Perubahan Nilai Gizi dan Alergenisitas Produk Olahan Intermediat Surimi dan Otak-Otak Ikan Tenggiri Siap Santap
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Accepted
11 December 2023
Published
25 December 2023
Keywords:
-
air frying, food allergy, otak-otak, surimi, tenggiri fish
Abstract
Fish is one of the nine major food allergens. Avoiding consumption of fish is a common preventive measure to mitigate fish allergies. On the other hand, food processing may potentially alter the allergenicity of fish, and thus, it is important to identify the most effective fish processing methods that can reduce its allergenicity. This research aimed to characterize the nutritional value, intensity of allergens, and allergenicity from the processing of tenggiri fish processing to produce surimi as intermediate food and ready to eat (RTE) otak-otak. The processing steps consisted of washing and adding cryoprotectant during surimi processing, and using deep and air frying methods in RTE otak-otak processing. Changes in the nutritional value and intensity of allergens of fish meat and its processed products were measured using proximate analysis and SDS-PAGE electrophoresis, respectively. The alterations in the allergenicity were investigated using immunoblotting and ELISA. The results revealed changes in the nutritional value due to the processing. Surimi production successfully removed a protein band of 10-–13 kDa, which is suspected to be an allergen. Additionally, both deep and air frying methods effectively removed allergenic proteins with molecular weights above 100 kDa. Immunoblotting assay showed the allergen only appeared in fish meat absent in all of the processed products. The allergenicity rates of surimi and otak-otak was reduced by 90.78 and 98.68%, respectively, as compared to the fish meat. In conclusion, the nutritional value of air-fried otak-otak is superior while the allergenicity is lower than the deep-fried ones. Therefore, air frying processing method for tenggiri fish can be potently used to produce hypoallergenic fish products.
References
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Pérez-Tavarez R, Moreno HM, Borderias J, Loli-Ausejo D, Pedrosa M, Hurtado JL, Rodriguez-Pérez R, Gasset M. 2021. Fish muscle pro-cessing into seafood products reduces β-parval-bumin allergenicity. Food Chem 364: 130308. https://doi.org/10.1016/j.foodchem.2021.130308
Rifat MA, Wahab MA, Rahman MA, Nahiduzzaman M, Al Mamun A. 2023. Nutritional value of the marine fish in Bangladesh and their potential to address malnutrition: A review. Heliyon 9: e13385. https://doi.org/10.1016/j.heliyon.2023.e13385
Ruethers T, Taki AC, Johnston EB, Nugraha R, Le TTK, Kalic T, McLean TR, Kamath SD, Lopata AL. 2018. Seafood allergy: A comprehensive review of fish and shellfish allergens. Mol Immunol 100: 28–57. https://doi.org/10.1016/j.molimm.2018.04.008
Saptarshi SR, Sharp MF, Kamath SD, Lopata AL. 2014. Antibody reactivity to the major fish aller-gen parvalbumin is determined by isoforms and impact of thermal processing. Food Chem 148: 321–328. https://doi.org/10.1016/j.foodchem.2013.10.035
Stephen JN, Sharp MF, Ruethers T, Taki A, Campbell DE, Lopata AL. 2017. Allergenicity of bony and cartilaginous fish – molecular and immunological properties. Clin Exp Allergy 47: 300–312. https:// doi.org/10.1111/cea.12892
Teodorowicz M, Van Neerven J, Savelkoul H. 2017. Food processing: The influence of the maillard reaction on immunogenicity and allergenicity of food proteins. Nutrients 9: 835. https://doi.org/10.3390/nu9080835
Tsai C-L, Perng K, Hou Y-C, Shen C-J, Chen I-N, Chen YT. 2023. Effect of species, muscle loca-tion, food processing and refrigerated storage on the fish allergens, tropomyosin and parvalbumin. Food Chem 402: 1–9. https://doi.org/10.1016/j.foodchem.2022.134479
Vanga SK, Singh A, Raghavan V. 2017. Review of conventional and novel food processing methods on food allergens. Crit Rev Food Sci Nutr 57: 2077–2094. https://doi.org/10.1080/104083 98.2015.1045965
Walayat N, Xiong H, Xiong Z, Moreno HM, Nawaz A, Niaz N, Randhawa MA. 2022. Role of cryopro-tectants in surimi and factors affecting surimi gel properties: a review. Food Rev Int 38: 1103–1122. https://doi.org/10.1080/87559129.2020.1768403
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Wijaya H, Chalid Y, Thaharah A, Nugroho AF. 2019. Pengaruh proses pengolahan terhadap karakteristik protein alergen belalang sawah (Oxya chinensis) effect of processing on characteristic of protein allergen of grasshopper (Oxya chinen-sis). Warta IHP/J Agro-based Ind 36: 11–21.
Wijayanti I, Singh A, Benjakul S, Sookchoo P. 2021. Textural, sensory, and chemical characteristic of threadfin bream (Nemipterus sp.) surimi gel fortified with bio-calcium from bone of Asian sea bass (lates calcarifer). Foods 10: 1–18. https://doi.org/10.3390/foods10050976
Yang S, Tu Z cai, Wang H, Hu Y ming. 2020. Effects of coagulant promoter on the physical properties and microstructure of the mixed system of ultrafine fishbone and surimi. LWT 131: 109792. https://doi.org/10.1016/j.lwt.2020.109792
Yu X, Li L, Xue J, Wang J, Song G, Zhang Y, Shen Q. 2020. Effect of air-frying conditions on the quality attributes and lipidomic characteristics of surimi during processing. Innov Food Sci Emerg Technol 60: 102305. https://doi.org/10.1016/j.if set.2020.102305
Zhu Y, Hsieh YHP. 2021. Effect of storage and processing on the immunodetectability of fish proteins using pooled monoclonal antibodies in ELISA and dot blot. Food Control 125: 107976. https://doi.org/10.1016/j.foodcont.2021.107976
Arwani A, Palupi NS, Giriwono PE. 2022. Effects of different heat processing on molecular weight and allergenicity profile of white shrimp (Litopenaeus vannamei) and mud crab (Scylla serrata) from indonesian waters. Squalen Bull Mar Fish Postharvest Biotechnol 17: 13–22. https://doi.org/10.15578/squalen.629
Bradford MM. 1976. A Rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem 72: 248–254. https://doi.org/10.1016/0003-2697(76)90527-3
[BSN] Badan Standarisasi Nasional. 2013. Badan Standarisasi Indonesia (SNI) 2694:2013. Surimi. Jakarta (ID): Dewan Standariasi Nasional.
Chatterjee U, Mondal G, Chakraborti P, Patra HK, Chatterjee BP. 2006. Changes in the allergenicity during different preparations of pomfret, hilsa, bhetki and mackerel fish as illustrated by enzyme-linked immunosorbent assay and immunoblotting. Int Arch Allergy Immunol 141: 1–10. https://doi.org/10.1159/000094176
Dasanayaka BP, Wang H, Li Z, Yu M, Ahmed AMM, Zhang Z, Lin H, Wang X. 2022. Evaluating the effects of processing on antigenicity and immunochemical detectability of fish proteins by ELISA. J Food Compos Anal 112: 1–9. https://doi.org/10.1016/j.jfca.2022.104690
Gajewski KG, Hsieh YHP. 2009. Monoclonal antibody specific to a major fish allergen: Parvalbumin. J Food Prot 72: 818–825. https://doi.org/10.4315/0362-028X-72.4.818
Kalic T, Radauer C, Lopata AL, Breiteneder H, Hafner C. 2021. Fish allergy around the world—precise diagnosis to facilitate patient management. Front Allergy 2: 1–16. https://doi.org/10.3389/falgy.2021.732178
Kubota H, Kobayashi A, Kobayashi Y, Shiomi K, Hamada-Sato N. 2016. Reduction in IgE reactivity of Pacific mackerel parvalbumin by heat treatment. Food Chem 206: 78–84. https://doi.org/10.1016/j.foodchem.2016.03.043
Kobayashi Y, Kuriyama T, Nakagawara R, Aihara M, Hamada-Sato N. 2016a. Allergy to fish collagen: Thermostability of collagen and IgE reactivity of patients’ sera with extracts of 11 species of bony and cartilaginous fish. Allergol Int 65: 450–458. https://doi.org/10.1016/j.alit.2016.04.012
Kobayashi Y, Yang T, Yu C-T, Ume C, Kubota H, Shimakura K, Shiomi K, Hamada-Sato N. 2016b. Quantification of major allergen parvalbumin in 22 species of fish by SDS-PAGE. Food Chem 194: 345–353. https://doi.org/10.1016/j.foodchem.2015.08.037
Kurata K, Itoh M, Matsumiya M, Dobashi A, Itagaki Y, Shiomi K. 2017. Preparation of hypoallergenic kamaboko: removal of parvalbumin and collagen from fish meat by water-bleaching, mechanical grinding and extraction with potassium chloride. J Cook Sci Japan 50: 141–150.
Laemmli UK. 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227: 680–685. https://doi.org/10.1038/227680a0
Lestari N, Yuniarti, Purwanti T. 2018. Aplikasi peng-gunaan surimi berbahan ikan kurisi (Nemipterus sp) untuk pembuatan aneka produk olahan ikan. Warta IHP/J Agro-based Ind 33: 9–16.
Mukherjee S, Horka P, Zdenkova K, Cermakova E. 2023. Parvalbumin: A major fish allergen and a forensically relevant marker. Genes (Basel) 14: 1–20. https://doi.org/10.3390/genes14010223
Mokolensang JF, Manu L, Gunawan W Ben, Simatupang MF, Yudisthira D, Farradisya S, Al Mahira MFN, Samtiya M, Tsopmo A, Nurkolis F. 2023. Incorporation of macroalgae to fish feed lowers allergenic properties in fish: An opinion study. J Agric Food Res 14: 1–6. https://doi.org/10.1016/j.jafr.2023.100777
Nugraha R, Pamungkas ID, Pertiwi RM, Nurhayati T. 2020. Penurunan kandungan protein penyebab alergi pada proses pembuatan surimi ikan nila (Oreochromis niloticus). J Pengolahan Hasil Perikanan Indonesia 23: 558–565. https://doi.org/10.17844/jphpi.v23i3.33639
Palupi NS, Indrastuti NA, Wulandari N. 2021. Indonesian traditional salted fish: the alteration its allergenicity during processing. J Aquat Food Prod Technol 30: 353–363. https://doi.org/10.1080/10498850.2021.1882632
Parvathy U, George S. 2014. Influence of cryopro-tectant levels on storage stability of surimi from Nemipterus japonicus and quality of surimi-based products. J Food Sci Technol 51: 982–987. https://doi.org/10.1007/s13197-011-0590-y
Pérez-Tavarez R, Moreno HM, Borderias J, Loli-Ausejo D, Pedrosa M, Hurtado JL, Rodriguez-Pérez R, Gasset M. 2021. Fish muscle pro-cessing into seafood products reduces β-parval-bumin allergenicity. Food Chem 364: 130308. https://doi.org/10.1016/j.foodchem.2021.130308
Rifat MA, Wahab MA, Rahman MA, Nahiduzzaman M, Al Mamun A. 2023. Nutritional value of the marine fish in Bangladesh and their potential to address malnutrition: A review. Heliyon 9: e13385. https://doi.org/10.1016/j.heliyon.2023.e13385
Ruethers T, Taki AC, Johnston EB, Nugraha R, Le TTK, Kalic T, McLean TR, Kamath SD, Lopata AL. 2018. Seafood allergy: A comprehensive review of fish and shellfish allergens. Mol Immunol 100: 28–57. https://doi.org/10.1016/j.molimm.2018.04.008
Saptarshi SR, Sharp MF, Kamath SD, Lopata AL. 2014. Antibody reactivity to the major fish aller-gen parvalbumin is determined by isoforms and impact of thermal processing. Food Chem 148: 321–328. https://doi.org/10.1016/j.foodchem.2013.10.035
Stephen JN, Sharp MF, Ruethers T, Taki A, Campbell DE, Lopata AL. 2017. Allergenicity of bony and cartilaginous fish – molecular and immunological properties. Clin Exp Allergy 47: 300–312. https:// doi.org/10.1111/cea.12892
Teodorowicz M, Van Neerven J, Savelkoul H. 2017. Food processing: The influence of the maillard reaction on immunogenicity and allergenicity of food proteins. Nutrients 9: 835. https://doi.org/10.3390/nu9080835
Tsai C-L, Perng K, Hou Y-C, Shen C-J, Chen I-N, Chen YT. 2023. Effect of species, muscle loca-tion, food processing and refrigerated storage on the fish allergens, tropomyosin and parvalbumin. Food Chem 402: 1–9. https://doi.org/10.1016/j.foodchem.2022.134479
Vanga SK, Singh A, Raghavan V. 2017. Review of conventional and novel food processing methods on food allergens. Crit Rev Food Sci Nutr 57: 2077–2094. https://doi.org/10.1080/104083 98.2015.1045965
Walayat N, Xiong H, Xiong Z, Moreno HM, Nawaz A, Niaz N, Randhawa MA. 2022. Role of cryopro-tectants in surimi and factors affecting surimi gel properties: a review. Food Rev Int 38: 1103–1122. https://doi.org/10.1080/87559129.2020.1768403
[WHO/IUIS] World Health Organization/International Union of Immunological Societies (IUIS) Allergen Nomenclature Home Page. 2023. Animalia Chordata. http://www.allergen.org/search.phpallergenname=&allergensource=&TaxSource=Animalia+Chordata&TaxOrder=Scombriformes&foodallerg=all&bioname= [06 Oktober 2023].
Wijaya H, Chalid Y, Thaharah A, Nugroho AF. 2019. Pengaruh proses pengolahan terhadap karakteristik protein alergen belalang sawah (Oxya chinensis) effect of processing on characteristic of protein allergen of grasshopper (Oxya chinen-sis). Warta IHP/J Agro-based Ind 36: 11–21.
Wijayanti I, Singh A, Benjakul S, Sookchoo P. 2021. Textural, sensory, and chemical characteristic of threadfin bream (Nemipterus sp.) surimi gel fortified with bio-calcium from bone of Asian sea bass (lates calcarifer). Foods 10: 1–18. https://doi.org/10.3390/foods10050976
Yang S, Tu Z cai, Wang H, Hu Y ming. 2020. Effects of coagulant promoter on the physical properties and microstructure of the mixed system of ultrafine fishbone and surimi. LWT 131: 109792. https://doi.org/10.1016/j.lwt.2020.109792
Yu X, Li L, Xue J, Wang J, Song G, Zhang Y, Shen Q. 2020. Effect of air-frying conditions on the quality attributes and lipidomic characteristics of surimi during processing. Innov Food Sci Emerg Technol 60: 102305. https://doi.org/10.1016/j.if set.2020.102305
Zhu Y, Hsieh YHP. 2021. Effect of storage and processing on the immunodetectability of fish proteins using pooled monoclonal antibodies in ELISA and dot blot. Food Control 125: 107976. https://doi.org/10.1016/j.foodcont.2021.107976
Authors
GiovaniV., PalupiN. S., HerawatiD., & SaraswatiS. (2023). Perubahan Nilai Gizi dan Alergenisitas Produk Olahan Intermediat Surimi dan Otak-Otak Ikan Tenggiri Siap Santap. Jurnal Teknologi Dan Industri Pangan, 34(2), 242-252. https://doi.org/10.6066/jtip.2023.34.2.242
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