The nutritional value, bacterial count and sensory attributes of little tuna (Euthynnus affinis) floss incorporated with the banana blossom


  • Hartati Kartikaningsih Department of Fishery Product Technology and Bioseafood Research Group, Faculty of Fisheries and Marine Science, Universitas Brawijaya, Jl. Veteran 65145, Malang, Indonesia, Tel.: +62341551611
  • Yahya Yahya Department of Fishery Product Technology and Bioseafood Research Group, Faculty of Fisheries and Marine Science, Universitas Brawijaya, Jl. Veteran 65145, Malang, Indonesia, Tel.: +62341551611
  • Trihartita Yuniar Department of Fishery Product Technology, Faculty of Fisheries and Marine Science, Universitas Brawijaya, Jl. Veteran 65145, Malang, Indonesia, Tel.: +62341551611
  • Abdul Aziz Jaziri Department of Fishery Product Technology and Bioseafood Research Group, Faculty of Fisheries and Marine Science, Universitas Brawijaya, Jl. Veteran 65145, Malang, Indonesia, Tel.: +62341551611
  • Wahidu Zzaman Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh
  • Rovina Kobun Faculty of Food and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia, Tel.: +6088320000
  • Nurul Huda Faculty of Food and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia, Tel.: +6088320000; Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Jl. Ir. Sutami, Surakarta, 57126, Central Java, Indonesia



floss, little tuna, banana blossom, incorporation, characterizations


The study aimed to evaluate the addition of banana blossom (12.5, 25, 37.5, and 50% w/w) on nutritional quality, histamine content, bacterial count, and sensory characteristic in the fish floss prepared from little tuna (Euthynnus affinis). The crude protein content, essential amino acids, lipid, and polyunsaturated fatty acids (PUFA) steadily decreased (p <0.05), while the crude fibre, carbohydrate, and ash components of the tuna floss, increased significantly (p <0.05) with increasing levels of banana blossom. The contents of protein, fat, ash, fibre, carbohydrate, and moisture ranged 28.13 – 30.27%, 14.79 – 18.02%, 4.45 – 5.68%, 2.6 – 3.5%, 27.81 – 31.01, and 16.45 – 17.39%, respectively, and most of them met the Indonesian National Standard. For essential and non-essential amino acids, the level varied about 102.82 mg.g-1 to 206.76 mg.g-1 and 79.71 mg.g-1 to 138.76 mg.g-1, respectively in the treated tuna flosses. Moreover, ranging 13.72 – 16.29% of PUFA was found in all treated flosses. The most significant effect was found in the histamine levels of the tuna flosses, especially in the 50% added floss sample. Moreover, bacterial counts and heavy metals content were lower than the maximum limits regulated by the Indonesian National Standard. For sensory evaluation, the banana blossom-added samples significantly increased (p >0.05) the acceptability score for all attributes assessed. Taken together, the tuna floss added with 37.5% of banana blossom may be potentially developed as a low-histamine tuna-based product with high ffibre andEPA+DHA, as well as highly acceptable for consumers.


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How to Cite

Kartikaningsih, H., Yahya, Y., Yuniar, T., Jaziri, A. A., Zzaman, W., Kobun, R., & Huda, . N. (2021). The nutritional value, bacterial count and sensory attributes of little tuna (Euthynnus affinis) floss incorporated with the banana blossom. Potravinarstvo Slovak Journal of Food Sciences, 15, 846–857.