This study aimed to determine the effect of red fermented rice and nitrite salt as natural coloring on the sensory and nutritional properties of mackerel tuna (Euthynus sp.) corned. Fish fillet was added with salt, sugar, 1.5% (w/w) red fermented rice and 2.5% (w/w) nitrite salt, then incubated at 1-2oC for 2 days until the color of the meat became dark red. Afterward, the cured meat was washed and processed into corned fish by using 0, 1 and 2% Soy Protein Isolate (SPI). The quality of corned fish were observed based on the proximate values, pH, color, microbial content, sensory evaluation, fatty acid profiles and amino acid profiles. The results show that corned fish processed with red fermented rice and nitrite salt affected the proximate value, color value and sensory evaluation. Corned fish which processed using red fermented rice produced a sharper red color and preferred by panelist than corned fish processed using nitrite. Addition of SPI affected the red color intensity of the product and increasing panelist’s pReference for the products. Corned fish contained essential fatty acids and amino acids, therefore, it can be used as a source of amino acids to meet the needs of amino acids in the body. Based on this study, corned fish processed with red fermented rice and the addition of 2% SPI was chosen as the best formulation compared to other treatments.
Research on the manufacture of nanoparticles of chitosan through top-down method has a limited publication. Most of the research on chitosan nanoparticles was conducted by ionic gelation and other methods. Therefore, this study aimed to investigate the characteristics of nanoparticles chitosan through top-down method. The rprocedure was composed using High Energy Milling (HEM) with different sizes of ball and milling time. The responses observed from this research were particle sizes, yield, viscosity and zeta potential. The results showed that milling time significantly affected the particle size. Milling time between 3 to 5 hour produce the particle size close to 200 nm. Milling duration for 5 hours with a small ball size produced shrimp chitosan nanoparticles with the value of 248.28 nm particle size, zeta potential mV of 44.92, yield of 96% and 104.88 cP viscosity. The nanoparticle produced was categorized as relatively stable because its zeta potential values were around ± 30 mV.
Preservation is a common practice in processed food products including fisheries product.The purpose of preservation in food is not only maintain the quality of food but also to prolong theshelf life of food itself. Preservatives can be divided into two groups i.e. natural and chemicalpreservatives. The chemical preservatives potentially used in fishery industry are nitrite, sulfurdioxide, benzoic acid and, sorbic acid. These preservatives have their own characteristics oninhibition of microorganisms. Food characteristic such as pH, and aw are the key factors on theactivity of antimicrobial agent.
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