Assessment of cold chain implementation and quality product in frozen cooked tuna loin processing: A case study from Indonesia
DOI:
https://doi.org/10.33830/fsj.v6i1.11430.2026Abstract
An adequate cold chain system is essential to maintain the quality of final product in fishery industries. Raw material, water and room temperatures were measured periodically during the preparation process of frozen cooked tuna loin. Additionally, sensory evaluation, histamine levels and total plate count (TPC) were assessed to determine the product quality. The results indicated that the temperature fluctuations occurred during the tuna preparation process; however, the tuna temperatures remained below 4°C. The water used during the thawing process and the room temperatures during preparation and production were approximately 27°C. This study suggests that the temperature should be maintained under the standard set by the company. Furthermore, the sensory evaluation of raw materials was consistent with Codex Standards, scoring around 8. The appearance, odor, and texture evaluations of cooked tuna loin scored 8.40, 8.80, and 7.88, respectively. Histamine levels in raw materials and end products did not increase significantly, measuring 3.01 and 4.68 ppm, respectively. The TPC of the end product was 1.2 x 104 CFU/g. Overall, the cold chain system was well-implemented, and the quality of the tuna product met FAO/WHO regulations.
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