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Research Article Open access CC BY 4.0

Composition of Volatile Flavor Compound on Fresh Asian Redtail Catfish

Sofie Widya Asri, Rusky Intan Pratama

Asian Journal of Fisheries and Aquatic Research · pp. 1–7 · Published 15 Jul 2021

10.9734/ajfar/2021/v13i330264

Abstract

The purpose of this research was to identify the composition of volatile flavor compound of asian redtail catfish (Hemibagrus nemurus). The method of this research was experimental method of fresh sample. The extraction sample method in this research was Solid Phase Microextraction (SPME) and used Gas Chromatography-Mass Spectrometry (GC/MS) to detect the compound on the sample. The volatile flavor compound were successfully detected with total 23 compounds on fresh sample and mostly the compounds were derived from hydrocarbons, aldehyde, alcohols, ketones, ester, and others. The highest proportion that detected was hexanal compound (26,78%) The proximate analysis was also identified. The result of proximate analysis on fresh sample were water content (79,21%), ash (1,09%), protein (17,21%), and fat (2,17%)

Asian redtail catfish fresh volatile flavor compound proximate

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