STUDI PERUBAHAN KADAR HISTAMIN PADA PINDANG TONGKOL (Euthynnus affnis) SELAMA PENYIMPANAN

Ariyani, Farida; Yulianti, Yulianti; Martati, Titiek

doi:10.15578/jppi.10.3.2004.35-46

Cited by 2 publications

(2 citation statements)

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“…Based on table 1 above, the histamine level as a quality reduction criterion is higher for frigate mackarel pindang, which is 18.20 mgN% compared to 8.18 mgN% for frigate mackarel pindang. Histamine is important in many allergic reactions; histamine poisoning usually occurs due to "overdose" [9]. Symptoms of poisoning that appear are vomiting, swollen lips, headaches, nausea, facial flushing, itching, and weakness [9], the Food and Drug Administration determines that for tuna, mahimahi and similar fish, 5 mg of histamine/100 g of fish meat is a level to watch out for and an indicator of decomposition, while 50 mg of histamine/100 g of fish meat is a level that is dangerous/causing poisoning [9], while the results of the study [9] storage of frigate mackerel pindang at cold temperatures for 3 weeks or more increases histamine levels to 66.36 mg/100 g to the point where it is dangerous/toxic.…”

Section: Resultsmentioning

confidence: 99%

Quality Evaluation of Frigate Mackarel Fish Pindang and Flying Fish Pindang from Fish Processing Centers in Kusamba Village, Klungkung Regency, Bali

Pandit

2023

ajarcde

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Pindang is one of the traditional processed products derived from fish. Various types of fish can be processed into pindang, namely frigate mackerel fish, flying fish, sardinella, tuna, mackarel, cakalang and milkfish. Various types of fish cause various types of processing are carried out by the community and will eventually produce different quality. The purpose of this study was to evaluate and analyze the chemical, microbiological and organoleptic quality produced. Quality evaluation in comparative experimental research by comparing the quality of frigate mackarel fish pindang with flying fish. Parameters evaluated included chemical parameters, namely water content, salt content, histamine content, total volatile bases content, and trimethylamine content, microbiological parameters such as the number of bacteria, as well as organoleptic parameters including appearance, smell, texture, and taste. Based on the results of the study, the quality of frigate mackerel pindang with flying fish had significantly different qualities, especially in chemical assessment and organoleptic assessment.

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Section: Resultsmentioning

confidence: 99%

Quality Evaluation of Frigate Mackarel Fish Pindang and Flying Fish Pindang from Fish Processing Centers in Kusamba Village, Klungkung Regency, Bali

Pandit

2023

ajarcde

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“…Standard limit histamine safety is 5 mg/100 g (50 ppm), while the European Union stipulates that the average histamine content in fish should not be more than 10 mg/100 g (100 ppm) [36]. Histamine formation in each species of scombroid fish group is different, depending on the histidine amino acid content, the type, and the number of bacteria forming histamine [37].…”

Section: Histamine Levelsmentioning

confidence: 99%

Handling tuna steak with co-gas and liquid smoke production waste gas

Setha

Loppies

Soukotta

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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In this study, liquid smoke production waste gas (LSPW) was used as a substitute for carbon monoxide (CO) and filter smoke in handling frozen tuna steaks. Tuna steaks were packed in plastic bags, then inside the bag, tuna steak were sprayed with CO and LSPW, and stored at 4°C for two days. After that, each package was vacuumed and stored at -25°C for four weeks. Observation of quality deterioration of tuna steak started from the beginning of storage until the fourth week. The results showed a significant difference in the average TPC value of tuna steak sprayed with CO and LSPW during frozen storage. While the values of pH, TVB, myoglobin, and color were not significantly different. Until the end of the observation, the quality of tuna steak was still relatively good with myoglobin content values of CO and LSPW treatments, respectively: 36.65±4.78 and 42.04±4.47 mg%, color 34.67±9.07 and 35.67±8.50 °Hue, pH 6.47±0.15 and 6.60±0.10, TVB-N 18.04±0.93 and 17.86±0.98 mg N/100g, histamine 1.92±0.05 and 1.85±0.13 ppm, and TPC 7.41x102 and 8.70x102cfu/g.

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STUDI PERUBAHAN KADAR HISTAMIN PADA PINDANG TONGKOL (Euthynnus affnis) SELAMA PENYIMPANAN

Abstract: Untuk memberikan informasi kepada konsumen mengenai kondisi ikan pindang tongkol yang disimpan dalam kaitannya dengan perkembangan histamin pada produk, maka dilakukan penelitian mengenai perubahan kadar histamin pada pindang tongkol selama penyimpanan.

Cited by 2 publications

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Quality Evaluation of Frigate Mackarel Fish Pindang and Flying Fish Pindang from Fish Processing Centers in Kusamba Village, Klungkung Regency, Bali

Quality Evaluation of Frigate Mackarel Fish Pindang and Flying Fish Pindang from Fish Processing Centers in Kusamba Village, Klungkung Regency, Bali

Handling tuna steak with co-gas and liquid smoke production waste gas

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