Abstract:
Barramundi (Lates ca/carifer) farming is a significant sector of the aquaculture
industry with production technology rivaling that found in the salmonid or kingfish
species. It is evident however that one area of production, the final harvest stage, still
has room for improvement to maintain the optimum quality of the farmed domestic
product. There is considerable literature that suggests harvest methods involving
stress and excessive exercise contribute significantly to final flesh quality in fish. In
this study the effect of Calcium chloride slurry ice on the fish quality was evaluated in
barramundi. The storage life of whole iced Barramundi were monitored by sensory
and physically evaluation. Three different concentrations from calcium chloride; 1 %,
2%, and 3% were used as combination with the slurry ice to preserve of the whole
fresh water Barramundi under a controlled chiller storage at 1 °C. While 0% of
calcium chloride was serve as controlled. The examination of the physical evaluation
were assesses by looking at its body firmness (texture), gill color and body color as
well as eye color. Therefore, the possibility of the Calcium chloride 1 % as a
combination with slurry ice to extend the shelf life of freshwater Barramundi fish is
very high, with only slightly effects on its qualities.
