International Journal of Chemical and Biomolecular Science
Articles Information
International Journal of Chemical and Biomolecular Science, Vol.1, No.3, Oct. 2015, Pub. Date: Sep. 1, 2015
Amino Acid and Taurine Changes of Indian Mackarel Due to Frying Process
Pages: 163-166 Views: 2368 Downloads: 1573
Authors
[01] Nurjanah Nurjanah, Departemen of Aquatic Product Technology, Faculty Fisheries and Marine Science Bogor Agriculture University Indonesia, Bogor, West Java, Indonesia.
[02] Mala Nurilmala, Departemen of Aquatic Product Technology, Faculty Fisheries and Marine Science Bogor Agriculture University Indonesia, Bogor, West Java, Indonesia.
[03] Taufik Hidayat, Departemen of Aquatic Product Technology, Faculty Fisheries and Marine Science Bogor Agriculture University Indonesia, Bogor, West Java, Indonesia.
[04] Tb Mohamad Gia Ginanjar, Departemen of Aquatic Product Technology, Faculty Fisheries and Marine Science Bogor Agriculture University Indonesia, Bogor, West Java, Indonesia.
Abstract
Indian mackerel (Rastrelliger kanagurta) is one of the popular protein sources consumed in Indonesia. The fish processing is commonly performed by frying method. This study was determined to find out amino acid and taurine changes of indian mackerel due to frying process. Amino acid and taurine content were detected by HPLC which consist of four stages, protein hydrolysation, drying, derivatisation, and sample injection. The indian makarel which fried at temperature 180°C for 5 minutes were still good for compsumtion if seen from the amino acid content. The indian makarel were decrease amino acid to 8.86%, but frying process made a significant loss of taurine content to 69.87%.
Keywords
Amino Acid, Frying, Rastrelliger kanagurta, Taurine
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