Proximate, amino acids, fatty acids, and sensory properties of smoked yellowfin tuna (Thunnus albacares): Karakteristik proksimat, asam amino, asam lemak, dan sensori ikan asap tuna sirip kuning (Thunnus albacares)

Mohammad Sayuti; Asriani; Randi Bokhy Syuliana  Salampessy; Arpan Nasri  Siregar; Raden Haryo Bimo  Setiarto

doi:10.17844/w57xms69

Authors

Mohammad Sayuti Jakarta Technical University of Fisheries https://orcid.org/0000-0002-0444-4229
Asriani Jakarta Technical University of Fisheries
Randi Bokhy Syuliana Salampessy Jakarta Technical University of Fisheries https://orcid.org/0009-0005-7889-8732
Arpan Nasri Siregar Pangandaran Marine and Fisheries Polytechnic https://orcid.org/0009-0005-4027-1846
Raden Haryo Bimo Setiarto Research Center for Applied Microbiology, National Research and Innovation Agency (BRIN) https://orcid.org/0000-0001-6894-7119

DOI:

https://doi.org/10.17844/w57xms69

Keywords:

asar fish, fufu fish, GC-MS, LC-MS, smoked fish

Abstract

Smoking is one of the oldest and most widely used preservation methods, providing a distinctive taste and increasing shelf life due to the activity of antimicrobial components and the production of specific color, taste, aroma, and appearance. This study aimed to determine the effect of smoking whole fish (asar) and fillets (fufu) on the chemical characteristics, including the proximate composition, fatty acid profile, and amino acid content, as well as the organoleptic properties of smoked yellowfin tuna. Amino acid analysis was performed using LC-MS, the fatty acid profile was assessed using GC-MS, and organoleptic evaluation was performed using the hedonic test. The study design used two forms of smoked fish: whole (asar fish) and fillet (fufu fish). Chemical content data were analyzed by ANOVA with DMRT advanced test, while hedonic data were tested by Kruskal–Wallis with Mann-Whitney advanced test. The results showed that the asar and fufu smoking methods significantly affected the moisture, ash, and protein content, but did not significantly affect the fat and carbohydrate content. Fresh, asar, and fufu yellowfin tunas have nine essential and nine nonessential amino acids. The essential amino acids are lysine, histidine, leucine, valine, isoleucine, phenylalanine, threonine, methionine, and tryptophan, whereas the nonessential amino acids are glutamic and aspartic acids, arginine, alanine, glycine, proline, serine, tyrosine, and cysteine. Fresh yellowfin tuna contains omega-5, omega-6, omega-7, and omega-9 fatty acids; however, omega-5 is not found after smoking. Fufu yellowfin tuna had higher hedonic scores for aroma, taste, and texture than asar. The smoking method affects the chemical and hedonic content of smoked yellowfin tuna.

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