以金枪鱼里脊为原料处理提高安汶冷冻金枪鱼里脊品质的评价

Q3 Environmental Science
T. Suryaningrum, D. Ikasari
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引用次数: 1

摘要

安汶的金枪鱼捕捞主要由小型渔民使用小船(1.5 GT)和传统渔具进行。捕获的金枪鱼被放在船上,在登陆站或小型工厂收集,然后被送往安汶的合众国际社。本研究旨在评估小规模渔民在加工冷冻金枪鱼腰肉产品过程中对金枪鱼腰肉的处理。两种形式的金枪鱼腰肉,即带皮和不带皮的金枪鱼腰肉,从安汶的Latuhalat和Tial地区的渔民那里获得,然后在冰中储存过夜。金枪鱼里脊肉被送到鱼品加工单位,去皮(有皮的金枪鱼里脊肉)或去皮(无皮的金枪鱼里脊肉)。然后将金枪鱼腰肉用CO处理,用聚苯乙烯泡沫纸包裹,用塑料包装,在1.12℃的冷冻室中孵育2天,直至金枪鱼肉色变红。然后使用风冷冷冻机(温度为-35℃)冷冻金枪鱼腰肉8小时。从金枪鱼里脊上岸并在收集阶段处理开始,冷冻过夜后再进行CO处理,用CO处理并在冷冻室孵育2天后再冷冻金枪鱼里脊产品,对金枪鱼里脊各加工步骤的物理(温度)和化学特性(近值分析、pH值和TVB)、微生物污染物(TPC、大肠杆菌和沙门氏菌)以及感官特性进行了观察。研究表明,冷冻金枪鱼腰肉加工和冷冻过程中存在的金枪鱼处理方法容易导致金枪鱼腰肉质量下降。与带皮金枪鱼腰肉相比,无皮金枪鱼腰肉的质量更好。CO处理后的金枪鱼里脊肉在孵育过程中质量迅速下降,表现为TVB值和感官值下降,细菌含量增加。但冷冻金枪鱼腰肉产品仍符合印尼国家标准01.2346-2006对冷冻金枪鱼的要求。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Evaluation On Tuna Loin Handling As Raw Materials To Improve The Quality Of Frozen Tuna Loin in Ambon
Tuna fishing in Ambon is mostly conducted by small scale fishers using small boats (1.5 GT) and traditional fishing gear. The caught tuna was loined on board and collected at landing post or mini-plant before being sent to an UPI in Ambon. The study was aimed to evaluate the handling of tuna loin at small scale fishers during processing frozen tuna loin product. Two forms of tuna loin i.e skin-on and the skin-less tuna loin, obtained from the fishers in Latuhalat and Tial districts in Ambon and than was stored in ice overnight.  Tuna loin was  sent to Fish Processing Unit  and cleaned from the skin (for skin-on tuna loins) or trimmed (for the skin-less tuna loins). Then, tuna loins were treated with CO, wrapped with styrofoam paper, packed with plastic and incubated in chilling room at 1.12oC for 2 days until the tuna meat color becomes reddish. The tuna loins were then frozen using Air Blast Freezer (temperature of -35oC) for 8 hours. Observations were performed on the physical (temperature) and chemical properties (proximate analysis, pH and TVB), microbial contaminants (TPC, E coli and Salmonella) as well as the sensory properties of tuna loin at each processing steps, starting from   when the tuna loin was landed and handled at the collecting level,   after stored in ice overnight  before CO treatment,  after treated with CO and incubated in chilling room for 2 days before frozen tuna loin products.  The study showed that the existing tuna handling during processing  and  frozen of frozen tuna loins tended to cause quality decrease of the tuna loins. Tuna loins in the form of skin-less produced better quality compared to skin-on tuna loins. The quality decrease of tuna loin occured rapidly during incubation process after treated with CO, showed by the decrease of TVB and organoleptic values as well as the increase of bacterial content. However, the frozen tuna loin products were still meeting the requirements for frozen tuna based on Indonesia National Standard 01.2346-2006.
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来源期刊
CiteScore
1.40
自引率
0.00%
发文量
10
审稿时长
16 weeks
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