Abstract Tuna is the common name for a species of fish belonging to the Scombroidae family. Among all the Scombroidae family, yellowfin tuna (Thunnus albacares) is the most popular type in tropical and subtropical seas worldwide. One technique for preserving tuna fillets is cooling, which is an effective method for maintaining the quality of fishery products for export activity. Fillet quality, particularly histamine levels and microbial counts, must be maintained to create good and sustainable management of Indonesian fishery products. This research aims to analyze the effect of storage temperature on the quality of tuna fillets at low temperatures. From this research, it is known that storage temperature affected the quality of tuna fillets. Storing tuna fillets at temperatures below 0°C can maintain the freshness of tuna fillets based on organoleptic test. Overall, storage temperature of -18°C can produce fillets with the best quality, with an organoleptic value of 8, a drip loss of 1.84-2.86%, histamine levels of 4,543-8,226 ppm, and a total plate count of 1,318-4,173 colonies/g. In conclusion, this work provided the latest information regarding the effect of cooling temperature, particularly temperatures below 0°C, on the quality of tuna fillets.
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