Pengaruh penggunaan jenis gas terhadap mutu daging tuna selama penyimpanan dingin: The effect of using different types of gases on tuna meat quality during cool storage

Beni Setha; Cindy Loppies; Ruslan Husen Saban Tawari; Febby Jeanry  Polnaya; Joseph  Pagaya; Anho Netty  Siahaya

doi:10.17844/jphpi.v28i4.61517

Authors

Beni Setha Universitas Pattimura https://orcid.org/0000-0002-5211-083X
Cindy Loppies Universitas Pattimura https://orcid.org/0000-0001-7630-6936
Ruslan Husen Saban Tawari Universitas Pattimura https://orcid.org/0009-0007-9718-2363
Febby Jeanry Polnaya Universitas Pattimura https://orcid.org/0000-0002-7750-478X
Joseph Pagaya Universitas Pattimura
Anho Netty Siahaya Universitas Pattimura

DOI:

https://doi.org/10.17844/jphpi.v28i4.61517

Keywords:

carbon monoxide, coconut shells, filtered smoke, non-condensable gases, packaging

Abstract

Refrigerated storage is a commonly used method in fish handling, but its effectiveness depends on supporting technologies, including the type of gas used in packaging. The appropriate choice of gas can inhibit oxidation, prevent microbial growth, and preserve the color, texture, and flavor of tuna meat. This study aims to determine the most effective gas type for preserving the quality of tuna meat during cold storage. The experimental design used was a completely randomized design (CRD) with one factor and three replications. The types of gas treatments used were no gas (A0), carbon monoxide (A1), filtered smoke (A2), and non-condensable gases derived from coconut shell (A3), sago bark (A4), and guava wood (A5). Tuna loin samples were sprayed with these gases, then sealed in plastic bags and stored at 1-4°C for 3 days. The parameters analyzed included pH, total volatile bases (TVB), myoglobin content, and total plate count (TPC). The results indicated that CO gas treatment (A1) significantly reduced TVB levels and maintained myoglobin content in tuna loin, as well as slowed down the decline in quality compared to other treatments. Non-condensable gases from coconut shells (A3) and sago palm bark (A4) also showed good results; however, CO gas was the most effective in preserving tuna freshness. These results highlight the potential of using natural non-condensable gases as an environmentally friendly alternative to extend the shelf life of tuna products. This research is expected to provide a new solution for maintaining tuna meat quality during distribution and cold storage, as well as contribute to the development of more sustainable fish storage technologies.

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