A recent study led by Jumsurizal Jumsurizal from the Fisheries Product Technology Study Program at Raja Ali Haji Maritime University dives into the intriguing world of tamban fish, specifically looking at how this underappreciated species can be transformed into a delectable choux pastry. The research, published in BIO Web of Conferences, sheds light on not only the culinary potential of tamban fish (Sardinella lemuru) but also the practical aspects of extending its shelf life through innovative packaging methods.
Choux pastry, often known as “sus,” is celebrated for its airy, hollow texture, making it an ideal candidate for various fillings. While tamban fish has long been sidelined due to its bony structure, this study reveals a pathway to elevate its status in the culinary world. By utilizing tamban fish meat in choux pastry, the researchers aim to enhance the product’s value, nutrition, and flavor profile, turning a lesser-known fish into a gourmet delight.
One of the standout aspects of this research is the use of aluminum foil packaging. This type of packaging not only offers excellent protection against light and air—two significant factors that can compromise food quality—but also boasts heat-resistant properties. Jumsurizal emphasizes the importance of this choice, stating, “Aluminum foil type plastic packaging is the best type of plastic which is able to prevent chemical reactions.” This is crucial for maintaining the integrity of the tamban fish choux pastry over time.
The study employs the Arrhenius model to predict how various storage temperatures affect the quality of the product. By testing at 30, 40, and 50 degrees Celsius, the researchers can gauge the shelf life based on parameters like peroxide value, water content, and total plate count. On day zero, the initial water content was recorded at 3.78%, a key indicator of the product’s freshness and potential longevity.
For maritime professionals, this research opens up exciting commercial avenues. The ability to create a shelf-stable, tasty product from tamban fish could lead to new markets and increased demand for this species, which is often overlooked. It also highlights the importance of innovative packaging solutions in the seafood industry, which can significantly impact product distribution and consumer acceptance.
As the seafood sector continues to evolve, studies like Jumsurizal’s not only shed light on food science but also pave the way for sustainable practices that can enhance both the economy and the environment. The potential to turn tamban fish into a sought-after delicacy while ensuring its longevity in the market is a win-win situation for both producers and consumers alike.
