THE EFFECT OF VACUUM PACKAGING ON THE QUALITY AND SHELF LIFE OF PINDANG COB PATCHES (Auxis tharzad, Lac).

This an comparative experimental study that compares the quality of pindang cob packed with vacuum and non-vacuum at shelf life 0, 2, 7, 14, 28 days room temperature (30-33oC). The processing fishery products plays important role in post-harvest activities considering are perishable goods. Vacuum packaging technique is currently a popular among public. purpose this was to determine effect techniques on cobs (Auxis tharzad, Lac). parameters evaluated included chemical parameters, namely moisture content, salt histamine levels, total volatile bases trimethylamine levels; microbiological such as number bacteria, coliforms, Escherichia coli; organoleptic including appearance, smell texture. Based results research, storage capacity frigate mackerel which 30-33oC, can only be stored < 7 there significant difference between mackerel.