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IKAN TUNA

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

For the Consumer

Care On Board

Care at the Plant Control Quality


Quality Problems

1. Bruishing 2. Gaping 3. Mushy flesh 4. Scale loss

Antioxidant
Antibacteria
Cooling

5. Oxidation or enzi- 6. Bacterial spoilage


matic deteoration
Topic 2: Histamine
Indicator: Brom cresol purple, pH 5.2 - 6.8

Glucose Acidic products (yellow)

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?

Produced by bacterial decarboxylation of histidine


mainly in fish belonging to the sub-order Scombroid

High levels of histamine indicates decomposition has


occurred even before a fish smells bad/looks-like good
fish

Usually in fresh fish, but can happen in frozen, cooked,


cured or canned fish products
HISTAMINE POISONING
Allergy-like poisoning

Consuming scombroid and scombroid-like


marine fish with high levels of histamine

Usually occurs if levels of histamine exceeds 200


ppm.

Severity depends on the individual and the


presence of other amines or diamines
Topic 3: 3 Fatty Acids

Omega-3 FAs are polyunsaturated, meaning


they contain more than one double bond

They are called omega-3 because the first


double bond counting from the methyl end of
the fatty acid is located at the third carbon
atom
Omega-3 Fatty Acids Types

Alpha-linolenic acid (ALA)


Eicosapentaenoic acid (EPA)
Docosahexaenoic acid (DHA)
Alpha-linolenic acid (ALA)

Scientific abbreviation is 18:3n-3

The first part (18:3) suggests that ALA is an 18-carbon fatty


acid with 3 double bonds

The second part (n-3) tells you that ALA is an omega-3 fatty
acid

It is required for health, but cannot be synthesized in


humans

Must be obtained from the diet


Alpha-linolenic Acid
Humans can synthesize other omega-3 fatty acids from ALA:

Eicosapentaenoic acid (EPA): 20:5n-3


Docosahexaenoic acid (DHA): 22:6n-3

These two are usually referred to as marine-derived


omega-3 fatty acids because they are abundant in
certain species of fish

Whereas, ALA is considered a plant-derived omega-3 fatty


acid
Structures of the Omega-3
Fatty Acids
EPA and DHA: Sources
Fishes Serving EPA (g) DHA (g) Amt providing 1 g
of EPA + DHA
Herring, Pacific, cooked 3 ounces 1.06 .75 1.5 ounces
Salmon, chinook, cooked 3 ounces .86 .62 2 ounces
Salmon, Atlantic, cooked 3 ounces .28 .95 2.5 ounces
Oysters, Pacific, cooked 3 ounces .75 .43 2.5 ounces
Salmon, sockeye, cooked 3 ounces .45 .60 3 ounces
Trout, rainbow, cooked 3 ounces .40 .44 3.5 ounces
Tuna, white, packed in 3 ounces .20 .54 4 ounces
water
Crab, dungeness, cooked 3 ounces .24 .10 9 ounces
Shrimp, cooked 3 ounces .15 .12 11 ounces
Cod, Pacific, cooked 3 ounces .09 .15 12.5 ounces
Fish oil, menhaden 1 gram .13 .09 5 grams
Fish oil, salmon 1 gram .13 .18 3 grams
Topic 4: Handling
Once aboard, the fish should be killed immediately
Bleeding

Bleeding the tuna by making a cut in


the side of the fish with a knife, five
to ten centimeters behind the base
of pectoral fin recess, on both sides
of the fish. Blood should flow freely
from these cuts.
Cooling rates in the center of cod - comparison
of flake ice and liquid ice
Temp. (C)

Flake ice

Ice slurry

Time (hours)
Cooling /keeping cool
Ice slurry is good for cooling fish down
quickly
compleatly surrounds the fish

good heat transfer

Flake ice is good for keeping fish cool


keeps fish moist while melting

blood water and slime is washed off

This may require less ice than the current


practices and give much better quality
fish
Discussion
1. How is the good handling of the fish catched ?.

2. Why the catch quality of fish should be


maintained?

3. Why pre-handling and holding very important


in the handling of tuna fish

4. How diagrams and holding of tuna handling on


board

5. List 3 types of omega-3


1. The handling of the fish catched,
were:

Always gaff the fish through the head.

Use two gaffs for big fish, the second through


the mouth
It is advisable to lift the fish tail to help haul it
on-board
Carry out all subsequent handling on a foam pad
2. The catch quality of fish should be maintained,
because:

If catching,
pre-handling
and holding
is not done
properly

Appearance will be changed Colour and flavour of flesh


can be changed
3. Pre-handling and holding very important
in the handling of tuna fish, because:

Assure good quality of raw material


Prevention of histamine formation
The importance of handling and holding of
ocean tuna (Continued)

Histamine

Histidine decacboxylaza
Histidine Histamine
4. Diagram of HANDLING and
holding of OCEAN TUNA

Catching, gaffing and


landing


Killing

Bleeding

Gutting

Cleaning

On-board storage
5. Three types omega-3 Fatty
Acids are:

1. Alpha-linolenic acid (ALA)


2. Eicosapentaenoic acid (EPA)
3. Docosahexaenoic acid (DHA)
Thank so much

Any question ....... ?


Tuna handling in Malang - East Java, Indonesia

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