Preservation Effect of Grouper (Epinephelus sp) Fillet Against Survival of Anisakidae

Hartanto M Raharjo,A.T Soelih Estoepangestie,Kusuma Wardhani L.D,Setiawan Koesdarto

doi:10.18502/kls.v3i6.1101

Abstract

This study was aimed to determine the effect of time and preservation method that the most effective in killing larvae Anisakidae, and still be able to maintain the quality post-preservation of fillet from three groups, combination of pickling with heating (50°C and 75°C ); pickling with cooling (ice and dry ice); and pickling with salting (dry salting and brine salting). This study was a laboratory experimental research carried out in four phases, phase identification, preservation, organoleptic test and protein test. The results can be concluded that the time of preservation and preservation methods affect the survival of anisakidae larvae. The most effective heating method preservation to kill the larvae Anisakidae was heating at temperature of 75°C compared to 50°C, for cooling the use of dry ice is more effective than ice, and for methods of salting with 25% concentration, brine salting and dry salting effective in killing larvae Anisakidae , The effect of the method preservation for the quality of fillets in organoleptic test still considered adequate and still can be accepted by the public. As for the protein test a slight decline of the fillet quality post-preservation. Keyword : Preservation; Fillet of Grouper; Larva Anisakidae

Highlights

One of the serious diseases that zoonotic in humans from eating raw fish is Anisakiasis caused by Anisakis sp (Adams et al, 1997)
Anisakiasis is an infection due to larval genus Anisakis sp and Pseudoterranova sp in humans that can cause allergic reactions include urticaria, anaphylaxis, dermatitis, gastroenteritis, until the symptoms of asthma (Bircher et al 2000), when the infection Anisakiasis appear 12-24 hours after eating fish raw or undercooked, the reactions that occur are epigastric pain accompanied by nausea and vomiting
Analysis of the results of the study were divided into four groups, namely the identification of larvae Anisakidae, preservation to determine the survival of Anisakidae larvae, organoleptic test results from preservation grouper fillet and protein test from grouper fillet after preservation

Summary

Introduction

One of the serious diseases that zoonotic in humans from eating raw fish is Anisakiasis caused by Anisakis sp (Adams et al, 1997). In the deployment Anisakiasis time processing and preservation methods of fish has become one of the main factors that become important issues. There are many prefer method of preserving food that can kill the larvae of Anisakidae, but not necessarily the method is effective in killing. Anisakiasis is an infection due to larval genus Anisakis sp and Pseudoterranova sp in humans that can cause allergic reactions include urticaria, anaphylaxis, dermatitis, gastroenteritis, until the symptoms of asthma (Bircher et al 2000), when the infection Anisakiasis appear 12-24 hours after eating fish raw or undercooked, the reactions that occur are epigastric pain accompanied by nausea and vomiting

Objectives

Methods

Results

Conclusion