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Shim, Ki-Hwan; Yoon, Na-Young; Lim, Chi-Won; Kim, Mina; Sukyung, Kang; Choi, Kwang-Dong

doi:10.4194/1303-2712-v17_4_09

Cited by 3 publications

(2 citation statements)

References 10 publications

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“…According to the Oyelese (2007) and Moon et al (2009), chub mackerel muscle contains 18-19% protein (% wet basis) yet, it can depend on many factors including the stage of growth, season, sex etc. (Celik, 2008;Shim et al, 2017). The protein content (dry basis%) in fish paste ranged from 47.78 to 57.55% for Salmon paste, 49.12% to 56.07% for Herring paste and 42.66% to 53.32% for Anchovy paste (Khater and Farag, 2016).…”

Section: Crude Protein Contentmentioning

confidence: 99%

Development of Ready to Eat Fish Paste Using Chub Mackerel (Scomber japonicus) Tail Off cuts

et al. 2021

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Purpose: The Scomber japonicus (Chub mackerel) is one of the popular marine fish species used in canning industry yet the production of fish tail offcuts during canning process considered as a waste leaving the significant loss to the manufacturer. The present study was focused on the development of a ready to eat fish paste using chub mackerel tail offcuts.Research Method: Fish paste was prepared using three (03) different recipes. Minced fish tail offcuts were incorporated at 63.5, 51.1 and 61.1% with spices and other ingredients added accordingly. To find the best recipe for chub mackerel, physicochemical properties, definite sensory attributes, stability and the safety of the fish pastes were examined.Findings: Recipe 03 incorporated with 61.1% of minced fish had the highest overall acceptability together with maximum scores for flavour, colour and texture. Further, recipe 03 had the highest crude protein and lowest crude fat percentage. The pH of all fish pastes shown to have a significant reduction during the first 08 weeks nevertheless the values were within the acceptable level. Lowest free fatty acid content was also detected in recipe 03 while peroxide value was insignificant in all the recipes. Moreover, Clostridium botulinum was not detected in fish pastes which assured the safety of the end product during 08 weeks of storage at room temperature. Research Limitation:The shelf life of the prepared fish pastes were not tested for a longer period.Originality/Value: Chub mackerel tail offcuts can be successfully used to produce a ready to eat fish paste as a value-added fish product while minimizing the waste of edible by-products.

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Section: Crude Protein Contentmentioning

confidence: 99%

Development of Ready to Eat Fish Paste Using Chub Mackerel (Scomber japonicus) Tail Off cuts

et al. 2021

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“…Beberapa penelitian lain menunjukkan variasi kadar lemak pada ikan dari species berbeda antara lain Ama-Abasi dan Ogar (2012) pada ikan gabus Nigeria (Parachanna obscura) pada bobot 130-195 g yaitu 17,10 ± 0,01 sampai 17,40 ± 0,02 mg/100 g, dan Zuraini et al (2006) pada Channa striata yaitu 5,7 ± 1,9 %. Adanya perbedaan ini dapat disebabkan oleh faktor fisiologis seperti jenis kelamin dan reproduksi, musim dan kondisi lingkungan dimana ikan tersebut ditangkap (Shim et al, 2017;Suseno et al, 2014;Boran dan Karaçam, 2011;Puwastien et al, 1999 Pseudotolithus typus yaitu berturut-turut 39,30 ± 0,44% dan 45,54 ± 0,35% (Njinkoue et al, 2016). aktivitas tubuh yang tinggi menurut Toppe et al (2007) seperti berenang mengindikasikan adanya kebutuhan elastisitas tulang yang lebih baik untuk mendukung aktivitas fisik yang tinggi, yang berimplikasi pada rendahnya kadar abu, sebagaimana yang dijumpai pada beberapa jenis ikan.…”

Section: Kadar Proksimat Dan Kolagen Tulang Ikan Gabusunclassified

Karakteristik Kimia Tulang Ikan Gabus (Channa Striata) dari Bobot Badan Berbeda

Rosmawati

Tawali

Metusalach

et al. 2019

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Tulang ikan termasuk bahan baku yang terdiri dari komponen organik dan non-organik (mineral) yang penting, dan termasuk produk sampingan utama dari industri perikanan dan budidaya. Penelitian ini bertujuan untuk mengkarakterisasi komponen organik dan anorganik yang terkandung dalam tulang ikan gabus . Sampel ikan gabus pada bobot yang berbeda diperoleh dari Bili Bili Dam, Gowa. Penelitian ini bersifat eksperimental di laboratorium menggunakan metode Experimental Design. Contoh tulang ikan untuk analisis proksimat, kadar kolagen, tingkat protein, kadar mineral dan fitur mikroskopis menggunakan tulang ikan segar dan liopilisasi. Hasil analisis menunjukkan bahwa kadar air dan kolagen ikan gabus cenderung menurun dengan bertambahnya bobot badan, sedangkan kadar lemak dan abu cenderung meningkat, tetapi protein relatif tidak berbeda. Gambar mikroskopis dari Scanning Electron Microscopy dan kandungan mineral berbasis tulang dapat menjadi informasi penting untuk penggunaan tulang ikan gabus yang lebih luas.

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