Journal Article

Handling tuna steak with co-gas and liquid smoke production waste gas

Lokollo, E, Soukotta, D, Setha, B, Loppies, Cindy R M

2023

Overview

In this study, liquid smoke production waste gas (LSPW) was used as a substitute for carbon monoxide (CO) and filter smoke in handling frozen tuna steaks. Tuna steaks were packed in plastic bags, then inside the bag, tuna steak were sprayed with CO and LSPW, and stored at 4°C for two days. After that, each package was vacuumed and stored at -25°C for four weeks. Observation of quality deterioration of tuna steak started from the beginning of storage until the fourth week. The results showed a significant difference in the average TPC value of tuna steak sprayed with CO and LSPW during frozen storage. While the values of pH, TVB, myoglobin, and color were not significantly different. Until the end of the observation, the quality of tuna steak was still relatively good with myoglobin content values of CO and LSPW treatments, respectively: 36.65±4.78 and 42.04±4.47 mg%, color 34.67±9.07 and 35.67±8.50 °Hue, pH 6.47±0.15 and 6.60±0.10, TVB-N 18.04±0.93 and 17.86±0.98 mg N/100g, histamine 1.92±0.05 and 1.85±0.13 ppm, and TPC 7.41x102 and 8.70x102cfu/g.

• Publisher: IOP Publishing
• Subject: Carbon monoxide / Color / Exhaust gases / Myoglobins / Smoke