Abstract
The aim of this research was to investigate the effect of smoking temperature towards crude cathepsin activity and quality characteristic of smoked catfish [Pangasius pangasius (Hamilton, 1882)]. Different smoking temperature had significant effect (p < 0.05) on crude cathepsin activity, texture, pH, moisture content, salt content and protein solubility. The significant decreasing (30.13 %) of crude cathepsin activity was at P3 (80 °C) from P1 (40 °C to 50 °C). Many factors were correlated to the textural changes of smoked catfish such as changes of crude cathepsin activity, reduction of protein solubility and pH value.
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