lautnusantara.com Treadfin bream (Nemipterus spp.) is a demersal fish widely used as a raw material for fillet products due to its white flesh, soft texture, and high economic value. One emerging product form is the butterfly fillet, a fillet that is symmetrically split without completely separating the two sides of the flesh, resembling a butterfly shape. Research into the quality characteristics of butterfly treadfin bream fillets is essential to ensure product quality from physical, chemical, microbiological, and organoleptic aspects. Butterfly fillets offer advantages in appearance and market value, but are also more susceptible to quality degradation due to the more exposed flesh surface.

Fish fillet products represent a diversified form of fishery products with high added value. Treadfin bream (Nemipterus spp.) is often used for fillet products due to its dense flesh structure and easy separation of bones.

One innovative fillet form is the butterfly fillet, a fillet cut from the back to the belly, but with both sides of the flesh remaining connected at the center. This product is widely used in export markets and restaurants due to its attractive appearance and ease of processing.

However, butterfly fillets deteriorate more quickly than whole fish due to the increased surface area in contact with air and microorganisms. Therefore, a comprehensive understanding of the quality characteristics of this product is essential.

Quality Characteristics of Butterfly Treadfin Bream Fillets

The quality characteristics of butterfly fillets can be assessed through several key parameters:

1.1 Physical Quality

a. Color
Fresh butterfly treadfin bream fillets are bright white to grayish white. A change in color to dullness or yellowness indicates the onset of fat oxidation and a decline in freshness.

b. Texture
Fresh fillets are compact, elastic, and resistant to crumbling. Fillets that begin to deteriorate will become soft due to protein degradation and enzyme activity.

c. Butterfly Fillet Yield
Butterfly fillet yield is generally quite high because the fish body is maximally utilized. The yield is influenced by fish size and cutting technique.

1.2 Chemical Quality

a. Water and Protein Content
Treadfin bream fillets have a high water content (±70–80%) and a significant amount of protein (±18–20%). This makes them nutritious, but also susceptible to microbiological spoilage.

b. pH Value
The pH of fresh fillets ranges from 6.0–6.5. During storage, the pH increases due to the formation of alkaline compounds such as ammonia and trimethylamine (TMA).

c. Total Volatile Base Nitrogen (TVB-N)
TVB-N is a primary indicator of fish spoilage. TVB-N values ​​will increase with storage time, especially if fillets are not stored at refrigerated temperatures.

1.3 Microbiological Quality

Butterfly bream fillets are more susceptible to microbial contamination due to the exposed meat surface and the cutting process increasing contact with equipment.

Commonly used parameters:

• Total Plate Count (TPC)

Microbial counts will increase rapidly if fillets are stored at uncontrolled temperatures.

The maximum limit for fresh fish is generally around:

• 5 × 10⁵ – 10⁶ CFU/g

Temperature control and sanitation are crucial to maintaining microbiological quality.

1.4 Organoleptic Quality

Organoleptic tests include:

• Appearance (bright color, not slimy)
• Odor (fresh, typical of sea fish, not rotten)
• Texture (firm and firm)
• Butterfly fillets that are starting to spoil will exhibit a sharp fishy odor, a soft texture, and a slimy surface.

Factors Affecting Butterfly Fillet Quality

Some of the main factors that determine the quality of this product include:

• Freshness of the fish before filleting
• Filleting process speed
• Equipment and worker sanitation
• Storage temperature (ideal 0–4°C)
• Packaging method (vacuum is preferable)
• Exposure to oxygen, which accelerates oxidation

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