Effectiveness of washing with atung (Parinarium glaberimum Hassk) solution on quantity and quality of dark meat yellowfin tuna (Thunnus albacares) surimi

Abstract

Yellowfin tuna (Thunnus albacares) is the world's second-largest commodity with good nutrition. After processing, some wastes / residues / by-products can be used to produce surimi which still retains the tuna meat properties. The manufacturing of surimi requires safe preservatives, such as the natural preservative, atung (Parinarium glaberimum Hassk), which contains antibacterial substances. Therefore, the present work aimed to determine the effectiveness of 4% (w/v) atung solution on the quantity and quality of yellowfin tuna surimi produced from tuna by-products. The fish meat was treated with a washing agent of ice water and 4% atung solution with several washing frequencies. The parameters assessed were the yield and quality of surimi by analysing the protein content, myofibrillar protein content (salt soluble), water-holding capacity, Salmonella spp., and E. coli. In addition, the parameters included teeth-cutting, ashi strength, and folding. The 4% (w/v) atung solution effectively produced tuna fish surimi with 68.50% yield, 20.62% protein, 8.87% myofibrillar protein, and free from Salmonella spp. and E. coli. The water-holding capacity of the surimi was recorded at 68.9% and increased to 73.3% after three washes. The use of 4% (b/v) atung solution effectively produced surimi with a teeth-cutting value of 7.80 - 7.92, and an ashi strength of 7.97 - 8.08, whereas the folding test was B to A (3.80) after four washes.