Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
September 10, 2025RASAYAN Journal of ChemistryOpen Access

INCREASING THE DURABILITY AND FUNCTIONALITY OF NATURALLY COLORED Se'I TUNA RAISE BY ADJUSTING THE pH, ADDING POTASSIUM NITRATE, AND CALCIUM PROPIONATE

View Full Paper
Ask AI
Bookmark
Share

Authors

HTHardoko J. E. TambunanHDHeder DjamaludinMPMikchaell Alfanov Pardamean Panjaitan

Discussion

Loading...

Member takes

Overview

Factorial experiment improved shelf life of tuna using potassium nitrate and calcium propionate, indicating effective microbial control.

Key Points

  • Microbial growth remained within safe limits for 12 days, extending the shelf life effectively.
  • The best formulation at pH 4 achieved a shelf life of 15 days with Total Plate Count (TPC) at 5.4×10² cfu/g.
  • Curing solutions with potassium nitrate and calcium propionate showed compliance with quality standards even after 16 days.
  • Angkak contributed additional health benefits, having antioxidant and antimicrobial properties alongside its role as a colorant.

Cite This Study

Tambunan et al. (2025) studied this question.

synapsesocial.com/papers/68c1dd9254b1d3bfb60fbe42https://doi.org/10.31788/rjc.2025.1839140
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Clean-Label Preservation of Refrigerated Bluefin Tuna Using Astaxanthin: Effects of Immersion Treatments and Packaging Conditions2026
  2. 2The Use Of Cassava Peel And Salt Fermementation Solution On The Shelf Life Of Red Tilla Filets At Low Temperature Storage Based On Organolpetic Characteristics2025
  3. 3Colour stability improving of yellowfin tuna slices by compound antioxidant against oxidation of myoglobin2024 · 1 citations
  4. 4Preliminary Kinetic Assessment of Quality Deterioration and Shelf-Life Estimation in Yellowfin Tuna Under Different Constant Storage Temperatures2026
  5. 5Evaluation of Catfish Skin Gelatin-Based Edible Antimicrobial Coating with Lactic Acid and Potassium Sorbate on the Shelf Life and Quality of Fresh Catfish Fillets2026