Pengaruh penyimpanan terhadap profil formaldehida alami dan kemunduran mutu pada ikan beloso
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Published
31 December 2019
Keywords:
-
deterioration, formaldehyde, frozen, greater lizardfish (Saurida tumbil), storage
Abstract
Greater lizardfish (Saurida tumbil) is known to contain endogenous formaldehyde content. Formaldehyde can kill spoilage bacteria, pathogens, and molds. However, this compound is also carcinogenic. The present research was conducted to determine the profile of endogenous formaldehyde and deterioration in the quality deterioration of greater lizardfish during frozen storage. The sample was provided from TPI Cituis, Tangerang, Banten. Sampling and analysis to determine the formaldehyde profile and fish deterioration were conducted once in a month for four months. The samples were then analyzed for formaldehyde profiles (formaldehyde, TMA, TMAO, and DMA) and quality deterioration profiles (TVB-N, acidity, TPC, and organoleptic plates). The results showed that greater lizardfish had 8.62±3.4 ppm formaldehyde content, which increased in the first-month storage and then decreased in subsequent months. The content of TMA and TMAO increased during frozen storage. Greater lizardfish quality deterioration analysis during storage showed the increasing of TVB-N content. Based on the organoleptic score, greater lizardfish can be stored for up to three months. The pH value and total bacteria of greater lizardfish increased in line with storage time.
References
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Arbajayanti RD. 2017. Pembentukan formaldehid alami pada ikan beloso (Saurida tumbil) selama penyimpanan suhu chilling. [Skripsi].Bogor (ID): Institut Pertanian Bogor.
Ariyani F, Setyawan A,Ibrahim R. 2008. Persentasi residu formalin dalam ikan kembung (Rastreliger neglectus) setelah perlakuan perendaman dan pemanasan. [Prosiding]. Malang (ID): Fakultas Perikanan dan Ilmu Kelautan Universitas Brawijaya.
Ariyani F, Wibowo S, Januar HI, Andayani F, Barokah GR, Anissah U, Putri AK. 2018. Riset kandungan formaldehida alami pada pada ikan demersal. [Laporan Teknis]. Jakarta (ID) : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan.
Aziz AF, Nematollahi, Siavash, Dehkordi. 2013. Proximate composition and fatty acid profile of edible tissues of Capoeta damascina (Valenciennes, 1842) reared in freshwater and brackish water. Journal of Food Composition and Analysis 32 :150-154.
Begum M, Pollen AA, Newaz AW, Kamal M. 2011. Shelf life of giant freshwater prawn (Macrobrachium rosenbergii) under different storage conditions. Journal of the Bangladesh Agricultural University. 9(1): 159-168.
Barokah GR, Putri AK, Anissah U, Murtini JT. 2018. Pembentukan formaldehida alami dan penurunan mutu ikan kerapu cantik (Epinephelus fuscogatus x E. microdon) selama penyimpanan pada suhu beku. Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan. 13 (1) : 71 – 78.
Benjakul S, Visessanguan W, Tanaka M. 2004. Induced formation of dimethylamine and formaldehyde by lizardfish (Saurida micro pectoralis) kidney trimethylamine-N-oxide demethylase. Food Chemistry, 84(2), 297–305. doi:10.1016/S0308-8146(03)00214-0.
Benjakul S, Visessanguan W, Tanaka M. 2003. Partial purification and characterization of trimethylamine-N-oxide demethylase from lizardfish kidney. Comparative Biochemistry and Physiology Part B 135 (2003) 359-371.
Bennion BJ, Daggett V. 2004. Counteraction of urea-induced protein denaturation by trimethylamine N-oxide: A chemical chaperone at atomic resolution. Proceedings of the National Academy of Sciences of the United States of America. 101(17):6433-6438.
[BSN] Badan Standardisasi Nasional. 2011. Petunjuk Pengujian Organoleptik dan atau Sensori pada Produk Perikanan SNI 2346:2011. Jakarta (ID): Badan Standardisasi Indonesia.
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[BSN] Badan Standardisasi Nasional. 2015. Cara Uji Mikrobiologi - Bagian 3: Penentuan Angka Lempeng Total (ALT) pada Produk Perikanan SNI 2332.3.2015. Jakarta (ID): Badan Standardisasi Indonesia.
Eskin NAM. 1990. Biochemistry of Foods. Second Edition. San Diego (US): Academic Press.
Etienne M, Ifremer, Nantes. 2005. Methods for Chemical Quality Assessment-Volatile Amines as Criteria for Chemical Quality Assessment. France(FR): Seafoodplus.
Farber L. 1965. Freshness Test. Borgstorm G (editor). Fish as Food Vol IV. New York (US) : Academic Press.
[FAO] Food and Agricultural Organization of the United Nations. 1987. Species identification sheets : synodontidae (Lizardfishes). Hush HH (ed).
[FAO] Food and Agricultural Organization of the United Nations. 2019. Saurida tumbil (Bloch, 1795). Species Fact Sheets.Fisheries and aquaculture department. [Internet]. [diunduh 2019 Mei 17]. Tersedia pada: http://www.fao.org/fishery/species/2984/en.
Gram L, Dalgaard. 2002. Fish spoilage bacteria—Problems and solutions. Current Opinion in Biotechnology. 13(3) : 262–26.
Hoque MS, Jacxsens L, Meulenaer B, Alam AKMN. 2016. Quantitative risk assessment for formalin treatment in fish preservation: Food safety concern in local market of Bangladesh. Procedia Food Science. 6: 151–158. doi: 10.1016/j.profoo.2016.02.037.
Huss HH. 1995. Quality and quality changes in fresh fish. FAO Fisheries Technical Paper No: 348.
Ibrahim K, Dewi EN. 2008. Pendinginan ikan bandeng (Chanos chanos Forsk.) dengan es air laut serpihan (sea water flake ice) dan analisis mutunya. Jurnal Saintek Perikanan 3(2):27-32.
Irianto HE, Giyatmi S. 2009. Teknologi Pengolahan Hasil Perikanan. Jakarta(ID): Universitas Terbuka.
Jacobsen C, Nielsen HH, Jorgensen B, Nielsen J. 2010. Chemical processes responsible for quality deterioration in fish. Di dalam : Skibsted LH, Risbo J, Andersen ML, editor. Chemical Deterioration and Physical Instability of Food Beverages.Denmark (DK) : Wood Head Publishing.
Jaman N, Hoque MS, Chakraborty SC, Hoq ME, SealH P. 2015. Determination of formaldehyde content by spectrophotometric method in some fresh water and marine fishes of Bangladesh. International Journal of Fisheries and Aquatic Studies. 2(6 B): 94–98.
Jinadasa BKK. 2014. Determination of quality of marine fishes based on total volatile base nitrogen test (TVB-N). Journal Nature and Science. 12(5):106-111.
Jitesh SB, Syed ZM, Hitendra PL, Ashok DR, Anil KS, Balakrishnan G. 2011. Effect of egg albumen (protein additive) on surimi prepared from lizardfish (Saurida tumbil) during frozen storage. International Journal of The Bioflux Society. 4(3): 306-312.
Joshi BN, Koli JM, Sharangdher ST. 2015. Development of edible texturised dried fish granules from low-value fish (Saurida tumbil). International Journal of Sciences and Applied Research. 2(8):69-77
Khidhir ZK . 2011. Comparative Quality Assessments of Five Local Fresh Fish in Sulaimani City Markets. [Thesis]. Turki (TR): College of Veterinary Medicine, University of Sulaimani.
Leblanc EL, Leblanc RJ. 2007. Effect of frozen storage temperature on free and bound formaldehyde content of cod (Gadus morhua) fillets. Journal of Food Processing and Preservation. 12(2):95-113. Doi:10.1111/j.1745-4549.1988.tb00070.
Leelapongwattana K, Benjakul S, Visessanguan W, Howell NK. 2007. Effect of thrimethylamine-N-oxide demethylase from lizardfish kidney on biochemical changes of haddoct natural actomyosin stored at 4 and -10˚C. European Food Research and Technology. 226 (4), 833-841.
Leelapongwattana K, Benjakul S, Visessanguan W, Howell NK.2008. Effect of some additives on the inhibition of lizardfish trimethylamine-N-oxide demethylase and frozen storage stability of minced flesh. International Journal of Food Science & Technology. 43(3) : 448–455.
Li J, Zhu J, Ye L. 2007. Determination of formaldehyde in squid by high-performance liquid chromatography. Asia Pacific Journal of Clinical Nutrition. 16(1):127-130.
Mulye VB, Zofair JK, Gohel RM, Kadri, Baraiya KG. 2015. Recovery of protein from lizardfish (Saurida tumbil) surimi-leached water using spray drying technique. Fishery Technology. 52(2015):67-70.
Munandar A, Nurjanah, Nurilmala M. 2009. Kemunduran mutu ikan nila (Oreochromis niloticus) pada penyimpanan suhu rendah dengan perlakukan cara kematian dan penyiangan. Jurnal Pengolahan Hasil Perikanan Indonesia. 7(2):88-101.
Murtini JT, Riyanto R, Priyanto N, Hermana I. 2014. Pembentukan formaldehida alami pada beberapa jenis ikan laut selama penyimpanan dalam es curai. Jurnal Pascapanen dan Bioteknologi Kelautan Perikanan. 9(2):143-151.
Noordiana N, Fatimah AB, Farhana Y. 2011. Formaldehyde content and quality characteristics of selected fish and seafood from wet markets. International Food Research Journal. 18:125-136.
Nuraini A, Nurhayati T, Nurilmala M. 2017. Aktivitas trimethylamine-n-oxide demethylase (TMAOase) dalam pembentukan formaldehida alami pada ikan beloso (Saurida tumbil). Jurnal Pengolahan Hasil Perikanan Indonesia. 20(3):549-558.
Nurhayati T, Abdullah A, Sari SN. 2019. Penentuan formaldehid ikan beloso (Saurida tumbil) selama penyimpanan beku. Jurnal Pengolahan Hasil Perikanan Indonesia. 22(2): 236-245.
OehlenschlagerJ. 2002. Identifying heavy metals in fish. Bremmer HA(editor). Safety and quality issues in fish processing. Cambridge (UK):Woodhead Publishing Limited.
Ozogul F, Ozogul Y. 2000. Comparison of methods used for determination of total volatile basic nitrogen (TVB-N) in rainbow trout. Turkey Journal of Zoology 24, 113-120.
Parkin KL, Hultin HO. 1982. Some factors influencing the projection of dimethylamine and formaldehyde in minced and intact red hake muscle. Journal of Food Processing and Preservation. 6(2): 73–97.
Rachmawati N, Riyanto R, Ariyani F. 2007. Pembentukan formaldehida pada ikan kerapu macan (Epinephelus fuscoguttatus) selama penyimpanan pada suhu kamar. Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan. 2(2), 137–143.
Ramlah E, Soekendarsi, Hasyim Z , Hasan MS. 2016. Perbandingan kandungan gizi ikan nila Oreochromis niloticus asal Danau Mawang Kabupaten Gowa dan Danau Universitas Hasanuddin Kota Makassar. Jurnal Biologi Makassar (Bioma). 1(1): 39-46.
Riyadi PH. 2006. Pemanfaatan ikan beloso sebagai bahan baku pembuatan pasta ikan dengan penambahan tepung garut. Jurnal Saintek Perikanan. 2(1): 8-21.
Riyanto R, Kusmarwati A, Dwiyitno. 2006. Pembentukan formaldehida pada ikan kerapu (Epinephelus fuscoguttatus) selama penyimpanan pada suhu kamar. Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan. I(2): 111-116.
Sari SN. 2017. Pembentukan formaldehida alami ikan beloso (Saurida tumbil) pada penyimpanan suhu freezing. [Skripsi]. Bogor (ID): Institut Pertanian Bogor.
Seibel BA, Walsh PJ. 2002. Trimethylamine oxide ac cumulation in marine animals: relationship to acylglycerol storage. The Journal of Experimental Biology. 306: 297–306.
Shumilina E, Ciampa A, Capozzi F, Rustad T, Dikiy A. 2015. NMR approach for monitoring post mortem changes in altantic salmon fillets stored at 0 and 4˚C. Food Chemistry. 185 (2): 12-22.
Sotelo CG, Rehbein H.2000. TMAO-degrading enzymes. Haard NF, Simpson BK (editors). Seafood Enzymes. New York (US): Marcel Dekker.
Stansby ME. 1962. Proximate Composition of Fish. Di dalam Fish In Nutrition. London (UK): FAO Fishing News.
Standsby ME. 1967. Fish Oils. The AVI Publishing Company, Inc. Wesport, Connecticut. Di dalam Salamah E, Hendarwan, Yunizal 2004. Studi Tentang Asam Lemak Omega-3 dari Bagian-Bagian Tubuh Ikan Kembung Laki-Laki (Rastrelliger kanagurta). Buletin Teknologi Hasil Perikanan. 8(2): 34:40.
Supriyanti F, Dwiyanti G, Muliani P. 2013. Surimi dari ikan beloso (Saurida tumbil) dan analisis kandungan gizinya. Jurnal Sains dan Teknologi Kimia. 4(2): 125-134.
Susanto E, Agustiani TW, Ritanto EP, Dewi EN, Swastawati F. 2011. Changes in oxidation and reduction potential (Eh) and pH of tropical fish during storage. Journal of Coastal Development. 14(3):223-234.
Suwetja. 2011. Biokimia Hasil Perikanan. Jakarta (ID): Media Prima.
Dinas Perikanan TPI Cituis. 2018. Jumlah Hasil Produksi Ikan TPI Cituis. Banten (ID): Dinas Perikanan.
Viljanen K, Kivikari R,Heinonen M. 2004. Proteinlipid interactions during liposome oxidation with added anthochyanin and others phenolic compounds. Journal of Agriculture and Food Chemistry. 52: 1104-1111.
[WHO] World Health Organization. 2002. Formaldehyde: Concise International Chemical Assessment Document 40. Geneva (CH): Wissenschaftliche Verlagsgesellschaft.
Yasuhara A, Shibamoto T. 1995. Quantitative analysis of free and bound formaldehyde formed from various kinds of fish flesh during heat treatment. Journal of Agriculture and Food Chemistry. 43:94-97.
Yasui A, Lim Y. 1987. Changes in chemical and physical properties of lizardfish meat during ice and frozen storage. Nippon Shokuhin Kogyo Gakkaishi. 34(1): 54-60.
Arbajayanti RD. 2017. Pembentukan formaldehid alami pada ikan beloso (Saurida tumbil) selama penyimpanan suhu chilling. [Skripsi].Bogor (ID): Institut Pertanian Bogor.
Ariyani F, Setyawan A,Ibrahim R. 2008. Persentasi residu formalin dalam ikan kembung (Rastreliger neglectus) setelah perlakuan perendaman dan pemanasan. [Prosiding]. Malang (ID): Fakultas Perikanan dan Ilmu Kelautan Universitas Brawijaya.
Ariyani F, Wibowo S, Januar HI, Andayani F, Barokah GR, Anissah U, Putri AK. 2018. Riset kandungan formaldehida alami pada pada ikan demersal. [Laporan Teknis]. Jakarta (ID) : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan.
Aziz AF, Nematollahi, Siavash, Dehkordi. 2013. Proximate composition and fatty acid profile of edible tissues of Capoeta damascina (Valenciennes, 1842) reared in freshwater and brackish water. Journal of Food Composition and Analysis 32 :150-154.
Begum M, Pollen AA, Newaz AW, Kamal M. 2011. Shelf life of giant freshwater prawn (Macrobrachium rosenbergii) under different storage conditions. Journal of the Bangladesh Agricultural University. 9(1): 159-168.
Barokah GR, Putri AK, Anissah U, Murtini JT. 2018. Pembentukan formaldehida alami dan penurunan mutu ikan kerapu cantik (Epinephelus fuscogatus x E. microdon) selama penyimpanan pada suhu beku. Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan. 13 (1) : 71 – 78.
Benjakul S, Visessanguan W, Tanaka M. 2004. Induced formation of dimethylamine and formaldehyde by lizardfish (Saurida micro pectoralis) kidney trimethylamine-N-oxide demethylase. Food Chemistry, 84(2), 297–305. doi:10.1016/S0308-8146(03)00214-0.
Benjakul S, Visessanguan W, Tanaka M. 2003. Partial purification and characterization of trimethylamine-N-oxide demethylase from lizardfish kidney. Comparative Biochemistry and Physiology Part B 135 (2003) 359-371.
Bennion BJ, Daggett V. 2004. Counteraction of urea-induced protein denaturation by trimethylamine N-oxide: A chemical chaperone at atomic resolution. Proceedings of the National Academy of Sciences of the United States of America. 101(17):6433-6438.
[BSN] Badan Standardisasi Nasional. 2011. Petunjuk Pengujian Organoleptik dan atau Sensori pada Produk Perikanan SNI 2346:2011. Jakarta (ID): Badan Standardisasi Indonesia.
[BSN] Badan Standardisasi Nasional. 2013. Ikan Segar SNI 2729:2013. Jakarta (ID): Badan Standardisasi Indonesia.
[BSN] Badan Standardisasi Nasional. 2015. Cara Uji Mikrobiologi - Bagian 3: Penentuan Angka Lempeng Total (ALT) pada Produk Perikanan SNI 2332.3.2015. Jakarta (ID): Badan Standardisasi Indonesia.
Eskin NAM. 1990. Biochemistry of Foods. Second Edition. San Diego (US): Academic Press.
Etienne M, Ifremer, Nantes. 2005. Methods for Chemical Quality Assessment-Volatile Amines as Criteria for Chemical Quality Assessment. France(FR): Seafoodplus.
Farber L. 1965. Freshness Test. Borgstorm G (editor). Fish as Food Vol IV. New York (US) : Academic Press.
[FAO] Food and Agricultural Organization of the United Nations. 1987. Species identification sheets : synodontidae (Lizardfishes). Hush HH (ed).
[FAO] Food and Agricultural Organization of the United Nations. 2019. Saurida tumbil (Bloch, 1795). Species Fact Sheets.Fisheries and aquaculture department. [Internet]. [diunduh 2019 Mei 17]. Tersedia pada: http://www.fao.org/fishery/species/2984/en.
Gram L, Dalgaard. 2002. Fish spoilage bacteria—Problems and solutions. Current Opinion in Biotechnology. 13(3) : 262–26.
Hoque MS, Jacxsens L, Meulenaer B, Alam AKMN. 2016. Quantitative risk assessment for formalin treatment in fish preservation: Food safety concern in local market of Bangladesh. Procedia Food Science. 6: 151–158. doi: 10.1016/j.profoo.2016.02.037.
Huss HH. 1995. Quality and quality changes in fresh fish. FAO Fisheries Technical Paper No: 348.
Ibrahim K, Dewi EN. 2008. Pendinginan ikan bandeng (Chanos chanos Forsk.) dengan es air laut serpihan (sea water flake ice) dan analisis mutunya. Jurnal Saintek Perikanan 3(2):27-32.
Irianto HE, Giyatmi S. 2009. Teknologi Pengolahan Hasil Perikanan. Jakarta(ID): Universitas Terbuka.
Jacobsen C, Nielsen HH, Jorgensen B, Nielsen J. 2010. Chemical processes responsible for quality deterioration in fish. Di dalam : Skibsted LH, Risbo J, Andersen ML, editor. Chemical Deterioration and Physical Instability of Food Beverages.Denmark (DK) : Wood Head Publishing.
Jaman N, Hoque MS, Chakraborty SC, Hoq ME, SealH P. 2015. Determination of formaldehyde content by spectrophotometric method in some fresh water and marine fishes of Bangladesh. International Journal of Fisheries and Aquatic Studies. 2(6 B): 94–98.
Jinadasa BKK. 2014. Determination of quality of marine fishes based on total volatile base nitrogen test (TVB-N). Journal Nature and Science. 12(5):106-111.
Jitesh SB, Syed ZM, Hitendra PL, Ashok DR, Anil KS, Balakrishnan G. 2011. Effect of egg albumen (protein additive) on surimi prepared from lizardfish (Saurida tumbil) during frozen storage. International Journal of The Bioflux Society. 4(3): 306-312.
Joshi BN, Koli JM, Sharangdher ST. 2015. Development of edible texturised dried fish granules from low-value fish (Saurida tumbil). International Journal of Sciences and Applied Research. 2(8):69-77
Khidhir ZK . 2011. Comparative Quality Assessments of Five Local Fresh Fish in Sulaimani City Markets. [Thesis]. Turki (TR): College of Veterinary Medicine, University of Sulaimani.
Leblanc EL, Leblanc RJ. 2007. Effect of frozen storage temperature on free and bound formaldehyde content of cod (Gadus morhua) fillets. Journal of Food Processing and Preservation. 12(2):95-113. Doi:10.1111/j.1745-4549.1988.tb00070.
Leelapongwattana K, Benjakul S, Visessanguan W, Howell NK. 2007. Effect of thrimethylamine-N-oxide demethylase from lizardfish kidney on biochemical changes of haddoct natural actomyosin stored at 4 and -10˚C. European Food Research and Technology. 226 (4), 833-841.
Leelapongwattana K, Benjakul S, Visessanguan W, Howell NK.2008. Effect of some additives on the inhibition of lizardfish trimethylamine-N-oxide demethylase and frozen storage stability of minced flesh. International Journal of Food Science & Technology. 43(3) : 448–455.
Li J, Zhu J, Ye L. 2007. Determination of formaldehyde in squid by high-performance liquid chromatography. Asia Pacific Journal of Clinical Nutrition. 16(1):127-130.
Mulye VB, Zofair JK, Gohel RM, Kadri, Baraiya KG. 2015. Recovery of protein from lizardfish (Saurida tumbil) surimi-leached water using spray drying technique. Fishery Technology. 52(2015):67-70.
Munandar A, Nurjanah, Nurilmala M. 2009. Kemunduran mutu ikan nila (Oreochromis niloticus) pada penyimpanan suhu rendah dengan perlakukan cara kematian dan penyiangan. Jurnal Pengolahan Hasil Perikanan Indonesia. 7(2):88-101.
Murtini JT, Riyanto R, Priyanto N, Hermana I. 2014. Pembentukan formaldehida alami pada beberapa jenis ikan laut selama penyimpanan dalam es curai. Jurnal Pascapanen dan Bioteknologi Kelautan Perikanan. 9(2):143-151.
Noordiana N, Fatimah AB, Farhana Y. 2011. Formaldehyde content and quality characteristics of selected fish and seafood from wet markets. International Food Research Journal. 18:125-136.
Nuraini A, Nurhayati T, Nurilmala M. 2017. Aktivitas trimethylamine-n-oxide demethylase (TMAOase) dalam pembentukan formaldehida alami pada ikan beloso (Saurida tumbil). Jurnal Pengolahan Hasil Perikanan Indonesia. 20(3):549-558.
Nurhayati T, Abdullah A, Sari SN. 2019. Penentuan formaldehid ikan beloso (Saurida tumbil) selama penyimpanan beku. Jurnal Pengolahan Hasil Perikanan Indonesia. 22(2): 236-245.
OehlenschlagerJ. 2002. Identifying heavy metals in fish. Bremmer HA(editor). Safety and quality issues in fish processing. Cambridge (UK):Woodhead Publishing Limited.
Ozogul F, Ozogul Y. 2000. Comparison of methods used for determination of total volatile basic nitrogen (TVB-N) in rainbow trout. Turkey Journal of Zoology 24, 113-120.
Parkin KL, Hultin HO. 1982. Some factors influencing the projection of dimethylamine and formaldehyde in minced and intact red hake muscle. Journal of Food Processing and Preservation. 6(2): 73–97.
Rachmawati N, Riyanto R, Ariyani F. 2007. Pembentukan formaldehida pada ikan kerapu macan (Epinephelus fuscoguttatus) selama penyimpanan pada suhu kamar. Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan. 2(2), 137–143.
Ramlah E, Soekendarsi, Hasyim Z , Hasan MS. 2016. Perbandingan kandungan gizi ikan nila Oreochromis niloticus asal Danau Mawang Kabupaten Gowa dan Danau Universitas Hasanuddin Kota Makassar. Jurnal Biologi Makassar (Bioma). 1(1): 39-46.
Riyadi PH. 2006. Pemanfaatan ikan beloso sebagai bahan baku pembuatan pasta ikan dengan penambahan tepung garut. Jurnal Saintek Perikanan. 2(1): 8-21.
Riyanto R, Kusmarwati A, Dwiyitno. 2006. Pembentukan formaldehida pada ikan kerapu (Epinephelus fuscoguttatus) selama penyimpanan pada suhu kamar. Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan. I(2): 111-116.
Sari SN. 2017. Pembentukan formaldehida alami ikan beloso (Saurida tumbil) pada penyimpanan suhu freezing. [Skripsi]. Bogor (ID): Institut Pertanian Bogor.
Seibel BA, Walsh PJ. 2002. Trimethylamine oxide ac cumulation in marine animals: relationship to acylglycerol storage. The Journal of Experimental Biology. 306: 297–306.
Shumilina E, Ciampa A, Capozzi F, Rustad T, Dikiy A. 2015. NMR approach for monitoring post mortem changes in altantic salmon fillets stored at 0 and 4˚C. Food Chemistry. 185 (2): 12-22.
Sotelo CG, Rehbein H.2000. TMAO-degrading enzymes. Haard NF, Simpson BK (editors). Seafood Enzymes. New York (US): Marcel Dekker.
Stansby ME. 1962. Proximate Composition of Fish. Di dalam Fish In Nutrition. London (UK): FAO Fishing News.
Standsby ME. 1967. Fish Oils. The AVI Publishing Company, Inc. Wesport, Connecticut. Di dalam Salamah E, Hendarwan, Yunizal 2004. Studi Tentang Asam Lemak Omega-3 dari Bagian-Bagian Tubuh Ikan Kembung Laki-Laki (Rastrelliger kanagurta). Buletin Teknologi Hasil Perikanan. 8(2): 34:40.
Supriyanti F, Dwiyanti G, Muliani P. 2013. Surimi dari ikan beloso (Saurida tumbil) dan analisis kandungan gizinya. Jurnal Sains dan Teknologi Kimia. 4(2): 125-134.
Susanto E, Agustiani TW, Ritanto EP, Dewi EN, Swastawati F. 2011. Changes in oxidation and reduction potential (Eh) and pH of tropical fish during storage. Journal of Coastal Development. 14(3):223-234.
Suwetja. 2011. Biokimia Hasil Perikanan. Jakarta (ID): Media Prima.
Dinas Perikanan TPI Cituis. 2018. Jumlah Hasil Produksi Ikan TPI Cituis. Banten (ID): Dinas Perikanan.
Viljanen K, Kivikari R,Heinonen M. 2004. Proteinlipid interactions during liposome oxidation with added anthochyanin and others phenolic compounds. Journal of Agriculture and Food Chemistry. 52: 1104-1111.
[WHO] World Health Organization. 2002. Formaldehyde: Concise International Chemical Assessment Document 40. Geneva (CH): Wissenschaftliche Verlagsgesellschaft.
Yasuhara A, Shibamoto T. 1995. Quantitative analysis of free and bound formaldehyde formed from various kinds of fish flesh during heat treatment. Journal of Agriculture and Food Chemistry. 43:94-97.
Yasui A, Lim Y. 1987. Changes in chemical and physical properties of lizardfish meat during ice and frozen storage. Nippon Shokuhin Kogyo Gakkaishi. 34(1): 54-60.
Authors
AnissahU., BarokahG. R., & Ariyani F. (2019). Pengaruh penyimpanan terhadap profil formaldehida alami dan kemunduran mutu pada ikan beloso. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(3), 535-547. https://doi.org/10.17844/jphpi.v22i3.29123
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