The nutritional value, bacterial count and sensory attributes of little tuna (Euthynnus affinis) floss incorporated with the banana blossom
The study aimed to evaluate the addition of banana blossom (12.5, 25, 37.5, and 50% w/w) on nutritional quality, histamine content, bacterial count, and sensory characteristic in the fish floss prepared from little tuna (Euthynnus affinis). The crude protein content, essential amino acids, lipid, an...
Main Authors: | , , , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
HACCP Consulting
2021-09-01
|
Series: | Potravinarstvo |
Subjects: | |
Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1657 |
id |
doaj-1afc07ee4c13496abf3ac6be608428b3 |
---|---|
record_format |
Article |
spelling |
doaj-1afc07ee4c13496abf3ac6be608428b32021-09-28T17:09:45ZengHACCP ConsultingPotravinarstvo 1337-09602021-09-011584685710.5219/16571274The nutritional value, bacterial count and sensory attributes of little tuna (Euthynnus affinis) floss incorporated with the banana blossomHartati Kartikaningsih0https://orcid.org/0000-0002-5124-1512Yahya Yahya1Trihartita Yuniar2Abdul Aziz Jaziri3https://orcid.org/0000-0001-7121-4055Wahidu Zzaman4https://orcid.org/0000-0003-1513-7301Rovina Kobun5https://orcid.org/0000-0002-4985-9145Nurul Huda6https://orcid.org/0000-0001-9867-6401Department of Fishery Product Technology and Bioseafood Research Group, Faculty of Fisheries and Marine Science, Universitas Brawijaya, Jl. Veteran 65145, Malang, Indonesia, Tel.: +62341551611Department of Fishery Product Technology and Bioseafood Research Group, Faculty of Fisheries and Marine Science, Universitas Brawijaya, Jl. Veteran 65145, Malang, Indonesia, Tel.: +62341551611Department of Fishery Product Technology, Faculty of Fisheries and Marine Science, Universitas Brawijaya, Jl. Veteran 65145, Malang, Indonesia, Tel.: +62341551611Department of Fishery Product Technology and Bioseafood Research Group, Faculty of Fisheries and Marine Science, Universitas Brawijaya, Jl. Veteran 65145, Malang, Indonesia, Tel.: +62341551611Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, BangladeshFaculty of Food and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia, Tel.: +6088320000Faculty of Food and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia, Tel.: +6088320000; Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Jl. Ir. Sutami, Surakarta, 57126, Central Java, IndonesiaThe study aimed to evaluate the addition of banana blossom (12.5, 25, 37.5, and 50% w/w) on nutritional quality, histamine content, bacterial count, and sensory characteristic in the fish floss prepared from little tuna (Euthynnus affinis). The crude protein content, essential amino acids, lipid, and polyunsaturated fatty acids (PUFA) steadily decreased (p <0.05), while the crude fibre, carbohydrate, and ash components of the tuna floss, increased significantly (p <0.05) with increasing levels of banana blossom. The contents of protein, fat, ash, fibre, carbohydrate, and moisture ranged 28.13 – 30.27%, 14.79 – 18.02%, 4.45 – 5.68%, 2.6 – 3.5%, 27.81 – 31.01, and 16.45 – 17.39%, respectively, and most of them met the Indonesian National Standard. For essential and non-essential amino acids, the level varied about 102.82 mg.g-1 to 206.76 mg.g-1 and 79.71 mg.g-1 to 138.76 mg.g-1, respectively in the treated tuna flosses. Moreover, ranging 13.72 – 16.29% of PUFA was found in all treated flosses. The most significant effect was found in the histamine levels of the tuna flosses, especially in the 50% added floss sample. Moreover, bacterial counts and heavy metals content were lower than the maximum limits regulated by the Indonesian National Standard. For sensory evaluation, the banana blossom-added samples significantly increased (p >0.05) the acceptability score for all attributes assessed. Taken together, the tuna floss added with 37.5% of banana blossom may be potentially developed as a low-histamine tuna-based product with high ffibre andEPA+DHA, as well as highly acceptable for consumers.https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1657flosslittle tunabanana blossomincorporationcharacterizations |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Hartati Kartikaningsih Yahya Yahya Trihartita Yuniar Abdul Aziz Jaziri Wahidu Zzaman Rovina Kobun Nurul Huda |
spellingShingle |
Hartati Kartikaningsih Yahya Yahya Trihartita Yuniar Abdul Aziz Jaziri Wahidu Zzaman Rovina Kobun Nurul Huda The nutritional value, bacterial count and sensory attributes of little tuna (Euthynnus affinis) floss incorporated with the banana blossom Potravinarstvo floss little tuna banana blossom incorporation characterizations |
author_facet |
Hartati Kartikaningsih Yahya Yahya Trihartita Yuniar Abdul Aziz Jaziri Wahidu Zzaman Rovina Kobun Nurul Huda |
author_sort |
Hartati Kartikaningsih |
title |
The nutritional value, bacterial count and sensory attributes of little tuna (Euthynnus affinis) floss incorporated with the banana blossom |
title_short |
The nutritional value, bacterial count and sensory attributes of little tuna (Euthynnus affinis) floss incorporated with the banana blossom |
title_full |
The nutritional value, bacterial count and sensory attributes of little tuna (Euthynnus affinis) floss incorporated with the banana blossom |
title_fullStr |
The nutritional value, bacterial count and sensory attributes of little tuna (Euthynnus affinis) floss incorporated with the banana blossom |
title_full_unstemmed |
The nutritional value, bacterial count and sensory attributes of little tuna (Euthynnus affinis) floss incorporated with the banana blossom |
title_sort |
nutritional value, bacterial count and sensory attributes of little tuna (euthynnus affinis) floss incorporated with the banana blossom |
publisher |
HACCP Consulting |
series |
Potravinarstvo |
issn |
1337-0960 |
publishDate |
2021-09-01 |
description |
The study aimed to evaluate the addition of banana blossom (12.5, 25, 37.5, and 50% w/w) on nutritional quality, histamine content, bacterial count, and sensory characteristic in the fish floss prepared from little tuna (Euthynnus affinis). The crude protein content, essential amino acids, lipid, and polyunsaturated fatty acids (PUFA) steadily decreased (p <0.05), while the crude fibre, carbohydrate, and ash components of the tuna floss, increased significantly (p <0.05) with increasing levels of banana blossom. The contents of protein, fat, ash, fibre, carbohydrate, and moisture ranged 28.13 – 30.27%, 14.79 – 18.02%, 4.45 – 5.68%, 2.6 – 3.5%, 27.81 – 31.01, and 16.45 – 17.39%, respectively, and most of them met the Indonesian National Standard. For essential and non-essential amino acids, the level varied about 102.82 mg.g-1 to 206.76 mg.g-1 and 79.71 mg.g-1 to 138.76 mg.g-1, respectively in the treated tuna flosses. Moreover, ranging 13.72 – 16.29% of PUFA was found in all treated flosses. The most significant effect was found in the histamine levels of the tuna flosses, especially in the 50% added floss sample. Moreover, bacterial counts and heavy metals content were lower than the maximum limits regulated by the Indonesian National Standard. For sensory evaluation, the banana blossom-added samples significantly increased (p >0.05) the acceptability score for all attributes assessed. Taken together, the tuna floss added with 37.5% of banana blossom may be potentially developed as a low-histamine tuna-based product with high ffibre andEPA+DHA, as well as highly acceptable for consumers. |
topic |
floss little tuna banana blossom incorporation characterizations |
url |
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1657 |
work_keys_str_mv |
AT hartatikartikaningsih thenutritionalvaluebacterialcountandsensoryattributesoflittletunaeuthynnusaffinisflossincorporatedwiththebananablossom AT yahyayahya thenutritionalvaluebacterialcountandsensoryattributesoflittletunaeuthynnusaffinisflossincorporatedwiththebananablossom AT trihartitayuniar thenutritionalvaluebacterialcountandsensoryattributesoflittletunaeuthynnusaffinisflossincorporatedwiththebananablossom AT abdulazizjaziri thenutritionalvaluebacterialcountandsensoryattributesoflittletunaeuthynnusaffinisflossincorporatedwiththebananablossom AT wahiduzzaman thenutritionalvaluebacterialcountandsensoryattributesoflittletunaeuthynnusaffinisflossincorporatedwiththebananablossom AT rovinakobun thenutritionalvaluebacterialcountandsensoryattributesoflittletunaeuthynnusaffinisflossincorporatedwiththebananablossom AT nurulhuda thenutritionalvaluebacterialcountandsensoryattributesoflittletunaeuthynnusaffinisflossincorporatedwiththebananablossom AT hartatikartikaningsih nutritionalvaluebacterialcountandsensoryattributesoflittletunaeuthynnusaffinisflossincorporatedwiththebananablossom AT yahyayahya nutritionalvaluebacterialcountandsensoryattributesoflittletunaeuthynnusaffinisflossincorporatedwiththebananablossom AT trihartitayuniar nutritionalvaluebacterialcountandsensoryattributesoflittletunaeuthynnusaffinisflossincorporatedwiththebananablossom AT abdulazizjaziri nutritionalvaluebacterialcountandsensoryattributesoflittletunaeuthynnusaffinisflossincorporatedwiththebananablossom AT wahiduzzaman nutritionalvaluebacterialcountandsensoryattributesoflittletunaeuthynnusaffinisflossincorporatedwiththebananablossom AT rovinakobun nutritionalvaluebacterialcountandsensoryattributesoflittletunaeuthynnusaffinisflossincorporatedwiththebananablossom AT nurulhuda nutritionalvaluebacterialcountandsensoryattributesoflittletunaeuthynnusaffinisflossincorporatedwiththebananablossom |
_version_ |
1716865378139766784 |