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En este estudio se hicieron cinco evaluaciones respecto al sabor y al olor de la carne de cadera de pollos para parrilla, que se sometieron a diversas dietas, a base de varias combinaciones de harina de atún, carne y soja. En las dietas se usaron niveles de hasta un 24 por ciento de harina de atún y/o de carne. Paneles entrenados efectuaron los catados. No se encontraron diferencias estadísticamente significativas (P. < .05) entre los diversos tratamientos, en los diferentes catados que se llevaron a cabo. Todos fueron aceptables desde el punto de vista del sabor, y ninguno de los miembros de los paneles se percató de sabores o de olores indeseables— a marisco o de otra naturaleza—en la carne. Las dietas prácticas para las aves destinadas al asado a la parrilla no deben contener más de un 12 por ciento de atún y/o de carne con hueso, para cumplir con la tolerancia máxima de 1 por ciento de calcio en la dieta, que es lo necesario para el crecimiento óptimo de las aves. Basado en los resultados obtenidos en el estudio III, donde los niveles de calcio estaban dentro de los requisitos de tolerancia, la proporción de harina de atún y/o de carne con hueso a usarse, debe depender del costo por unidad de la proteína, al compararse con el de la harina de soja. Se observaron tendencias hacia un aumento y una disminución en cuanto a la aceptabilidad del sabor en el caso de aquellas porciones de carne que se sometieron a tratamientos en los cuales varió el tiempo del almacenamiento. Estos resultados justifican el que se lleve a cabo una investigación más detallada sobre las interrelaciones entre las fuentes de la proteína en las dietas, el período de almacenamiento y la aceptabilidad de la carne.

Highlight ResearchPrices are often a signal for producers to produce or market products, including the price of tuna.Four price behaviors, namely trends, seasonal variation, variability and instability, and market integration, are important to study in designing business development plans.Tuna prices in Indonesia tend to have a statistically positive trend.Tuna prices tend to be stable, or do not have high variability, throughout the observations and indicate a low price risk.The price of tuna fish in each port is formed independently and is not influenced and influences each other between the markets observed.AbstractPrices of agricultural and fisheries products have always been a concern not only by producers and consumers but also by the government in designing policies to control and stabilize these prices to protect the poor. Therefore, a study of price behavior is crucial to be scrutinized more deeply and comprehensively. This research is aimed at examining and analyzing tuna (Thunnus spp.) price behavior in terms of their seasonal, trend, variability, and instability behavior as well as their market integration. For this purpose, monthly data of tuna prices from 2011:1 to 2019:12 in five tuna production centers (provinces) in Indonesia, including North Sulawesi, West Papua, Aceh, North Maluku, and Bali, at the national level were applied. It was found that tuna prices have a positive trend and are statistically significant, excluding in West Papua. The study also found that price variability and instability were insignificant during observations. The study also concluded that the tuna price in every single province in Indonesia is formed independently.

The objective of this work was to study the application of high-pressure processing (HPP) on the quality change and extending the shelf-life of yellowfin tuna (Thunnus albacares) stored at low temperature. The effects of HPP treatments (200, 300, 400, 500, and 600 MPa for 5 min) on microbiological and chemical quality, and histamine content of tuna flesh stored at 4°C and 15°C, respectively, were evaluated. With the increased pressure, the levels of aerobic plate count (APC) and coliform in tuna flesh significantly decreased. It was also found that the L* (lightness), b* (yellowness), W (whiteness), ΔE (color difference), and texture (hardness, cohesiveness and chewiness) of fish flesh increased significantly with the increased pressure; however, a* (redness) value decreased. Furthermore, HPP with a pressure of >300 MPa on tuna samples significantly delayed the increase in APC during storage at 4°C or 15°C, respectively, while the samples pressurized more than 200 MPa had significantly lower levels of total volatile basic nitrogen (TVBN) and histamine compared to the control samples during storage. The results indicated that tuna flesh pressurized at least 300 MPa for 5 min could be a technique employed to extend the shelf-life to 1 d at 15°C and 6 d at 4°C, based on the APC limit standard (6.47 log CFU/g). In this study, HPP can be seen as a potential useful technique to preserve tuna flesh due to its ability to reduce bacterial load and retard TVBN and histamine production.

The quality of crude tuna (Thunnus sp.) oil aimed for food-sector-purpose can be improved by performing purification. The present study was aimed to optimize the bleaching step during the purification process and determine the optimum variable conditions using response surface methodology (RSM) in obtaining the lowest oxidation parameters value to meet the International Fish Oil Standard (IFOS) standard. A total of five responses including free fatty acids (FFA) value, acid value (AV), peroxide value (PV), anisidine value (AnV) and total oxidation (Totox) value were studied using central composite design (CCD), a full factorial design with all combinations of the factors at two levels (high, +1, and low, −1 level), repeated thrice; applied for two variable factors (adsorbent concentration [A];% and adsorption time [B]; mins). The optimum model suggested by the program was a quadratic model for FFA and AnV, and a linear model for AV, PV and Totox value. The optimum response was reached by the combination of 5% adsorbent concentration [A] with adsorption time [B] of 20 mins. This formula reduced the FFA value, AV, PV, AnV, and Totox Value up to 56.57%, 55.36%, 88.86%, 69.69% and 77.03%, respectively. The purified tuna oil has a clear yellow colour appearance with a rising percentage of pure fish oil for EPA and DHA of 10.71% and 11.50% from crude tuna fish oil.

This research aims to determine the best concentration of surimi made from mackerel tuna dark muscle to produce edible film with characteristics according to JIS (Japanese Industrial Standard) and to determine the characteristics of edible film product. This research was carried out in March to April 2021 at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University and Soil Chemistry Laboratory, Faculty of Agriculture, Padjadjaran University. The method used was experimental with Completely Randomized Design (CRD), and treatment with surimi concentration consisted of three treatments with three replications including 8%, 10% and 12%. Parameters observed were thickness, tensile strength, percent elongation and transparency. The resulting data were analyzed using ANOVA and continued with Duncan's test (α=5%). The results showed that an increase in the concentration of surimi made from dark muscle of mackerel tuna had a significant effect on thickness and percent elongation, but an increase in surimi concentration had no significant effect on tensile strength and transparency. Edible film with the addition of 8% concentration of surimi made from mackerel tuna dark muscle had the best characteristics based on the Japanese Industrial Standard (JIS) and statistical analysis, with a thickness of 0.096 mm, tensile strength 486.78 kgf/cm2 percent elongation 211.67%, transparency 5, 72 and 94.28% clarity.

Target-specific detection of LAMP amplicons can be achieved through the use of target-specific probes or modified primers as biorecognition elements, decreasing the likelihood of detecting false-positive signals. The present work selected skipjack tuna as a case study, and developed a novel LAMP assay coupled with the self-quenching fluorogenic probe for rapid detection of skipjack tuna. Specifically, the inner forward primer (FIP) was identified as the candidate primer to design the self-quenching fluorogenic probe. The fluorophore attached to the FIP (FIP-FAM) is self-quenched in unbound state. After binding to the dumbbell-shaped DNA target specifically, the FAM fluorophore is de-quenched, resulting in the fluorescence development. With the novel assay, as little as 5 fg of skipjack tuna, DNA could be detected. Moreover, the novel assay embraces a higher tolerance to impurities than non-specific fluorescent dyes, and succeeded the authentication of skipjack tuna from 6 commercial tuna products.

In the present study, myofibrillar proteins were extracted from the meat proteins of beef, lamb, chicken, tuna and emperor fish using non-denaturation method, and their physico-chemical and rheological properties were assessed. The myofibrillar proteins of beef, emperor and lamb samples had higher percentage of protein extractability than tuna and chicken samples. The tuna sample showed significantly higher bound bromophenol blue (BPB) value while lamb samples showed lower value (P < 0.05). The myofibrillar protein of chicken sample was found to have more ionic and hydrogen bonds than all other myofibrillar samples. The disulphide bonds in tuna and lamb myofibrillar protein samples were significantly higher than other three samples (P < 0.05). The myofibrillar protein samples showed major bands myosin heavy chain, α-actinin, desimin, actin, troponin, tropomyosin and myosin light chain with wider molecular weight distribution in the range of 20-200 ku. The myofibrillar proteins exhibited Newtonian and shear thickening nature behaviour at lower protein concentration (1 mg/mL) as revealed by flow profile and visco-elastic analysis using rheometer.

Among biogenic amines, histamine is most frequently involved in foodborne intoxication. To evaluate histamine formation in tuna, several storage conditions were reproduced. An LC-MS/MS method was used for analytical determinations. Fresh tuna samples (not contaminated and grafted with tuna muscle naturally incurred with histamine at 6000 mg/kg) were stored at 4, 12, and 20 °C, and daily samples were collected for 6 days. The development of histamine was observed only in grafted tuna samples. At 4 °C, histamine formation progressed from 12.8 mg/kg (day 1) up to 68.2 mg/kg (day 6). At 12 °C, higher concentrations developed (23.9 mg/kg on day 1 up to 2721.3 mg/kg on day 6) relative to 20 °C (from 12.0 to 1681.0 mg/kg). It was found that at 4 °C, if grafted tuna was submerged in oil, histamine formation progressed more slowly. In a naturally contaminated sample, it was observed that the histamine distribution was uniform, while the normal cooking process did not affect the histamine level. Furthermore, it was found that the use of histamine-contaminated equipment for food handling may result in histamine formation in food. These results confirm the importance of implementing good hygiene practices and respecting the cold chain.

The study aimed to evaluate the addition of banana blossom (12.5, 25, 37.5, and 50% w/w) on nutritional quality, histamine content, bacterial count, and sensory characteristic in the fish floss prepared from little tuna (Euthynnus affinis). The crude protein content, essential amino acids, lipid, and polyunsaturated fatty acids (PUFA) steadily decreased (p 0.05) the acceptability score for all attributes assessed. Taken together, the tuna floss added with 37.5% of banana blossom may be potentially developed as a low-histamine tuna-based product with high ffibre andEPA+DHA, as well as highly acceptable for consumers.

The hydrolysates of tuna dark meat with high angiotensin I-converting enzyme (ACE) inhibitory and antioxidant activities were prepared using three enzymes. The effect of concentration (0.5–3.0%, w/...

Histamine is a biogenic amine and a food safety hazard, and it is the only biogenic amine regulated by statute or HACCP Guidance. This paper reviews the regulations for histamine levels in fish in countries around the world, including maximum limits or levels and sampling procedures in different fish preparations. The maximum histamine levels, sampling plans, and fish products are listed. The country-by-country regulations for maximum histamine acceptance levels in some food products vary by a factor of 8, from 50 ppm in some countries to a maximum of 400 ppm in other countries. For similar food products, the maximum histamine levels vary by a factor of 4 (from 50 ppm to 200 ppm) in, for example, fresh tuna. The country-by-country sampling plans vary widely as well and these, too, are covered in detail. Molecules of histamine are formed from L-histidine molecules, an amino acid, by a decarboxylation reaction caused by a bacterial enzyme, histidine decarboxylase. Histamine can form in many different species of saltwater fish that have elevated levels of free L-histidine. Histamine formation is completely preventable, and these methods are described as well. Although there are multiple maximum histamine acceptance levels, rapidly chilling the fish immediately after harvest by any means available is the only method to stop the formation of histamine. Fishermen should rapidly chill the fish using ice, chilled seawater, dense cold brine, or air blast freezers as quickly as possible.

Yellowfin tuna is one of Indonesia's main export commodities, its meat contains high protein and can be processed into a variety of commercial food products. In the processing of loin, fillet and tuna steak, ± 10% of flaked meat is produced which can be used for processing commercial products. Spaghetti is one of the commercial products that is easily processed with raw materials and additives that are cheap and easy to obtain as well as halal and thoyib. The raw materials used are tuna flakes, spaghetti noodles and seasonings. The research objective was to analyze the chemical composition of tuna flakes and tuna topping spaghetti as well as the added value and level of consumer preference. This research uses laboratory methods, the percentage of additional selling value and consumer preferences. Proximate chemical composition of tuna flakes, namely: water content (74.80 - 75.25%); protein (16.35 - 17.00%); fat (1.43 - 1.50%); minerals (5.38 - 5.45%); carbohydrates (0.65 - 0.80%). Chemical composition of tuna topping spaghetti, namely: water content (62.73 - 69.13%); protein (7.08 - 8.34%); fat (0.42 - 0.76%); minerals/ash (0.93 - 1.16%) and carbohydrates (24.41 - 25.54%). The added value of tuna flakes in the processing of tuna topping spaghetti for two packages of spaghetti noodles (18 portions) is Rp. 147,355 (80.79%). The level of consumer preference (25 panelists) towards the visual value of tuna topping spaghetti is “very like” (76.0%) and “like” (24%); smell values, namely "really like" (72.0%) and "like" (28%); the value of taste, namely "really like" (80.0%) and "like" (20%); Texture values are “really like” (80.0%) and “like” (20%) and taste values are “really like” (76.0%) and “like” (24%).

Anaerobic and facultative anaerobic microorganisms are important group of microorganisms responsible for many health hazards to consumer of canned food.This study was conducted to bacteriologically evaluating 105 sample of imported canned fish from different markets at kaluobia governorate . Bacteriological examination indicated that the mean values of the examined samples of canned mackerel, sardine and tuna were 1.7 x104±1.1 x104, 1.4 x103±5 x102&1.7 x103±9.2 x102/ g for total anaerobic counts and 1.1 x103±5.7 x102, 7.5 x102±2.7 x102&1.9 x103±1.5 x103/g for total C. perfringens counts, respectively. Moreover, C. perfringens was detected in 25.7%, 14.3% and 11.4% of the examined canned mackerel, sardine and tuna samples, respectively. However, C. bifermentans, C.subterminal, C. sporogenes, C. sordelli were isolated from such examined samples of canned fishes at different percentages .The current study classified the presence of unacceptable canned imported fish for human consumption so recommended future studies must using advanced methods to control this problems in The future and save people health.

The presence of metals in canned fish has been associated with adverse effects on human health. The aim of this study was to evaluate risk-based fish consumption limits based on the concentrations of eight essential elements and four elements of toxicological concern in sardines and tuna brands commercially available in the Latin American canned goods market. One brand of canned sardines and six of canned tuna were collected and evaluated by ICP-MS and direct mercury analysis. The Hg content was much higher than that previously observed in scientific literature. According to the calculated hazard quotients, all brands may present some risk in terms of this element, especially brand F in which levels up to 3.1 µg/g were measured. Sardine samples surpassed the maximum limits of Mn and As. Stricter quality control in retail chains and industries should be implemented in order to guarantee safe levels in fishery products.

Fish pickle was prepared from mackerel tuna (Euthynnus affinis) fish, and the nutritional contents, shelf-life at different storage conditions, and cost-profit were analyzed. The moisture, protein, lipid, and ash content of produced mackerel tuna pickle (MTP) were found 47.70%, 29.96%, 18.37%, and 3.7%, respectively. The effects of acetic acid inclusion and storage temperature were evaluated on MTP storage using a 5-point scoring system by a group of 10 trained panelists. MTP added with 4% acetic acid (10%, v/v) and stored at refrigeration temperature (4 °C) showed longer shelf-life than MTP without acetic acid and stored at ambient temperature. There were eight essential and seven nonessential amino acids detected in MTP. Among the essential amino acids, lysine content was found the highest (431.43 mg/100 g MTP) and among the nonessential amino acids, glutamic acid content was found the highest (643.86 mg/100 g MTP). A simple cost-profit analysis showed that the marginal profit in MTP production was 28.0% of the sale value. So, the production of MTP at household and small industry level will generate additional income for commercial fishermen and producers, and will enhance per capita fish protein consumption by urban and rural consumers.

Scombrotoxin fish poisoning (SFP) is caused by the ingestion of certain fish species with elevated concentrations of histamine due to decomposition. In fall 2019, the U.S. Food and Drug Administration (FDA) was notified of 51 SFP cases including two hospitalizations from 11 states through the FDA consumer complaint system or directly from state partners. A case patient was defined as an individual who experienced a histamine-type reaction after consumption of tuna imported from Vietnam and an illness onset between 14 August and 24 November 2019. A traceback investigation was initiated at 19 points of service to identify a common tuna source. The FDA and state partners collected 34 product samples throughout the distribution chain, including from a case patient's home, points of service, distributors, and the port of entry. Samples were analyzed for histamine by sensory evaluation and/or chemical testing. Case patients reported exposure to tuna imported from Vietnam. The traceback investigation identified two Vietnamese manufacturers as the sources of the tuna. Twenty-nine samples were confirmed as decomposed by sensory evaluation and/or were positive for elevated histamine concentrations by chemical testing. Both Vietnamese companies were placed on an import alert. Seven U.S. companies and one Vietnamese company initiated voluntary recalls. The FDA released public communication naming the U.S. importers to help suppliers and distributors identify the product and effectuate the foreign company's recall. This SFP outbreak investigation highlights the complexities of the federal outbreak response, specifically related to imported food. Cultural considerations regarding imported foods should be addressed during outbreak responses when timing is critical. Collaboration with countries where confidentiality agreements are not in place can limit information sharing and the speed of public health responses. HIGHLIGHTS

Biogenic amines (BAs) are toxicants that are produced during the proteolytic activities of some microorganisms, or naturally during the metabolism of their precursor amino acids. The objective of this study was to estimate the formed BAs in six types of fish retailed in Egypt including tilapia, mullet, mackerel, sardine, herring, and tuna. In addition, total mesophilic (TMC) and total psychrophilic (TPsC) bacterial counts were investigated. Furthermore, the estimated daily intakes (EDI) of BAs via the ingestion of various types of fish in Egypt were calculated, and their potential health risks were discussed. The achieved results indicated the formation of histamine (HIS), tyramine (TYR), cadaverine (CAD), putrescine, spermine, and spermidine at different concentrations. Tilapia had the lowest concentration levels for the different BAs. In contrast, mackerel and tuna had the highest concentrations of BAs. Total biogenic amines (TBAs) showed significant positive correlations with TMC in the examined fish species. The recorded EDI values of the different BAs in the current study would not have adverse effects, except for mackerel and tuna. Excessive consumption of fish contaminated with BA might have serious health hazards such as symptoms of histamine poisoning, including rashes, flushing, palpitations, and asthma. Therefore, the adoption of strict hygienic measures during the processing, storage, and distribution of fish is highly recommended to reduce the formation of BAs in fish., Tilapia had the lowest levels for the different tested biogenic amines. Mackerel and tuna had the highest concentrations of biogenic amines. Total biogenic amines showed significant positive correlations with total mesophilic counts in the examined fish species.

This study aims to determine the use of lindur fruit flour (Bruguiera gymnorrhiza) in making tuna (Thunnus sp) meatballs. and knowing the characteristics of the organoleptic quality and chemical quality of tuna (Thunnus sp) meatballs with the addition of lindur fruit flour (Bruguiera gymnorrhiza). The treatment in this study was the addition of 20 gr, 30 gr and 40 gr lindur fruit flour to the tuna fish balls. The parameters tested were the organoleptic characteristics of hedonic quality which included appearance, aroma, taste and texture which were analyzed using Kruskall Walis. If the results obtained have a significant effect, then proceed with the Duncan test to see the differences in the formulation treatments tested. Chemical characteristics (protein, fat, moisture content, ash and carbohydrates) used a completely randomized design (CRD) and were analyzed by (ANOVA). The results of Duncan's continued test showed that the treatment of tuna meatball formulations with the addition of different lindur fruit flour produced organoleptic characteristics of hedonic quality, appearance, aroma, taste and texture were significantly different. ANOVA test results show that the chemical characteristics of tuna fish balls are protein content ranging from 12.13-15.18%, fat content from 3.73-4.52%, moisture content 15.04-16.55%, ash content 0.50. -0.55% and carbohydrates from 64.72 to 67.21%.

The tuna fish processing industry produces more than 50% of waste and by-products (scales, head, viscera, etc.) that are usually discarded or used to produce low added value products such as fish meals. However, these waste materials still contain molecules essential for the human diet, such as essential metals, vitamins, omega-3 fatty acids, amino acids, and proteins of high nutritional value. The re-use of such wastes for the production of dietary supplements for human consumption would perfectly fit with the concept of Blue Economy, defined as the sustainable use of ocean resources for economic growth, improved livelihoods, and jobs while preserving the health of the ocean ecosystem. Moreover, waste product revenue will be a key factor in maintaining long-term profitability of industrial food processing. In this work, the yellowfin tuna (Thunnus albacares) was used as a model for fish processing by-products, as it is a large epipelagic species widely distributed in the tropical and subtropical waters of the major oceans. The determination of heavy metals and histamine is an essential control point for the re-utilization of the wastes. Then, they must be monitored in all the processes leading to the formulation of new high-quality products. Inductively coupled plasma–mass spectrometry and a fast gas chromatographic–mass spectrometry methods were validated and applied for the determination of metals and histamine and amino acids, respectively. In particular, both essential and heavy metals and histamine and amino acids were quantified in tuna fish by-products. The presence of essential metals and essential amino acids in the analyzed samples represents the strength point of the proposed model, which aims to valorize by-products and reduce the disposal of wastes.

Cilacap is a center of fisheries in Central Java province. One of the development fisheries product is the processing of “Abon Ikan”. The advantage of “Abon Ikan” “Abon Ikan” is they have a long shelf life and can give additional income for fishermen. Different fish meat will affect the taste and nutritional content of the “Abon Ikan”. This study aims to analyze the differences in “Abon Ikan” from 3 types of fish meat used in Cilacap. The fish meat used is tuna, catfish (clarias), and patin (pangasius). The three “Abon Ikan” products were then analyzed for their nutrient contents using proximate analysis. Acceptance test using the sensory test carried out on 50 respondents covering aspects of taste, aroma, texture, and appearance. Based on the results of the proximate analysis, three parameters were in accordance with SNI Abon Ikan (1995) are crude protein content, ash content, and crude fat content. Parameters of water content and crude fiber content have not in accordance SNI Abon Ikan. “The hedonic test for acceptance of the four categories: taste, aroma, texture, and appearance, the highest positions were all in the Abon patin (4.04., 3,7., 4.02., 3,92).

This study was conducted to develop Chaguro, a low-cost supplementary food made of chayote (Sechium edule (Jacq.) Swartz) and tuna fish (Thunnus sp.), for diabetes and dyslipidemia diet therapy. In order to find a formula with effective hypoglycaemic and antidyslipidemic properties, dried tuna and chayote were mixed at different ratios: F1 (75% tuna, 25% chayote), F2 (50% tuna, 50% chayote), and F3 (25% tuna, 75% chayote). Thirty male Sprague Dawley rats were assigned into healthy control group or groups induced with streptozotocin-nicotinamide and a high-fat diet. Chaguro was administered 2.7 g/ kgBW/ day using a gavage for 28 days. The administration of all Chaguro formulas improved blood markers compared to the negative control group (p < 0.001). Chaguro F2 lowered fasting blood glucose (97.07±1.18 vs 266.31±5.31), total cholesterol (113.59±2.22 vs 208.78±4.31), triglycerides (89.93±2.51 vs 142.35±2.83), LDL-c (33.87±1.87 vs 87.85±3.34) and increased HDL-c (69,08±1,85 vs 23,91±1,64) level the most compared to the negative control group (p < 0.001). Streptozotocin-induced weight loss was also prevented in all diabetic rats fed with Chaguro, with the bodyweight being similar to that of healthy controls at the end of the intervention (p < 0.001). This study found that Chaguro may be a potential food product to help lower blood glucose and improve lipid profile in diabetes and dyslipidemia.

Warna merah merupakan salah satu faktor penentu kualitas ikan tuna loin. Setelah dipotong dan disimpan ikan tuna akan mengalami perubahan warna, sehingga untuk mempertahankan warna merah pada daging ikan tuna digunakan filtered smoke. Filtered smoke juga dapat mengurangi oksidasi lemak dan mempertahankan kualitas asam lemak. Penelitian ini bertujuan untuk mempelajari komposisi asam lemak tuna loin (Thunnus albacares) yang diperlakukan dengan penyemprotan filtered smoke selama penyimpanan. Penelitian menggunakan metode eksperimen, ikan tuna loin disemprot dengan gas filtered smoke kemudian disimpan beku (-25 ºC) selama empat minggu. Pengamatan berlangsung pada minggu ke-0 dan minggu ke-4 . Variabel mutu yang diuji adalah profil asam lemak, indeks atherogenic (AI), indeks thrombogenic (TI), kualitas lemak (h/H) dan indeks poliena. Hasil analisis diperoleh asam lemak sebanyak 29 jenis terdiri dari asam lemak jenuh (SFA) 13, asam lemak tak jenuh tunggal (MUFA) 6 dan asam lemak tak jenuh jamak (PUFA) 13. SAFA tertinggi adalah asam palmitat (C16:0), sebesar 8,93% dan 15,14%, MUFA tertinggi adalah asam oleat (C18:1n9c) sebesar 3,73% dan 5,01% dan PUFA tertinggi adalah asam dokosaheksaenoat (C22:6n3) sebesar 6,77% dan 5,73%, masing-masing untuk minggu ke 0 dan minggu ke 4. Kualitas lemak ikan tuna masih tergolong baik setelah disimpan selama empat minggu, dengan nilai AI 0,83, nilai TI 0,69, nilai h/H 1,72 dan nilai indeks polien 1,31.

The characteristics of used frying oil that are carried out repeatedly using high temperatures and with various types of frying materials will produce new types of oil characteristics, either the appearance and disappearance of certain types of chemical components or changes in the physical properties of frying oil. This study aims to determine the characteristics of cooking oil used in frying peanuts which have high fat content, high carbohydrate content of cassava and mackarel tuna which have high protein content. Samples of used oil were obtained from the use of pure oil from palm oil and then the 3 different types of material were fried with 10 frying repetitions. The used frying oil was then visually observed and analyzed for the number of peroxides, free fatty acids, and moisture content, color test, amount of oil lost and its fatty acid profile. In addition, the amount of oil lost due to frying was observed. The results of the observation of physical properties showed that the smell of oil became rancid, the taste of the oil became bitter and the color turned black. The results of chemical analysis showed that the highest peroxide number was 50 meq / kg, the highest ALB was 4.35%, and the highest moisture content was 3.21% , the oil color changed to brown to black, the highest amount of oil lost due to frying was cassava frying oil. namely 58.4% , . The fatty acid profile of used frying oil has been obtained and there is a decrease in the percentage, the appearance of stearic acid and the loss of heptadecanoic fatty acids in the used cooking oil for peanuts, cassava and mackarel tuna.

Gelatin is a protein from the hydrolysis of bone collagen and skin of animals wich are widely used for industrial food and non food. Studies on extraction of gelatin from tuna (Thunnus sp) bone were carried out by soaking in hydrochloric acid solutions of 4%, 6% and 8% for 48 hours respectivelly and extracted with aquadest at 60ºC, 70ºC and 80ºC for 5 hours. The extract was filtered with filtering cloth and the filtrate was oven dried at 55ºC for ± 48 hours until gelatin was formed. The result showed that soaking the bone in 8% hydrochloric acid solutions followed by extraction 80ºC for 5 hours gave the best result with 8,64 yield, isoelectrict point 8,20%, protein contain 93,72%, lipid contain 0,74-1,75%. Gel strengh 257,59 g/bloom gel strengh, viscosity 3,20 cPs, pH 3,98. The results obtained for water contain of 6,97%. Ash countain 2,07%. The colour of gelatin produced from tuna bone showered different with commercial gelatin that is between yellowish brown to whitish yellow. Gelatin made from tuna bone has fishy odor whereas commercial gelatin has neutral odor.

Micro/nanocolloidal is confirmed as a self‐assembly structure in big eye tuna (Thunnus obesus) head soup, and lipids enriched with docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) are the major component. In this study, the effect of big eye tuna head soup (BETHS) with different particle size micro/nanocolloidal on lipid accumulation was initially evaluated. The original soup and microfiltration soup (with or without ginger; OGS/OGSG and MFS/MFSG) were prepared firstly. A free fatty acid‐exposed (FFA‐exposed) HepG2 cell model was built using sodium oleic acid (OA) and sodium palmitic acid (PA) (2:1). The triglyceride (TG) and total cholesterol (TC) in the FFA‐exposed HepG2 cells were 8.6 ng/104 cells and 0.6 nM/104 cells, respectively, which were significantly different with control (p

Fish as a food ingredient contains various bioactive compounds and decays quickly at ambient temperature which is indicated by the presence of microbial growth called TPC. External efforts to extend shelf life, conducted research aimed to determine the effectiveness of Gracilaria sp .. extract against the total microbes of flying fish and tuna at ambient temperature at 8, 12, 24, 36, 48 and 72 hours. The research method was descriptive qualitative. using Gracilaria sp. extract with a concentration of 3%. The test parameters include the total plate count (ALT) with the plate system and the water activity test based on the partial vapor humidity in the material (fish) against pure vapor pressure. The effectiveness of Gracilaria sp. The best 3% in fish storage at the 36th hour with total number of microbes that grew of 2.35 log Cfu /g in flying fish and 2.35 log Cfu/g in tuna. The effectiveness of Gracilaria sp. potential to inhibit the total growth of fish bacteria. Storing raw fish for fresh flying fish is 0.39 and with extract is 0.52. The standard deviation of fresh tuna is 0.59 and with extract is 0.56. Results the number of microbial contaminants found in flying fish and tuna has not exceeded the microbiological quality standard for fresh fish, namely 5x10⁵ CFU / g (5.70 log Cfu / g).

As a province that has a very large sea area, North Maluku must be able to become a leading province in the fishery product sector. The mushrooming of fishery product processing businesses carried out by micro-industries in North Maluku is certainly very good but it must also be followed by the nutritional quality of the products produced. One type of nutrition that can be increased in processed fish is calcium, a material that can be used as a source of calcium is also easily available, such as tuna bone meal and anchovies which have a high enough calcium content. In previous research, it was found that the use of tuna fish bone meal had a high effect on the value of canned tuna with an average of 792.9 mg per 180 grams, the fortification of anchovy flour had an effect on product calcium, which averaged 83.34 mg per 180 grams and without preparation with an average calcium value of 21.6 mg per 180 mg. However, it has not been able to reveal the best and proper fortivication to increase the calcium content of the product, so it is necessary to continue with different concentrations for activation.The research started from the preparation stage, manufacturing of fortivication materials, product manufacturing, calcium testing, microbiological testing and statistical analysis, carried out with five treatments, namely without fortivication or 0% (A0), fortivication of tuna fish bone meal 3% (B1), flour. 6% tuna bones (B2), 3% anchovy flour (C1), 6% anchovy flour (C2).From the results of the study it was found that fortivication using tuna bone meal as much as 6% had a high effect on the increase in calcium content in canned tuna with an average of 7.253 ppm. Whereas fortivication using 3% and 6% anchovy flour had an effect on the increase in product calcium with an average value of 473 ppm and 790 ppm, respectively.

Gelatin was extracted from carp skin and reticulated with gallic acid; afterward, gelatin samples were crosslinked with addition of chitosan produced from shrimp waste and, bleached oil and free fatty acids (FFA) extracted from tuna heads. Carp gelatin showed good yield (20.4%), hydroxyproline content of 13.8% and high gel strength (245 g). Chitosan presented 85%DD and MW of 159 kDa, and the tuna oil had 68.2% of unsaturated fatty acids, being around 29% of EPA and DHA. Films showed thickness, color, and transparencies characteristic of fish gelatins. Films crosslinked with gallic acid, incorporated with chitosan and the tuna lipid fractions showed better mechanical and permeation properties that the other films. FT-IR analysis showed that crosslinking let to an amides II and III decrease, a typical attribute in films with low water vapor permeability. All films presented higher melting temperatures than the pure gelatin film, indicating less thermal degradation and better quality. The results expressed that the incorporations of chitosan, bleached oil and FFA improved the properties of crosslinked gelatin films from carp skin. As all materials used in work are byproducts from fishery industry, this fact could collaborate to reduce the environmental impacts caused by their inadequate discards in nature.

The current study aimed to evaluate the physico-chemical, microbiological and organoleptic characteristics of proposed tuna (Thunnus thynnus) products during the storage under freezing conditions. Tuna products of burger, nuggets and fingers were prepared and stored at -18°C for six months. The above-mentioned characteristics were measured every two weeks as a time interval during the storage period. The moisture content significantly decreased over the storage time (3.11±0.83 g every two weeks). As a result, at the end of storage time (6 weeks), the loosing ratios in moisture content for burger, nuggets and fingers were 15.87, 16.03 and 15.84 (%), respectively. Heavy metals content in tuna was arranged in a descending order as iron> copper> lead> cadmium> mercury, with values being 27.7, 6.30, 2.035, 1.214, and 0.547 mg/kg fresh weight, respectively. There were no significant differences observed among the levels of the toxic metals (Hg, Pb and Cd) in raw tuna meat and its products. The results of microbiological analysis revealed that the total bacterial count and numbers of Salmonella sp. and E. coli were decreased over time under freezing condition. Except for firmness and gumminess, the texture characteristics of tuna products showed no significant changes during the storage period. The results concluded the stability and safety of tuna burger, nuggets and fingers under freezing conditions besides the high acceptability for these products between the consumers.

HighlightsWhile freshness is a critical value of food quality, its assessment requires complex methods, which are costly and time-consuming.In this work, it is demonstrated that spectral responses obtained from a portable VIS/NIR imaging spectrometer can be used to predict food freshness using a CNN-based machine learning algorithm.In the food industry, the method can assess real-time food freshness nondestructively and cost-effectively.Abstract. There has been strong demand for the development of accurate but simple methods to assess the freshness of foods. In this study, a system is proposed to determine the freshness of fish by analyzing the spectral response with a portable visible/near-infrared (VIS/NIR) imaging spectrometer and a convolution neural network (CNN) machine learning algorithm. Spectral response data from salmon and tuna, which were incubated at 25°C, were obtained every minute for 30 h and were categorized into three stages (fresh, likely spoiled, or spoiled) based on the time and pH. Using the obtained spectral data, a CNN-based machine learning algorithm was built to evaluate the freshness of the experimental samples. The accuracy of the spectral data in predicting the freshness was ~84% for salmon and ~88% for tuna. Keywords: CNN, Fish, Freshness, pH, Spectral data, VIS/NIR.

Artemia is deficient in polyunsaturated fatty acids (PUFAs), particularly in arachidonic (ARA, 20:4n-6), eicosapentaenoic (EPA, 20:5n-3), and docosahexaenoic acid (DHA, 22:6n-3). The aim of this study was to determine the optimal time in which the higher contents of PUFAs in juveniles of Artemia franciscana were obtained by the effect of enrichment with the tuna orbital oil emulsion. Six enrichment periods were evaluated: 3, 6, 9, 12, 15 and 18 h, in addition to a control treatment (0 h). The most abundant fatty acids in A. franciscana were monounsaturated (43.10% ± 4.35 –52.92% ± 5.82%), followed by saturated (33.83% ± 1.71 –42.33% ± 2.31%) and PUFAs (8.86% ± 2.83% –21.32% ± 2.38%). ARA decreased over the enrichment time; the maximum content was 5.74 ± 0.37% at 3 h, which was not statistically different with respect to the content recorded at 0 h. The highest content of EPA was at 3 h (6.47% ± 1.44%), without significant differences with the content registered at 0 h, while that from 6 h and until 15 h tended to decrease significantly. At 6 h, the content of DHA (8.84% ± 2.72%) was significantly higher compared to the rest of the treatments, which did not differ among themselves, or with the control. After to the 6 h and until 15 h, the content of PUFAs tended to decrease, which could indicate the metabolization of them by A. franciscana, coupled with the possible oxidation of these fatty acids in the enrichment solution.

Fresh food with a long shelf life with little or no preservatives is being a hot issue. In response to the issue, various forms of packaging technology innovation were created, such as smart packaging and active packaging. The packaging innovation in this study was designed to provide quality assurance of packaged food to consumers, especially for Tuna fillets. The purpose of this study was to determine the color change profile of smart indicator labels, to determine the effectiveness of active paper (addition of garlic extract 0%, 5%, 10%, and 15%) when applied to Tuna fillets stored at room temperature (28 ± 2oC), and to find out the level of correlation between smart indicator labels and active paper against various parameters of Tuna fillet rot test like total volatile base nitrogen (TVBN), total bacteria (TPC), and pH. All these parameters were tested at room temperature every 2 hours until 12 hours with two replications. The results obtained showed that the smart label indicator changed color from dark red to yellow when the fillet was decomposed. Active paper with the addition of garlic extract concentration of 15% had the best effectiveness in minimizing the occurrence of any deterioration in the Tuna fillets during storage, which was then followed by a concentration of 10%, 5%, and 0%. The level of correlation between the value of the smart indicator color analysis and the effectiveness of the active paper on various fish rot test parameters showed a positive correlation which showed the same tendency pattern in the detection rate of the decomposition of Tuna fillet.

Histamine-producing bacteria to predict histamine level production can be identified by a molecular approach. The purpose of this study was to identify the types of histamine-producing bacteria on tuna, little tuna, and skipjack (TTC) meat, to analyze its bioinformatics through phylogenetic tree construction also to determine the levels of its histamine. The identification of histamine-producing bacteria was conducted using a molecular technique based on the hdc and 16S rRNA genes. Histamine levels were measured by a spectrofluorometer. The results showed types of histamine-producing bacteria had been successfully identified, both using specific hdc and 16S rRNA universal primers, including Morganella morganii, Enterobacter hormaechei, Klebsiella aerogenes, and Enterobacter bugandensis. The phylogenetic tree showed that the bacteria M. morganii and E. hormaechei were closely related to one cluster. Meanwhile, the other close relative cluster were Klebsiella aerogenes, Enterobacter bugandensis, and Escherichia fergusonii. In addition, histamine levels of frozen tuna, little tuna, and skipjack were 2.96±0.22 ppm, 2.14±0.23 ppm, and 1.02±0.97 ppm, respectively.

The nutritional adequacy figure, which is then informed in the ING, is a value that shows the average need for certain nutrients that must be met every day for almost all people with certain characteristics including age, gender, level of physical activity, and physiological conditions, to live. healthy. Information on nutritional value aims to inform the nutritional content contained in food or beverages as a guide for consumers to make choices before deciding to buy packaged food or beverage, so this research aims to test the Nutritional Adequacy Rate (RDA) of wood dried tuna which is then informed. in the form of Nutritional Value Information (ING) on the packaging label for wood dried tuna products. The laboratory test results showed that the diversified product of wood dried tuna with fish bone meal substitution after being processed with modern packaging through the canning process has a nutritional adequacy rate (RDA) per 50 g is total energy 80 kcal, 2g total fat, 1g saturated fat, cholesterol 13mg, 12g protein, 3g total carbohydrates, 1g dietary fiber, 1g sugar, 150mg sodium, 180mg potassium, 52.44 mg calcium, 1g iron.

This study aimed to investigate the growth of Listeria monocytogenes in rice balls and to conduct its microbial risk assessment based on the Korean dietary pattern. Each tuna or ham rice ball was mixed with mayonnaise, soy sauce, or gochujang, a Korean traditional fermented red peeper paste, which was artificially contaminated with L. monocytogenes and then stored at 7°C–25°C to assess bacterial growth. Growth data were analyzed using three primary models (the Huang, Baranyi, and Gompertz models), and the growth pattern was found to fit well to the Baranyi model based on the following five statistical criteria: root mean square error (0.38–0.56), Akaike’s information criterion (−51.55–−26.99), coefficient of determination (0.72–0.97), bias factor (0.97–1.01), and accuracy factor (1.06–1.18). The effects of temperature on bacterial growth rate and lag time were evaluated using the square root model. The minimum growth temperature for L. monocytogenes in tuna or ham rice balls was the lowest when they were mixed with mayonnaise (−9.44°C or −15.37°C, respectively). Risk assessment using FDA-iRISK showed that tuna or ham rice balls mixed with gochujang exhibited the highest microbial risk among all the rice balls tested, regardless of the storage temperature. Tuna or ham rice balls mixed with gochujang had the highest disability-adjusted life years per year (0.015) followed by ham rice balls mixed with soy sauce (0.011–0.015) or mayonnaise (0.006–0.015) and then tuna rice balls mixed with soy sauce (0.006–0.008) or mayonnaise (L. monocytogenes based on the number of illnesses experienced per serving and the disease burden.

The current practice condition of fish processing will generate some amounts of byproducts such as skin waste. These fish processing by-products can be considered as an alternative raw material for the preparation of high protein ingredients such as gelatin. Gelatin extraction from the skin of yellowfin tuna (Thunnus albacares) was conducted by the acid process. Afterwards, the fish gelatin was mixed with cinnamon (GECP) and roselle powder (GERP) to enhance the physicochemical and functional properties of gelatin. The effects of the addition of cinnamon (GECP) and roselle powder (GERP) on the physicochemical and the functional properties such as tensile strength, hardness, viscosity, water holding capacity, oil holding capacity, total flavonoid, total phenolic, total antioxidant and flavor compounds of enriched gelatin (GECP and GERP) from tuna skin were evaluated and compared with control (without the addition of cinnamon and roselle powder). The gelatin exhibited excellent tensile strength, WHC, OHC, total flavonoid, total phenolic, and antioxidant in the presence of cinnamon and roselle powder rather than control (without addition) (p

This work was focused on the application of high pressure processing (HPP) in frozen albacore tuna as a pretreatment before the frozen storage (BFS) or before thawing (BT) to minimize the negative effects of these conventional processes. Two different HPP pretreatments were evaluated (200/6: 200 MPa for 6 min; 600/0: 600 MPa for 0 min) and, after up to 45 days of frozen storage, thawing loss, color, texture, salt-soluble protein content, and lipid oxidation were analyzed once thawed. The application of HPP before thawing or before frozen storage reduced the thawing losses with respect to controls. For example, after 45 days of frozen storage, thawing loss of 600/0 BT and 600/0 BFS samples were 1.0 ± 0.1% and 1.8 ± 0.2%, whereas in the controls it was 5.0 ± 0.4%. After 45 days of storage, HPP BT samples presented lower thawing losses than the HPP BFS ones. Since non-important differences were detected in the rest of the studied parameters between both kinds of treatments, the application of HPP before thawing would be the best option. Regarding the tested HPP pretreatments, although 600/0 decreased thawing loss in a major extent than 200/6, this pretreatment led to sharp changes in color than 200/6 (higher L* and b* values) and texture (higher hardness and chewiness). Therefore, according to the results, the application of 200/6 BT would be a compromise option for reducing thawing loss in albacore with minimal changes on quality.

Gelatin, which is thermally converted from collagen, is widely utilized in the pharmaceutical industry as a raw material for hard and soft capsules. The aim of this study was to produce gelatin from yellowfin tuna skin, the by-product of tuna processing, and determine the optimal concentration for hard capsule production. Capsules were prepared from the skin gelatin. The tuna skin gelatin was characterized as follows: pH 6.0, gel strength 191 g Bloom, water content 7.01%, ash content 0.92, setting temperature 22.3 °C, and viscosity 12,700 cP. A 20% gelatin solution was found to be the best concentration among the concentrations examined for hard capsule production, and gave a body capsule height of 19.4 mm, cap capsule height of 12.8 mm, weight of 0.07 g, disintegration time of 4.09 min, pH of 5.92, and moisture content of 12.0%. The results suggest that tuna skin gelatin can be an excellent source of hard capsule material.

Red meat from tuna canning factory was used to develop a pet food for dogs. Feed was developed by mixing cooked, dried, and powdered red meat with cereal flours in varying proportion. The combinati...

This study aims to analyze the nutritional composition of the degree of hydrolysis and amino acids in the internal organ waste of tuna and the protein hydrolyzate of tuna's internal organs after fermentation using the Bacillus licheniformis bacteria. The analysis showed that the protein content of tuna offal was 53.52%, and after fermentation by Bacillus licheniformis, bacteria were able to increase protein levels from 56.04. The degree of hydrolysis of protein (DH) showed an increase of 13.24% in tuna offal to 22.28% of protein hydrolyzates are fermented tuna innards. The total essential amino acids and non-essential amino acids in the fermented tuna innards' protein hydrolyzates increased during the fermentation process. The highest levels of essential amino acids were found in arginine as high as 3.632965 at the 96th hour, and the lowest histidine was 1.082602. In contrast, for the highest non-essential amino acids, there was glycine at 8.52223, and the lowest for tyrosine was 1.272592.

Algae (Ulva sp.) and tuna (Thunnini) are edible marine resources rich in protein, essential amino acids, zinc, and iodine that can be used to improve the growth of malnourished children including their cognitive functions. The combination of both resources may produce a supplementation (Furikake Ulvamina) with nutritional quality to support the acceleration of cognitive functions of malnourished children. This study aimed to develop a marine-based product/supplement to accelerate cognitive functions in malnourished mice (Rattus norvegicus). A product called “Furikake Ulvamina” was used in an experimental study of 25 malnourished mice. The Morris Water Maze test was adapted into a “speed time to survive” to test the cognitive functions of each group. One-way Anova tests were performed to statistically analyze the mean differences in the speed of time to survive before and after the intervention. All five groups showed an increase in the speed of time to survive after treatment was given with an average increase of speed of 26.9 seconds. Statistically, there was no significant difference in this cognitive function acceleration indicator between groups (p>0.05). Furthermore, weight and length were also increased after four weeks in all groups. There was no significant difference in cognitive function acceleration in each group of mice after the supplementation of Furikake Ulvamina for four weeks. This product may potentially accelerate growth in malnourished mice. Furikake Ulvamina can also promote the consumption and benefits of Indonesian marine local commodities (algae and tuna).