Effect of Temperature and Protease on The Desalting Process of Scomberoides commersonianus (Talang Queenfish)

Tan Ping Foon; Muhammad Lubowa; Azhar Mat Easa; Shin Yong Yeoh

doi:10.70851/grwpmn92

Authors

Tan Ping Foon Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia Author
Lubowa Muhammad Mountains of the moon University, Fort-Portal, Uganda Author https://orcid.org/0000-0002-1093-2579 (unauthenticated)
Azhar Mat Easa2 Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Pulau Pinang, Malaysia Author https://orcid.org/0000-0002-1545-2419 (unauthenticated)
Yeoh Shin Yong Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Pulau Pinang, Malaysia Author

DOI:

https://doi.org/10.70851/grwpmn92

Keywords:

Desalting, Retort Processing, Talang queen fish, texture profile analysis, Sensory evaluation , Scomberoides commersonianus

Abstract

This study evaluated the effects of temperature and protease (Alcalase) on the desalting process of salted Talang Queenfish (Scomberoides commersonianus) and the resulting textural and sensory properties of the fish. Salted fish samples were desalted using different temperatures (25°C, 40°C, 60°C, and 80°C) and Alcalase concentrations (1%, 2%, and 3%) at pH 7 and 60°C. The results showed that higher desalting temperatures or increased Alcalase concentrations significantly (p < 0.05) increased salt removal, reducing the salt content in the fish muscle. The addition of Alcalase accelerated the desalting process, reducing desalting time compared to traditional methods. Textural analysis indicated that the fish’s hardness, cohesiveness, and chewiness decreased as desalting temperature and Alcalase concentration increased. Sensory evaluations revealed no significant changes in overall acceptability, with desalting at 60°C and 1% Alcalase yielding the best balance of saltiness and texture. Furthermore, retort-processed salted fish curry prepared from desalted samples maintained favorable sensory properties. These findings suggest that alternative desalting methods using Alcalase and elevated temperatures can enhance desalting efficiency while maintaining product quality.

Author Biographies

Tan Ping Foon, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia

Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia
Lubowa Muhammad, Mountains of the moon University, Fort-Portal, Uganda

Lecturer, Department of Food Innovation and Nutrition
Azhar Mat Easa2, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Pulau Pinang, Malaysia

Prof. Food Technology.

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