The analysis of salmon bone pretreatment methods were done by observing color and odor in washing water residue and salmon bone. Whereas, extraction condition methods was analysed by observing salmon bone soup (the liquid after separated with salmon bone). The parameter of extraction condition was included color, odor, and taste. Soup was served to 2 panelist at 40°C and analysed by hedonic test.
E. Extraction Methods
Salmon bone after thawed one night was cut into 1-2 cm. After applied pretreatment with washed salmon bone using cold water 3 times at ratio 1:3 (w/v), it was cooked with 1% (w/v) sodium chloride solution by slower cooker, electrical stove, pressure cooker (ratio between salmon bone and water 1:2 w/v), and retort. Observed the …show more content…
Salmon bone after thawed one night was cut into 1-2 cm. Washed with cold water 3 times at ratio 1:3 w/v. Salmon bone after washed, was cooked with 1% (w/v) sodium chloride solution by adding galanga 0% (control), 4% and 10% (w/w). Observed the appearance, odor, taste, and color.
4.1.2 Result and Discussion
A. Washing with cold water
Washing process was not only remove soluble protein, fat, and pro-oxidant, but may also remove antioxidant. Therefore the oxidative stability of salmon bone ultimately depend upon the antioxidant/prooxidant balance that remain after washed.
In this case the previous study has reported about washing mince mackerel with cold distilled water three times and evaluated lipid oxidation in each step (Eymard et al., 2009). A significant portion of the lipids would likely solidify at low temperatures used during the washing process, and then the lipid would remove easily (Yarnpakdee et al., 2012).
According to the result, the color of washing water residue in each washing process was different (Figure 1). The third washing step was resulting in less redness compare to the first washing step. It was due to washing could remove the heme protein from bloods (Eymard et al.,