Background: Moisture content is an important quality parameter in ready-to-eat fish products because it influences texture, product stability, and shelf life. Pressure cooking, which applies high temperature and pressure, may alter the water absorption and retention capacity of fish tissue.
Aims: This study aimed to determine the effect of different pressure-cooking durations on the moisture content of ready-to-eat Bleberan fish.
Methods: An experimental design was employed using Bleberan fish processed by pressure cooking for 30, 40, 50, and 60 minutes. After each treatment, the moisture content of the fish samples was measured using the gravimetric method. The resulting moisture percentages were then compared across the different cooking durations.
Results: The results showed a gradual increase in moisture content as the pressure-cooking duration increased. Fish processed for shorter durations had lower moisture percentages, whereas longer cooking durations resulted in greater water retention within the fish tissue. These findings indicate that prolonged exposure to heat and pressure influences the ability of fish tissue to absorb and retain water.
Conclusion: Pressure-cooking duration affects the moisture content of ready-to-eat Bleberan fish. Longer processing durations tend to increase moisture percentage because of greater water absorption and retention in the fish tissue. These findings may serve as preliminary information for optimizing pressure-cooking conditions to obtain desirable product quality and stability.