Assessing parasitic contamination in Katsuwonus pelamis

The skipjack tuna (Katsuwonus pelamis) is commonly found in the tropical waters of the oceans. It is a fishing resource of high economic value and available for national and international markets. Therefore, it is important to know the fish parasites for a correct sanitary inspection, as the pathogenesis in humans can occur through spoliative, toxic or mechanical action. This study aimed to identify the zoonotic parasitic fauna that infects the beautiful-striped using morphological methods. A total of 06 samples were analyzed. The fish were necropsied for parasitological evaluation of the musculature and internal organs. The samples were visually inspected and the structures with morphology combining with parasitic shapes were analyzed both in stereoscopic and microscope. The parasites found were fixed in 70% alcohol for later identification. All samples showed the presence of zoonotic parasites for humans. Two genera of zoonotic parasites have been found for humans that have beautiful tuna as their hosts, namely Anisakis sp. (Nematoda) and Trypanorhyncha (Eucestoda). A 100% of the infections occurred in the muscles and 66.6% in the liver. The results reinforced the importance of inspection by responsible organisms on the importance of evisceration as quickly as possible to avoid migration of larvae to the muscle.

Aceh Province has a great potential fish resource, sustainable Potential on Capture Fisheries about 272,707 tons and total Capture Fishery Production is 208,200,830, moreover this potential has not been utilized optimally. The cached Fish at Koetaradja Fishing Port Banda Aceh are still abundant, so it is possible to be proceed industrially either at micro or macro scale. This study aims to examine the needs of the fishing industry in Aceh Province about the need of fish raw materials and to find out the type and amount of raw materials needed by a fish processing industry (macro scale) in Banda Aceh city. In addition, interviews and questionnaires were used as the instruments in collecting data. This research was conducted to five macro-scale fishery processing companies in Banda Aceh City there are PT. Aceh Samudera Bahari, PT. Aceh Lampulo Jaya Bahari, CV. Thunnus Saputra, PT. Sure Tuna Pacific and CV. Barakah Sumber Bahari. The results showed that there were 3 types of fish used as the processed raw materials, there are skipjack, tuna and kite fish. Skipjack tuna is the most fish needed by every processed industry. The need for fish raw materials at PT. Aceh Samudera Bahari requires skipjack tuna raw materials about 58,098 Kg/month (697,176 Kg/year), At PT. Aceh Lampulo Jaya Bahari requires the raw materials for skipjack tuna about 25,972 Kg/month (311,664 Kg/year, PT. Yakin Tuna Pasifik requires raw materials for skipjack tuna about 52,788 Kg/month (633,456 Kg/year), and CV. Barakah Sumber Bahari requires 20,498 Kg/month of skipjack fish raw materials (245,976 Kg/year). The total of all skipjack tuna raw materials needed by these 5 companies in one year is 3,205,224 Kg.

Fish-frames are processing byproducts, which are left after obtaining fillets or muscle during fish processing. The fish-frame generally consists of muscle, collagen, calcium, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). We used fish-frame powder (FFP) of chum salmon and skipjack tuna to prepare and characterize snacks for human consumption with different proportions of FFP. The crude protein and lipid contents of fish-frames were 16.3 and 9.4% for chum salmon and 18.6 and 8.3% for skipjack tuna, respectively. The volatile basic nitrogen (30.6 mg/100 g) and browning index (0.393) of FFP from chum salmon were lower than those of FFP from skipjack tuna. Thus, the FFP of chum salmon was better for making snacks than that of skipjack tuna. Five snacks were prepared with 0, 10, 20, 30, and 40% (w/w) substitution ratios of FFP from chum salmon. The moisture content of the snacks decreased (33.6 to 11.5%) with increasing FFP substitution ratio, whereas crude ash (2.9 to 7.5%), protein (11.4 to 18.4%) and lipid (13.7 to 35.1%) increased. Sensory scores for the texture and taste of the snack with 30% FFP were significantly higher (p<0.05) than those for other snacks; the color and flavor scores of all snacks did not differ significantly. The major fatty acids in the snacks were 16:0 and 18:0 as saturates, 18:1n-9 as monoenes, and 18:2n-6 and 18:3n-3 as polyenes. Snacks with FFP contained small amounts of EPA (0.5 to 0.8%) and DHA (1.3 to 1.8%) in the total lipid composition. The total amino acid content (16.08 g/100 g) of the snack with 30% FFP was higher than that of the snack without FFP (11.18 g/100 g), and the major amino acids were aspartic acid, glutamic acid, glycine, leucine, and lysine. The calcium and phosphorus contents of the snack with 30% FFP were 1,272 mg/100 g and 854 mg/100 g, respectively, and their ratio was the optimal range (2:1 to 1:2) for body absorption efficiency.

The current research was completed at the Indian Council of Agricultural Research - Central Institute of Fisheries Technology (ICAR-CIFT), Cochin, Kerala, India from August 2021 to August 2022 as a modified thermal extraction protocol for deriving gelatin from processing waste of skipjack tuna (Katsuwonus pelamis) skin. The study evaluated the effect of chemical composition and molecular weight contributing to the techno-functional attributes of the resulting gelatin. In the present study, we followed warm water-coupled NaCl pre-treatment to reduce the lipid content of the extracted gelatin. The extracted gelatin was characterized for Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM) and sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). The amount of gelatin extracted from the fish skin was 9.30±0.22%. The protein pattern of extracted gelatin on SDS-PAGE was identical to commercial grade gelatin, which implies the purity of extracted gelatin is comparable to that of commercial one. The physicochemical and functional properties were evaluated and pose remarkable techno-functional properties. Therefore, fish processing skin waste of skipjack tuna could be effectively exploited for the preparation of commercial gelatin. The extraction protocol remains environment friendly and this approach remains optimal for food technological applications. The effective exploration contributed to nutritional benefits, technological, functional, and biological functionalities for a large fraction of applications in the area of food technology, nutraceuticals, pharmaceutics, and numerous others as a future line of research.

In fact, fish processing industry is very importance to support development a fishing port. It is the same with the case of territorial fishing port (PPN) of Palabuhanratu. So that a research to determine the condition of fish catch production that was able to support the development of fish processing industry, need to be done. A case study on the underdeveloped of fish processing industry in PPN Palabuhanratu was done. Data analysis using descriptive numerical projection of the catch by estimating the need for the development of fish processing industry. Processing type that exist in PPN Palabuhanratu and nowadays are the processing on fish freezing, fish boiling, fish salting, crisp chips, meatball fish and abon fish. Based on the result of projection, the best fish production prospective as raw material for fish processing industry are skipjack tunas, eastern little tuna, tunas, hairtails, shark, ponyfish, ray, Indo-Pacific marlin, scads and wolf herring. A preceding ten year period of 2008-2017, the production of skipjack tunas, eastern little tuna, tunas, ponyfish, Indo-Pacific marlin, scads and wolf herring tend to increase, while the others will decrease. The development of other types of processing industries can be done for freezing, canning, fillet, loin, surimi and nuggets fish.

In order to identify a possible contamination by polychlorinated biphenyls (PCBs) and to evaluate the effect of the fish processing upon the residue contents of these compounds, 41 PCBs congeners were investigated in samples of frozen muscle and frozen cooked loin of tuna (Katsuwonus pelamis) from a fishery industry of Rio Grande/RS. Samples were extracted by Sohxlet, purified, fractionated and analyzed by gas chromatography with electron capture detector (GC-ECD). The PCBs concentrations in the analyzed samples ranged from 0.58 to 95 ng.g-1 (lipid weight). Although the results indicated the occurrence of PCBs congeners in all of tuna (Katsuwonus pelamis) samples, the contents were lower than the maximum value established by the European Union legislation for products from animal origin (up to 200 ng.g-1 lipid weight). In Brazil, the maximum permitted contents is 3000 ng.g-1 (lipid weight). The comparison among the detected amounts evidenced that the processed samples showed higher concentrations of PCBs; thus, the fish processing might be a factor which cause effect on the final contaminant concentration.

— Cakalang fish (Katsuwonus pelamis) is a medium- sized fish from the Scombridae (tuna) family. The most caught fish in North Sulawesi is tuna. This bonito has a round, elongated body and side lines. There are two ways to store food at low temperatures, namely refrigeration and freezing. Cooling is one way to reduce the body temperature of fish from about 0 °C to -1 °C. Fish processing must be done as quickly as possible to avoid decreasing the quality of fish, so the fish heating center requires materials and cooling agents that reduce the temperature of the fish very quickly. Based on the explanation above, it was found that if ice cubes were used to preserve fish, the fish would spoil quickly because the fish were immersed in the water from the melted ice cubes and encouraged the growth and reproduction ofmicroorganisms. So, a Cooler Box was created which is useful for replacing ice cubes as a fish preservative, because this Cooler Box does not causestanding water which can harm fish if placed in this Cooler Box. Temperature control in this study is using fuzzy logic and using the ESP32 microcontroller. The process of decreasing the temperature in the fish cooler box takes a lot of time to reach the minimum temperature for cooling fish,which ranges from 15-20 degrees. The temperatures produced by the 6 peltiers are different. Key words— Fuzzy logic, ESP32, DS18b20 Sensors, Fish. Abstrak — Ikan Cakalang (Katsuwonus pelamis) merupakan ikan berukuran sedang dari famili Skombridae (tuna). Ikan yang paling banyak ditangkap di Sulawesi Utara adalah tuna. Bonito ini memiliki tubuh dan garis samping yang bulat dan memanjang. Ada dua cara menyimpan makananpada suhu rendah, yaitu pendinginan dan pembekuan. Pendinginan merupakan salah satu cara untuk menurunkan suhu tubuh ikan dari sekitar 0°Cmenjadi -1 °C. Pengolahan ikan harus dilakukan secepat mungkin untuk menghindari penurunan kualitas ikan, sehingga pusat pemanas ikan membutuhkan bahan dan bahan pendingin yang menurunkan suhu ikan dengan sangat cepat. Berdasarkan penjelasan di atas, ditemukan bahwa jikaes batu digunakan untuk mengawetkan ikan, ikan akan cepat busuk karena ikan direndam dalam air dari es batu yang meleleh dan mendorongpertumbuhan dan reproduksi mikroorganisme. Maka dibuatlah Cooler Box yang berguna untuk menggantikan es batu sebagai pengawet ikan, karenaCooler Box ini tidak menimbulkan genangan air yang dapat membahayakan ikan jika diletakkan di dalam Cooler Box ini. Pengontrolan suhu padapenelitian ini adalah menggunakan fuzzy logic serta menggunakan mikrokontroller ESP32. Proses penurunan suhu dalam, box pendingin ikan memakan banyak waktu untuk mencapai kondisi minmal suhu untuk pendinginan ikan yang berkisar antara 15-20 derajat. Suhu yang dihasilkan dari 6 peltier berbeda-beda. Kata kunci — Fuzzy logic, ESP32, Sensor DS18b20, Fish.

Anisakid larvae in the skipjack tuna Katsuwonus pelamis captured in Japanese waters: Two-year monitoring of infection levels after the outbreak of human anisakiasis in 2018

Abstract. Safruddin, Hidayat R, Farhum SA, Zainuddin M. 2022. The use of statistical models in identifying skipjack tuna habitat characteristics during the Southeast Monsoon in the Bone Gulf, Indonesia. Biodiversitas 23: 2231-2237. Skipjack tuna (Katsuwonus pelamis) is the main fishery product in the Bone Gulf, Indonesia, since it has high economic value and is widely accepted by the market. The migration of skipjack tuna can be described by oceanographic dynamics, influenced by seasonal changes. This study aimed to explore the relationship between the oceanographic factors and the distribution and abundance of skipjack tuna obtained by pole and line fishing in the Bone Gulf, Indonesia. The research was conducted during the southeast monsoon season (April-September) from 2015 until 2018. Three oceanographic parameters were used to understand this relationship, i.e., Sea Surface Temperature (SST), Sea Surface Chlorophyll-a (SSC), and water depth. Generalized Additive Models (GAMs) and Generalized Linear Models (GLMs) used to predict the spatial pattern of the skipjack tuna showed that all considered parameters significant influenced the distribution of skipjack tuna in the study area. The fish are mostly distributed from coastal to offshore areas, ranging between 50 to 2000 meters and even wider. The concentration tends to be high within the range of 29.5 to 30.5°C of SST, 0.25 to 0.35 mgm-3 of SSC, and 500 to 1500 meters of water depth. The research also found that the skipjack tuna migration to the Bone Gulf may have followed the current water interruption during the southeast monsoon, for preferred warmer temperatures and lower primary productivity waters in the offshore areas. This factor may represent the optimal habitat of skipjack tuna during the period and can be the basis for determining the skipjack fishing schedule in the Bone Gulf.

Skipjack Tuna (Katsuwonus Pelamis) is one of the big pelagic fish in fishery resources that has high economic value and plays an important role in export activity in Indonesia. Catch activities for consumption needs for people could threatened of Skipjack Tuna availability. The growth pattern of Skipjack Tuna is needed to used as references for the appropriate management plan to protect Skipjack Tuna. The research was conducted from February to April 2017 at PPI Kedonganan, Kuta District, Badung, Bali. The fish were collected by simple random sampling method. This study showed that gillnet and handline were used as fishing gears. The length frequency distributions were in the long-range of 315-337 mm means the catch fish is still young. The growth pattern of Skipjack Tuna was negative allometric means length growth was faster than weight growth. The growth parameters of Skipjack Tuna were obtained by the asymptotic length (Linf) of 875.2 mm, growth coefficient (K) of 0.09, and theoretical age (t0) of -0.78. Skipjack Tuna have small body size with condition factors were ranged from 0.8783-1.7269. It can be concluded that these methods can be used to determine the appropriate management efforts.

Abstract. Hidayat R, Zainuddin M, Mallawa A, Mustapha MA, Putri ARS. 2021. Mapping spatial-temporal skipjack tuna habitat as a reference for Fish Aggregating Devices (FADs) settings in Makassar Strait, Indonesia. Biodiversitas 22: 3637-3647. Skipjack tuna (Katsuwonus pelamis) has a high economic value in the international market. Catching skipjack tuna using fish aggregating devices (FADs) without knowing its habitat characteristics can damage the ecosystem. This study aimed to determine suitable fishing areas for setting skipjack’s FADs. The data used included that on catch, sea surface temperature (SST), and sea surface chlorophyll-a (SSC) in the Makassar Strait obtained for 2017-2019. The generalized additive model (GAM) and empirical cumulative distribution function (ECDF) analyses were used to investigate the skipjack’s tuna habitat. A pelagic habitat index (PHI), with PHI &gt; 75%, was applied to determine suitable FAD positions. The gravity center of the skipjack tuna habitat for ten months (January-October 2020) was calculated to validate the model’s results. The results showed that the optimum SST range was from 28.78°C to 31.25°C, while the SSC from 0.18 to 0.28 mg m-3. The best skipjack habitats in the southern Makassar Strait are criterion 4 (PHI &gt; 90%) and criterion 3 (PHI = 85-90%), having a relatively high consistency of the average PHI values. These results can help determine the optimal positions for setting FADs to benefit the global management and sustainable development of skipjack tuna fisheries.

Skipjack tuna (Katsuwonus pelamis) is a highly migratory fish that has high economic value and wide market acceptance. This research aimed to analyse the relationship between thermal and chlorophyll-a fronts and skipjack tuna catch in coastal waters around Barru, Makassar Strait, Indonesia. This study used two dataset types, data collected in-situ (fishing positions and skipjack tuna catch), and remotely sensed data (Sea-surface temperature and chlorophyll-a, with spatial and temporal resolutions of 4 km and monthly, respectively). Thermal and chlorophyll-a fronts were estimated using a Single Image Edge Detection (SIED) algorithm, and the distances from each catch data point to the nearest fronts was calculated in ArcGIS 10.5. We then analysed the data using the Generalized Additive Model (GAM) statistical model. The results showed that both fronts were detected in every month (May – July). The optimum distance between the thermal front and catch distributions was in the range of 0 - 50 km and the highest catches occurred at a distance of 0 - 10 km with a horizontal gradient of 0.1 - 0.5°C. Meanwhile the distance between the chlorophyll-a front and catch distribution was in the range of 0 - 50 km and the highest catches occurred at a distance of 10 - 20 km with a horizontal gradient of 0.01 - 0.02 mg m−3. We suggest that skipjack tuna distributions in the study area may be positively associated with the thermal and chlorophyll-a fronts.

Despite the known antihistaminic effects of PSAO, this enzyme remains unrecognized as an antihistamine additive in the food industry. The objective of this study was to ascertain the plausible histamine-degrading effects of a new food-grade additive (pea seedling extract) in tuna fish. PSAO was purified from cultured pea seedlings via ionexchange and size-exclusion chromatography. SDS-PAGE results indicated that the PSAO subunit has an apparent molecular weight of about 95 kDa. To evaluate the optimized conditions for antihistaminic activity of the enzyme, the reaction of PSAO and histamine was carried out in KPi buffer under conditions relevant to the fish processing industry. 1 unit mL-1 of PSAO significantly reduced the histamine content at pH 7.0 but not at pH 5.0. Accordingly, its antihistaminic activity was assessed in homogenized skipjack tuna fish (Katsuwonus pelamis) using an ion-paired HPLC method. The results showed that PSAO can reduce 87.14% of the histamine content of the tuna fish at pH 7.0, 37°C. This study indicates that PSAO - purified or even filtrate of pea seedling homogenate - can degrade histamine, which suggests practical application of this enzyme in fish processing industry.

The viscera of skipjack tuna (Katsuwonus pelamis) is often regarded as an underutilised waste in the fishing industry, with approximately 20% of the total weight of skipjack waste being discarded, which presents a cost burden for producers. Although skipjack tuna has been studied previously, the nutritional potential of its viscera as a food source still requires further exploration. Therefore, this study aims to evaluate the nutritional content of skipjack tuna viscera obtained from the fish processing industry. Analysis was conducted on the proximate composition, including moisture, protein, fat, ash, and carbohydrates, as well as the amino acid profile. The mixture and parts of the skipjack's viscera were observed morphometrically. The results of the morphometric analysis showed that the mixture of skipjack tuna viscera has a length of 12.05±0.72 cm and a width of 5.14±0.92 cm, slightly larger than other viscera parts such as the liver, stomach, and intestines (11.86±2.11 cm, 10.86±2.04 cm, 9.94±1.37 cm, respectively). Proximate analysis showed that skipjack viscera contains 91.02±0.33% protein (dry basis), 6.23±0.52% fat, 2.65±0.16% ash, and 0.1±0.03% carbohydrates. A total of 18 identified amino acids consist of 10 essential amino acids (lysine 12.90±0.12, leucine 10.90±0.01, threonine 8.03±0.00, valine 7.49±0.01, isoleucine 6.56±0.04, phenylalanine 5.06±0.04, tyrosine 4.67±0.02, histidine 3.14±0.01, methionine 3.02±0.00, and tryptophan 1.86±0.00 mg/g protein) and 8 non-essential amino acids (cystine 2.07±0.00, proline 7.20±0.00, serine 7.68±0.06, arginine 9.02±0.01, alanine 9.41±0.02, glycine 10.87±0.07, aspartic acid 14.33±0.02, and glutamic acid 19.80±0.02 mg/g protein). Overall, skipjack viscera is a highly valuable source of protein, containing both essential and non-essential amino acids. These findings demonstrate the potential of skipjack viscera to be utilised as a material in the production of enzymes, hydrolysates, and the enhancement of umami flavor in the food industry.

Occurrence of microplastics in some commercially important seafood varieties from Negombo, Sri Lanka