| Autor: |
Anam, Choirul, Atoum, Manar Fayiz Mousa, Harini, Noor, Damat, Damat, Setyobudi, Roy Hendroko, Wahyudi, Ahmad, Pamujiati, Agustia Dwi, Kuswardhani, Nita, Witono, Yuli, Tonda, Rusli, Prasetyo, Hendro, Ekawati, Ida, Purbajanti, Endang Dwi, Vincēviča-Gaile, Zane, Liblik, Taavi, Fauzi, Ahmad, Hadinoto, Hadinoto, Sebayang, Nico Syahputra, Suhesti, Eni, Putri, Asgami |
| Předmět: |
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| Zdroj: |
Jordan Journal of Biological Sciences; Jun2023, Vol. 16 Issue 2, p267-277, 11p |
| Abstrakt: |
Trash fish is a captured fish that has low economic value. Trash fish has a reasonably high protein. However, myofibrillar protein from trash fish cannot form gel properly. Therefore, it is necessary to modify it by adding a gelling agent. This study aimed to determine myofibrillar protein's chemical and functional characteristics from trash fish as a food ingredient. The research method is in the form of laboratory experiments. The types of fish used as samples in this study were Chacunda gizzard-shad (Anodontostoma chacunda Hamilton, 1822), Orangefin ponyfish (Leiognathus bindus Valenciennes, 1835), and Sardines (Sardinella fimbriata Valenciennes, 1847). Myo fibril modification was carried out by adding 10 % carrageenan (wv-1) to each trash fish sample. The results showed that the myofibrillar protein from Chacunda gizzard-shad had higher protein content (84.77 %), water holding capacity (524.78 %), and emulsion activity (8.85 m g-2) than other samples. Chacunda gizzard-shad is characterized by more red meat than the others. This fish species also has the highest oil-holding capacity (620.35 %) and emulsion stability (4.58 h). The microstructure of the trash fish myofibrils is tighter and more hollow, so it has a better ability to absorb oil. Myofibrillar protein from another species, Orangefin ponyfish, has a relatively higher whiteness value (78.42) than other samples because white meat is dominant for this species. Modifying myofibrillar protein by adding agar and carrageenan can increase the hardness value of the sample due to the addition of agar. According to this study, the Chacunda gizzard-shad has the greatest potential to be an ingredient in high-value commercial food products. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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