Analyzing the effects of fish lifting duration on the organoleptic quality of fresh skipjack tuna (Katsuwonus pelamis).
Maintaining the quality of fresh skipjack tuna is a race against time. The faster we act, the better the final product.
Brailling, or the process of lifting fish, directly impacts organoleptic quality which determines the tuna's freshness and market value.
This study examines how varying brailling durations affect the organoleptic properties of skipjack tuna aboard KM. Trans Mitramas 5.
Understanding this relationship is vital for optimizing handling procedures and minimizing quality degradation from catch to consumer.
Our analysis concentrates on the sensory attributes that are most indicative of tuna freshness during the critical brailling stage.
Katsuwonus pelamis, commonly known as skipjack tuna, is a highly migratory species prized for its meat quality and abundance.
Skipjack tuna represents a significant portion of the global tuna catch, driving economic activity in many coastal communities.
Maintaining skipjack tuna quality is paramount due to its perishability and the high standards demanded by consumers.
External elements impact freshness. Prompt brailling is critical to preserving quality post-capture.
Driven by health benefits and culinary use, sustainable harvesting is key for the tuna sector's longevity.
KM. Trans Mitramas 5 is a fishing vessel equipped for catching and handling skipjack tuna. It sets the stage for our research.
Understanding the vessel's fishing practices provides context for evaluating the impact of brailling on tuna quality.
The ship's standard operating methods influence tuna handling, making it a key factor in maintaining product freshness.
Serving as a laboratory, the vessel gathered data during its operations to assess the duration effects on organoleptic quality.
KM. Trans Mitramas 5 offers real-world insights into commercial tuna operations and handling methods.
Organoleptic quality refers to the sensory properties of food, including appearance, odor, taste, and texture.
In tuna, organoleptic attributes serve as key indicators of freshness and spoilage. Freshness is key to economic value.
Evaluating sensory attributes involves subjective assessment by trained panelists or experts. This ensures high standards.
The analysis ensures adherence to standards, improving handling for reliable product delivery.
A decisive factor, appearance, fragrance, and consistency sway consumer decisions.
The duration of brailling, from water to vessel, affects tuna's exposure to air and temperature changes.
Minimizing brailling duration is crucial for reducing enzymatic and microbial activity that leads to spoilage.
Brailling time affects tuna quality, speeding deterioration through air and temp exposure.
Faster handling can greatly improve organoleptic qualities, affecting the freshness seen by customers.
Improving brailling is essential for sustaining quality from boat to market, fulfilling consumer needs.
The study involves measuring the organoleptic quality of skipjack tuna samples subjected to varying brailling durations.
Sensory evaluations were conducted by trained panelists to assess the appearance, odor, taste, and texture of tuna samples.
Collected data underwent statistical analysis to determine the relationship between brailling duration and organoleptic quality.
Quality control steps guarantee accurate, consistent, and unbiased sensory assessment and data gathering.
The study shows how brailling impacts quality, offering insights for improving tuna processing.
The study likely reveals a correlation between brailling duration and the organoleptic quality of skipjack tuna.
Specific sensory attributes, such as appearance and odor, may show a more pronounced response to brailling duration.
The findings may provide insights into the optimal brailling duration for preserving tuna freshness and quality.
Visual aids display data trends to show brailling time's effect on the quality of sensory organs.
The outcomes will assist the sector in refining methods and upholding the freshness of products.
The results are interpreted within the context of fish spoilage mechanisms and factors affecting seafood quality.
Practical implications for onboard handling practices are discussed, focusing on minimizing brailling duration.
The study's implications for the fishing industry are considered, emphasizing the importance of quality control.
Recognizing constraints, the study encourages detailed research to explore all variables impacting quality of tuna.
The results underscore the significance of quality control for freshness in seafood sector.
The study concludes that brailling duration significantly impacts the organoleptic quality of skipjack tuna.
Minimizing brailling duration is essential for preserving tuna freshness and market value. Every second counts.
The findings offer practical guidance for optimizing onboard handling practices and ensuring quality standards.
Enhancing tuna handling promotes sustainability and satisfies consumer preferences in global seafood markets.
The study's results serve to promote excellence in fish handling and improve overall seafood sector performance.
Thank you for your time and attention. We hope this presentation has provided valuable insights.
We extend our sincere gratitude to Dr. Yusrizal, S.Pi., M.Si., and Goenaryo, A.Pi., M.Si., for their invaluable guidance.
Special thanks to Politeknik Ahli Usaha Perikanan for their support throughout this research endeavor.
We express our appreciation to the crew of KM. Trans Mitramas 5 for their cooperation in data collection.
We hope the knowledge gained will contribute to improved practices and sustainability in the fishing industry. Thank you!
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