Professional Documents
Culture Documents
Content:
1. Introduction
2. Fish meat
3. Histamine
4. 3 Fatty acids
5. Handling
JENIS-JENIS IKAN TUNA
KOMPOSISI KIMIA
1. Introduction
Fish Preservation
Topic 1:
Fish meat Quality loss
Topic 2:
Histamine Histidine decarboxylase
Topic 3:
3 fatty acid Oxidation
Topic 4:
Fish handling Cooling
Topic 1: Fish meat
MARKET FORMS OF FISH
Drawn:
Whole fish with scales, gills, internal organs
removed
Dressed or Pan-dressed:
Drawn fish with head, tail, and fins removed
Fillets:
Sides of fish cut lengthwise away from bones and
backbone
Steaks:
Cross sections cut from large dressed fish
May contain bones from ribs and backbone
Fillets
dressed
Steaks
Top Quality
Fish Catching
Care On Board
Antioxidant
Antibacteria
Cooling
Enzyme
Acid Histidyne decarboxylase synthesis
(HD)
HHHHHO HHHHH
HD
H2N-C-C-C-C-C-C-OH H2N-C-C-C-C-C-NH2 + CO2
H H H H NH2 HHHHH
HISTIDINE HISTAMINE
HOW AND WHERE CAN IT HAPPEN?
The second part (n-3) tells you that ALA is an omega-3 fatty
acid
Flake ice
Ice slurry
Time (hours)
Cooling /keeping cool
Ice slurry is good for cooling fish down
quickly
compleatly surrounds the fish
If catching,
pre-handling
and holding
is not done
properly
Histamine
Histidine decacboxylaza
Histidine Histamine
4. Diagram of HANDLING and
holding of OCEAN TUNA
Killing
Bleeding
Gutting
Cleaning
On-board storage
5. Three types omega-3 Fatty
Acids are: