Amino acid and proximate composition of fish bone gelatin from different warm-water species: A comparative study

3rd International Seminar On Sciences "Sciences On Precision And Sustainable Agriculture"

Atma, Y.^1

Department of Food Science and Technology, Universitas Trilogi, Jln. Taman Makam Pahlawan Kalibata No.1, South Jakarta

12760, Indonesia^1

关键词: Amino acid compositions;    Comparative studies;    Gelatin materials;    Physicochemical property;    Protein contents;    Proximate compositions;    Warm water fishes;    Water composition;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/58/1/012008/pdf
DOI  :  10.1088/1755-1315/58/1/012008

来源: IOP

【 摘 要 】

Research on fish bone gelatin has been increased in the last decade. The quality of gelatin depends on its physicochemical properties. Fish bone gelatin from warm-water fishes has a superior amino acid composition than cold-water fishes. The composition of amino acid can determine the strength and stability of gelatin. Thus, it is important to analyze the composition of amino acid as well as proximate composition for potential gelatin material. The warm water fish species used in this study were Grass carp, Pangasius catfish, Catfish, Lizard fish, Tiger-toothed croaker, Pink perch, Red snapper, Brown spotted grouper, and King weakfish. There werre five dominant amino acid in fish bone gelatin including glycine (21.2-36.7%), proline (8.7-11.7%), hydroxyproline (5.3-9.6%), alanine (8.48-12.9%), and glutamic acid (7.23-10.15%). Different warm-water species has some differences in amino acid composition. The proximate composition showed that fishbone gelatin from Pangasius catfish has the highest protein content. The water composition of all fishbone gelatin was well suited to the standard. Meanwhile, based on ash content, only gelatin from gelatin Pangasius catfish met the standard for food industries.