Influence of frozen storage period on the biochemical, nutritional, and microbial quality of Skipjack tuna (Katsuwonus pelamis) collected from the Bay of Bengal coast of Bangladesh

Chakma, Suprakash; Rahman, Md. Arifur; Mali, Sujan Kanti; Debnath, Sourav; Hoque, Md. Sazedul; Siddik, Muhammad A.B.

doi:10.1016/j.focha.2022.100139

Cited by 5 publications

(3 citation statements)

References 26 publications

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“…In pumpkin tuna nuggets, broccoli tuna nuggets, and red bean tuna nuggets, the decrease in beta carotene, iron, and zinc ranged from 9.6 percent to 78.8 percent. Another study report that fatty acid decrease during frozen storage and it can caused degradation of Beta-carotene content [18]. If the packaging is done properly and using frozen storage procedures, nutrient degradation can be prevented.…”

Section: Discussionmentioning

confidence: 99%

Vegetable substituted tuna nuggets and changes in nutrient content during frozen storage

Kusumawardani,

Juwantoro,

Ayuni

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Malnutrition in children will affect their growth, causing a decrease in study skills and immunity. Considering the issues, overcoming the nutritional issues of babies and toddlers by giving food supplements is mandatory. Innovations in making food supplements basically from fish aim to increase the number of nutritions such as protein, fiber, vitamins, minerals, and antioxidants which contribute to the development of body organ function. This research is aimed to know the changes in iron, beta carotene, and zinc during storage. The research design is experimental. The first stage is making tuna nuggets which are substituted with pumpkin, broccoli, and red beans. Furthermore, the analysis of nutrients before and after storage in the freezer for 3 months. There was a decrease in beta carotene levels in pumpkin tuna nuggets, broccoli tuna, and red bean tuna, 34.5%, 14.2%, and 9.6%, respectively. There was an increase in the iron content of pumpkin tuna nuggets, broccoli tuna, and red bean tuna as much as 65.2%, 7.1%, and 30%, respectively. There was a decrease in zinc levels in pumpkin tuna and broccoli tuna nuggets as much as 23.6% and 78.8%, respectively. There was an increase in zinc levels in red bean tuna nuggets as much as 46.3%. Storage of nuggets in frozen conditions in the freezer for 3 months causes changes in beta carotene, iron, and zinc levels.

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Section: Discussionmentioning

confidence: 99%

Vegetable substituted tuna nuggets and changes in nutrient content during frozen storage

Kusumawardani,

Juwantoro,

Ayuni

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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“…Pudtikajorn dan Benjakul (2020) menyoroti bahwa mata tuna masih dianggap sebagai limbah dari kepala tuna dan belum mendapatkan penanganan serta penyimpanan yang memadai, terlebih dengan ketersediaan tuna yang masih tergantung musim. Chakma et al, (2022) dan Bu et al, (2022) menyampaikan bahwa meskipun dampak penyimpanan beku terhadap mutu tuna banyak dilakukan, namun informasi korelasinya terhadap mutu lipid dan asam lemak mata tuna masih sangat minim. Xu et al (2015) menyampaikan bahwa penentuan kandungan minyak ikan masih banyak mengandalkan metode klasik seperti gravimetri (soxhlet extraction), yang tidak praktis dan membutuhkan waktu relatif lama serta jumlah sampel yang besar.…”

Section: Pendahuluanunclassified

Near-Infrared Genggam untuk Penilaian Mutu Minyak Ikan dari Mata Tuna Beku

Riyanto,

Tarman,

Trilaksini

et al. 2024

JAkI

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Mutu minyak ikan kaya docosahexaenoic acid (DHA) memiliki keterkaitan yang signifikan dengan bahan baku mata tuna. Penanganan dan penyimpanan beku mata tuna masih dihadapkan pada kondisi yang belum optimal dan membutuhkan kepraktisan akan analisis terhadap kandungan minyak ikan. Near-infrared (NIRS) genggam menjadi alternatif potensial dalam menganalisis minyak ikan seiring perkembangan perangkat seluler modern. Tujuan penelitian adalah menentukan mutu (asam lemak bebas, bilangan peroksida) dan kandungan asam lemak minyak ikan dari mata tuna dengan kondisi penyimpanan beku menggunakan NIRS genggam. Penelitian mencakup penentuan karakteristik mata tuna pada kondisi penyimpanan beku, dilanjutkan dengan ekstraksi dan analisis mutu (asam lemak bebas, bilangan peroksida) serta kandungan asam lemak minyak ikan. Data yang diperoleh dikorelasikan dengan spektrum NIRS gengam menggunakan model kuadrat terkecil parsial (PLS). Hasil penelitian menunjukkan bahwa kandungan asam lemak bebas dan bilangan peroksida minyak ikan pada penyimpanan beku mata tuna 6 bulan adalah 8,39±3,47 % dan 180,3±13,31 mEq O2/kg, sementara pada penyimpanan beku 12 bulan adalah 3,43±0,69% dan 149,9±30,59 mEq O2/kg. Kandungan DHA minyak ikan pada kondisi penyimpanan beku mata tuna masihtetap tinggi, yaitu 25,49±0,03 % dan 26,16±1,30 %. Near-infrared genggam memberikan penilaian dan informasi relevan terhadap mutu minyak ikan dari kondisi penyimpanan beku mata tuna, sebagaimana ditunjukkan dengan nilai korelasi R2-Pearson DHA dan EPA, yaitu 0,98, serta nilai root mean squared error-RMSE untuk kalibrasi DHA adalah 0,08 dan EPA 0,02, sedangkan RMSE validasi DHA adalah 0,12 dan EPA 0,04.

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“…There might be variation between batches due to seasonal changes and fishing areas that could influence the quality of tuna blood by-products [13]. Additionally, since tuna must be caught from the ocean and subsequently stored under frozen conditions until processing, the frozen storage period may also affect the tuna biochemical quality [14].…”

Section: Introductionmentioning

confidence: 99%

Production and Characterization of Heme Iron Polypeptide from the Blood of Skipjack Tuna (Katsuwonus pelamis) Using Enzymatic Hydrolysis for Food Supplement Application

Tansukkasem,

Kaewpathomsri,

Jonjaroen

et al. 2023

Foods

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Organic heme iron in the form of heme iron polypeptide (HIP) is a bioavailable form of iron that can be used for dietary supplements. However, one practical challenge with HIP is that the quality of HIP prepared with different batches of raw material could lead to HIP products with inconsistent characteristics. In this study, skipjack tuna blood, a by-product in canned tuna industry, was converted to HIP at different degrees of enzymatic hydrolysis. The variation in HIP physical–chemical characteristics from different batches was evaluated, including composition, solubility, and molecular weight distribution. It was found that the batch variation had no effect on HIP composition and solubility; however, the degree of hydrolysis (DH) and the size of peptides that interact with heme greatly influenced HIP solubility at pH 2. Tuna-HIP with a low DH (DH, 8%) had 1.76-fold greater solubility than tuna-HIP with a high DH (DH, 32%). High-performance liquid chromatography (HPLC) revealed that tuna-HIP with a low DH had a molecular weight ranging from 1 kDa to 5 kDa. In summary, HIP-derived tuna blood was found to contain 70.54 ± 3.22 mg/100 g of iron and exhibit good solubility at 58.0 ± 2.16% at pH 2. Thus, tuna-HIP with a low DH might be a suitable functional ingredient for iron fortification of food.

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Influence of frozen storage period on the biochemical, nutritional, and microbial quality of Skipjack tuna (Katsuwonus pelamis) collected from the Bay of Bengal coast of Bangladesh

Cited by 5 publications

References 26 publications

Vegetable substituted tuna nuggets and changes in nutrient content during frozen storage

Vegetable substituted tuna nuggets and changes in nutrient content during frozen storage

Near-Infrared Genggam untuk Penilaian Mutu Minyak Ikan dari Mata Tuna Beku

Production and Characterization of Heme Iron Polypeptide from the Blood of Skipjack Tuna (Katsuwonus pelamis) Using Enzymatic Hydrolysis for Food Supplement Application

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