Composition of Flavour Non Volatile Compound Steamed Milkfish (Chanos chanos)

Abstract

The purpose of this study is to identify the composition of non-volatile flavor compounds contained in steamed milkfish (Chanos chanos). This study was carried out at the Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jatinangor; IPB Integrated Laboratory. The study was conducted experimentally by treating a sample of 100 grams of steamed milkfish (at 100°C for ± 30 minutes) to identify non-volatile compounds and 1 milkfish to test the description. Product description tests were carried out on samples which included appearance, flesh, aroma, texture, and taste. High Performance Liquid Chromatography (HPLC) was used to identify non-volatile flavour compounds. The findings revealed that steamed milkfish had 15 non-volatile flavor compounds identified from 15 amino acid compounds. The two umami-flavoring amino acids are 3.21% glutamic acid and 2.14% aspartic acid. The four sweet tasting amino acids are 1.31% alanine, 0.96% threonine, 1.13% glycine and 0.72% serine. The nine bitter amino acids are lysine 2.15%, leucine 1.74%, arginine 1.32%, valine 1.26%, isoleucine 1.16%, phenylalanine 0.95%, tyrosine 0.79%, methionine 0. .69% and 0.90% histidine. Steamed milkfish has a whole appearance with a bright yellowish color. The savory aroma of fresh steamed milkfish is in accordance with the characteristics of milkfish that live in brackish water. The texture of the meat is dense and very dense. The taste of savory steamed milkfish is according to its kind.