Food ResearchSample: Saltwater Fish (Tuna)INTRODUCTIONThe availability of saltwater fish products on the market depended on the operation of coastal fishing vessels. Tuna (Thunnus sp.) is a species widely consumed throughout the world. Tuna is widely available in the Pacific Ocean and the Atlantic Ocean. The nutritional content of tuna, both bluefin and yellowfin tuna, according to the USDA National Nutrient Database, can be found in Table 1 (1). The nutritional composition of fish varies depending on the species. It is likely that the variety of nutritional composition is based on sex, age, season, water temperature, and type and abundance of food available (2). A recent fishing study indicated that fishing method can impact the freshness of cod meat (3). These fishing methods include haul size, haul duration, and direct gutting before the storage period. Olsen et al. (2013) also concluded that the fishing method will affect muscle pH, blood pH, glucose and lactase concentration during the rigor period (3). It is likely that these factors are also responsible for the number of microflora in the flesh of saltwater fish. Table 1. Nutritional content of tuna (raw)Nutrition Bluefin tuna Yellowfin tunaValue per 100 gWater 68.09 74.03Protein 23 .33 24.4Total lipids 4.9 0.49Carbohydrates by difference 0 0Source: http://ndb.nal.usda.gov/ndb/foods/show/4580 & http://ndb.nal.usda.gov/ndb /foods/show/4587The majority of saltwater fish are well known for their healthy diet as they are considered a good source of omega-3 and omega-6 fatty acids. An example of an omega-6 fatty acid is linoleic acid, while omega-3s consist of linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) (19). According to a study, cod contains 300 mg/100 g concentrated EPA and...... middle of paper ...... tuna content significantly because of the limited amount of oxygen in the flesh fish will disrupt the life of aerobic organisms. microorganism. A recent publication by Pivarnik et al. (2011) stated the importance of filtered smoke treatment using 16% CO on tuna steak. However, statistical analysis showed that there is no evidence that the microbial, chemical and sensory quality of unprocessed and filter-smoked tuna is significantly different. Smoke filter treatment can improve the color of tuna and will impact the consumer's purchasing perception. The MPN content showed 4 MPN/g and the EMB agar result confirmed that it does not contain fecal coliforms but other enterobacteria. This is likely because tuna live in a pelagic habitat in the ocean far from shore. It is considered free from fecal coliforms which can be the microflora of river water..