Evaluation of the Quality of Canned Mackerel “Arsik” during

Storage

Alfany Miserwin Suhada Mendrofa, Elisa Julianti and Rona J. Nainggolan

Department of Food Science and Technology, Faculty of Agriculture, Universitas Sumatera Utara, Medan, Indonesia

Keywords: Canning, Fish Shade Soup, Mackerel.

Abstract: Arsik is a traditional Batak dish in North Sumatera which is made from fish with a mixture of traditional

spices and has a low shelf life. In this research, an innovation was carried out to produce mackerel arsik with

a long shelf life by packaging it in cans. This research aims to study the effect of spices addition in different

percentage (10, 20, and 30%) on the quality of mackerel fish arsik in cans during storage (1, 2, 3, and 4

weeks). The results showed that during storage the amount of spices added had a significant effect (p < 0.05)

on moisture content, fat content, protein content, color hedonic value, and color index of canned mackerel

fish, however, there was no significant effect (p> 0.05) on pH, hedonic value of aroma, taste, and texture. The

amount of spices as much as 20% produces mackerel arsik with acceptable quality for 4 weeks of storage.

There was no mold growth, gas formation, and can inflateation for 4 weeks of storage, which indicates that

the mackerel arsik product in tin packaging is still acceptable and safe. Canned mackerel fish arsik have

become food creations with a longer shelf life.

1 INTRODUCTION

Arsik is one of the traditional Batak foods especially

from the Batak Toba community in Toba Samosir and

North Tapanuli area, North Sumatra. Generally, arsik

dishes are made from goldfish. In arsik making,

goldfish usually arenot discarded scales, but only by

cleaning some of the fish guts. Goldfish are

freshwater fish that contain nutrients such as protein

which are lower than sea water fish. Goldfish also has

a low content of omega 3 fatty acids. Therefore, in

this study, mackerel fish was used to replace goldfish

in making arsik soup. The advantage of mackerel

compared to goldfish is that it is easily available in

the market, rich in long-chain polyunsaturated fatty

acids such as omega 3 fatty acids, a source of

selenium and minerals, high protein, and a source of

vitamins B12.

In its processing, arsik soup uses traditional spices

consisting of various types of spices such as

andaliman, red onion, garlic, red chilies, cayenne

pepper, lemongrass, galannut, ginger, turmeric,

chives, hazelnut, salt, lime leaves, water, and cikala

acid. On the other hand, the process of making

mackerel fish arsik takes a long time and requires a

lot of energy. The shelf life of goldfish arsik soup is

also short, and it must be consumed immediately after

cooking. Changes in lifestyle that want food products

that are completely instantaneous, require the need

for innovation of arsik soup that is packaged in cans,

so that it has a long shelf life, and can be used as a

ready to eat product.

Food canning is a type of food preservation

procedures using airtight closed packaging and

heating it to kill pathogenic microorganisms that

cause decay and spores, and deactivate enzymes that

can damage quality (Sholihah, 2011). Canning

technology can maintain product shelf life of more

than six months (Hariyadi et al., 2006). Canning is

usually carried out at a sterilization temperature of

121

C for 15 minutes or for a certain time, where the

heat given is enough to destroy pathogenic bacteria

but does not reduce the nutritional and organoleptic

quality of canned food (Nurhikmat, et al., 2016).

The purpose of this study was to evaluate the

effect of the amount of seasoning added on the

microbiological, physical, chemical, and sensory

characteristics of mackerel arsik soup during storage

and to obtain the best quality and acceptable

formulation of mackerel arsik soup by consumers.

156

Mendrofa, A., Julianti, E. and Nainggolan, R.

Evaluation of the Quality of Canned Mackerel “Arsik” during Storage.

DOI: 10.5220/0010565300003108

In Proceedings of the 6th Food Ingredient Asia Conference (6th FiAC 2020) - Food Science, Nutrition and Health, pages 156-165

ISBN: 978-989-758-540-1

Table 1: Arsik seasoning formulation.

Material *

Treatment

(

)

10% 20% 30%

Andaliman 4 8 12

Onion 20 40 60

Garlic 15 30 45

Red Chili Peppers 10 20 30

enne Pe

8 16 24

Lemongrass 4 8 12

Galan

al 4 8 12

Ginge

4 8 12

Turmeric 4 8 12

Lokio 6 12 18

Pecan 14 28 42

Cikala Aci

2 46

Orange Leaves 5 10 15

*) The amount of material expressed in g

2 MATERIALS AND METHOD

2.1 Research Materials

The main ingredient used in this study was mackerel

fish (Rastrelliger) obtained from “Tempat Pelelangan

Ikan (TPI) Percut District, Deli Serdang Regency,

North Sumatera Province. The seasoning ingredient

used in making arsik soup consists of andaliman,

onion, garlic, red chili, cayenne pepper, lemongrass,

galancque, ginger, turmeric, lokio (Batak onion),

pecans, salt, orange leaves, water, and cikala acid.

All of these seasonings were obtained from the

traditional market in Medan.

2.2 Arsik Seasoning Formulation

The formulation of arsik seasoning used based on the

1 kg weight of mackerel fish can be seen in Table 1.

The marinade was made by mshing all the ingredients

except cikala acid and orange leaves using a blender

until the smooth spice was obtained.

2.3 Arsik Soup Making

Each fish from 1 kg mackerel fish was cut into 4

pieces, while the head and tail parts were removed,

then washed cleanly up to 3 times washing. The arsik

seasoning was added as much as 10%, 20%, 30%

based on the weight of mackerel fish. The fish and

seasoning mixture were cooked using a pan that has

contained 1 L of water for 45 minutes on medium

heat. The addition of salt is done as much as 14,5 g to

1 kg of fish which aims to improve the taste.

2.4 The Canning Process of Arsik Soup

2.4.1 Washing and Sterilization of Cans

Cans material used for fish arsik soup packaging is a

tinplate type with a size of 205 x 301 mm and

completed with a hand-opened tinplate (pop up

model). The inside of the can is coated with a special

layer of food grade lacquer that is resistant to bases

and corrosion. Before use, all cans and lids are

washed using running water and then sterilized at

121

C for 15 minutes.

2.4.2 Filling Arsik into Cans

The fish is arranged in such a way that it is not too

dense, then the broth of arsik soup is added. The can

is filled up to 1-2 cm from the surface of the can, to

provide head space.

2.4.3 Timing of Optimum Sterilization with

the Improved General Formula

To prevent overprocess and underprocess, optimum

sterilization time calculation is performed for canning

mackerel arsik soup. The sterilization time is

calculated from the area below the curve on the

semilogarithmic paper. The shape of the area below

the curve is considered trapezoidal. To calculate the

area of the trapezoid, the area below the curve is

divided into a number of parallelograms at a specific

time interval (Δt). Then each is calculated by the

trapezoidal area formula so that it gets the lethal rate

(LR) and partial sterility (partial Fo) on the Δt. Each

partial Fo is summed up. The result shows the total

Evaluation of the Quality of Canned Mackerel “Arsik” during Storage

157

sterility value (minutes) of the process that has been

performed.

2.4.4 Canning Arsik Soup in Canned

Packaging at a Time of the Process

Based on the results of the heat penetration test, the

heat adequacy (Fo) value for each spice formulation

used can be calculated, namely 10%, 20%, and 30%.

The sterilization process is carried out based on the

Fo value of each spice formulation. Before being

sterilized, the product is exhausted for 20 minutes at

a temperature of 90

C, which aims to remove water

vapor that is still in the headspace area so that the state

of the can when sterilized becomes a vacuum. The

can containing product is then closed using a double

seamer. It works by packing the cans twice so that the

possibility of the tin leak is minimized. The

sterilization process was carried out at a temperature

of 121

C for 60 minutes using an autoclave.

2.4.5 Cooling

The can is removed from the autoclave and cooled

immediately by draining the can with running water.

2.4.6 Packing

Packing is carried out for one week by placing the can

in an inverted position at room temperature (25

–

C) to determine the leakage of the can (SNI 01-

3548-1994). Then the can is arranged in an upright

position.

2.5 Evaluation of the Physical,

Chemical, and Sensory Quality of

Canned Mackerel Arsik Soup

The physical, chemical, and sensory quality of canned

mackerel arsik soup were observed weekly for 4

weeks (1 month) against visual quality parameters,

pH by using pH meter (AZ pH meter), moisture

content, protein by micro kjeldahl method, fat by

Soxhlet method. and antioxidant activity by.

A sensory evaluation was also conducted to

evaluate color, aroma, taste, and texture of mackerel

arsik soup. Panelists evaluated samples on 5 point of

hedonic scale quality analysis with 5=liked very

much, 4 = liked, 3=neither liked nor disliked, 2

=disliked, 1=disliked very much

2.6 Selection of the Best Mackerel

Arsik Soup

Selection of the addition of spices treatment that

produces mackerel arsik soup with the best quality is

based on all observed quality parameters. The best

quality mackerel arsik soup is then analyzed for its

omega-3 fatty acid levels using method.

2.7 Data Analysis

The research was conducted by using a Complete

Randomized Design (RAL) with two factors namely

the addition of arsik seasoning (10%, 20%, and 30%)

and storage time (weeks 1, 2, 3, and 4 weeks).

3 RESULTS AND DISCUSSIONS

3.1 Visual Observation of Mackerel

Fish Arsik Soup

The shelf life of canned mackerel soup was seen based

on the visual acceptance test for 4 weeks of storage

Table 1).Arini (2015) shows that there are several

indicators that indicate that food products especially

canned food are damaged, such as discoloration,

inflated cans, and changes in odors. In the product of

canned mackerel arsik soup, the damage of the

product is referred the growth of the fish, inflated of

can lid, and the presence of gas bubble.

Table 1 shows that during 4 weeks of storage there

has been no change of mackerel arsik soup at all

levels of the addition of spices. This is because the

heat treatment given during the sterilization process

is sufficient to kill all types of microorganisms,

including Clostridium botulinum (Hariyadi, 2019). In

addition, the cans used as packaging materials are

hermetic so that the oxygen demand for aerobic

microbial growth is not available.

3.2 Degree of Acidity (pH)

Based on figure 1, it is found that the more spices

would make the pH tends to decrease, but if the store

too long it could be make the pH of canned fish arsik

soup is increase relatively. The low pH made soup of

canned fish is durable because spoilage microbes can

not grow. The hight PH of canned fish would made

different of smell, color and texture. This is

appropriate with Suradi (2012) who stated that a

higher pH will experience protein decomposition

faster, which causes changes in color, aroma, and



6th FiAC 2020 - The Food Ingredient Asia Conference (FiAC)

158

y = 0,708L + 66,14

r = 0,9637

64,5

67,5

70,5

01234

Moisture

Content(%)

Storage Time (Weeks)

Table 2: The effect of seasoning addition on the shelf life of mackerel arsik soup during 4 weeks storage.

Product Damage

Indicator

Seasoning

Addition (%)

Storage Time (week)

1234

Growth Mol

10 - - - -

20 - - - -

30 - - - -

Inflated Lid Ca

10 - - - -

20 - - - -

30 - - - -

Gas Bubble 10 - - - -

20 - - - -

30 - - - -

Figure 1: The effect of interaction effect in adding spices and storage time on the pH of canned fish arsik soup.

Figure 2: The main effect in storage time on the moisture content of canned fish arsik soup.

texture. In other words, interaction effect in adding

spices and storage time on pH can be seen in Figure 1.

3.3 Moisture Content

The results showed that the addition of seasoning and

the interaction of seasoning addition and storage

length had an unreal different influence (P>0.05) on

moisture content. Storage length exerts a very

noticeable different influence (P<0.01) on moisture

content. The main effect of storage time on the

moisture content of canned fish arsic soup can be seen

in Figure 2.

Figure 2 explained that the average score of water

degree of fish of canned mackerel on storage of one

week is 66.6964%. The average scores of water

degree of canned mackerel is 67.8112%. On storage

in 3 weeks is 68.2385% and the average score of

water degree on storage in 4 weeks is 68.9173%. It

shows that the longer of storage time make the amount

of air from the canned mackerel soup product is

increase along with the storage time. It caused the

decomposition of protein or fat in fish meat during

storage which make the water of degree is increase.

Based on figure 3 is found that in adding spices with

percentage of 20% could be reduce of protein degrees

on canned fish arsic soup. It Coused, the high of water

degree of canned fish arsik soup could be reduce the

protein degree. Reducing the water degree is caused

the water that found on product that make interact of

maillard during fastly.

Based on Figure 4, it is known that the longer of

store make the degree of protein will be reduced. This

is appropriate with the literature of Sinaga (2010)

which states that protein changes in properties after

experiencing certain treatments, although it is very

little or light and has not caused the breakdown of

covalent or peptide bonds.

y (10%) = 0,017L + 5,1 ; r = 0,908

y (20%)= 0,0097L + 5,8506 ; r = 0,795

y (30%) = 0,0511L+ 5,6134 ; r = 0,7927

5,50

5,70

5,90

6,10

0 0,5 1 1,5 2 2,5 3 3,5 4

pH Value

Storage Time (Weeks)

Added Seasonings 10% Added Seasonings 20% Added Seasonings 30%

Evaluation of the Quality of Canned Mackerel “Arsik” during Storage

159

ŷ = -1,1531L

+ 2,974L + 47,148

R = 0,9993

01234

Protein Levels

(%)

Storage Time (Weeks)

ŷ = -0,0099P

+ 0,3771P + 4,026

R = 1

0,00

2,00

4,00

6,00

8,00

10,00

0 102030

Fat Content

(%)

Added Spices (%)

ŷ = 0,0983P

- 4,0179P + 80,435

R = 1

0102030

Protein Levels (%)

Added Spices (%)

Figure 3: The main effect in adding spices on the protein levels of canned fish arsik soup.

Figure 4: The main effect in storage time on the protein levels of canned fish arsik soup.

Figure 5: The main effect in added spices on the fat content of canned fish arsik soup.

3.4 Fat Content

The results showed that the interaction of seasoning

addition and storage length had an unreal different

influence (P>0.05) on fat levels. The addition of

seasoning and length of storage gives a very

noticeable different influence (P<0.01) on fat content.

The main effect in adding spices of fat content on

canned fish arsik soup can be seen in Figure 5.

Based on Figure 5 shows that in adding of spices

with a higher amount can reduce the fat degree of

canned mackerel soup. This is due in adding of spices

which causes the protein degree of canned mackerel

soup is increase. Soeparno (2009) explains that

protein degree has an inverse relationship with fat

degree. That the smaller protein degree has a greater

fat degree and vice versa.

Based on Figure 5, it is found that the longer of

store, the fat degree of canned mackerel soup will be

decrease. This is due to the hydrolysis of fat.

The higher the hydrolysis rate, the lower or lower

the omega-3 fatty acid levels in canned mackerel soup

that were stored for a longer period of time. Raharja,

et al (2011) stated that the hydrolysis rate that occurs

is related to the omega 3 fatty acids produced.

3.5 Organoleptic Value

3.5.1 Color Hedonic Value

The results of the variety fingerprint show that the

interaction of seasoning addition and storage length

exerts an unreal different influence (P>0.05) on the

hedonic value of a color. The addition of seasoning

and storage length gives a very noticeable different

influence (P<0.01) on the hedonic value of the color.

The main effect in adding spices of color hedonic

value on canned fish arsik soup can be seen in Figure

From Figure 7, it is found that the color hedonic

value will be increase due to the amount of spices or

acids added that make the resulting color is brighter.

Based on Figure 8, it is found that if the longer of

store, the hedonic value of canned fish soup will be

decrease.

This is because while during storage, there was a

change in the components of canned fish arsic soup

due to a faster maillard reaction triggered by high

water degree.

6th FiAC 2020 - The Food Ingredient Asia Conference (FiAC)

160

ŷ = -1,3399L + 10,292

r = - 0,9343

0,00

2,00

4,00

6,00

8,00

10,00

12,00

01234

Fat Content

(%)

Storage Time (Weeks)

ŷ = -0,0032P

+ 0,1754P+ 1,7875

R = 1

0,00

2,00

4,00

6,00

0102030

Color Hedonic

Values

Added Spices (%)

ŷ = 0,0375L

- 0,3125L + 4,2792

R = 0,9995

0,00

1,00

2,00

3,00

4,00

5,00

01234

Color Hedonic

Values

Storage Time (Weeks)

Figure 6: The main effect in storage time on the fat content of canned fish arsik soup.

Figure 7: The main effect in added spices on the color hedonic value of canned fish arsik soup.

Figure 8: The main effect in storage time on the color hedonic value of canned fish arsik soup.

3.5.2 Aroma Hedonic Values

The results showed that the interaction of seasoning

addition and storage length exerted an unreal different

influence (P>0.05) on the hedonic value of the aroma.

The addition of seasoning and length of storage gives

a very noticeable different influence (P<0.01) on the

hedonic value of the aroma. The main effect in adding

spices of aroma hedonic value on canned fish arsik

soup can be seen in Figure 9.

From Figure 9, it is found that the hedonic aroma

will be increase due to the number of spices added

that make the aroma result is stronger.

From Figure 10, the longer of store make the

aroma value is decrease. Canned mackerel soup with

a storage of four weeks obtained the lowest value

compared to canned mackerel soup with a storage of

one to 3 weeks. Changes or smell irregularities

occurred to protein decomposition by proteolytic

enzymes.

3.5.3 Taste Hedonic Values

The results showed that the interaction of seasoning

addition and storage length exerted an unreal different

influence (P>0.05) on the hedonic value of the taste.

The addition of seasoning and storage length gives a

very noticeable different influence (P<0.01) on the

hedonic value of the taste. The main effect in adding

spices of taste hedonic value on canned fish arsik

soup can be seen in Figure 11.

From Figure 11, it is found that the highest

hedonic taste value is found in the spice percentage

20% because the higher the concentration of

seasoning added the taste will become acidic so that

the panelists do not like because of the panelists.

Based on Figure 12, it is found that the longer the

storage, the more likely the panelist's favorite value

will decrease. This is influenced by the loss of organic

acid components in the canned fish arsik soup so that

the panelists' fondness goes down. The loss of these

organic acids is compounded by the decomposition of

proteins by proteolytic enzymes so that H+ ions or

Evaluation of the Quality of Canned Mackerel “Arsik” during Storage

161

ŷ = -0,0031P

+ 0,1323P + 2,575

R= 1

3,40

3,60

3,80

4,00

4,20

0102030

Hedonic Taste Value

Added Spices (%)

ŷ = 0,0222L

- 0,2811L + 4,3361

R = 1

0,00

2,00

4,00

6,00

01234

Aroma Hedonic

Value

Storage Time (Weeks)

ŷ = -0,0018P

+ 0,091P + 2,825

R = 1

0,00

2,00

4,00

6,00

0102030

Aroma Hedonic

Values

Added Spices (%)

Figure 9: The main effect in added spices on the aroma hedonic value of canned fish arsik soup.

Figure 10: The main effect in storage time on the aroma hedonic value of canned fish arsik soup.

Figure 11: The main effect in added spices on the taste hedonic value of canned fish arsik soup.

acid components are lost or reduced replaced by

alkaline compounds such as ammonia (NH3). This is

by Hadiwiyoto (1993) which says that the decrease in

the taste of foodstuff is caused by the decomposition

of proteins, fats, and carbohydrates due to enzymatic

reactions.

3.5.4 Texture Hedonic Values

The results showed that the interaction of seasoning

addition and storage length exerted an unreal different

influence (P>0.05) on the hedonic value of the texture.

The addition of seasoning and storage length gives a

very noticeable different influence (P<0.01) on the

hedonic value of the texture. The main effect in adding

spices of texture hedonic value on canned fish arsik

soup can be seen in Figure 13.

From Figure 13, it is found that the hedonic value

of the texture will be increase due to the increasing

number of spices added that make the spices soak into

the fish meat which causes the texture of the fish is

harder. This is because the protein in the fish soup is

coagulated and the evaporation of water in the product

is getting bigger due to the high temperature and

cooking time of the canned fish soup. This is in

accordance to Sundari, et al. (2015) who said that

heating proteins at high temperatures can cause

denaturation, loss of enzyme activity, color change,

cross-linking, and breaking of peptide bonds.

From Figure 14, the longer of texture is stored in

the first week until the fourth that make the value is

decrease. This is caused by the high activity of water

for food that make the texture becomes soft due to the

liquid in the product evaporating a lot (dehydration).

According to Rachmat et al (2015), it is shown that

the longer it is stored, the texture value will decrease

due to the activity of water in foodstuffs.

3.6 Antioxidant Activity (IC50)

The interaction effect in adding spices and storage

time on the antioxidant activity of canned fish arsik

soup can be seen in Figure 15.

6th FiAC 2020 - The Food Ingredient Asia Conference (FiAC)

162

ŷ = -0,025L

- 0,0328L + 4,0611

R = 0,9468

0,00

1,00

2,00

3,00

4,00

5,00

01234

Hedonic Taste Value

Storage Time (Weeks)

ŷ = -0,0014P

+ 0,0777P + 2,925

R = 1

0,00

2,00

4,00

6,00

0102030

Texture Hedonic

Values

Added Spices (%)

ŷ = -0,1478L + 4,1972

r = - 0,9833

0,00

1,00

2,00

3,00

4,00

5,00

01234

Texture Hedonic

Values

Storage Time (Weeks)

y = 1,7438x

- 3,7045 + 41,283

y = 0,3345x

- 8,7003 + 62,987

y = -1,792x

+ 3,148 + 58,198

0,00

10,00

20,00

30,00

40,00

50,00

60,00

70,00

01234

Antioxidant Activity

Storage Time (Weeks)

10% ; R = 0,99

20% ; R = 0,95

30% ; R = 0,99

Figure 12: The main effect in storage time on the taste hedonic value of canned fish arsik soup.

Figure 13: The main effect in added spices on the taste hedonic value of canned fish arsik soup.

Figure 14: The main effect in storage time on the textur1`e hedonic value of canned fish arsik soup.

Figure 15: The interaction effect in added spices and storage time on the antioxidant activity of canned fish arsik soup.

In Figure 15, the addition of 20% and 30% spices

reduces IC50 or in other words, the antioxidant

activity is increase. This is because arsik spices are a

source of antioxidants that contain phenolic

compounds (andaliman and cikala acid), beta-carotene

(turmeric), etc. However, the addition of 10% spices

is increased IC50 or in other words, the antioxidant

activity decreased along with the length of storage.

This is because the antioxidant activity is easily

damaged by high temperatures because antioxidant

compounds such as phenolic the compounds are

oxidized during heating at high temperatures. This

Evaluation of the Quality of Canned Mackerel “Arsik” during Storage

163

condition is because antioxidants are compounds that

susceptible to damage due to several factors such as

light and oxygen that make the percentage value of

antioxidant activity is decrease with storage time

(Winarsi, 2007). The results of this study indicated

that although there was a decrease in the antioxidant

activity of canned fish arsic soup, the antioxidant

activity was still active and included in the moderate

category. Muharni, et al., (2013) stated that based on

the standard level of antioxidant activity, compounds

that are in the active / moderate category if they have

an IC50 value of 10-100 µg / ml.

3.7 Omega 3 Fatty Acid

Based on the results of the analysis concluded that the

omega-3 value of canned mackerel arsik soup was

4.52 g / 100 g fish. Wher the value of omega-3 from

the original product by 0.48 g from 5 g / 100 g of

mackerel is decreased. This is due to the destruction

of omega-3s due to heating at high temperatures used

such as cooking and sterilization. Sumartini, et al

(2014) said that omega-3 fatty acids are very easily

damaged due to high temperatures.

4 CONCLUSIONS

Fish arsic soup is become a food creation that has a

longer duration about 1 month. Completely

randomized design (CRD) in this study are used two

factors, namely the addition of arsic spices (10%,

20% and 30%) and storage time (weeks 1, 2, 3 and 4

weeks). The addition of different spices is giving the

preparation of mackerel parsley soup very significant

effect (P<0.01) on pH, protein degree, and

organoleptics (color, aroma, taste, and texture) of

canned fish soup. Storage time is giving a very

significant effect (P <0.01) on pH, moisture degree,

protein degree, fat degree, and organoleptics (color,

aroma, taste, and texture) of mackerel soup. The

interaction between the addition of spices and storage

time are only a very significant effect (P<0.01) on pH

but did not have a significant effect (p> 0.05) on the

quality parameters of other mackerel soup. The final

result showed that the addition of 30% spices can

maintain the quality of mackerel arsic soup for 4

weeks of storage.

ACKNOWLEDGEMENTS

Thank you to PT. Indofood Sukses Makmur Tbk.

which co-funded this research through the Indofood

Penelitian Nugraha (IRN) Program period 2019/2020.

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