Profil Asam Lemak Tuna (Thunnus albacares) Loin dengan Penyemprotan Filtered Smoke selama Penyimpanan Beku
نویسندگان
چکیده
Warna merah merupakan salah satu faktor penentu kualitas ikan tuna loin. Setelah dipotong dan disimpan akan mengalami perubahan warna, sehingga untuk mempertahankan warna pada daging digunakan filtered smoke. Filtered smoke juga dapat mengurangi oksidasi lemak asam lemak. Penelitian ini bertujuan mempelajari komposisi loin (Thunnus albacares) yang diperlakukan dengan penyemprotan selama penyimpanan. menggunakan metode eksperimen, disemprot gas kemudian beku (-25 ºC) empat minggu. Pengamatan berlangsung minggu ke-0 ke-4 . Variabel mutu diuji adalah profil lemak, indeks atherogenic (AI), thrombogenic (TI), (h/H) poliena. Hasil analisis diperoleh sebanyak 29 jenis terdiri dari jenuh (SFA) 13, tak tunggal (MUFA) 6 jamak (PUFA) 13. SAFA tertinggi palmitat (C16:0), sebesar 8,93% 15,14%, MUFA oleat (C18:1n9c) 3,73% 5,01% PUFA dokosaheksaenoat (C22:6n3) 6,77% 5,73%, masing-masing ke 0 4. Kualitas masih tergolong baik setelah minggu, nilai AI 0,83, TI 0,69, h/H 1,72 polien 1,31.
منابع مشابه
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ژورنال
عنوان ژورنال: Jurnal Pengolahan Hasil Perikanan Indonesia
سال: 2021
ISSN: ['2354-886X', '2303-2111']
DOI: https://doi.org/10.17844/jphpi.v24i1.32433