Extraction and characterization of fish protein concentrate from Tilapia (Oreochromis niloticus)

Rieuwpassa, F. J. and Karimela, E. J. and Cahyono, E. and Tomasoa, A. M. and Ansar, N. M. S. and Tanod, W. A. and Nadia, L. M. H. and Ramadhan, W. and Ilhamdy, A. F. and Rieuwpassa, F. (2022) Extraction and characterization of fish protein concentrate from Tilapia (Oreochromis niloticus). Food Research (Malaysia), 6 (4). 92 -99. ISSN 2550-2166

The utilization of tilapia fish as a source of protein stock is not only to empower its abundance in aquaculture production but also as enrichment material for low protein food products such as food products for children under five years. However, the physicochemical characterization of amino acids and fatty acids remains limited. This study aimed to characterize the physicochemical composition, amino acids, and fatty acids profile of fish protein concentrate (FPC) extracted from cultivated tilapia using isopropyl alcohol. Following deboning, fish were minced and subsequently immersed in isopropyl alcohol (1:3 w/v) for 24 hrs, sieved, dried, and ground to yield FPC powder. Then, the moisture content, protein, fatty acids, whiteness index, bulk density, odour, water absorption, oil absorption, and amino acids profile of FPC powder were analysed. The results showed the current tilapia FPC as category C, containing 56.93±0.31% of protein, 7.40±0.01% of lipid, 65.84±0.10% of whiteness index, 2.40±0.14 mL/g of water absorption, 0.52±0.01 g/mL of bulk density and 1.03±0.24 of oil absorption. Tilapia FPC had 11 essential amino acids (58.81%) and 9 nonessential amino acids (41.19%). The tilapia FPC also contained 8 saturated fatty acids, 7 monounsaturated fatty acids, and 12 polyunsaturated fatty acids. Essential amino acids and unsaturated fatty acids content of the tilapia FPC shows promising potential in improving nutritional values of food for under five years old children, with potential benefits ranging from emotional intelligence, brain, and mental development.

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Abstract

The utilization of tilapia fish as a source of protein stock is not only to empower its abundance in aquaculture production but also as enrichment material for low protein food products such as food products for children under five years. However, the physicochemical characterization of amino acids and fatty acids remains limited. This study aimed to characterize the physicochemical composition, amino acids, and fatty acids profile of fish protein concentrate (FPC) extracted from cultivated tilapia using isopropyl alcohol. Following deboning, fish were minced and subsequently immersed in isopropyl alcohol (1:3 w/v) for 24 hrs, sieved, dried, and ground to yield FPC powder. Then, the moisture content, protein, fatty acids, whiteness index, bulk density, odour, water absorption, oil absorption, and amino acids profile of FPC powder were analysed. The results showed the current tilapia FPC as category C, containing 56.93±0.31% of protein, 7.40±0.01% of lipid, 65.84±0.10% of whiteness index, 2.40±0.14 mL/g of water absorption, 0.52±0.01 g/mL of bulk density and 1.03±0.24 of oil absorption. Tilapia FPC had 11 essential amino acids (58.81%) and 9 nonessential amino acids (41.19%). The tilapia FPC also contained 8 saturated fatty acids, 7 monounsaturated fatty acids, and 12 polyunsaturated fatty acids. Essential amino acids and unsaturated fatty acids content of the tilapia FPC shows promising potential in improving nutritional values of food for under five years old children, with potential benefits ranging from emotional intelligence, brain, and mental development.

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Item Type:	Article
AGROVOC Term:	tilapia
AGROVOC Term:	Oreochromis niloticus
AGROVOC Term:	fish protein concentrate
AGROVOC Term:	extraction
AGROVOC Term:	proximate analysis
AGROVOC Term:	sampling
AGROVOC Term:	fatty acids
AGROVOC Term:	processed animal products
AGROVOC Term:	nutritional value > nutritional value Prefer using nutritive valuenutritive value
Geographical Term:	Indonesia
Depositing User:	Ms. Azariah Hashim
Date Deposited:	30 Oct 2024 06:37
Last Modified:	30 Oct 2024 06:37
URI:	http://webagris.upm.edu.my/id/eprint/650

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