish was based on microbiology activity. The higher TVBN level indicated a poor indicator of fish freshness, 16 days was the highest TVBN level in both samples. According to Manousaridis et al. (2005), the TVBN level of ozone in shucked mussels for 60 and 90 min increased to 24.2 and 26.9 mg/100g, respectively, on day 12 of storage. Furthermore, Pastoriza et al. (2008), showed that hake (Merluccius merluccius) was washed with ozonized water (2 ppm) Changes of TVC in short-bodied mackerel and red tilapia are shown in Figure 3. The ozone concentration was significantly different (p<0.05) in short-bodied mackere and red tilapia. The comparison of the TVC in the two species of samples with and withou ozonized treatment was always higher in the non-ozonized samples. This indicated tha ozonized treatment in two species of samples can reduce the growth of colony bacteria. The TVC values at 0 days of storage were 6.831 and 5.845 log CFU.g™! on short-bodied mackerel sample without ozone treatment and short-bodied mackerel sample with ozone treatment, respectively, and in the end days of storage the TVC values were 8.578 and 7.786 og CFU.g"' respectively. The TVC value in red tilapia without ozone treatment and red ilapia with the ozonized treatment at 0 days o storage were 5.839 and 5.399 log CFU.g". A 6 days of storage, the TVC values were 8.27 c
Figure 3. Changes in TVC during storage of red tilapia and short-bodied mackerel. = red tilapia first group; C= red tilapia second group;N= short-bodied mackerel fisrt group;S= short- bodied mackerel second group. end of the storage period, the TVBN from 0 days is 3.3-6.3 mg/100g. Previously, a study by Nur et al. (2014), showed that the TVBN evel of freshwater fish farmed after ozonized with 0.5 ppm, 1 ppm, and 1.5 ppm were in the range of 6 to 19 ppm, which is below the ndonesian National Standard for fresh fish SNI:235.8:2009). According to Kyrana and Lougovois (2002), the acceptability the TVBN imit for fresh sea bass storage in melting ice was established as 25 mg/100 g. The ozone concentration and storage period were significantly different to the formation of the TVBN inboth samples (p<0.05). The increasing trend of the TVBN in the end storage period was caused by microbiology activity in all the samples (Figure 2.). The TVBN produced by degradation of ammonia and other volatile amines from muscular tissues of the fish was based on microbiology activity. The higher TVBN level indicated a poor indicator of fish freshness, 16 days was the highest TVBN level in both samples. According to Manousaridis et al. (2005), the TVBN level of ozone in shucked mussels for 60 and 90 min increased to 24.2 and 26.9 mg/100g, respectively, on day 12 of storage. Furthermore, Pastoriza et al. (2008), showed that hake (Merluccius merluccius) was washed with ozonized water (2 ppm) Changes of TVC in short-bodied mackerel and red tilapia are shown in Figure 3. The ozone concentration was significantly different (p<0.05) in short-bodied mackere and red tilapia. The comparison of the TVC in the two species of samples with and withou ozonized treatment was always higher in the non-ozonized samples. This indicated tha ozonized treatment in two species of samples can reduce the growth of colony bacteria. The TVC values at 0 days of storage were 6.831 and 5.845 log CFU.g™! on short-bodied mackerel sample without ozone treatment and short-bodied mackerel sample with ozone treatment, respectively, and in the end days of storage the TVC values were 8.578 and 7.786 og CFU.g"' respectively. The TVC value in red tilapia without ozone treatment and red ilapia with the ozonized treatment at 0 days o storage were 5.839 and 5.399 log CFU.g". A 6 days of storage, the TVC values were 8.27 c
Note: 00 RT (first group of red tilapia), 01 RT (second group of red tilapia), 00 SM (first group of short-bodied mackerel), 01 SM (second group of short-bodied mackerel), values were followed by same superscript shown significant differences. Table 1. The sensory results of red tilapia and short-bodied mackerel
Note: 00 RT (first group of red tilapia), 01 RT (second group of red tilapia), 00 SM (first group of short-bodied mackerel), 01 SM (second group of short-bodied mackerel), values were followed by same superscript shown significant differences. Table 1. The sensory results of red tilapia and short-bodied mackerel
Related topics:
ChemistryFood SciencePeroxide valueozone TreatmentFish Freshness
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