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, sensory characteristic in fish floss prepared from little tuna (Euthynnus affinis). crude protein essential amino acids, lipid, polyunsaturated fatty acids (PUFA) steadily decreased (p <0.05), while fibre, carbohydrate, ash components floss, increased significantly <0.05) with increasing levels blossom. contents protein, fat, ash, moisture ranged 28.13 – 30.27%, 14.79 18.02%, 4.45 5.68%, 2.6 3.5%, 27.81 31.01, 16.45 17.39%, respectively, most them met Indonesian National Standard. For non-essential level varied about 102.82 mg.g-1 206.76 79.71 138.76 mg.g-1, respectively treated flosses. Moreover, ranging 13.72 16.29% PUFA was found all significant effect flosses, especially added sample. counts heavy metals content were lower than maximum limits regulated by evaluation, blossom-added samples >0.05) acceptability score for attributes assessed. Taken together, 37.5% may be potentially developed as a low-histamine tuna-based product high ffibre andEPA+DHA, well highly acceptable consumers.