lautnusantara.com Snakehead fish fillets (Channa striata) are a highly sought-after fishery product due to their high protein and albumin content. However, because snakehead fish have a high water content, they are a commodity that is susceptible to quality deterioration (spoilage).

The following are the quality characteristics and how the shelf life of snakehead fish fillets can be maintained through various processing methods:

Quality Characteristics of Fresh Snakehead Fish Fillets
The quality of snakehead fish fillets is determined by several parameters, including physical, chemical, and microbiological.

A. Sensory Quality (Organoleptic)
Sensory quality is an early indicator of suitability for consumption:

• Color: Good-quality snakehead fish fillets are generally bright white to off-white, not dull or reddish.
• Texture: Firm, dense, and elastic. When pressed with a finger, the pressure mark disappears quickly.
• Aroma: Has a distinctive fresh fish aroma (neutral), no strong fishy or foul odor.
• Appearance: Clean surface, free of slime, and free of blood or fecal matter.

B. Chemical and Proximate Quality

• Moisture Content: Fresh snakehead fish has a high moisture content (around 77-80%). This high moisture content is the main trigger for spoilage because it supports the growth of microorganisms.
• Protein Content: This is the main advantage of snakehead fish. Good-quality fillets have a stable and high protein content. Quality deterioration is characterized by a decrease in soluble protein (denaturation).

Gel Strength: Snakehead fish fillets are known for their high gel strength, making them a premium raw material for fish jelly products such as surimi or pempek.

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