Profil Asam Lemak Tuna (Thunnus albacares) Loin dengan Penyemprotan Filtered Smoke selama Penyimpanan Beku

The profile of fatty acid of Tuna Loin (Thunnus albacores) sprayed by Filtered Smoke during frozen storage

  • Cindy Regina Magdalena Loppies Fakultas Perikanan dan Ilmu Kelautan Universitas Pattimura
  • Daniel A.N. Apituley Fakultas Perikanan dan Ilmu Kelautan Universitas Pattimura
  • Raja Bonan Dolok Sormin Pattimura University
  • Beni Setha Fakultas Perikanan dan Ilmu Kelautan Universitas Pattimura
  • Johanis Hiariej Fakultas Perikanan dan Ilmu Kelautan Universitas Pattimura
Keywords: fatty acid profile, filtered smoke, tuna loin

Abstract

The red color is one of the factors that determining freshness of tuna loin. To keep the red color of the tuna flesh, it has been treated by filtered smoke. Filtered smoke reduce the oxidative fat, keep the fat quality. This research objected to study the fatty acid composition of tuna (Thunnus albacores) loin treated by filtered smoke. The research method was conducted experimentally. Tuna loin first sprayed by filtered smoke at a pressure 1 atm for 5 – 10 seconds before storage at freezing temperature -25 ˚C for four weeks. Observations were 0 week and 4 weeks and the parameters observed were the fatty acid profile, atherogenic index (AI), thrombogenic index (TI), fat quality (h / H) and the index of polien. The result showed there were 29 types of fatty acids consisting of 13 types of saturated fatty acids (SFA), 6 types of monounsaturated fatty acids (MUFA) and 11 types of poly unsaturated fatty acids (PUFA). There were indentified the highest SAFA, MUFA, PUFA for storage time 0 week and 4 weeks were palmitic acid (C16: 0) 8.93%; 15.14%, oleic acid (C18: 1n9c) 3.73%; 5.01% and docosahexaenoic acid, (C22: 6n3) 6.77% ; 5.73% respectively. It indicated that the fatty acid of tuna loin were categorized good, where it was indicated by the AI, TI, h/H and polien index for storage time 0 and 4 weeks 1.11; 0.83, 0.50; 0.69, 1.49; 1.72, and 1.49 ; 1.31 respectively.

References

Anderson CR, Wu WH. 2005. Analysis of carbon monoxide in commerically treated tuna (Thunnus spp.) and mahi-mahi (Coryphaena hippurus) by gas chromatography/mass pectrometry. J Agric Food Chem 53:7019–23.
Akoh CC, Min DB. 2008. Food Lipid Chemistry Nutrition and Biotecnology. 3rd ed; United States ; CRS Press
Apituley DAN. 2008. Kimia Pangan. Program Studi Teknologi Hasil Perikanan. Fakultas Perikanan dan Ilmu Kelautan. Universitas Pattimura. Ambon
Apituley DAN, Loppies C R M. 2017. Aplikasi Teknologi Asap Cair Sebagai Upaya Perbaikan Pengolahan Ikan Asar secara Tradisional di Propinsi Maluku. Penerbit Program Studi Teknologi Hasil Perikanan FPIK UNPATTI Ambon. Penerbit Program Studi Teknologi Hasil Perikanan FPIK, ISBN. 978-602-61551-1-5.
Apituley DAN, Loppies C R M, Setha B. 2019. Amino Acid dan Fatty Acid Profiles of Tuna amd smoked Tuna . International Journal of Recent Sientific Reserarch. IJRSFP (USA)
Bergé JP, Barnathan G. 2005. Fatty acids from lipids of marine organisms: molecular biodiversity, roles as biomarkers, biologically active compounds, and economical aspects. Adv Biochem Eng Biotechnol. 96:49-125.
Boscaino F, Ascierno V, Saggese P, Cozzolino R, Motta CM, Sorrentino A. 2014. Effectivenes of Vacuum devices for home storage of Rainbow Trouts from game fishing lakes. African Journal of Science and Research 3(2):18-24.
Cieslick I, Migdal W, Topolska K, Mickowska B, Cieslick E. 2017. Change of amino acid and fatty acid profile in freshwater fish after smoking. J Food Process Preserv 2017:e1357. DOI:10.111/jfpp.1357
Czech A, Grela ER, Ognik K. 2015. Effect of frying on nutrients content on fatty acids composition of muscles of selected freezing seafoods. Journal of Food and Nutrition Research 3(1):9-14.
Faustman C, Cassens RG, Schaefer DM, Buege DR, Williams SN, Sheller KK. 1989. Improvement of pigment and lipid stability in Holstein steer beef by dietary supplementation of vitamin E. Journal of Food Science, 54, 858
Ghaeni M, Ghahfaroki KN, Zaheri L. 2013. Fatty acids profile, Atherogenic (IA) and Thrombogenic (IT) health lipid indices in Leigohnathus bindus and Upeneus sulphureus. J. Marine Sci Res Dev 3(4):1-3.
Hahn MJ. 1999. Use of Tasteless Smoke . Washington, D.C : Hawaii International Seafood, Inc.
Jones JHP. 2002. Effect of n-3 Poly unsaturated fatty acids on risk reduction of sudden death. Nutrition Reviews. 60(12):407-413.
KKP. 2018. Pesona Tuna Sebagai Penggerak Bisnis Perikanan Indonesia. Biro Humas dan Kerja Sama Luar Negeri, Kementerian Kelautan dan Perikanan: Jakarta.
Kristinsson HG, Mony S, Demir N, Balaban MO, Otwell WS. 2008. The effect of carbon monoxide and filtered smoke on the properties of aquatic muscle and selected muscle com ponents. Taft 2003. Proceedings of the TAFT 2003 Conference. Reykjavik. Iceland: pp. 27-29.
Kris-Etherton PM, Haris WS, Appel L.J. 2002. Fish consumption, fish oil, omega 3 fatty acids and cardiovascular disease. Circulation,106:2747-2757.
Ludlow N, Kristinsson HG, Balaban MO, Otwell WS, Welt B. 2004. Effect of different carbonmonoxide and filtered smoke treatments on the quality and safety of yellowfin tuna (Thunnusalbacares) muscle. IFT annual meeting, July 12–16, 2004, Las Vegas, Nev. Abstract 49B-26.Chicago, Ill.: Institute of Food Technologists.
Mohanty B, Mahanty A, Ganguly S, Sankar TV, Chakraborty, Rangasamy A, Sharmal AP. 2014. Amino acid compositions 27 food fishes and their importance in clinical nutrition. Journal Amino Acids, 2014,7–14. doi: 10.1155/2014/269797
Muchtadi D, Astawan M, Palupi NS. 1993. Metabolisme Zat Gizi Sumber, Fungsi dan Kebutuhan bagi Manusia. Jakarta: Pustaka Sinar Harapan.
Nazemroaya S, Sahari AM, Rezaei M. 2009. Effect of frozen storage on fatty acid composition and changes in lipid content of Scomberomorus ommersoni and Carcharhinus dussumieri. Journal Application Ichthyology 25: 91–95.
Okland HMW, Stoknes LS, Remme JF, Kjerstad M, Synnes M. 2005. Proximate composition, fatty acids anf lipid class composition of the muscle from deep-sea teleost and elasmobranchs. Comparative Biochemistry and Physiology. Part B 140:437-443
Ozugul Y, Ozugul F. 2007. Fatty Acid Profiles of Comercially Important Fish Species From The Mediterranean, Agean dan Blac Seas. Food Chemistry 100(4):1634-1638
Pirestani S, Sahari MA, Barzegar M. 2010. Fatty Acids Changes during Frozen Storage in Several Fish Species from South Caspian Sea. J. Agr. Sci. Tech. Vol. 12: 321-329
Pivarnik, Lori F, Faustman C, Rossi S, Suman SP, Palmer C, Richard N L, Ellis, PC, DiLiberti M. (2011). "Quality Assessment of Filtered Smoked Yellowfin Tuna (Thunnus albacares) Steaks". Publications, Agencies and Staff of the U.S. Department of Commerce. Paper 307.
Rodríguez A, Losada V, Larraín MA, Quitral V, Vinagre J, Aubourg SP. 2007. Development of lipid changes related to quality loss during the frozen storage of farmed coho salmon (Oncorhynchus kisutch). J Am Oil Chem Soc. 84:727-734
Santos-Silva J, Bessa RJB, Santos-Silva F. 2002. Effects Of Genotype, Feeding System and Slaughter Weigt On The Quality Of Light Lambs. Fatty Acid Composition Of Meat. Live Stock Production Science, 77, 187-194. http://dx.doi.org/10.1016/S0301-
Shahidi, F. 1998. Flavor of Meat, Meat Product and Seafoods. Second Edition. Blackie academic and Profesional, Canada, 291p.
Shahidi, F. 2009. Omega--‐3 Oils: Sources, applications, and health effects. In: Marine Nutraceuticals and Functional Foods Edited by: Barrow, C. and Shahidi, F. CRC Press. Pp. 23 – 62.
Peng S, Chao C, Shi Z, Wang L. 2013. Amino acid and fatty acid composition of the mucle tisuue of Yellofin Tuna (Thunus albacores) and Bigeye Tuna (Thunus obesus). Journal of Food and Nutrition Research 1(4):42-45.
Sunarya Y. 1993. Kimia Dasar 2: Berdasarkan prinsip-prinsip kimia terkini: Almemi Grafisindo Press.
Taheri S, Motalebi AA, Fazlara A. 2012. Antioxidant effect of ascorbic acid on the quality of cobia (Rachycentron canadum) fillets during frozen storage. Iranian Journal of Fisheries Sciences. 11(3): 666- 680.
Telahigue K, Hajii T, Rabeh I, El-Cafsi M. 2013. The Changes of Fatty Acid Composition in Sun Dried, Oven Dried, and Frozen Hake (Merluccius merluccius) and Sardinella (Sardinella aurita). African Journal of Biochemistry Research Vol 7(8), pp 158-164,
Thoha. 2004. Asam lemak esensial untuk optimalisasi fungsi otak balita. [tesis]. Bogor (ID): Program Pascasarjana, Program Studi Gizi Masyarakat, Institut Pertanian Bogor.
Tonial IB, de Oliveira DF, Coelho AR, Matsushita M, Coro FAG, de Souza, NE, Visentainer, JV. 2014. Quantification of essential fatty acids and assessment of the nutritional quality indexes of lipids in tilapia alevins and juvenile tilapia fish (Oreochromis niloticus). Journal of Food Research, 3(3), 105–114.doi: 10.5539/jfr.v3n3p105 6226(02)00059-3
Winarno FG. 1997. Kimia Pangan dan Gizi. Jakarta: PT. Gramedia Utama
Wozniack M, Podzycinski P, Kozlowski K. 2013. The nutritional value of selected species of fish from lake and fish farm of north-eastern Poland. Polish Journal of Natural Science, 28 (2):295-304/
Wu X, Zhou B, Cheng Y, Zeng C, Wang C, Feng L. 2010. Comparison of gender diff erences in biochemical composition and nutritional value of various edible parts of the blue swimmer crab. Journal of Food Composition and Analysis 23:154-159
Published
2021-04-26