Revolutionizing the Developmental Processing of Short-Bodied Mackerel Fish (Rastrelliger Brachysoma) Through Advanced Thermal Techniques: Unveiling A Pathway to Unprecedented Quality Enhancement

Abstract

This study focuses on the thermal processing of short-bodied mackerel fish (Rastrelliger brachysoma) through a bottling method, exploring its quality attributes such as appearance, taste, aroma, and texture. The conceptual framework involves input (materials, tools, and equipment), process (descriptive-quantitative research method with different sample treatments), and output (bottled short-bodied mackerel in three treatments). The study aims to determine the optimal processing time and assess the product's acceptability among food technology students and experts. The input phase details the materials used, including short-bodied mackerel, various ingredients, tools, and equipment. The process involves three treatments with different cooking durations. The output is the bottled short-bodied mackerel, pasteurized for extended shelf life and stable flavor. The study's significance lies in benefiting local fishermen, vendors, consumers, and future researchers. The research objectives include evaluating whether short-bodied mackerel can be effectively processed using thermal application and assessing its acceptability based on aroma, taste, texture, and color. The hypothesis suggests no significant differences in assessment between food experts and technology students. The study's significance extends to supporting local fishermen, vendors, and consumers while providing insights for future research. The methodology encompasses a quantitative research design, utilizing a checklist questionnaire and taste testing with third-year food technology students and experts. The study is conducted at Aurora State College of Technology, with thirty respondents. The experimental design involves three treatments with varying cooking durations, analyzed using ANOVA for statistical significance. Results from each treatment indicate that the processed short-bodied mackerel is generally acceptable, with variations in attributes across treatments. The study contributes valuable insights for the optimal processing of short-bodied mackerel, offering potential benefits to the fisheries industry and culinary preferences.