Nutrition and Sensory Evaluation on Corned Fish from Mackerel Tuna(Euthynussp.) Processed with Red Fermented Rice and Nitrite Salt

Abstract

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.

Aluminium Foil as a Packaging Material for Fishery Products: A Review

“…Aluminium foil used as packaging is usually in the form of rolls and some are in the form of pouches. In the market, aluminium foil can be found in various forms such as pouches or standing pouches [13].…”

“…Aluminium foil has properties that are not easy to absorb other materials or substances, does not show changes in size, is not affected by sunlight, and cannot be burned [13]. Its resistance to the sun's heat makes aluminium foil widely used to package health materials.…”

Pelatihan pembuatan Kornet ikan dalam bambu (Koridabu) bagi masyarakat Desa Bulo-Bulo, Kecamatan Arungkeke, Kabupaten Jeneponto

“…Kornet termasuk dalam bentuk olahan kaleng, karena dalam proses pengolahannya menggunakan wadah kaleng untuk proses sterilisasi komersial. Pengolahan kornet untuk skala industri dilakukan melalui serangkaian tahapan yaitu curing, pencucian, pengadukan dengan bumbu dan pembentukan emulsi, pengukusan, pengemasan dan sterilisasi komersial (Suryaningrum et al, 2020).…”

“…Untuk mendapatkan warna merah pada daging ikan dapat dilakukan dengan proses curing. Proses curing bertujuan untuk mendapatkan produk yang memiliki kualitas yang baik tekstur, aroma, dan rasa, warna produk stabil, mengurangi penyusutan selama proses, dan memperpanjang umur simpan produk daging (Suryaningrum et al, 2020).…”

“…Pengolahan kornet ikan perlu dikembangkan dan diperkenalkan ke masyarakat karena kornet ikan memiliki kandungan asam lemak esensial yang cukup lengkap, dan asam amino esensial pada kornet ikan dapat dijadikan sebagai sumber asam amino untuk memenuhi kebutuhan asam amino dalam tubuh (Suryaningrum et al, 2020).…”