
	Journal of Fisheries and Aquatic Science
	Year: 2012 \| Volume: 7 \| Issue: 6 \| Page No.: 485-493 DOI: 10.3923/jfas.2012.485.493

Protein Quality of Stingray (Himantura gerrardi) Fish Flakes

Ainul Mardiah, Nurul Huda and Ruzita Ahmad

Abstract: The objectives of this research were to determine the protein quality of fish flakes made from stingray meat (Himantura gerrardi) and to evaluate the changes of the protein quality; Amino Acid Composition (AAC), Chemical Score (CS), Amino Acid Score (AAS) and Essential Amino Acid Index (EAAI) during the processing stages. Fish flakes was made from stingray meat which is added with tapioca starch and spices (garlic, onion, tamarind, palm sugar, ginger, coriander and root of galangal). All ingredients were mixed well and then spread into layers of 3 mm thickness and then steamed at 100°C for 1 h. Samples were cut into pieces measuring 12x4 cm rectangles and dried them in an oven dryer at 60°C until the moisture content was reduced to 25%. The results showed that the CS, AAS and EAAI of fish flakes before drying (dough) were 68.47, 116.51 and 94.06 g/100 g protein, respectively. Meanwhile, fish flakes after drying were 63.20, 99.21 and 88.00 g/100 g protein, respectively. The results indicates that chemical score, amino acid score and essential amino acid index of stingray fish flakes was not greatly decrease during processing stages, indicating that protein quality of stingray meat did not deteriorate significantly.

PDF Fulltext XML References Citation Report Citation

RELATED ARTICLES:

•	Nutritional Evaluation and Functional Properties of Clarias lazera (African Catfish) from River Tammah in Nasarawa State, Nigeria

•	Effect of Enzymatic Hydrolysis on the Nutritional and Functional Properties of Nile Tilapia (Oreochromis niloticus) Proteins

•	A Study on the Physicochemical Properties, Microstructure and Sensory Characteristics of Fish Flakes

•	Compositional Characteristics and Nutritional Quality of Podopthalmus vigil (Fabricius)

How to cite this article:

Ainul Mardiah, Nurul Huda and Ruzita Ahmad, 2012. Protein Quality of Stingray (Himantura gerrardi) Fish Flakes. Journal of Fisheries and Aquatic Science, 7: 485-493.

DOI: 10.3923/jfas.2012.485.493

URL: https://scialert.net/abstract/?doi=jfas.2012.485.493

COMMENT ON THIS PAPER

Navigation


		Online First
		Current Issue
		Previous Issues
		Editorial Board
		Submit a Manuscript
		Guide to Authors
		Subscribe to E-alerts

Indexed In


		ASCI-Database
		Asian Digital Library
		Cambridge Scientific Abstract
		Chemical Abstract Services
		Google Scholar
		ProQuest

Science Alert