Effectiveness of washing with atung (Parinarium glaberimum Hassk) solution on quantity and quality of dark meat yellowfin tuna (Thunnus albacares) surimi

Pattipeilohy, F. and Moniharapon, T. and Supit, L. S. (2024) Effectiveness of washing with atung (Parinarium glaberimum Hassk) solution on quantity and quality of dark meat yellowfin tuna (Thunnus albacares) surimi. International Food Research Journal (Malaysia), 31. pp. 177-191. ISSN 2231 7546

Yellowfin tuna (Thunnus albacares) is the world's second-largest commodity with good nutrition. After processing, some wastes / residues / by-products can be used to produce surimi which still retains the tuna meat properties. The manufacturing of surimi requires safe preservatives, such as the natural preservative, atung (Parinarium glaberimum Hassk), which contains antibacterial substances. Therefore, the present work aimed to determine the effectiveness of 4% (w/v) atung solution on the quantity and quality of yellowfin tuna surimi produced from tuna by-products. The fish meat was treated with a washing agent of ice water and 4% atung solution with several washing frequencies. The parameters assessed were the yield and quality of surimi by analysing the protein content, myofibrillar protein content (salt soluble), water-holding capacity, Salmonella spp., and E. coli. In addition, the parameters included teeth-cutting, ashi strength, and folding. The 4% (w/v) atung solution effectively produced tuna fish surimi with 68.50% yield, 20.62% protein, 8.87% myofibrillar protein, and free from Salmonella spp. and E. coli. The waterholding capacity of the surimi was recorded at 68.9% and increased to 73.3% after three washes. The use of 4% (b/v) atung solution effectively produced surimi with a teethcutting value of 7.80 - 7.92, and an ashi strength of 7.97 - 8.08, whereas the folding test was B to A (3.80) after four washes.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/31%20(01)%202024/16%20-...

Abstract

Yellowfin tuna (Thunnus albacares) is the world's second-largest commodity with good nutrition. After processing, some wastes / residues / by-products can be used to produce surimi which still retains the tuna meat properties. The manufacturing of surimi requires safe preservatives, such as the natural preservative, atung (Parinarium glaberimum Hassk), which contains antibacterial substances. Therefore, the present work aimed to determine the effectiveness of 4% (w/v) atung solution on the quantity and quality of yellowfin tuna surimi produced from tuna by-products. The fish meat was treated with a washing agent of ice water and 4% atung solution with several washing frequencies. The parameters assessed were the yield and quality of surimi by analysing the protein content, myofibrillar protein content (salt soluble), water-holding capacity, Salmonella spp., and E. coli. In addition, the parameters included teeth-cutting, ashi strength, and folding. The 4% (w/v) atung solution effectively produced tuna fish surimi with 68.50% yield, 20.62% protein, 8.87% myofibrillar protein, and free from Salmonella spp. and E. coli. The waterholding capacity of the surimi was recorded at 68.9% and increased to 73.3% after three washes. The use of 4% (b/v) atung solution effectively produced surimi with a teethcutting value of 7.80 - 7.92, and an ashi strength of 7.97 - 8.08, whereas the folding test was B to A (3.80) after four washes.

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Item Type:	Article
AGROVOC Term:	tuna
AGROVOC Term:	surimi
AGROVOC Term:	fishery products
AGROVOC Term:	food preservation
AGROVOC Term:	research
AGROVOC Term:	microbiological analysis
AGROVOC Term:	plant extracts
AGROVOC Term:	protein content
AGROVOC Term:	food quality
Geographical Term:	Indonesia
Uncontrolled Keywords:	atung solution, yield, myofibrillar, ashi strength
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	29 Apr 2025 01:28
Last Modified:	29 Apr 2025 01:28
URI:	http://webagris.upm.edu.my/id/eprint/1823

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