Composition of Flavour Non Volatile Compound Steamed Snakehead Fish (Channa striata)

Abstract

This research aims to identify the composition of non-volatile flavor compounds contained in steamed snakehead fish (Channa striata). This research was conducted at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jatinangor; Integrated Laboratory of IPB. The study was conducted experimentally by treating samples of fresh snakehead fish and steamed snakehead fish (at a temperature of 100oC for ± 30 minutes). A simple product description test was carried out on samples which included appearance, meat, aroma, texture, and taste. Identification of non-volatile flavor compounds using High Performance Liquid Chromatography (HPLC). The results showed that the product description test of steamed snakehead fish has an external appearance that is almost the same as fresh snakehead fish, the skin peels easily and the eyes of the fish are cooked. The texture of the meat is easy to tear. The distinctive aroma of a specific type of snakehead fish. Steamed snakehead fish has a distinctive taste mixed with the sensation of mud. The non-volatile flavor compounds identified as many as 15 amino acid compounds in the steamed snakehead fish sample. The two umami amino acids are 3,40% glutamic acid and 2,23% aspartic acid. The four sweet amino acids are alanine 1,28%, threonine 1,00%, glycine 0,94% and serine 0,84%. Nine bitter amino acids are lysine 2,12%, leucine 1,76%, arginine 1,37%, valine 1,08%, isoleucine 1,08%, phenylalanine 0,95%, tyrosine 0,76%, methionine 0,66% and histidine 0,55%.