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Amino acid profile of tuna loin sprayed by filtered smoke during frozen storage

Author: 
Cindy Regina Magdalena Loppies, Daniel A.N. Apituley, Raja Bonan Dolok Sormin and Beni Setha
Subject Area: 
Health Sciences
Abstract: 

The bright red color of the seafood especially tuna loin is an important quality determination. Filtered smoke was a substance that usually used to maintain the quality of this color. In addition, nutritional quality of tuna also play an important role because of these tuna loin will be consumed and finally will provide benefits for the human body. The purpose of this research is to find out the amino acid profile of tuna loin that has been sprayed by filtered smoke during frozen storage. The research method was an experimental. The first step was treated tuna loin by spraying filtered smoke on it, then stored during 4 weeks in freezing temperatures. The next step was analyzing its amino acid profile at the 1st and the 4th week. The result of the research showed that it has been identified 15 types of amino acids consisted of 9 types of essential amino acids and 6 types of nonessential amino acids. Histidine was the highest essential amino acid in tuna loin treated by filtered smoke, by the number 2.28and 1.6%, for the 1st and 4th weeks stored respectively, while the lowest composition was methionine by the number 0.56% and 0.52% for the 1st and 4th weeks stored respectively. The highest composition of nonessential amino acid of tuna loin treated by filtered smoke was glutamic acid by the number 3.11% and 2.27% for the 1st and 4th weeks stored respectively and the lowest composition of nonessential amino acid was tyrosine by the number 0.8% and 0.11% for the first and fourth weeks stored respectively.

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