Inhibition of Microencapsulated Liquid Smoke on the Foodborne Pathogens and Histamine-Forming Bacterias’ Growth in Tuna Loin Sashimi

Inhibition of Liquid Smoke Microencapsulation

Authors

  • Henny Adeleida Dien Department of Fishery Products Technology, Faculty of Fisheries and Marine Science, Sam Ratulangi University, Manado, Indonesia
  • Roike Iwan Montolalu Department of Fishery Products Technology, Faculty of Fisheries and Marine Science, Sam Ratulangi University, Manado, Indonesia
  • Feny Mentang Department of Fishery Products Technology, Faculty of Fisheries and Marine Science, Sam Ratulangi University, Manado, Indonesia
  • Siegfried Berhimpon Department of Fishery Products Technology, Artha Wacana Christian University, Kupang, Indonesia
  • Fahrul Nurkolis Department of Biological Sciences, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta), Yogyakarta, Indonesia https://orcid.org/0000-0003-2151-0854

DOI:

https://doi.org/10.3889/oamjms.2022.10182

Keywords:

Marine Sciences, microbes, Liquid smoke, Tuna loin, microencapsulation, pathogenic, histamine, food sciences

Abstract

Sashimi, a unique and simple fresh fish dish, is commonly served at a restaurant or as a family dinner in Japan. Because sashimi was created from fresh tuna loin, it is easily ruined by spoilage germs and pathogens, particularly when served without ice. Apart from ice, new preservatives must be investigated to avoid pathogenic and histamine-producing microorganisms. Liquid smoke (LS) contains antimicrobial chemicals including organic acids, carbonyl, and phenols from pyrolyzing coconut shells. However, because the evidence of physicochemical features of LS is scarce, research into liquid smoke microencapsulation is required. The researchers wanted to figure out how liquid smoke microencapsulation (LSM) is made, how effective it is against harmful germs, and how much total histamine is present in LSM-coated sashimi maintained at room temperature. Histamine content, antibacterial inhibitory activity, total microbial count (TPC) of Salmonella and E. coli, water content, and pH level were tested. According to the findings, LSM with maltodextrin: sago flour: 1% LS ratio of 10: 1: 5 efficiently prevented E. coli and Salmonella development and reduced histamine level in sashimi refrigerated for 6 days in the refrigerator.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Plum Analytics Artifact Widget Block

References

Nasional BS. Tuna Segar Untuk SASHIMI. Jakarta: Indonesia; 2016.

Nasional BS. Handling and Processing. Jakarta: Indonesia; 2006.

Nasional BS. Sampling. Jakarta: Indonesia; 1991.

Jati AK, Nurani TW, Iskandar BH. Sistem Rantai Pasok Tuna Loin Di Perairan Maluku (Supply Chain System of Tuna Loin in Maluku Waters). Mar Fish J Mar Fish Technol Manag. 2014;5(2):171-80. https://doi.org/10.29244/jmf.5.2.171-180 DOI: https://doi.org/10.29244/jmf.5.2.171-180

Widiastuti I, Putro S. Quality analysis of tuna during off catch. Maspari J. 2014;1(1):22-9.

Dien HA, Montolalu RI, Mentang F, Mandang AS, Rahmi AD, Berhimpon S. Microbiological studies of semi-preserved natural condimens paste stored in refrigrator and ambient temperature. J Phys Conf Ser. 2018;953:012014. https://doi.org/10.1088/1742-6596/953/1/012014 DOI: https://doi.org/10.1088/1742-6596/953/1/012014

Altieri I, Semeraro A, Scalise F, Calderari I, Stacchini P. European official control of food: Determination of histamine in fish products by a HPLC-UV-DAD method. Food Chem. 2016;211:694-9. https://doi.org/10.1016/j.foodchem.2016.05.111 PMid:27283685 DOI: https://doi.org/10.1016/j.foodchem.2016.05.111

Di Pasqua R, Betts G, Hoskins N, Edwards M, Ercolini D, Mauriello G. Membrane toxicity of antimicrobial compounds from essential oils. J Agric Food Chem. 2007;55(12):4863-70. https://doi.org/10.1021/jf0636465 PMid:17497876 DOI: https://doi.org/10.1021/jf0636465

Darmadji P, Izumimoto M. Effect of chitosan in meat preservation. Meat Sci. 1994;38(2):243-54. https://doi.org/10.1016/0309-1740(94)90114-7 PMid:22059662 DOI: https://doi.org/10.1016/0309-1740(94)90114-7

Pszczola DE. Tour highlights production and uses of smoke-based flavors. Food Technol. 1995;49(1):70-4.

Berhimpon S, Montolalu RI, Dien HA, Mentang F, Meko AU. Concentration and application methods of liquid smoke for exotic smoked Skipjack (Katsuwonus pelamis L). Int Food Res J. 2018;25(5):1864-9.

Berhimpon S, Timbowo S, Pandey E. Improvement of Smoking Technology, Product Diversification, and Standardization of Procedures and end Products of Smoking Fishery Products. DIKTI-UNSRAT: Jakarta; 1995.

Berhimpon S. Nutritional Value Evaluation and Consumer Acceptance of New Smoked Products. DIKTI-UNSRAT: Jakarta; 1997.

Dien H, Berhimpon S, Montolalu R. Improvements in the Processing of Smoked Fish in North Sulawesi. Poster-Paper Presented at the International Seminar on Quality Improvement of Traditional Fisheries Products in Asian Region, Indonesia, Semarang; 2003.

Tranggono S, Setiadji B, Darmadji P. Identification of liquid smoke from various wood and coconut shell. J Sci Food Technol. 1999;1:15-24. 16. Zuraida I, Budijanto S, Sukarno S. Antibacterial activity of coconut shell liquid smoke (CS-LS) and its application on fish ball preservation. Int. Food. Res J. 2011;18(1):405-10.

Naruki S, Kanoni S. Kimia dan Teknologi Pengolahan Hasil Hewani. Indonesia: Yogyakarta PAU Pangandan Gizi University of Gadjah Mada; 1992.

Brazel CS. Microencapsulation: Offering solutions for the food industry. Cereal Foods World. 1999;44(6):388-93.

Davidson PM, Critzer FJ, Taylor TM. Naturally occurring antimicrobials for minimally processed foods. Ann Rev Food Sci Technol. 2013;4:163-90. https://doi.org/10.1146/annurev-food-030212-182535 PMid:23244398 DOI: https://doi.org/10.1146/annurev-food-030212-182535

Lingbeck JM, Cordero P, O’Bryan CA, Johnson MG, Ricke SC, Crandall PG. Functionality of liquid smoke as an all-natural antimicrobial in food preservation. Meat Sci. 2014;97(2):197- 206. https://doi.org/10.1016/j.meatsci.2014.02.003 PMid:24583328 DOI: https://doi.org/10.1016/j.meatsci.2014.02.003

Indonesia SN. Metode Pengujian Cemaran Mikroba Dalam Daging, Telur Dan Susu, Serta Hasil Olahannya; 2008. p. 1-31.

Indonesia SN. Cara Uji Mikrobiologi-Bagian 2: Penentuan Salmonella Pada Produk Perikanan.

Ileleji KE, Garcia AA, Kingsly AR, Clementson CL. Comparison of standard moisture loss-on-drying methods for the determination of moisture content of corn distillers dried grains with solubles. J AOAC Int. 2010;93(3):825-32. https://doi.org/10.1093/jaoac/93.3.825 DOI: https://doi.org/10.1093/jaoac/93.3.825

Steel R, Torrie JH. Principles and Procedures of Statistics: A Biometrical Approach. New York: McGraw-Hill; 1986.

Nasional BS. Cara uji Mikrobiologi-Bagian 3: Penentuan Angka Lempeng Total (ALT) Pada Produk Perikanan. Badan Standarisasi Nas; 2006. https://doi.org/10.31943/mangiferaedu.v2i2.32 DOI: https://doi.org/10.31943/mangiferaedu.v2i2.32

Buckle KA, Edwars RA, Fleet G, Wooton M. In: Adiono PH, editor. Ilmu Pangan, Terjemahan. Jakarta: Penerbit University of Indones; 1985.

Girard JP. Smoking in Technology of Meat Products. Translated by Bernard Hammings ATT, Clermont Ferrand. New York: Ellis Harwood; 1992. p. 165-205.

Poluakan OA, Dien HA, Ijong FG. Mutu mikrobiologis bakso ikan yang direndam asap cair, dikemas vakum, dipasteurisasi dan disimpan pada suhu dingin. Media Teknol Has Perikan. 2015;3(2):41-4. https://doi.org/10.35800/mthp.3.2.2015.9229 DOI: https://doi.org/10.35800/mthp.3.2.2015.9229

Bawole CS Mentang F, Dien HA. Application of Liquid Smoke in the Processing of Roa (Hemirhamphus sp.) and Cakalang Pampis (Katsuwonus pelamis L) and Microbiological Quality of Products Packed Modified Atmospheric Packaging (MAP). Media Teknologi Hasil Perikanan. 2017;5(1):8-12. https://doi.org/10.35800/mthp.5.1.2017.14903 DOI: https://doi.org/10.35800/mthp.5.1.2017.14903

Afilal MA, Daoudi H, Jdaini S, Asehraou A, Bouali A. Study of the histamine production in a red flesh fish (Sardina pilchardus) and a white flesh fish (Dicentrarchus punctatus). Turk J Fish Aquat Sci. 2006;6:43-8.

Sánchez-Zapata E, Amensour M, Oliver R, Navarro C, Fernández-López J, Sendra E, et al. Quality characteristics of dark muscle from yellowfin tuna Thunnus albacares to its potential application in the food industry. Food Nutr. Sci. 2011;2(1):22-30. https://doi.org/10.4236/fns.2011.21003 DOI: https://doi.org/10.4236/fns.2011.21003

Panagan AT, Syarif N. Uji daya hambat asap cair hasil pirolisis kayu pelawan (Tristania abavata) terhadap bakteri Escherichia coli. J Penelit Sains. 2009;6:30-2.

Budiati T, Rusul G, Wan-Abdullah WN, Arip YM, Ahmad R, Thong KL. Prevalence, antibiotic resistance, and plasmid profiling of Salmonella in catfish (Clarias gariepinus) and tilapia (Tilapia mossambica) obtained from wet markets and ponds in Malaysia. Aquaculture. 2013;372-5:127-32. https://doi.org/10.1016/j.aquaculture.2012.11.003 DOI: https://doi.org/10.1016/j.aquaculture.2012.11.003

Fitriani H, Mus S, Leksono T. The Quality Characteristics of Katsuobushi Little Tuna (Euthynnus affinis) Processed by Using Liquid Smoke Pyrolyzed from Varied Smoke Sources. Indonesia: Riau University; 2016.

Sari KI, Nasir N. Uji Antimikroba ekstrak segar jahe-jahean (Zingiberaceae) terhadap Staphylococcus aureus, Escherichia coli dan Candida albicans. J Biol Univ Andals. 2013;2(1):26-37. https://doi.org/10.36434/scientia.v9i1.213 DOI: https://doi.org/10.36434/scientia.v9i1.213

Susanti A. Daya Antibakteri Ekstrak Etanol Daun Beluntas (Pluchea indica less) Terhadap Escherichia coli secara in vitro. Indonesia: Universitas Airlangga; 2007. https://doi.org/10.25157/jpb.v4i1.558 DOI: https://doi.org/10.25157/jpb.v4i1.558

Silva NC, Júnior F. Biological properties of medicinal plants: A review of their antimicrobial activity. J Venom Anim Toxins Incl Trop Dis. 2010;16(3):402-13. https://doi.org/10.1590/s1678-91992010000300006 DOI: https://doi.org/10.1590/S1678-91992010000300006

Rhayour K, Bouchikhi T, Tantaoui-Elaraki A, Sendide K, Remmal A. The mechanism of bactericidal action of oregano and clove essential oils and of their phenolic major components on Escherichia coli and Bacillus subtilis. J Essent Oil Res. 2003;15:356-62. https://doi.org/10.1080/10412905.2003.9698611 DOI: https://doi.org/10.1080/10412905.2003.9698611

Soldera S, Sebastianutto N, Bortolomeazzi R. Composition of phenolic compounds and antioxidant activity of commercial aqueous smoke flavorings. J Agric Food Chem. 2008;56(8):2727- 34. https://doi.org/10.1021/jf072117d PMid:18348527 DOI: https://doi.org/10.1021/jf072117d

Brooks GF. In: Brooks GF, Butel BJ, editors. Jawetz, Melnick, and Adelberg’s Medical Microbiology/Geo. New York, Chicago: McGraw Hill Medical; 2010.

Kanki M, Yoda T, Tsukamoto T, Baba E. Histidine decarboxylases and their role in accumulation of histamine in tuna and dried saury. Appl Environ Microbiol. 2007;73(5):1467-73. https://doi.org/10.1128/AEM.01907-06 PMid:17220267 DOI: https://doi.org/10.1128/AEM.01907-06

Stifel FB, Herman RH. Histidine metabolism. Am J Clin Nutr. 1971;24:207-17. DOI: https://doi.org/10.1093/ajcn/24.2.207

Bidawat S, Nag R, Nag TN. Antimicrobial principles from tissue cultures of Balanites aegyptiaca. Rom Biotechnol Lett. 2011;16(2):6121.

Santas J, Almajano MP, Carbó R. Antimicrobial and antioxidant activity of crude onion (Allium cepa L.) extracts. Int J food Sci Technol. 2010;45:403-9. https://doi.org/10.1111/j.1365-2621.2009.02169.x DOI: https://doi.org/10.1111/j.1365-2621.2009.02169.x

Suryaningrum TD, Ikasari D. Evaluation on tuna loin handling as raw materials to improve the quality of frozen tuna loin in ambon. Squalen Bull Mar Fish Postharvest Biotechnol. 2019;14(1):9-19. DOI: https://doi.org/10.15578/squalen.v14i1.381

Downloads

Published

2022-06-19

How to Cite

1.
Dien HA, Montolalu RI, Mentang F, Berhimpon S, Nurkolis F. Inhibition of Microencapsulated Liquid Smoke on the Foodborne Pathogens and Histamine-Forming Bacterias’ Growth in Tuna Loin Sashimi: Inhibition of Liquid Smoke Microencapsulation. Open Access Maced J Med Sci [Internet]. 2022 Jun. 19 [cited 2024 Apr. 21];10(A):1200-6. Available from: https://oamjms.eu/index.php/mjms/article/view/10182

Most read articles by the same author(s)