Evaluation of the proximate quality of the combination of Tuna (Thunnus albacares) and white oyster mushroom (Pleurotus ostreatus) nuggets

Asean-Fen International Fisheries Symposium - 2017

Yufidasari, H.S.^1 ; Prihanto, A.A.^1 ; Nurdiani, R.^1 ; Jaziri, A.A.^1

Department of Fishery Product Technology, Faculty of Fisheries and Marine Science, Brawijaya University, Jl. Veteran, Malang

65145, Indonesia^1

关键词: Chemical quality;    Fiber contents;    Market demand;    National standard;    Oyster mushroom;    Pleurotus ostreatus;    Processed meat products;    Randomized design;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/137/1/012068/pdf
DOI  :  10.1088/1755-1315/137/1/012068

来源: IOP

【 摘 要 】

Nugget is a processed meat product which has great market demand but need variations to increase its nutritional content. Tuna is rich in omega-3 protein, vitamins, and minerals. White oyster mushrooms have high nutritional content which are about 23-33% protein, 36-68 % carbohydrates and 12-22 % amino acids. The purpose of this research is to evaluate the chemical quality of Tuna nugget (Thunnus albacores) with combination of white oyster mushroom (Pleurotus ostreatus). Complete Randomized Design (RAL) with parameters of Tuna and white oyster mushroom formulation, TJ1 (70 % Tuna: 30 % white oyster mushroom), TJ2 (50 % Tuna: 50 % white oyster mushroom), TJ3 (30 % Tuna: 70 % white oyster mushroom), and Control or K Treatment (100 % Tuna) is used. Results of Tuna nuggets with white oyster mushroom combination showed the highest value of water content in TJ3 50.14 %, protein K 19.6 %, fat TJ3 22.98 %, ash K 3.99 % and 2.47 % crude fiber. From these results, there is a need for further research on fat, ash and coarse fiber content that is used in the manufacture of fish nuggets combined with oyster mushrooms because it failed to meet Indonesian National Standard (SNI).