EVALUATION OF QUALITY AND NUTRITIONAL VALUE OF FISH RED MEAT NUGGET

EXTRACT

Red meat is a waste of tuna processing and canning of tuna meat frozen because it quickly experienced ketengikan and unwanted color changes. The purpose of this research are: 1) determining the concentration of titanium dioxide (TiO2) is effective as the bleaching of red meat tuna, 2) evaluate the quality of red meat tuna fish nuggets that dipucatkan with TiO2 compared with the quality nuggets of white meat tuna, and 3) evaluate the nutritional value protein nuggets of tuna stored at freezing temperatures for 0, 1 and 2 months. The materials used are red and white meat tuna from PT ISAAP BONECOM, bleaching materials as well as rat type TiO2 proanalisis Spraque Dawley (SD) male age of weaning 21-23 days to analyze the nutritional value of protein in vivo. Nugget is made based on the method BBPPHP (Center for Development and Control of Fisheries) (2003). Parameters observed: the degree of white nuggets, different organoleptic test, the proximate (protein, fat, water and ash), quality nuggets (TVN, TPC, TBA, Histamine and Peroxide) and the nutritional value of protein (digestibility, biological value and NPU) .

The result of organoleptic test (different tests) to the color score nuggets indicate the addition of TiO2 1% was not significantly different from control (white meat tuna). Score nugget texture of red meat tuna at various additions of TiO2 and without TiO2 significantly different from controls. Score aroma of red meat tuna nuggets at various additions of TiO2 was not significantly different from the controls except on without the addition of TiO2. Scores of red meat flavor nuggets of tuna at various additions of TiO2 and without TiO2 not significantly different from controls. Protein content of red meat tuna nuggets storage 0, 1 and 2 months were: 42.0, 37.9 and 34.1%, fat content: 40.0, 30.4 and 22.9%, water content: 70.5 ; 68.9 and 67.5%, ash content: 4.3, 4.2 and 3.6%, TVN levels: 7.1, 7.4 and 7.7 g mgN/100 still below the maximum standard value TVN for foods derived from fish. Number of TPC: 3.7, 3.8 and 3.9 CFU / g, still below the standard of BSN and TBA levels: 0.4, 0.4 and 0.6 malonaldehyde / kg. Evaluation of protein quality in vivo in the treatment of red meat nuggets with frozen storage of 0, 1 and 2 months digestibility values obtained: 98.5, 98.1 and 96.8%. Biological value: 92.1, 93.1 and 96.8, and NPU: 90.7, 91.3 and 95.1. This indicates that the protein products of red meat tuna has nuggets of good quality.

From : http://ummuauliya.multiply.com/recipes/item/14/Nugget_Tuna