Analysis of drip loss and thermal destruction rate of tuna fillets during the low-temperature preservation period
This study aims to analyze the effect of temperature and storage time on drip loss, organoleptic value, histamine levels, microbial counts, and thermal destruction rates in tuna fillets during preservation. The tuna used in this study consisted of akami, chutoro, and otoro sections. Akami is the lea...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224002580 |
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| Summary: | This study aims to analyze the effect of temperature and storage time on drip loss, organoleptic value, histamine levels, microbial counts, and thermal destruction rates in tuna fillets during preservation. The tuna used in this study consisted of akami, chutoro, and otoro sections. Akami is the least fattening component of tuna, otoro is the most fattening, and chutoro is in the middle. The results indicated that temperature and storage time significantly affect the organoleptic properties of tuna fillets. Lower storage temperatures will decrease the drip loss value of fillets. Storing fillets at temperatures of -5°C, -10°C, and -18°C for up to 30 days resulted in histamine levels below the maximum limits of SNI No. 7530: 2018 and FDA. Fillets stored at temperatures of 0°C, -5°C, -10°C, and -18°C respectively for up to 30 days had a total plate count below the maximum limit of SNI No. 01–4485.3: 2006. The histamine increase rate ranged from 0.047 to 7.254 ppm/day for akami, 0.016 to 6.252 ppm/day for chutoro, and 0.053 to 6.563 ppm/day for otoro, respectively. The analysis of the thermal destruction rate of tuna fillets yielded D-values of 42 to 85 days for akami, 39 to 76 days for chutoro, and 37 to 147 days for otoro, respectively. |
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| ISSN: | 2772-5022 |