Averrhoa Bilimbi Fruit Extract as Spoilage Inhibitor for Selected Raw Fishes

Abstract

INTRODUCTION

This research investigated the potential of Averroes bilimbi fruit extract as spoilage inhibitor for milk fish, round scads, and Cichlid Fish.

METHODS

By utilizing true-experimental quantitative research design, the types of raw fishes and the amount of the Averroes bilimbi fruit extracts were manipulated by the researcher. ANOVA (Analysis of Variance) was administered in this study to determine the significant difference among the four treatments used.

RESULTS

The study only scoped the determination of raw fish shelf life when stored with Averroes bilimbi fruit extract. The average shelf-life of the raw fishes without spoilage inhibitor in a room temperature is 4 hours. Following are the average shelf-life of the raw fishes with Averroes bilimbi fruit extracts: milkfish-7 hours and 32 minutes; round scads-6 hours and 35 minutes; and cichlid fish-7 hours and 30 minutes.

DISCUSSIONS

Results showed that the shelf life of selected raw fishes significantly extends as the amount of Averroes bilimbi fruit extract added is increased for storage. Indeed, Averroes bilimbi fruit extracts can be used as spoilage inhibitor for raw milk fish, round scads, and Cichlid fish.