Characterization of Surimi Based Edible Film from Mackerel Tuna Dark Muscle

This research aims to determine the best concentration of surimi made from mackerel tuna dark muscle to produce edible film with characteristics according to JIS (Japanese Industrial Standard) and to determine the characteristics of edible film product. This research was carried out in March to April 2021 at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University and Soil Chemistry Laboratory, Faculty of Agriculture, Padjadjaran University. The method used was experimental with Completely Randomized Design (CRD), and treatment with surimi concentration consisted of three treatments with three replications including 8%, 10% and 12%. Parameters observed were thickness, tensile strength, percent elongation and transparency. The resulting data were analyzed using ANOVA and continued with Duncan's test (α=5%). The results showed that an increase in the concentration of surimi made from dark muscle of mackerel tuna had a significant effect on thickness and percent elongation, but an increase in surimi concentration had no significant effect on tensile strength and transparency. Edible film with the addition of 8% concentration of surimi made from mackerel tuna dark muscle had the best characteristics based on the Japanese Industrial Standard (JIS) and statistical analysis, with a thickness of 0.096 mm, tensile strength 486.78 kgf/cm2 percent elongation 211.67%, transparency 5, 72 and 94.28% clarity.

Chemical Changes The Spent Hen Meat After A Tenderization Process Solution of Sodium Chloride

In this study, the old chicken meat found in the market after slaughtering and cleaning was carried out by the saline application, which was as follows T: the control treatment. T2, T3 and T4 were tenerized spent hen meat with sodium chloride by 10, 20 and 30 g/L water for 12 hours respectively. Results show that the collagen was a significant increase (P≤0.05) in T2, T3, T4 compared with the control of white muscle control and the total concentration of collagen was a significant decrease (P≤0.05) in saline annulus coefficients compared to control of dark muscle. The total concentration of soluble nitrogen was a significant decrease (P≤0.05) in saline-induced salinity coefficients compared with white muscle control. It is also noted that the concentration of protein nitrogen in the white muscle has decreased significantly (P≤0.05) in the coefficients of the antigen compared to the control treatment.

Proteolytic Analysis of Different Tuna (Thunnus albacares) Viscera for Obtaining Protein Hydrolysates

This project aims to obtain and characterize protein hydrolysates from the solid residues (dark muscle) and effluents (cooking water) generated from the processing of yellowfin tuna (Thunnus albacares) and evaluate their potential to be applied as organic fertilizer in farming. From the studied viscera (stomach, pyloric blind, liver, pancreas, and intestine), it was found that the pyloric blind of the tuna digestive system represents an adequate source of alkaline proteases that act on the dark muscle of tuna and cooking water, at pH optimum of 10.5 and temperature of 50 °C. The results of SDS-PAGE electrophoresis and enzymatic inhibition indicate that the proteolytic activity exhibited by the enzymatic extract of the pyloric blind of tuna is mainly due to serine protease enzymes, especially trypsin type, and it showed a proteolytic activity similar to that of a commercial protease coming from Bacillus sp. It is possible to use these enzymes in processes that require pH values between 8 and 11 and mild temperatures conditions (30-50°C). The cooking water showed a low yield and high ash content, which may decrease the protein hydrolysates' nutritional quality and functional properties.

Comparison of Proximate Composition of Raw and Cooked Intramuscle Tissue ofThunnus tonggol from Terengganu, Malaysia

A study was carried out to determine the effects of the steaming process on the proximate composition of the dark and white muscle tissue of Thunnus tonggol sampled from Terengganu waters. The mean percentage of moisture, ash, lipid, and protein of the raw dark muscle was 59.1%, 3.8%, 12.1% and 33.9%, while in the raw white muscle were 66.7%, 2.9%, 2.7% and 33.9%, respectively. Both types of muscle showed a significantly different value in the lipid content. There was significant increase recorded in the protein content in both types of muscle after the steaming process (79.1% and 93.0% in dark and white muscles, respectively). Likewise, the percentage of ash showed some increment with 4.8% in the dark muscle and 7.9% in the white muscle. However, the cooking process decreased the percentage of moisture and lipid in both dark and white muscles. The percentage of moisture in dark muscle was reduced to 7.7%, and 9.7% in white muscle. On the other hand, percentage of lipid content in both types of muscles after the steaming process was 0.43% in dark muscle and 0.03% in white muscle. This study reveals that the cooking process had considerable effects on the proximate composition of both dark and white muscles.

Anti-inflammatory and anti-allergic activities of Skipjack tuna (Katsuwonus pelamis) dark muscle hydrolysates evaluated in cell culture model

Background: Oxidative stress and inflammation are inextricably linked and play major roles in the onset and development of Non-communicable diseases (NCD) which are the most common cause of death and disability in modern world. Hydrolyzed proteins have also been suggested to be used to manage adverse food allergic reaction. Therefore, this study aimed to investigate anti-inflammatory and anti-allergy activities of dark muscle tuna hydrolysates using biological cell line systems as a function of enzyme, the extent of hydrolysis and molecular weight range.Methods: Dark muscle tuna hydrolysates were prepared with two different enzyme types; Alcalase and Flavourzyme. Anti-inflammation activity was measured by inhibitory effect of nitric oxide (NO) production on lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophage cells. Anti-allergy was determined from ability of hydrolysates to inhibit b-hexsosaminidase (b-HEX) release from RBL-2H3 mast cells. Cytotoxicity was also investigated in both RAW 264.7 macrophage cells and RBL-2H3 mast cells.Results: No cytotoxic effect on RAW 264.7 macrophage cells and RBL-2H3 mast cells was observed. The NO inhibition and b-HEX release were found significant in dose dependent manner (p<0.05). Alcalase hydrolysates demonstrated greater anti-inflammatory and anti-allergic activities than Flavourzyme hydrolysates (p<0.05). IC50 of both effects were lower than the unhydrolyzed control, > 45.44 mg/ml for NO inhibition and > 65.23 mg/ml for b-HEX release inhibition. These effects increased with the extent of hydrolysis and enzyme concentration. The peptide of lowest molecular weight range (< 3 KDa) was highest in anti-inflammatory and anti-allergic actions. Reducing secretion of TNF-a, IL-6 and IL-1b was found greater in Alcalase hydrolysate than Flavourzyme one.Conclusions: Skipjack tuna dark muscle hydrolysates from Alcalase resulted in peptides with anti-inflammation activity, as determined by NO production in LPS-stimulated RAW 264.7 macrophage cells and anti-allergic properties as measured by a suppression of degranulation of sensitized RBL-2H3 cells. Anti-inflammatory effect may be due to their anti-oxidative capacity and relevant inflammatory factors attenuated with hydrolysate by reducing secretion of pro-inflammatory cytokine (TNF-a, IL-6 and IL-1b). Inhibition of b-HEX release by peptides may be due to membrane-stabilizing action or/and blockade of IgE antibody at fragment region.Keywords: Skipjack tuna, anti-inflammation, enzymatic hydrolysate, dark muscle, anti-allergy

Combined impacts of oregano extract and vacuum packaging on the quality changes of frigate tuna muscles stored at 3±1°C

Aim: The combined effects of oregano extract with vacuum packing (VP) on the quality enhancement of dark and white muscles of frigate tuna (Auxis thazard) stored as intact fillet at refrigerated (3±1°C) conditions were studied. Materials and Methods: About 35 kg of fish were filleted without skin removal and randomly divided into two groups. One group without treatment (control) and the remaining group were dipped in a sterilized oregano extract solution for 5 min. Chemical, microbiological, sensorial, and textural analyses were carried out in each of dark and white muscles of frigate tuna fillets during storage. Results: Several quality indexes were higher in dark muscle than white muscle. The sensory assessment indicated that both muscles from control had a shelf life of 12 days. Quality parameters of both muscles had the same tendency and were significantly affected by time and also by the presence of plant extract in VP. Although VP alone was sufficient to delay lipid oxidation on fish fillets, especially on dark muscle but cannot enhance the textural deterioration in both muscles. Conclusion: Consequently, the employment of such combination had a cumulative effect on preservation, resulting in prolonging the shelf life of both frigate tuna muscles.

Effects of dietary tuna dark muscle enzymatic hydrolysis and cooking drip supplementations on growth performance, antioxidant activity and gut microbiota modulation of Bama mini-piglets

Experiments were conducted to evaluate the enzymatic hydrolysis of tuna dark muscle (EH-TDM) and cooking drip (EH-TCD) as nutrition supplements in Bama mini-piglets.