scholarly journals Physico-Chemical Characteristics and Fatty acid Profiles of Smoked Skipjack Tuna (Katsuwonus pelamis) Using Coconut Fiber and nutmeg Shell Smoking materials

2017 ◽  
Vol 20 (2) ◽  
pp. 392
Author(s):  
Netty Salindeho
Keyword(s):  
Fatty Acid ◽  
Physicochemical Characteristics ◽  
Ash Content ◽  
Chemical Characteristics ◽  
Skipjack Tuna ◽  
Fatty Acid Profiles ◽  
Coconut Fiber ◽  
Katsuwonus Pelamis ◽  
North Sulawesi ◽  
Physico Chemical

Skipjack tuna is one of the most popular fish processed through a traditional smoking method in North Sulawesi. This study was aimed to analyze the physicochemical characteristics and fatty acid profiles of <br />skipjack tuna, Katsuwonus pelamis, smoked using coconut fibers and nutmeg shell for 15 hours of smoking. Results found that the smoked skipjack using the nutmeg shell smoking material had the lower water<br />content and aw, and higher protein, fat and ash content than those smoked with coconut fiber (P&lt;0.05). The fatty acid profile of the smoked skipjack using nutmeg shell showed lower total Saturated Fatty Acid<br />(SFA) and higher Monounsaturated Fatty Acid (MUFA) and Polyunsaturated Fatty Acid (PUFA) than those smoked with coconut fiber (P&lt;0.05). The organoleptic test showed for smoking materials of coconut fiber and nutmeg shell, respectively,  as follows: color was 4.97±1.32 and 5.87±0.89; taste was 5.64±0.99 and 5.80±0.88; the texture was 5.17±1.17 and 5.64±1.21; and aroma was 5.67±0.88 and 5.90±0.85. The panelists can accept the smoked skipjack using both smoking materials of coconut fiber and nutmeg shell.

scholarly journals STATUS PERIKANAN HUHATE (POLE AND LINE) DI BITUNG, SULAWESI UTARA

2017 ◽  
Vol 14 (3) ◽  
pp. 313 ◽  
Author(s):  
Budi Nugraha ◽  
Enjah Rahmat
Keyword(s):  
Yellowfin Tuna ◽  
Fishing Ground ◽  
Thunnus Albacares ◽  
Skipjack Tuna ◽  
Katsuwonus Pelamis ◽  
Coryphaena Hippurus ◽  
North Sulawesi ◽  
The Status ◽  
Catch Composition ◽  
First Maturity

Tulisan ini menyajikan tentang status perikanan huhate di Bitung meliputi deskripsi unit penangkapan, daerah penangkapan, komposisi hasil tangkapan, catch per unit of effort, dan ukuran ikan pertama kali tertangkap. Data dikumpulkan selama tahun 2004 sampai dengan 2005. Hasil penelitian menunjukkan bahwa huhate yang terdapat di Bitung dioperasikan dengan kapal penangkapan yang terbuat dari kayu berukuran 50 sampai dengan 80 GT. Daerah penangkapan di sekitar lokasi rumpon di Laut Sulawesi dan Laut Maluku. Hasil tangkapan yang diperoleh terdiri atas cakalang (Katsuwonus pelamis), madidihang (Thunnus albacares), baby tuna (Thunnus spp.), dan tongkol (Auxis spp.) serta hasil tangkapan sampingan yaitu lemadang (Coryphaena hippurus) dan sunglir (Elagatis bipinnulatus). Hasil analisis catch per unit of effort diperoleh bahwa nilai catch per unit of effort baby tuna (Thunnus spp.) mengalami kenaikan pada bulan Agustus 2004, dan cakalang (Katsuwonus pelamis) mengalami kenaikan pada bulan September 2004. Hasil analisis terhadap ukuran pertama kali cakalang (Katsuwonus pelamis) tertangkap oleh huhate 49,3 FLcm. Ukuran ini lebih panjang dibandingkan ukuran pertama kali cakalang (Katsuwonus pelamis) matang gonad. Sedangkan hasil analisis terhadap ukuran pertama kali madidihang (Thunnus albacares) tertangkap oleh huhate 51,6 FLcm. Ukuran ini lebih pendek dibandingkan ukuran pertama kali madidihang (Thunnus albacares) matang gonad. This paper presents the status of pole and line fishery in Bitung of North Sulawesi, consisting of description of fishing gear, fishing ground, catch composition, catch per unit of effort, and length at first capture. Data were collected during the period of 2004 until 2005. Results show that the pole and line in Bitung operated by wooden vessels of 50 until 80 GT. The fishing grounds were the waters around FADs location in Sulawesi Sea and Maluku Sea. Catch composition consists of skipjack tuna (Katsuwonus pelamis), yellow fin tuna (Thunnus albacares), baby tuna (Thunnus spp.), and frigate tuna (Auxis spp.), while the bycatch consisted of dolphinfish (Coryphaena hippurus) and rainbow runner (Elagatis bipinnulatus). Catch per unit of effort analysis shows that catch per unit of effort value of baby tuna (Thunnus spp.) increased on August 2004, whereas catch per unit of effort value of skipjack tuna (Katsuwonus pelamis) increased on September 2004. The length at first capture of skipjack tuna (Katsuwonus pelamis) was 49,3 FLcm. The catch size was bigger than the length at first maturity for skipjack tuna (Katsuwonus pelamis). The length at first capture of yellowfin tuna (Thunnus albacares) was 51,6 FLcm. This catch size was smaller than the length at first maturity for yellowfin tuna (Thunnus albacares).

scholarly journals ANALISIS ISI LAMBUNG IKAN CAKALANG (Katsuwonus pelamis) DAN IKAN MADIDIHANG (Thunnus albacares) YANG DIDARATKAN DI BITUNG, SULAWESI UTARA

2017 ◽  
Vol 14 (2) ◽  
pp. 227
Author(s):  
Siti Mardlijah
Keyword(s):  
Content Analysis ◽  
Stomach Content ◽  
Sampling Site ◽  
Stomach Content Analysis ◽  
Small Scale ◽  
Thunnus Albacares ◽  
Dietary Composition ◽  
Skipjack Tuna ◽  
Katsuwonus Pelamis ◽  
North Sulawesi

Penelitian ini telah dilakukan terhadap isi lambung ikan cakalang (Katsuwonus pelamis) hasil tangkapan pole and line dan ikan madidihang (Thunnus albacares) hasil tangkapan hand line yang didaratkan di Bitung, Sulawesi Utara pada bulan Mei, Juli, dan September 2005. Penelitian ini bertujuan untuk mengetahui komposisi jenis makanan ikan cakalang (Katsuwonus pelamis) dan ikan madidihang (Thunnus albacares). Contoh ikan cakalang (Katsuwonus pelamis) berjumlah 69 ekor dan contoh ikan madidihang (Thunnus albacares) berjumlah 63 ekor. Pengambilan contoh dilakukan di perusahaan perikanan dan tempat pengasapan atau fufu cakalang. Pengamatan dilakukan secara visual dan gravimetrik kemudian dianalisis dengan metode indeks of preponderance. Hasil penelitian menunjukkan bahwa komposisi makanan ke-2 jenis ikan pelagis besar tersebut berubah-ubah dan memiliki kemiripan terhadap 1 jenis makanan yaitu ikan malalugis (Decapterus macarellus), yang merupakan makanan utama ikan cakalang (Katsuwonus pelamis) dan ikan madidihang (Thunnus albacares). Stomach content analysis of skipjack tuna (Katsuwonus pelamis) which was caught by pole and line and yellow fin tuna (Thunnus albacares) caught by hand line, landed in Bitung, North Sulawesi i May, July, and September 2005 were conducted. The objective of the experiment is to know dietary composition of skipjack tuna (Katsuwonus pelamis) and yellow fin tuna (Thunnus albacares). The number of specimen observed 69 of skipjack tunas (Katsuwonus pelamis) and 63 of yellow fin tunas (Thunnus albacares). Sampling site were located in fishery company and at a small scale fish smoked industry. Stomach content analysis of the two fishes were observed visually measured and gravimetrically. The stomach content analysis was analysed based on indeks of preponderance) method. Result shows, the stomach content of skipjack tuna (Katsuwonus pelamis) and yellow fin tuna (Thunnus albacares) related changes and similar among one species are scad mackerel fishes (Decapterus macarellus). Therefore, scad mackerel fishes (Decapterus macarellus) is the dominant food for both skipjack tuna (Katsuwonus pelamis) and yellow fin tuna (Thunnus albacares).

The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages

Meat Science ◽  
2011 ◽  
Vol 88 (1) ◽  
pp. 189-197 ◽  
Author(s):  
M.J. Beriain ◽  
I. Gómez ◽  
E. Petri ◽  
K. Insausti ◽  
M.V. Sarriés
Keyword(s):  
Fatty Acid ◽  
Olive Oil ◽  
Fatty Acid Profiles ◽  
Physico Chemical ◽  
Low Salt

Physico-Chemical Characteristics and Fatty Acid Composition of Milk Fat of Krankrej Cows, II. Effect of Dietary Conditions

Lipid / Fett ◽  
1989 ◽  
Vol 91 (4) ◽  
pp. 164-167
Author(s):  
G. K. Patel ◽  
M. J. Patel ◽  
R. M. Patel ◽  
K. C. Patel ◽  
R. D. Patel
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Milk Fat ◽  
Chemical Characteristics ◽  
Physico Chemical

scholarly journals Physico-Chemical Characteristics of Shungite Rock of Kazakhstan

2013 ◽  
Vol 15 (3) ◽  
pp. 241 ◽  
Author(s):  
S.A. Efremov ◽  
S.V. Nechipurenko ◽  
M.K. Kazankapova ◽  
B. Washington ◽  
Kh.S. Tassibekov ◽  
...  
Keyword(s):  
Electron Microscopy ◽  
Scanning Electron Microscopy ◽  
Physicochemical Characteristics ◽  
Chemical Characteristics ◽  
X Ray ◽  
Elementary Analysis ◽  
Physico Chemical ◽  
Developed Surface ◽  
Scanning Electron ◽  
Shungite Carbon

Physico-chemical characteristics of shugite rocks of Kazakhstan (Bakyrchik deposit) were studied using the methods of elementary analysis, IR-spectroscopy, scanning electron microscopy, Raman spectroscopy and X-ray phase analysis. The content of carbon in shungite rock was determined to be from 3% to 19%. The flotation technology for shungite rocks of Kazakhstan was developed, the content of carbon in the concentrate reaching 40.0%. When studying the elemental composition, the mineral part of shungite rocks was stated to be presented, mainly, by silicon, aluminium, calcium, magnesium, potassium, sodium, iron and titanium oxides. IR-spectroscopic investigations showed that in the concentrate, apart from polycyclic hydrocarbons containing methylene groups, there appeared carboxyl groups. The results of scanning electron microscopy (SEM) showed that flotation and thermal activation of shungite rocks on carbon allow obtaining a more developed surface structure and porosity. The structure of shungite carbon was shown by the method of Raman scattering to be close to that of glassy carbon. The results of X-ray diffraction analysis (XRD) of natural shungite rocks showed that the samples under study contained a carbonaceous substance and a number of mineral components: quartz, illite, bassanite, burgerite, muscovite. It is shown that shungite carbon of “Bakyrchik” deposit is identical to shungite of Zazhogino deposit in Russia. The stated physicochemical characteristics allow to determine the directions of the use of carbon concentrate for solution of ecological and technological problems.

scholarly journals UMUR SIMPAN BAKASANG IKAN CAKALANG (KATSUWONUS PELAMIS. L) DENGAN METODE ACCELERATED SHELFT LIFE TEST (ASLT) BERDASARKAN PARAMETER FREE FATTY ACID (FFA)

PHARMACON ◽  
2019 ◽  
Vol 8 (3) ◽  
pp. 656
Author(s):  
Aldo G. Mongdong ◽  
Feti Fatimah ◽  
Johnly A. Rorong
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Shelf Life ◽  
Arrhenius Equation ◽  
Life Test ◽  
Katsuwonus Pelamis ◽  
North Sulawesi ◽  
Fermented Product

ABSTRACTBakasang is a fermented product made from known fish offal in North Sulawesi. This study aims to determine the shelf life of bakalang fish with ASLT method with Free Fatty Acid (FFA) parameter. Fermented Souce of Cakalang (Katsuwonus pelamis. L) is stored at 40; 50; and 60°C which is concentrated on days 0; 5; 10; 15; and 20. The results of the calculation of the shelf life of Fermented Souce of Cakalang through the Arrhenius equation for parameter Free Fatty Acid (FFA) at 25°C for 583 days.Keywords: Fermented Souce, Katsuwonus pelamis. L, ASLT Method, Life Shelf, FFA Level.          ABSTRAKBakasang adalah produk fermentasi yang dibuat dari jeroan ikan yang sudah dikenal di Sulawesi Utara. Penelitian ini dimaksudkan untuk mengetahui umur simpan bakasang ikan cakalang dengan metode Accelerated Shelf Life Test (ASLT) dengan parameter Free Fatty Acid (FFA). Bakasang Ikan Cakalang (Katsuwonus pelami. L) disimpan pada suhu 40; 50; dan 60°C yang diamaiti pada hari ke 0; 5; 10; 15; dan 20. Hasil penelitian menunjukkan bahwa umur simpan bakasang ikan Cakalang (Katsuwonus pelamis, L) melalui persamaan Arrhenius untuk parameter Free Fatty Acid  (FFA) pada suhu 25°C selama 583 hari.Kata Kunci: Bakasang, Katsuwonus pelami. L, Metode ASLT, Umur Simpan, Kadar FFA.

scholarly journals THE EFFECTS OF DIFFERENT IMMERSION METHOD AND TIME ON THE PHYSICO-CHEMICAL CHARACTERISTICS OF SKIPJACK TUNA (Katsuwonus pelamis) FISH MEAL

2013 ◽  
Vol 5 (1) ◽  
Author(s):  
Christina Litaay ◽  
Joko Santoso
Keyword(s):  
Sodium Bicarbonate ◽  
Nutritional Value ◽  
Fish Meal ◽  
Fat Content ◽  
Skipjack Tuna ◽  
Immersion Method ◽  
Tuna Fish ◽  
Katsuwonus Pelamis ◽  
Physico Chemical ◽  
The Village

<p>High fat content in a dark fleshed fish can affect on nutritional value because it can lead to odors in fish meal products. Effort Immersion (deffating) is one way to reduce fat content in fish meal products in order to reduce the products from odor. Research on methods and durations of immersion effects were conducted from October to November 2011. This study aimed to determine the best method to get quality materials skipjact tuna fish meal based on methods and durations of immersion.  Fish sampling were taken from the village of Latuhalat, Ambon-Maluku waters. Deffating process used water, 3% acetic acid, and 0.8% sodium bicarbonate. Immersion durations were 2, 4, and 6 hours. Deffating method using 0.8% sodium bicarbonate with 6 hours immersion time exhibited the best quality fish meal with protein content of 82.86% and 1.10% fat content.</p> <p>Keywords: deffating, fish meal, skipjact tuna.</p>

scholarly journals Effects of sulfur dioxide on wine made with sulfitic maceration

2019 ◽  
Vol 12 ◽  
pp. 02003
Author(s):  
G.V. Jardim ◽  
L. Zigiotto ◽  
W. Machado ◽  
Â.R. Marcon
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Statistical Analysis ◽  
Sulfur Dioxide ◽  
Physicochemical Characteristics ◽  
Chemical Characteristics ◽  
Color Intensity ◽  
Physico Chemical ◽  
Significant Difference ◽  
Intensity Of Treatment

Sulfitic maceration is part of a technique used in large companies to store must through the superdosing of sulfur dioxide added after the destemming of the grapes. The objective of this study was to analyze the physico-chemical characteristics of the wines elaborated by sulfitic maceration. The study was conducted at the Federal University of Pampa (UNIPAMPA), Campus Dom Pedrito, RS, Brazil. Three vinifications (identified by treatments 1, 2 and 3) were performed with 3 replicates each. The grapes used were the cultivar Alicante Bouschet. Treatment 1 underwent the same procedures as treatment 2, except for the dosage of 1400 mg.L−1 of added sulfur dioxide. The grapes were destemmed, crushed and macerated for 2 days and before fermentation started, the must was heated to remove SO2. In the treatment 3 a traditional maceration was carried out for 5 days. The physicochemical characteristics of the wines were analyzed by Fourier Transform Infrared Spectroscopy (FTIR) and the results were analyzed by statistical analysis of comparison of averages. The color intensity of treatment 2 showed no significant difference in relation to the treatment 3, demonstrating that with 2 days of sulphitic maceration, occurs a color extraction similar to a traditional 5-day maceration.

scholarly journals Physico-chemical quality attributes and fatty acid profiles of pork from Windsnyer and Large White gilts

2017 ◽  
Vol 47 (1) ◽  
pp. 107 ◽  
Author(s):  
J. Madzimure ◽  
M. Chimonyo ◽  
A. Hugo ◽  
A.G. Bakare ◽  
C.L.F. Katiyatiya ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Quality Attributes ◽  
Chemical Quality ◽  
Fatty Acid Profiles ◽  
Large White ◽  
Physico Chemical

scholarly journals Chemical Characteristics of Croatian Traditional Istarski pršut (PDO) Produced from Two Different Pig Genotypes

Molecules ◽  
2021 ◽  
Vol 26 (14) ◽  
pp. 4140
Author(s):  
Marina Krvavica ◽  
Dario Lasić ◽  
Jasenka Gajdoš Kljusurić ◽  
Jelena Đugum ◽  
Špiro Janović ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Chemical Properties ◽  
Chemical Characteristics ◽  
Fatty Acid Profiles ◽  
Chemical Parameters ◽  
Large White ◽  
Lipid Stability ◽  
The Right ◽  
Fatty Acid Compositions

Chemical characteristics of raw and processed Istarski pršut (PDO) produced from two different pig genotypes were studied with special emphasis on amino and fatty acid composition and factors of lipid stability. Raw hams of Large White (LW)xLandrace (L), and (LWxL)xDuroc (D) pig genotypes were used in the study (20 hams of each genotype). All left raw hams from each carcass were processed in accordance with the PDO specification of Istarski pršut, and other half (the right ones) of LWxL)xD genotype were used for analyses of raw hams (fresh muscles). Istarski pršut was evaluated on the basis of the chemical parameters of the raw and matured lean ham. The process of dry curing significantly influenced the chemical properties of Istarski pršut. Despite the higher content of intramuscular fat and polyunsaturated fatty acids, the fat of (LWxL)xD ham was much more resistant to hydrolysis and oxidation, suggesting that fatty acid profile and other factors, also play a significant role. Significant differences between pig genotypes in the amino acid and fatty acid profiles were found. The analyzed Istarski pršut may be distinguished by prints of multivariate chemometric statistical analysis, based on their amino acid and fatty acid compositions.

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