Improving the safety of pindang, a traditional fish product from Indonesia: case study from Palabuhanratu, Sukabumi District, West Java Province, Indonesia
Abstract Pindang is a popular traditional fish product in Indonesia that has been produced for decades. Scombroid fish such as tuna, mackerel, and scad, which have a naturally high level of histidine, are commonly used to make pindang. Hence, improper handling and processing can lead to the accumula...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2025-03-01
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| Series: | Journal of Ethnic Foods |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s42779-025-00275-5 |
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| Summary: | Abstract Pindang is a popular traditional fish product in Indonesia that has been produced for decades. Scombroid fish such as tuna, mackerel, and scad, which have a naturally high level of histidine, are commonly used to make pindang. Hence, improper handling and processing can lead to the accumulation of histamine, potentially causing health issues. Due to uncertainty or limited availability of fresh fish, many pindang producers use frozen fish as an alternative raw material. Reports implicate pindang as a major causative agent of HFP outbreaks in Indonesia. However, detailed investigation on how histamine is formed during pindang processing needs to be updated based on current processing conditions. This study investigated the existing practices of pindang production in Palabuhanratu, Sukabumi District, West Java Province, Indonesia; evaluated potential critical control points (CCPs) of histamine production; and identified strategies to improve the safety of pindang. Fresh Skipjack tuna (Katsuwonus pelamis) and frozen Eastern Little tuna (Euthynnus sp.) were used as raw materials for pindang processing. Results showed that pindang made from fresh fish generally had lower histamine levels compared to those made from frozen fish. Improper handling, especially abusive temperatures and time delays during fish thawing, was identified as the main causes of histamine formation during pindang processing. Therefore, to reduce the risk of histamine formation, a temperature-controlled circulated thawing system could be used. This finding can help pindang producers improve the safety of their products and ensure compliance with national and international food safety standards. |
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| ISSN: | 2352-619X |