#7. Changes in Freshness of Steak and Loin Tuna (Thunnus albacares) during 15 Day-chilled Storage

I Widiastuti, S Putro, D Fardiaz, W Trilaksani, T Inaoka

The present study was undertaken to assess the effect of chilled storage on the quality of steak and loin tuna by studying the changes in chemistry, microbiology and sensory attributes. Six fresh tuna unloaded in Pelabuhan Ratu, West Java, Indonesia were transported to Jakarta with proper icing. Upon arrival at the factory, the fish were carefully cut into steak and loin, followed by storage at chilled temperature (0-4 C) for 15 days in the laboratory. Changes in freshness were monitored by 3 days interval, including K-value,

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