Mild Heating Process and Antioxidant Incorporation Increase Quality and Oxidation Stability of Oil from Skipjack Tuna ( Katsuwonus pelamis ) Eyeball

2021 ◽  
pp. 2000391
Author(s):  
Khamtorn Pudtikajorn ◽  
Thanasak Sae‐leaw ◽  
Avtar Singh ◽  
Soottawat Benjakul
Keyword(s):  
Oxidation Stability ◽  
Heating Process ◽  
Skipjack Tuna ◽  
Katsuwonus Pelamis

Physical, chemical and organoleptic characteristics of smoked skipjack tuna (Katsuwonus pelamis) produced in Kendari-South East Sulawesi

2012 ◽  
Vol 11 (91) ◽  
pp. 15819-15822
Author(s):  
T Isamu Kobajashi ◽  
Purnomo Hari ◽  
S Yuwono Sudarminto
Keyword(s):  
Skipjack Tuna ◽  
Katsuwonus Pelamis ◽  
Physical Chemical ◽  
Organoleptic Characteristics

scholarly journals STATUS PERIKANAN HUHATE (POLE AND LINE) DI BITUNG, SULAWESI UTARA

2017 ◽  
Vol 14 (3) ◽  
pp. 313 ◽  
Author(s):  
Budi Nugraha ◽  
Enjah Rahmat
Keyword(s):  
Yellowfin Tuna ◽  
Fishing Ground ◽  
Thunnus Albacares ◽  
Skipjack Tuna ◽  
Katsuwonus Pelamis ◽  
Coryphaena Hippurus ◽  
North Sulawesi ◽  
The Status ◽  
Catch Composition ◽  
First Maturity

Tulisan ini menyajikan tentang status perikanan huhate di Bitung meliputi deskripsi unit penangkapan, daerah penangkapan, komposisi hasil tangkapan, catch per unit of effort, dan ukuran ikan pertama kali tertangkap. Data dikumpulkan selama tahun 2004 sampai dengan 2005. Hasil penelitian menunjukkan bahwa huhate yang terdapat di Bitung dioperasikan dengan kapal penangkapan yang terbuat dari kayu berukuran 50 sampai dengan 80 GT. Daerah penangkapan di sekitar lokasi rumpon di Laut Sulawesi dan Laut Maluku. Hasil tangkapan yang diperoleh terdiri atas cakalang (Katsuwonus pelamis), madidihang (Thunnus albacares), baby tuna (Thunnus spp.), dan tongkol (Auxis spp.) serta hasil tangkapan sampingan yaitu lemadang (Coryphaena hippurus) dan sunglir (Elagatis bipinnulatus). Hasil analisis catch per unit of effort diperoleh bahwa nilai catch per unit of effort baby tuna (Thunnus spp.) mengalami kenaikan pada bulan Agustus 2004, dan cakalang (Katsuwonus pelamis) mengalami kenaikan pada bulan September 2004. Hasil analisis terhadap ukuran pertama kali cakalang (Katsuwonus pelamis) tertangkap oleh huhate 49,3 FLcm. Ukuran ini lebih panjang dibandingkan ukuran pertama kali cakalang (Katsuwonus pelamis) matang gonad. Sedangkan hasil analisis terhadap ukuran pertama kali madidihang (Thunnus albacares) tertangkap oleh huhate 51,6 FLcm. Ukuran ini lebih pendek dibandingkan ukuran pertama kali madidihang (Thunnus albacares) matang gonad. This paper presents the status of pole and line fishery in Bitung of North Sulawesi, consisting of description of fishing gear, fishing ground, catch composition, catch per unit of effort, and length at first capture. Data were collected during the period of 2004 until 2005. Results show that the pole and line in Bitung operated by wooden vessels of 50 until 80 GT. The fishing grounds were the waters around FADs location in Sulawesi Sea and Maluku Sea. Catch composition consists of skipjack tuna (Katsuwonus pelamis), yellow fin tuna (Thunnus albacares), baby tuna (Thunnus spp.), and frigate tuna (Auxis spp.), while the bycatch consisted of dolphinfish (Coryphaena hippurus) and rainbow runner (Elagatis bipinnulatus). Catch per unit of effort analysis shows that catch per unit of effort value of baby tuna (Thunnus spp.) increased on August 2004, whereas catch per unit of effort value of skipjack tuna (Katsuwonus pelamis) increased on September 2004. The length at first capture of skipjack tuna (Katsuwonus pelamis) was 49,3 FLcm. The catch size was bigger than the length at first maturity for skipjack tuna (Katsuwonus pelamis). The length at first capture of yellowfin tuna (Thunnus albacares) was 51,6 FLcm. This catch size was smaller than the length at first maturity for yellowfin tuna (Thunnus albacares).

scholarly journals ANALISIS ISI LAMBUNG IKAN CAKALANG (Katsuwonus pelamis) DAN IKAN MADIDIHANG (Thunnus albacares) YANG DIDARATKAN DI BITUNG, SULAWESI UTARA

2017 ◽  
Vol 14 (2) ◽  
pp. 227
Author(s):  
Siti Mardlijah
Keyword(s):  
Content Analysis ◽  
Stomach Content ◽  
Sampling Site ◽  
Stomach Content Analysis ◽  
Small Scale ◽  
Thunnus Albacares ◽  
Dietary Composition ◽  
Skipjack Tuna ◽  
Katsuwonus Pelamis ◽  
North Sulawesi

Penelitian ini telah dilakukan terhadap isi lambung ikan cakalang (Katsuwonus pelamis) hasil tangkapan pole and line dan ikan madidihang (Thunnus albacares) hasil tangkapan hand line yang didaratkan di Bitung, Sulawesi Utara pada bulan Mei, Juli, dan September 2005. Penelitian ini bertujuan untuk mengetahui komposisi jenis makanan ikan cakalang (Katsuwonus pelamis) dan ikan madidihang (Thunnus albacares). Contoh ikan cakalang (Katsuwonus pelamis) berjumlah 69 ekor dan contoh ikan madidihang (Thunnus albacares) berjumlah 63 ekor. Pengambilan contoh dilakukan di perusahaan perikanan dan tempat pengasapan atau fufu cakalang. Pengamatan dilakukan secara visual dan gravimetrik kemudian dianalisis dengan metode indeks of preponderance. Hasil penelitian menunjukkan bahwa komposisi makanan ke-2 jenis ikan pelagis besar tersebut berubah-ubah dan memiliki kemiripan terhadap 1 jenis makanan yaitu ikan malalugis (Decapterus macarellus), yang merupakan makanan utama ikan cakalang (Katsuwonus pelamis) dan ikan madidihang (Thunnus albacares). Stomach content analysis of skipjack tuna (Katsuwonus pelamis) which was caught by pole and line and yellow fin tuna (Thunnus albacares) caught by hand line, landed in Bitung, North Sulawesi i May, July, and September 2005 were conducted. The objective of the experiment is to know dietary composition of skipjack tuna (Katsuwonus pelamis) and yellow fin tuna (Thunnus albacares). The number of specimen observed 69 of skipjack tunas (Katsuwonus pelamis) and 63 of yellow fin tunas (Thunnus albacares). Sampling site were located in fishery company and at a small scale fish smoked industry. Stomach content analysis of the two fishes were observed visually measured and gravimetrically. The stomach content analysis was analysed based on indeks of preponderance) method. Result shows, the stomach content of skipjack tuna (Katsuwonus pelamis) and yellow fin tuna (Thunnus albacares) related changes and similar among one species are scad mackerel fishes (Decapterus macarellus). Therefore, scad mackerel fishes (Decapterus macarellus) is the dominant food for both skipjack tuna (Katsuwonus pelamis) and yellow fin tuna (Thunnus albacares).

scholarly journals Inventory of Gastrointestinal Endoparasitic Worms of Skipjack Tuna (Katsuwonus pelamis) in Sibolga Waters

2019 ◽  
Vol 4 (2) ◽  
pp. 61-69 ◽  
Author(s):  
Eri Yusni ◽  
Raihan Uliya
Keyword(s):  
Skipjack Tuna ◽  
Katsuwonus Pelamis ◽  
Identification Process ◽  
Total Magnification

of endoparasitic worms in skipjack tuna (Katsuwonus pelamis) in Sibolga Waters. Sampling conducted in Debora Private Fishing Port, Sibolga for 20 fishes that object weighing 740 – 1200 gr and length within 37,2 – 41,4 cm. The identification process is carried out in the laboratory using a microscope 40x and 100x total magnification. The endoparasitic worms found are Echinorhynchus sp. (100% intestinal and 10% stomach insidences, 8,6 intensities), Acanthocephalus sp. (25% Intestinal insidences, 1,6 intensities), Rhadinorhynchus sp. (25% intestinal and 5% stomach insidences, 1,5 intensities), Leptorhynchoides sp. (25% intestinal insidences, 1 intensity), Neoechinorhynchus sp. (25% intestinal insidences, 1,4 intensities), Pomphorhynchus sp. (10% intestinal insidences, 1,5 intensities), and Apororhynchus sp. (10% intestinal insidences, 1 intensity).

scholarly journals EKSTRAKSI KOLAGEN TULANG IKAN CAKALANG (Katsuwonus pelamis) MENJADI GELATIN DENGAN ASAM KLORIDA

2017 ◽  
Vol 5 (3) ◽  
pp. 69
Author(s):  
Febri Triani Singkuku ◽  
Hens Onibala ◽  
Agnes Triasih Agustin
Keyword(s):  
Analysis Of Variance ◽  
Food Additives ◽  
Skipjack Tuna ◽  
Anova Analysis ◽  
Katsuwonus Pelamis ◽  
Fish Waste ◽  
Randomized Design ◽  
Animal Bones ◽  
Sarcoplasmic Protein ◽  
Skeletal Bone

Protein of fish can be divided into 3 main groups i.e. myofibril protein which exist mostly in meat, sarcoplasmic protein present in the blood and stroma protein which can be found in the skin and fish bones. Fish waste can be processed into highly value product such as gelatin. Gelatin is the final product after collagen from the skin or animal bones were hydrolysis. The main resources for making gelatin was the skin or bones of cattle and pigs. The objective of this study was to obtain the gelatin from the skeletal bone of skipjack tuna which were extracted using varied concentration of hydrochloric acid (1, 3, and 5%) . This study used a complete randomized design. The data were analyzed by ANOVA (analysis of variance) using JMP software. The gelatin has a rendemen value varying between 2.5–16,25%, water content 7,75–9,75%, protein level 17,6–48,2% and fat content 0,6–3%. The results showed that the gelatin from the skeletal bone of skipjack tuna can be used as food additives (BTP) due to its high protein value, and can assist the reduction of organic waste from fishery industry due to its economical value. Protein ikan dapat dibagi menjadi 3 golongan yaitu protein myofibril yang terdapat pada daging, protein sarkoplasma yang ada pada darah dan protein stroma yang terdapat pada kulit dan tulang ikan (limbah ikan). Limbah ikan dapat diolah menjadi bahan yang memiliki daya jual seperti gelatin. Gelatin merupakan hasil hidrolisis kolagen dari kulit atau tulang hewan. Pada umumnya gelatin diolah dari kulit atau tulang sapi dan babi. Penelitian ini bertujuan untuk mendapatkan gelatin dari tulang ikan cakalang yang diekstrak menggunakan larutan asam klorida(HCI) yang bervariasi (1, 3, dan 5%). Penelitian ini menggunakan rancangan acak lengkap. Data yang didapatkan dianalisis dengan uji ANOVA (analysis of variance) dengan bantuan software JMP. . Gelatin yang dihasilkan memiliki nilai rendemen bervariasi antara 2,5–16,25%, kadar air 7,75–9,75%, kadar protein 17,6–48,2% dan kadar lemak 0,6–3%. Hasil penelitian menunjukkan potensi tulang ikan cakalang yang diekstraksi menjadi gelatin memiliki nilai protein yang baik sehingga dapat dijadikan bahan tambahan pangan (BTP), dan memiliki nilai ekonomis tinggi sehingga dapat membantu proses pengurangan limbah organik industri perikanan

Characterization of acid-and pepsin-soluble collagens from spines and skulls of skipjack tuna (Katsuwonus pelamis)

2014 ◽  
Vol 12 (9) ◽  
pp. 712-720 ◽  
Author(s):  
Di YU ◽  
Chang-Feng CHI ◽  
Bin WANG ◽  
Guo-Fang DING ◽  
Zhong-Rui LI
Keyword(s):  
Skipjack Tuna ◽  
Katsuwonus Pelamis

Effects of longitudinal body position and swimming speed on mechanical power of deep red muscle from skipjack tuna (Katsuwonus pelamis)

2002 ◽  
Vol 205 (2) ◽  
pp. 189-200
Author(s):  
Douglas A. Syme ◽  
Robert E. Shadwick
Keyword(s):  
Swimming Speed ◽  
Power Output ◽  
Beat Frequency ◽  
Mechanical Power ◽  
Skipjack Tuna ◽  
Cycle Frequency ◽  
Katsuwonus Pelamis ◽  
Red Muscle ◽  
Tail Beat ◽  
Work Loop

SUMMARY The mechanical power output of deep, red muscle from skipjack tuna (Katsuwonus pelamis) was studied to investigate (i) whether this muscle generates maximum power during cruise swimming, (ii) how the differences in strain experienced by red muscle at different axial body locations affect its performance and (iii) how swimming speed affects muscle work and power output. Red muscle was isolated from approximately mid-way through the deep wedge that lies next to the backbone; anterior (0.44 fork lengths, ANT) and posterior (0.70 fork lengths, POST) samples were studied. Work and power were measured at 25°C using the work loop technique. Stimulus phases and durations and muscle strains (±5.5 % in ANT and ±8 % in POST locations) experienced during cruise swimming at different speeds were obtained from previous studies and used during work loop recordings. In addition, stimulus conditions that maximized work were determined. The stimulus durations and phases yielding maximum work decreased with increasing cycle frequency (analogous to tail-beat frequency), were the same at both axial locations and were almost identical to those used by the fish during swimming, indicating that the muscle produces near-maximal work under most conditions in swimming fish. While muscle in the posterior region undergoes larger strain and thus produces more mass-specific power than muscle in the anterior region, when the longitudinal distribution of red muscle mass is considered, the anterior muscles appear to contribute approximately 40 % more total power. Mechanical work per length cycle was maximal at a cycle frequency of 2–3 Hz, dropping to near zero at 15 Hz and by 20–50 % at 1 Hz. Mechanical power was maximal at a cycle frequency of 5 Hz, dropping to near zero at 15 Hz. These fish typically cruise with tail-beat frequencies of 2.8–5.2 Hz, frequencies at which power from cyclic contractions of deep red muscles was 75–100 % maximal. At any given frequency over this range, power using stimulation conditions recorded from swimming fish averaged 93.4±1.65 % at ANT locations and 88.6±2.08 % at POST locations (means ± s.e.m., N=3–6) of the maximum using optimized conditions. When cycle frequency was held constant (4 Hz) and strain amplitude was increased, work and power increased similarly in muscles from both sample sites; work and power increased 2.5-fold when strain was elevated from ±2 to ±5.5 %, but increased by only approximately 12 % when strain was raised further from ±5.5 to ±8 %. Taken together, these data suggest that red muscle fibres along the entire body are used in a similar fashion to produce near-maximal mechanical power for propulsion during normal cruise swimming. Modelling suggests that the tail-beat frequency at which power is maximal (5 Hz) is very close to that used at the predicted maximum aerobic swimming speed (5.8 Hz) in these fish.

Development and validation of an HPLC-FLD method for rapid determination of histamine in skipjack tuna fish (Katsuwonus pelamis)

2011 ◽  
Vol 126 (2) ◽  
pp. 756-761 ◽  
Author(s):  
Saeed Tahmouzi ◽  
Ramin Khaksar ◽  
Mehran Ghasemlou
Keyword(s):  
Rapid Determination ◽  
Skipjack Tuna ◽  
Tuna Fish ◽  
Katsuwonus Pelamis ◽  
Development And Validation
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