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Title: :  QUALITY DETERIORATION OF FISHERY PRODUCTS
PaperId: :  27288
Published in:   International Journal Of Advance Research And Innovative Ideas In Education
Publisher:   IJARIIE
e-ISSN:   2395-4396
Volume/Issue:    Volume 11 Issue 4 2025
DUI:    16.0415/IJARIIE-27288
Licence: :   IJARIIE is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Author NameAuthor Institute
IIS ROSTINIUniversitas Padjadjaran
AULIA ANDHIKAWATIUniversitas Padjadjaran

Abstract

Food Science dan Technology
Fish, Quality, Enzyme, Microorganism, Deterioration process
Fishery products are highly perishable commodities. After death, fish undergo a deterioration process, which includes the pre-rigor, rigor mortis, and post-rigor phases. The deterioration process in fishery products begins with the activity of enzymes in the fish's body, followed by damage caused by microorganisms and chemical damage. Fish quality deterioration can generally be caused by internal and external factors. Internal factors relate to the nature and characteristics of the fish, while external factors relate to the environment and treatment the fish receive. Fish product quality testing can be conducted in three ways: sensory testing, laboratory testing (physical, chemical, and microbiological), and testing using modern equipment. The quality of fishery products used as raw materials in processing significantly influences the quality of the resulting product.

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IJARIIE IIS ROSTINI, and AULIA ANDHIKAWATI. "QUALITY DETERIORATION OF FISHERY PRODUCTS" International Journal Of Advance Research And Innovative Ideas In Education Volume 11 Issue 4 2025 Page 2311-2315
MLA IIS ROSTINI, and AULIA ANDHIKAWATI. "QUALITY DETERIORATION OF FISHERY PRODUCTS." International Journal Of Advance Research And Innovative Ideas In Education 11.4(2025) : 2311-2315.
APA IIS ROSTINI, & AULIA ANDHIKAWATI. (2025). QUALITY DETERIORATION OF FISHERY PRODUCTS. International Journal Of Advance Research And Innovative Ideas In Education, 11(4), 2311-2315.
Chicago IIS ROSTINI, and AULIA ANDHIKAWATI. "QUALITY DETERIORATION OF FISHERY PRODUCTS." International Journal Of Advance Research And Innovative Ideas In Education 11, no. 4 (2025) : 2311-2315.
Oxford IIS ROSTINI, and AULIA ANDHIKAWATI. 'QUALITY DETERIORATION OF FISHERY PRODUCTS', International Journal Of Advance Research And Innovative Ideas In Education, vol. 11, no. 4, 2025, p. 2311-2315. Available from IJARIIE, https://ijariie.com/AdminUploadPdf/QUALITY_DETERIORATION_OF_FISHERY_PRODUCTS_ijariie27288.pdf (Accessed : ).
Harvard IIS ROSTINI, and AULIA ANDHIKAWATI. (2025) 'QUALITY DETERIORATION OF FISHERY PRODUCTS', International Journal Of Advance Research And Innovative Ideas In Education, 11(4), pp. 2311-2315IJARIIE [Online]. Available at: https://ijariie.com/AdminUploadPdf/QUALITY_DETERIORATION_OF_FISHERY_PRODUCTS_ijariie27288.pdf (Accessed : )
IEEE IIS ROSTINI, and AULIA ANDHIKAWATI, "QUALITY DETERIORATION OF FISHERY PRODUCTS," International Journal Of Advance Research And Innovative Ideas In Education, vol. 11, no. 4, pp. 2311-2315, Jul-Aug 2025. [Online]. Available: https://ijariie.com/AdminUploadPdf/QUALITY_DETERIORATION_OF_FISHERY_PRODUCTS_ijariie27288.pdf [Accessed : ].
Turabian IIS ROSTINI, and AULIA ANDHIKAWATI. "QUALITY DETERIORATION OF FISHERY PRODUCTS." International Journal Of Advance Research And Innovative Ideas In Education [Online]. volume 11 number 4 ().
Vancouver IIS ROSTINI, and AULIA ANDHIKAWATI. QUALITY DETERIORATION OF FISHERY PRODUCTS. International Journal Of Advance Research And Innovative Ideas In Education [Internet]. 2025 [Cited : ]; 11(4) : 2311-2315. Available from: https://ijariie.com/AdminUploadPdf/QUALITY_DETERIORATION_OF_FISHERY_PRODUCTS_ijariie27288.pdf
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