Open AccessQuality changes of little tuna fillet (Euthynnus affinis) during chilling temperature storage
Author(s) -
Hanifah Husein Hizbullah,
Novita Purnama Sari,
Tati Nurhayati,
Mala Nurilmala
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/404/1/012015
Subject(s) - metmyoglobin , organoleptic , tuna , food science , chemistry , dried fish , flavor , shelf life , food storage , food preservation , moisture , fish <actinopterygii> , fishery , biology , myoglobin , biochemistry , organic chemistry
Deterioration of fish quality affects the accumulation of metabolites, flavor changes, the formation of volatile components, as well as an increase in the number of bacteria. Chilling temperature storage is the way to maintain the quality of fish. This research was aimed to determine quality changes of little tuna ( Euthynnus affinis ) through organoleptic test, chemical properties and protein analysis during chilling temperature storage. Observations were conducted every 48 hours for 14 days. The parameters observed were proximate, organoleptic, pH, water-soluble protein, metmyoglobin level, and its molecular weight. Little tuna was still in fresh criteria on the 4 th day with organoleptic value of 7 and was spoiled on the 10 th day. The chemical composition of the fish changed during storage, increased in moisture content, decreased protein levels, and increased ash content. The values of water-soluble protein decreased during the storage while the metmyoglobin level increased during storage. In conclusion, little tuna suffered a setback in quality during 14 days of chilling temperature storage. The storage time influenced the level of water-soluble protein and the level of metmyoglobin produced.