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Trans- and cis-urocanic acid, biogenic amine and amino acid contents in ikan pekasam (fermented fish) produced from Javanese carp (Puntius gonionotus) and black tilapia (Oreochromis mossambicus)

Ikan pekasam is a fermented fish product produced in Malaysia and is usually made from freshwater fish with ground roasted uncooked rice as the main source of carbohydrate. In this study, the amino acid, biogenic amine, and trans- and cis-urocanic acid (UCA) contents of fifteen commercial samples of...

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Main Authors: Mohamad Azman, Ezzat, Zare, Davood, Karim, Roselina, Mohd Ghazali, Hasanah
Format: Article
Published: Elsevier 2015
Online Access:http://psasir.upm.edu.my/id/eprint/35881/
http://www.sciencedirect.com/science/article/pii/S0308814614015477
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spelling my.upm.eprints.358812016-02-11T04:41:15Z http://psasir.upm.edu.my/id/eprint/35881/ Trans- and cis-urocanic acid, biogenic amine and amino acid contents in ikan pekasam (fermented fish) produced from Javanese carp (Puntius gonionotus) and black tilapia (Oreochromis mossambicus) Mohamad Azman, Ezzat Zare, Davood Karim, Roselina Mohd Ghazali, Hasanah Ikan pekasam is a fermented fish product produced in Malaysia and is usually made from freshwater fish with ground roasted uncooked rice as the main source of carbohydrate. In this study, the amino acid, biogenic amine, and trans- and cis-urocanic acid (UCA) contents of fifteen commercial samples of Ikan pekasam made from Javanese carp and black tilapia, that had undergone either natural or acid-assisted fermentation, were quantified. The latter includes either tamarind (Tamarindus indica) pulp or dried slices of Garcinia atroviridis fruit in the fermentation process. Results showed that there are no significant differences in most of the biogenic amines including histamine, while there are significant differences in total UCA content, and trans- and cis-UCA contents between the two samples. Differences in the amino acid contents were largely fish-dependent. Elsevier 2015-04-01 Article PeerReviewed Mohamad Azman, Ezzat and Zare, Davood and Karim, Roselina and Mohd Ghazali, Hasanah (2015) Trans- and cis-urocanic acid, biogenic amine and amino acid contents in ikan pekasam (fermented fish) produced from Javanese carp (Puntius gonionotus) and black tilapia (Oreochromis mossambicus). Food Chemistry, 172. pp. 893-899. ISSN 0308-8146; ESSN:1873-7072 http://www.sciencedirect.com/science/article/pii/S0308814614015477 10.1016/j.foodchem.2014.09.158
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
description Ikan pekasam is a fermented fish product produced in Malaysia and is usually made from freshwater fish with ground roasted uncooked rice as the main source of carbohydrate. In this study, the amino acid, biogenic amine, and trans- and cis-urocanic acid (UCA) contents of fifteen commercial samples of Ikan pekasam made from Javanese carp and black tilapia, that had undergone either natural or acid-assisted fermentation, were quantified. The latter includes either tamarind (Tamarindus indica) pulp or dried slices of Garcinia atroviridis fruit in the fermentation process. Results showed that there are no significant differences in most of the biogenic amines including histamine, while there are significant differences in total UCA content, and trans- and cis-UCA contents between the two samples. Differences in the amino acid contents were largely fish-dependent.
format Article
author Mohamad Azman, Ezzat
Zare, Davood
Karim, Roselina
Mohd Ghazali, Hasanah
spellingShingle Mohamad Azman, Ezzat
Zare, Davood
Karim, Roselina
Mohd Ghazali, Hasanah
Trans- and cis-urocanic acid, biogenic amine and amino acid contents in ikan pekasam (fermented fish) produced from Javanese carp (Puntius gonionotus) and black tilapia (Oreochromis mossambicus)
author_facet Mohamad Azman, Ezzat
Zare, Davood
Karim, Roselina
Mohd Ghazali, Hasanah
author_sort Mohamad Azman, Ezzat
title Trans- and cis-urocanic acid, biogenic amine and amino acid contents in ikan pekasam (fermented fish) produced from Javanese carp (Puntius gonionotus) and black tilapia (Oreochromis mossambicus)
title_short Trans- and cis-urocanic acid, biogenic amine and amino acid contents in ikan pekasam (fermented fish) produced from Javanese carp (Puntius gonionotus) and black tilapia (Oreochromis mossambicus)
title_full Trans- and cis-urocanic acid, biogenic amine and amino acid contents in ikan pekasam (fermented fish) produced from Javanese carp (Puntius gonionotus) and black tilapia (Oreochromis mossambicus)
title_fullStr Trans- and cis-urocanic acid, biogenic amine and amino acid contents in ikan pekasam (fermented fish) produced from Javanese carp (Puntius gonionotus) and black tilapia (Oreochromis mossambicus)
title_full_unstemmed Trans- and cis-urocanic acid, biogenic amine and amino acid contents in ikan pekasam (fermented fish) produced from Javanese carp (Puntius gonionotus) and black tilapia (Oreochromis mossambicus)
title_sort trans- and cis-urocanic acid, biogenic amine and amino acid contents in ikan pekasam (fermented fish) produced from javanese carp (puntius gonionotus) and black tilapia (oreochromis mossambicus)
publisher Elsevier
publishDate 2015
url http://psasir.upm.edu.my/id/eprint/35881/
http://www.sciencedirect.com/science/article/pii/S0308814614015477
_version_ 1643831584591183872
score 13.211869

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