TY - JOUR
T1 - The application of ozonated water to maintain the quality of tuna meat
T2 - 13th Joint Conference on Chemistry, JCC 2018
AU - Karamah, Eva Fathul
AU - Ilmiyah, Adlimatul Putri
AU - Ismaningtyas, Nadifa
N1 - Publisher Copyright:
© 2019 Published under licence by IOP Publishing Ltd.
PY - 2019/5/3
Y1 - 2019/5/3
N2 - Tuna is one of the common fish consumed by Indonesian people. Tuna is highly perishable. Therefore, the handling technique is needed to maintain tuna's quality. This research brought about the application of ozonated water in controlling quality of tuna by observing the effect of contact time, contact temperature and ozone dosage. The standard quality of tuna is detected from the number of aerobic mesophyll bacteria, pH value, water content and the protein content. The study was conducted by testing the ozone solubility in water and contacting tuna to ozonated water. Tuna was contacted to ozonated water for 40, 80, 120 minutes' contact time at 8°C and ozone dosage of 0.3 mg/L; contacted at 37°C, 25°C and 8°C for 120 minutes and ozone dosage of 0.3 mg/L; and contacted at 8°C for 120 minutes with ozone dosage of 0.3 mg/L and 0.24 mg/L. After the treatment process, tuna was saved in 8°C chiller for 168 hours or seven days. The results show that the longer duration contact, the lower contact temperature, and the higher ozone dose, the lower the rate of quality degradation of tuna. Contacting tuna for 120 minutes can eliminate bacteria up to 66.7%, pH value decreases to 5.58 shortly after tuna was contacted to ozonated water; water content increases to 1.20% and protein decreases to 0.67% after 168 hours of storage. Contacting tuna at 8°C can eliminate bacteria up to 91.2%, pH value decreases to 5.48 shortly after tuna was contacted; water content increases to 1.14% and protein decreases to 0.22% after 168 hours. Meanwhile highest ozone dosage (0.3 mg/L) can eliminate bacteria up to 66.7%, pH value decreases to 5.58 after tuna was contacted; water content increases to 1.20% and protein decreases to 0.67% after 168 hours of storage.
AB - Tuna is one of the common fish consumed by Indonesian people. Tuna is highly perishable. Therefore, the handling technique is needed to maintain tuna's quality. This research brought about the application of ozonated water in controlling quality of tuna by observing the effect of contact time, contact temperature and ozone dosage. The standard quality of tuna is detected from the number of aerobic mesophyll bacteria, pH value, water content and the protein content. The study was conducted by testing the ozone solubility in water and contacting tuna to ozonated water. Tuna was contacted to ozonated water for 40, 80, 120 minutes' contact time at 8°C and ozone dosage of 0.3 mg/L; contacted at 37°C, 25°C and 8°C for 120 minutes and ozone dosage of 0.3 mg/L; and contacted at 8°C for 120 minutes with ozone dosage of 0.3 mg/L and 0.24 mg/L. After the treatment process, tuna was saved in 8°C chiller for 168 hours or seven days. The results show that the longer duration contact, the lower contact temperature, and the higher ozone dose, the lower the rate of quality degradation of tuna. Contacting tuna for 120 minutes can eliminate bacteria up to 66.7%, pH value decreases to 5.58 shortly after tuna was contacted to ozonated water; water content increases to 1.20% and protein decreases to 0.67% after 168 hours of storage. Contacting tuna at 8°C can eliminate bacteria up to 91.2%, pH value decreases to 5.48 shortly after tuna was contacted; water content increases to 1.14% and protein decreases to 0.22% after 168 hours. Meanwhile highest ozone dosage (0.3 mg/L) can eliminate bacteria up to 66.7%, pH value decreases to 5.58 after tuna was contacted; water content increases to 1.20% and protein decreases to 0.67% after 168 hours of storage.
KW - Aerobic mesophyll bacteria
KW - ozonated water
KW - pH
KW - protein
KW - tuna
KW - water content
UR - http://www.scopus.com/inward/record.url?scp=85065614246&partnerID=8YFLogxK
U2 - 10.1088/1757-899X/509/1/012004
DO - 10.1088/1757-899X/509/1/012004
M3 - Conference article
AN - SCOPUS:85065614246
VL - 509
JO - IOP Conference Series: Materials Science and Engineering
JF - IOP Conference Series: Materials Science and Engineering
SN - 1757-8981
IS - 1
M1 - 012004
Y2 - 7 September 2018 through 8 September 2018
ER -