Abstract

Mackerel is a source of animal protein that is very important in fulfilling human nutritional needs. However, one of the major challenges in the fishing industry is extending the shelf life of mackerel. The purpose of this study was to determine the effect of the shelf life of mackerel with the addition of lime and vinegar. The research method used was a completely randomized design (CRD) with factors namely concentration of 10%, 20%, 30% and control. The results showed that the addition of lime and vinegar Panelists tended to prefer mackerel with the addition of vinegar compared to the addition of lime for aroma, texture and appearance (color) parameters. In general, the addition of vinegar 30% concentration was most preferred by the panelists.