Addition of squid ink (Loligo vulgaris Lamarck, 1798) on tortilla chips to favorite levels

• Autorzy: Lestari R. , Junianto , Mulyani Y. , Pratama R.I.
• Języki publikacji: EN

Abstrakty

EN

This research aims to determine the amount of squid ink that can be added into the make up of tortilla chips in order to obtain the most preferred product according to organoleptic panelist preference. This research was carried out at the Fisheries Product Processing Laboratory of the Faculty of Fisheries and Marine Sciences, Padjadjaran University, which began on May 6, 2019 until May 10, 2019. The research was carried out experimentally and consisted of 4 squid ink treatments, namely, control, 0.75%, 1% and 1.25%. The parameters observed were the level of organoleptic preference (appearance, aroma, texture and taste) of tortilla chips and performed by 20 semi-trained panelists. The results of the study concluded that the addition of squid ink to the manufacture of Tortilla chips by 1% was the most preferred treatment, as based on organoleptic characteristics, with media values 7 and alternative values 7.62.

• Wydawca: -
• Czasopismo: World News of Natural Sciences
• Rocznik: 2019
• Tom: 25
• Opis fizyczny: p.155-167,fig.,ref.

Twórcy

autor

Lestari R.

• Faculty of Fisheries and Marine Sciences, Padjadjaran University. Jatinangor 45363, West Java, Indonesia

autor

Junianto

• Faculty of Fisheries and Marine Sciences, Padjadjaran University. Jatinangor 45363, West Java, Indonesia

autor

Mulyani Y.

• Faculty of Fisheries and Marine Sciences, Padjadjaran University. Jatinangor 45363, West Java, Indonesia

autor

Pratama R.I.

• Faculty of Fisheries and Marine Sciences, Padjadjaran University. Jatinangor 45363, West Java, Indonesia

Bibliografia

• [1] Manfred Grieshaber, Gerd Gäde. The biological role of octopine in the squid, Loligo vulgaris (Lamarck). Journal of Comparative Physiology January 1976, Volume 108, Issue 3, pp 225–232
• [2] Packard, A.: Jet propulsion and the giant fibre response of Loligo. Nature (Lond.) 221, 875–877 (1969)
• [3] C. J. Augustyn , M. R. Llpiński & W. H. H. Sauer. Can the Loligo squid fishery be managed effectively? A synthesis of research on Loligo vulgaris reynaudii. South African Journal of Marine Science Volume 12, 1992 - Issue 1 Pages 903-918
• [4] MR Lipiński, JSF van der Vyver, P Shaw, WHH Sauer. (2016) Life cycle of chokka-squid Loligo reynaudii in South African waters. African Journal of Marine Science 38: 4, pages 589-593
• [5] N.J. Downey-Breedt, M.J. Roberts, W.H.H. Sauer, N. Chang. (2016) Modelling transport of inshore and deep-spawned chokka squid (Loligo reynaudi) paralarvae off South Africa: the potential contribution of deep spawning to recruitment. Fisheries Oceanography 25: 1, pages 28-43
• [6] M. J. Roberts, N. J. Downey, W. H. Sauer. (2012). The relative importance of shallow and deep shelf spawning habitats for the South African chokka squid (Loligo reynaudii). ICES Journal of Marine Science 69: 4, pages 563-571
• [7] Oosthuizen, M. J. Roberts. (2009) Bottom temperature and in situ development of chokka squid eggs (Loligo vulgaris reynaudii) on mid-shelf spawning grounds, South Africa. ICES Journal of Marine Science 66: 9, pages 1967-1971.
• [8] David J Agnew, Simeon Hill, John R Beddington. (2000) Predicting the recruitment strength of an annual squid stock: Loligo gahi around the Falkland Islands. Canadian Journal of Fisheries and Aquatic Sciences 57: 12, pages 2479-2487
• [9] W. H. H. Sauer, M. J. Smale, M. R. Lipinski. The location of spawning grounds, spawning and schooling behaviour of the squid Loligo vulgaris reynaudii (Cephalopoda: Myopsida) off the Eastern Cape Coast, South Africa. Marine Biology September 1992, Volume 114, Issue 1, pp 97–107
• [10] Rosana G. Moreira, Xiuzhi Sun, Youhong Chen. Factors affecting oil uptake in tortilla chips in deep-fat frying. Journal of Food Engineering Volume 31, Issue 4, March 1997, Pages 485-498
• [11] Marie Louise Kawas, Rosana G Moreira. Characterization of product quality attributes of tortilla chips during the frying process. Journal of Food Engineering Volume 47, Issue 2, February 2001, Pages 97-107
• [12] Rosa M. Delgado, Gabriel Luna-Bárcenas, Gerónimo Arámbula-Villa, Ebner Azuara, Patricia López-Peréa, Ricardo Salazar. Effect of water activity in tortilla and its relationship on the acrylamide content after frying. Journal of Food Engineering Volume 143, December 2014, Pages 1-7
• [13] Rosalina Iribe‐Salazar, Roberto Gutiérrez‐Dorado, Érika Ríos‐Iribe, Marco Carrazco‐Escalante, Yessica Vázquez‐López, Óscar Hernández‐Calderón and José Caro‐Corrales, Modeling of Effective Moisture Diffusivity in Corn Tortilla Baking, Journal of Food Science, 83, 8, (2167-2175), (2018).
• [14] Ahmed Kayacier and Rakesh K. Singh, Textural properties of baked tortilla chips, LWT - Food Science and Technology, 36, 5, (463), (2003).
• [15] Kenneth A. Voss, Stephen M. Poling, Filmore I. Meredith, Charles W. Bacon and D. Stephen Saunders. Fate of Fumonisins during the Production of Fried Tortilla Chips. Journal of Agricultural and Food Chemistry 2001 49 (6), 3120-3126. DOI: 10.1021/jf001165u
• [16] Columba de la Parra, Sergio O. Serna Saldivar, and, Rui Hai Liu. Effect of Processing on the Phytochemical Profiles and Antioxidant Activity of Corn for Production of Masa, Tortillas, and Tortilla Chips. Journal of Agricultural and Food Chemistry 2007, 55 (10), 4177-4183. DOI: 10.1021/jf063487p.
• [17] Marcin Bryła, Agnieszka Waśkiewicz, Krystyna Szymczyk, Renata Jędrzejczak. Effects of pH and Temperature on the Stability of Fumonisins in Maize Products. Toxins 2017, 9 (3), 88. DOI: 10.3390/toxins9030088.