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Nutritional and amino acid composition of red tilapia fish (Oreochromis niloticus)

Tilapia has received much attention to be used as a source of food protein. In making tilapia fish as a source of food protein, there are many by-products (head, frame, and tail) produced during the processing of fish which are usually discarded. The nutritional properties of tilapia muscle and by p...

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Main Authors: Roslan, Jumardi, Mustapa Kamal, Siti Mazlina, Md. Yunos, Khairul Faezah, Abdullah, Norhafizah
Format: Conference or Workshop Item
Language:English
Published: Faculty of Engineering, Universiti Putra Malaysia 2012
Online Access:http://psasir.upm.edu.my/id/eprint/50724/1/_TechnicalPapers_CAFEi2012_235.pdf
http://psasir.upm.edu.my/id/eprint/50724/
http://cafei.upm.edu.my/download.php?filename=/TechnicalPapers/CAFEi2012_235.pdf
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spelling my.upm.eprints.507242017-03-02T06:22:46Z http://psasir.upm.edu.my/id/eprint/50724/ Nutritional and amino acid composition of red tilapia fish (Oreochromis niloticus) Roslan, Jumardi Mustapa Kamal, Siti Mazlina Md. Yunos, Khairul Faezah Abdullah, Norhafizah Tilapia has received much attention to be used as a source of food protein. In making tilapia fish as a source of food protein, there are many by-products (head, frame, and tail) produced during the processing of fish which are usually discarded. The nutritional properties of tilapia muscle and by products were quantitatively determined. It was found that the proximate compositions of tilapia muscle were 18.59 ± 0.35% of crude protein content, 80.66 ± 0.48% of dry matter content, 1.15 ± 0.07% of ash, 0.38 ± 0.06% of oil content and 27.02±0.30 mg/g of soluble protein content. While for tilapia by-product were 14.60 ± 0.30% of crude protein content, 66.57 ± 0.39% of dry matter content, 8.93 ± 0.46% of ash, 5.50 ± 0.30% of oil content and 25.83 ± 0.45 mg/g of soluble protein content. Identification of amino acids composition on tilapia muscle and by product have found that the total amino acid content were 93.08 ± 1.08 g/kg and 92.80 ± 1.48 g/kg respectively while the essential amino acid were 36.57 ± 0.51 g/kg and 31.38 ± 0.51 g/kg respectively. The most abundant amino acid in tilapia muscle was glutamic acid (15.94 ± 0.22 g/kg), while for tilapia by product was glycine (14.35 ± 0.22). Lysine was the most abundant essential amino acid in tilapia muscle and by product (7.03 g/kg and 5.55 g/kg respectively). These results indicate that tilapia fish has excellent source of protein, particularly an essential amino acids such as lysine. Along with a growing interest in food protein to be used as food ingredient, it appears tilapia fish has very good potential to serve as source of protein. Faculty of Engineering, Universiti Putra Malaysia 2012 Conference or Workshop Item PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/50724/1/_TechnicalPapers_CAFEi2012_235.pdf Roslan, Jumardi and Mustapa Kamal, Siti Mazlina and Md. Yunos, Khairul Faezah and Abdullah, Norhafizah (2012) Nutritional and amino acid composition of red tilapia fish (Oreochromis niloticus). In: International Conference on Agricultural and Food Engineering for Life (Cafei2012), 26-28 Nov. 2012, Palm Garden Hotel, Putrajaya. (pp. 752-757). http://cafei.upm.edu.my/download.php?filename=/TechnicalPapers/CAFEi2012_235.pdf
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/
language English
description Tilapia has received much attention to be used as a source of food protein. In making tilapia fish as a source of food protein, there are many by-products (head, frame, and tail) produced during the processing of fish which are usually discarded. The nutritional properties of tilapia muscle and by products were quantitatively determined. It was found that the proximate compositions of tilapia muscle were 18.59 ± 0.35% of crude protein content, 80.66 ± 0.48% of dry matter content, 1.15 ± 0.07% of ash, 0.38 ± 0.06% of oil content and 27.02±0.30 mg/g of soluble protein content. While for tilapia by-product were 14.60 ± 0.30% of crude protein content, 66.57 ± 0.39% of dry matter content, 8.93 ± 0.46% of ash, 5.50 ± 0.30% of oil content and 25.83 ± 0.45 mg/g of soluble protein content. Identification of amino acids composition on tilapia muscle and by product have found that the total amino acid content were 93.08 ± 1.08 g/kg and 92.80 ± 1.48 g/kg respectively while the essential amino acid were 36.57 ± 0.51 g/kg and 31.38 ± 0.51 g/kg respectively. The most abundant amino acid in tilapia muscle was glutamic acid (15.94 ± 0.22 g/kg), while for tilapia by product was glycine (14.35 ± 0.22). Lysine was the most abundant essential amino acid in tilapia muscle and by product (7.03 g/kg and 5.55 g/kg respectively). These results indicate that tilapia fish has excellent source of protein, particularly an essential amino acids such as lysine. Along with a growing interest in food protein to be used as food ingredient, it appears tilapia fish has very good potential to serve as source of protein.
format Conference or Workshop Item
author Roslan, Jumardi
Mustapa Kamal, Siti Mazlina
Md. Yunos, Khairul Faezah
Abdullah, Norhafizah
spellingShingle Roslan, Jumardi
Mustapa Kamal, Siti Mazlina
Md. Yunos, Khairul Faezah
Abdullah, Norhafizah
Nutritional and amino acid composition of red tilapia fish (Oreochromis niloticus)
author_facet Roslan, Jumardi
Mustapa Kamal, Siti Mazlina
Md. Yunos, Khairul Faezah
Abdullah, Norhafizah
author_sort Roslan, Jumardi
title Nutritional and amino acid composition of red tilapia fish (Oreochromis niloticus)
title_short Nutritional and amino acid composition of red tilapia fish (Oreochromis niloticus)
title_full Nutritional and amino acid composition of red tilapia fish (Oreochromis niloticus)
title_fullStr Nutritional and amino acid composition of red tilapia fish (Oreochromis niloticus)
title_full_unstemmed Nutritional and amino acid composition of red tilapia fish (Oreochromis niloticus)
title_sort nutritional and amino acid composition of red tilapia fish (oreochromis niloticus)
publisher Faculty of Engineering, Universiti Putra Malaysia
publishDate 2012
url http://psasir.upm.edu.my/id/eprint/50724/1/_TechnicalPapers_CAFEi2012_235.pdf
http://psasir.upm.edu.my/id/eprint/50724/
http://cafei.upm.edu.my/download.php?filename=/TechnicalPapers/CAFEi2012_235.pdf
_version_ 1643834747538898944
score 13.211869

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