Correlation Between Quality Index of Fresh Mackerel Tuna (Euthynnus affinis) and Consumer Acceptance of Fried Mackerel Tuna
Muhammad Hizbullah Al Anshary,
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Andi Irawan,
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Kuncoro Harto Widodo
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et al.
IOP Conference Series Earth and Environmental Science,
Journal Year:
2025,
Volume and Issue:
1460(1), P. 012056 - 012056
Published: Feb. 1, 2025
Abstract
Mackerel
tuna
(
Euthynnus
affinis
)
has
broad
appeal
in
the
5isheries
market.
Maintaining
quality
of
5ish
from
Scombridae
family
is
essential
for
industry,
consumer
health,
and
satisfaction,
especially
during
handling,
storage
processing.
The
Quality
Index
Method
(QIM)
a
suitable
tool
measuring
freshness,
its
impact
on
sensory
properties,
safety.
This
study
aims
to
verify
relationship
between
(QI)
scores
fresh
mackerel
acceptance
after
frying,
popular
household
cooking
method.
Results
showed
that
QI
did
not
change
signi5icantly
day
2
10
ice
but
increased
sharply
days
16.
Nevertheless,
histamine
levels
remained
within
safe
limits
throughout
storage,
with
concentrations
below
50
mg/kg
threshold.
Sensory
assessments
fried
included
evaluations
aroma,
texture,
5lavor,
which
minimal
declines
over
16-day
period.
However,
overall
acceptability
no
signi5icant
5irst
8
days,
observed
starting
as
freshness
diminished.
Despite
this
decrease,
product
acceptable
panelists
through
end
highlights
strong
positive
correlation
(R
=0.7998)
tuna,
supporting
usefulness
QIM
assessing
quality.
method
developed
provides
practical
model
evaluating
Language: Английский
Valorization of refined sardine oil in canned Sardina pilchardus
Deleted Journal,
Journal Year:
2024,
Volume and Issue:
31(4), P. 541 - 553
Published: Aug. 1, 2024
This
study
aimed
to
use
refined
sardine
oil
as
a
covering
juice
in
canned
Sardina
pilchardus.
The
oil’s
fatty
acid
profile,
acidity,
peroxide
value,
and
p-anisidine
value
were
analyzed.
biochemical
composition,
histamine
content,
bacteriological
stability
of
the
sardines
determined.
results
showed
that
contained
51.40
g
moisture,
27.87
fat,
17.91
protein,
1.03
salt
per
100
net
weight.
composition
included
10.35%
polyunsaturated
acids,
8.86%
saturated
6.27%
monounsaturated
with
most
abundant
acids
being
eicosapentaenoic
(EPA),
palmitic
acid,
oleic
myristic
docosahexaenoic
(DHA).
recipe
provided
8.88
g/100
(net
weight)
EPA
DHA.
These
findings
support
interest
using
fish
enrich
foods
essential
marine
highly
recommended
for
their
health
benefits
leading
encouraging
prospects
canneries
develop
new
nutritious
products.
Language: Английский
Valorization of refined sardine oil in canned Sardina pilchardus
Deleted Journal,
Journal Year:
2024,
Volume and Issue:
31(4), P. 541 - 553
Published: Aug. 1, 2024
This
study
aimed
to
use
refined
sardine
oil
as
a
covering
juice
in
canned
Sardina
pilchardus.
The
oil’s
fatty
acid
profile,
acidity,
peroxide
value,
and
p-anisidine
value
were
analyzed.
biochemical
composition,
histamine
content,
bacteriological
stability
of
the
sardines
determined.
results
showed
that
contained
51.40
g
moisture,
27.87
fat,
17.91
protein,
1.03
salt
per
100
net
weight.
composition
included
10.35%
polyunsaturated
acids,
8.86%
saturated
6.27%
monounsaturated
with
most
abundant
acids
being
eicosapentaenoic
(EPA),
palmitic
acid,
oleic
myristic
docosahexaenoic
(DHA).
recipe
provided
8.88
g/100
(net
weight)
EPA
DHA.
These
findings
support
interest
using
fish
enrich
foods
essential
marine
highly
recommended
for
their
health
benefits
leading
encouraging
prospects
canneries
develop
new
nutritious
products.
Language: Английский