Effect of Melanin Free Ink Extracted From Squid (Loligo sp.) on Proximate and Sensory Characteristics of Soft-Bone Milkfish (Chanos chanos) During Storage

3rd International Conference on Tropical and Coastal Region Eco Development 2017

地球科学;生态环境科学

Agustini, Tri Winarni^1 ; Hadiyanto^2 ; Wijayanti, Ima^1 ; Amalia, Ulfah^1 ; Benjakul, Soottawat^3

Department of Fish Products Technology, Faculty of Fisheries and Marine Science, Diponegoro University, Jalan Prof. Soedarto, SH, Tembalang Semarang

50275, Indonesia^1

Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, SH Tembalang Semarang

50275, Indonesia^2

Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Songkhla Hat Yai

90112, Thailand^3

关键词: Anti-oxidant activities;    Electron donors;    extract;    Extraction conditions;    Lipid oxidation;    Melanin-free inks;    Sensory characteristics;    Squid inks;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/116/1/012031/pdf
DOI  :  10.1088/1755-1315/116/1/012031

学科分类：环境科学（综合）

来源: IOP

【 摘 要 】

Antioxidant could be extracted and isolated from squid inks. Squid ink in the form of melanin free ink (MFI) could be act as an electron donor which can stabilize free radicals in lipid oxidation. This study was carried out to assess the antioxidant activity of squid inks converted into MFI in different dilution and to optimize the extraction conditions for the application of MFI as an antioxidative agent on fish product. Three different types of MFI extracts i.e : pure squid ink, squid ink with 5 times dilution and squid ink with 10 times dilutions by using cooled ionized water (4 C). The ink was then centrifuged at 18.000 x g for 30 minutes at cooled centrifuge (4 C) followed by DPPH analysis. The results showed that the IC50 of MFI extracts were 2.84 ppm; 1.11 ppm and 0.34 ppm, respectively (p