Preservation Effect of Grouper (Epinephelus sp) Fillet Against Survival of Anisakidae
Abstract
This study was aimed to determine the effect of time and preservation method that the most effective in killing larvae Anisakidae, and still be able to maintain the quality post-preservation of fillet from three groups, combination of pickling with heating (50°C and 75°C ); pickling with cooling (ice and dry ice); and pickling with salting (dry salting and brine salting). This study was a laboratory experimental research carried out in four phases, phase identification, preservation, organoleptic test and protein test. The results can be concluded that the time of preservation and preservation methods affect the survival of anisakidae larvae. The most effective heating method preservation to kill the larvae Anisakidae was heating at temperature of 75°C compared to 50°C, for cooling the use of dry ice is more effective than ice, and for methods of salting with 25% concentration, brine salting and dry salting effective in killing larvae Anisakidae , The effect of the method preservation for the quality of fillets in organoleptic test still considered adequate and still can be accepted by the public. As for the protein test a slight decline of the fillet quality post-preservation.
Keyword : Preservation; Fillet of Grouper; Larva Anisakidae
References
1. Acha P.N., and Szyfres B. 2003. Zoonosis and Communicable Diseases Common to Man and Animals. Volume III : Parasitoses. 3rd Ed. Washington DC: Pan American Health Organization.
2. Adams A.M., Ton M.N., Wekell M.M., MacKenzie A.P., and Dong F.M. 2005. Survival of Anisakis simplex in Arrowtooth Flounder (Atheresthes stomias) during Frozen Storage. J Food Prot 68:1441-1446.
3. Adams A.M., Miller K.S., Wekell M.M., and Dong F.M. 1999. Survival of Anisakis simplex in Microwave-Processed Arrowtooth Flounder (Atheresthes stomias). J Food Prot 62:303-309.
4. Anna P. 1994. Dasar-Dasar Biokimia. Jakarta: UI Press.
5. Arifudin S., dan Nurul A. 2013. Prevalensi dan Derajat Infeksi Anisakis sp. Pada Saluran Pencernaan Ikan Kerapu Lumpur (Epinephelus sexfasciatus) di TPI Brondong Lamongan. Jurusan Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Institut Teknologi Sepuluh Nopember.
6. Aziz A.A., Alam B., dan Beni C. 2012. Desain Sistem Pendingin Ruang Muat Kapal Ikan Tradisional dengan Memanfaatkan Uap Es Kering. Institut Teknologi Sepuluh Nopember. Surabaya.
7. Baladin L. 2007. Studi Ketahanan Hidup Larva Anisakidae dengan Suhu Pembekuan dan Penggaraman Pada Ikan Kembung (Rastrelliger spp.) Fakultas Kedokteran Hewan. Institut Pertanian Bogor.
8. Beatty S. A., and H. Fougere. 1957. The Processing of Dried Salted FishFisheries Research Board of Canada Technological Station, Halifax, N.S.
9. Beron V. B., Pedraza S. N., Raga J.A., Pertierra A.G., Crespo E.A., Alonso M.K., and Goodall R. N. 2001. Gastrointestinal helminths of Commerson’s dolphins Cephalorhynchus commersonii from central Patagonia and Tierra del Fuego. Disease of Aquatic Organisms 47:201-208.
10. Bircher A. J., Gysi B, Zenklusen H. R., Aerni R. 2000. Eosinophilic oesophagitis associated with recurren urticaria: Is there a worm (Anisakis simplex) in the rose?. Schweiz Med Wochenschr 130:1814-9.
11. CDC. 2015. Parasite – Anisakiasis. 1600 Clifto n Rd. Atlanta,
GA 30329-4027, USA. http://www.cdc.gov/parasites/anisakiasis/biology.html.
12. Chen H.Y., Cheng Y.S., Grabner D.S., Chang S.H., Shih H.H. 2014. Effect of different temperatures on the expression of the newly characterized heat shock protein 90 (Hsp90) in L3 of Anisakis spp. isolated from Scomber australasicus. Vet Parasitol 15;205(3-4):540-50.
13. Cobb J. P., Hotchkiss R. S., Karl I. E., Buchman T. G. 1996. Mechanism of cell injury and death. British Journal of Anaesthesia. 77: 3-10.
14. Csermely P., Schnaider T., Soti C., ProhászkaZ., Nardai G . 1998. The 90-kDa molecular chaperone family: structure, function, and clinical applications. A comprehensive review. Pharmacol. Ther. 79 (2): 129–68.
15. Davidson P. M. 2001. Chemical preservatives and natural
antimicrobial compounds. In Food microbiology: Fundamentals and frontiers. Washington, D.C. ASM Press.
16. Deardorff T,L., and Throm R. 1988. Commercial Blast-Freezing of Third-Stage Anisakis Simplex Larvae Encapsulated in Salmon and Rockfish. J Parasitol 74:600-603.
17. Erickson M., and Hung Y. C. 2012. Quality in Frozen Food. Springer Science and Bussines Media.
18. FAO. 2016. Food safety and quality. http://www.fao.org/food/food-safety-quality/home-page/en/
19. FAO. 2011. Processing and Preservation. Viale delle Terme di Caracalla. Rome. Italy.
20. FDA. 2015a. FDA Food Code 2009: Chapter 3 – Food.
Washington, D.C. United
States.http://www.fda.gov/Food/GuidanceRegulation/RetailFo odProtection/FoodCode/ucm186451.htm
21. FDA. 2015b. Processing Parameters Needed to Control Pathogens in Cold Smoked Fish Chapter V. Potential Hazards
in Cold-Smoked Fish: Parasites.
http://www.fda.gov/Food/FoodScienceResearch/SafePracticesf orFoodProcesses/ucm094578.htm
22. Food Service of America. 2003. Food Safety First Manual.
FSA 061 – 04 http://www.fsafood.com/main/libraries/documents/food_safety _first_manual.sflb.ashx
23. Franks F. 1985. Biophysics and Biochemistry at Low Temperatures. Analysis of the physics and chemistry of water and ice, the behaviour of water in biological systems, the freezing of water solutions, vitrification, physical chemistry of freeze avoidance and tolerance in living organisms., Cambridge University Press. 208 pp.
24. Health Canada’s .1995. Isolation and Identification of Anisakid Roundworm Larvae in Fish. Food Directorate’s, Ottawa: Health Product and Food Branch.
25. Healtycanadians. 2015. Safe Internal Cooking Temperatures
Chart. Government of Canada. http://www.healthycanadians.gc.ca/eating-nutrition/healthy-eating-saine-alimentation/safety-salubrite/tips-conseils/cook-temperatures-cuisson-tbl-eng.php
26. Henney. J. E., Christine. L. T., and Caitlin. S. B. 2010. Strategies to Reduce Sodium Intake in the United States. National Center for Biotechnology Information, U.S. National
Library
of
Medicine
8600
Rockville
Pike, Bethesda MD, 20894 USA.
27. Holum, J.R. 1975. Elements of General and iological Chemistry. 4th edition. John Wiley and Sons, Inc. New York.
28. Hurst R. J. 1984. Identification and description of larval
Anisakis simplex and pseudoterranova decipiens (Anisakidae:Nematoda) from New Zealand waters. New Zealand J Marine and Freshwater Res 18:177-186.
29. Hyok H. M. 2009. The Effect of Dipping Treatment on Preservation of Fish (Mackerel) Using Chitosan, Sorbate an Acetic Acid. Aquaculture Departement, Ministry of Fisheries, Democratic People’s Republic of Korea, Botongmun-Dong, Central District, Pyongyang.
6 Biotechnology Strengthen on Biomedical Science and Veterinary Medicine
30. Iglesias L, Valero A, Banitez R, Adroher F. J. 2001. In vitro cultivation of anisakis simplex: pepsin increases survival and moulting from fourth larval to adult stage. Parasitol 123(Pt 3):285-91.
31. Junianto. 2003. Teknik Penanganan Ikan. Penebar Swadaya. Bandung.
32. Kahn B. 2001. Komodo National Park Cetacean Survey; TNC, APEX Environment.
33. Karl H., Roepstorff A., Huss H. H., Bloemsma B. 1995. Survival of Anisakis larvae in marinated herring fillets. Int J Food Sci Technol 29(6):661-70.
34. Køie M. 2001. Experimental infections of copep ods and sticklebacks Gasterosteus aculeatus with small ensheathed and large third-stage larvae of Anisakis simplex (Nematoda, Ascaridoidea, Anisakidae). Parasitol Res 87:32-36.
35. Kuhlmann, W. F. 2006. Preservation, Staining, and Mounting Parasite Speciment. 8 hal.
36. Lena N. 2014. Anisakiosis and Pseudoterranovosis. National Wildlife Health Center. United States Geological Survey. Virginia. USA.
37. Maghrabi O. A. M., Sh.S. Jamal-Lail and W.Y. Gharabawi. 2010. Biological Studies on some Helminthic Parasites Infecting Certain Epinephelus spp. in The Red Sea. Jeddah Coast. J. App. Sci., Vol.2, No. 1, 52-60.
38. Martínez A., and Gόmez G. M .C. 2006. Effect of brine salting at different pHs on the functional properties of cod muscle proteins after subsequent dry salting. Food Chemistry, 94:123-129.
39. Marilyn H. 2014. Food Safety Vinegar for pickling. University
of Minnesota. http://www.extension.umn.edu/food/foodsafety/preserving/pic kling/vinegar-for-pickling/
40. Murtidjo, B. A. 2002. Budidaya Kerapu Dalam Tambak. Penerbit Kanisius. Yogyakarta.
41. Miyazaki I. 1991. An Illustrated Book of Helminthic Zoonosis. Tokyo: International Medical Foundation of Japan.
42. Myers P., Espinosa R., Parr C. S., Jones T., Hammond G. S., and Dewey T. A. 2015. The Animal Diversity Web. http://animaldiversity.org. University of Michigan. Museum of Zoology.
43. Nakai T. 2002. Management of fishery Resources for Groupers (Serranidae) in Okinawa, Southern Japan. Departement of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences, the University of Tokyo, Bukyo, Tokyo, Japan; 113 – 8657.
44. Ortega J. D., Cocera C. M. 2000. Guidelines in pathology induced by Anisakis. Alergol Immunol Clin 15: 267-272.
45. Reilly A. 1985. Spoilage of Tropical Fish and Product Development. Food and Agriculture Organization of the United Nations. Food and Agriculture Org 474.
46. SELF. 2014. Fish, grouper, mixed species, raw. California. USA. http://nutritiondata.self.com/facts/finfish-and-shellfish-products/4057/2.
47. Soede P. 2002. The Solor and Alor Islands Expedition Results; TNC, WWF, David And Lucille Packard Foundation.
48. Sakanari J. A., and McKerrow J. H. 1989. Anisakiasis. San Francisco California: Departemen of Pathology University of California.
49. Stromnes E., and Andersen K. 2003. Growth of whaleworm (Anisakis simplex, Nematodes, Ascaridoidea, Anisakidae) third-stage larvae in paratenic fish hosts. Parasitol Res 89: 335-341.
50. Sulthoniyah S. T. M., Titik D. S., dan Eddy S. 2013. Pengaruh Suhu Pengukusan Terhadap Kandungan Gizi dan Organoleptik Abon Ikan Gabus (Ophiocephalus striatus). THPi Student Journal, Vol. I no. 1 pp 33-45.
51. Supratno T. 2006. Evaluasi lahan tambak wilayah pesisir jepara untuk pemanfaatan budidaya ikan kerapu. Program studi Magister Manajemen Sumber daya pantai. Universitas Diponegoro. Semarang.
52. Uga S., Ono K., Kataoka N., Hasan H. 1996. Seroepidemiology of five major zoonotic parasite infections in inhabitants of Sidoarjo, East Java, Indonesia. Southeast Asian J Trop Med Public Health 3:556-61.
53. Vaclavik V., and Elizabeth W. C. 2013. Essential of Food Science. Springer Science and Business Media.