Potential of tilapia (oreochromis niloticus) processing waste as food flavourants
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Date
2007
Authors
Mohamad, Nizaha Juhaida
Journal Title
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Abstract
The production of tilapia processing waste is estimated to increase
significantly parallel with the global tilapia production estimated to reach 2,000,000 mt.
In Malaysia, it has been estimated at 120,000 mt in 2010. The ratio of fillet to tilapia
waste was 3:7. The potential of tilapia processing waste as food flavorant was studied
by separated each part of tilapia (head, skin, bone, viscera & fillet) and its’ amino acids
and nucleotides contents were carried out in order to ascertain the contents of
flavourant. Aspartic and glutamic acids in tilapia fillet were 0.13 and 0.22 g/ g protein,
respectively while in tilapia processing waste were 0.10 and 0.15 g/ g protein,
respectively. The protein content in all parts of tilapia were between 6.6 – 77.6%.
Overall, the nucleotide content was low in all parts of tilapia (0.01 – 36.18 mg/ 100 g
sample). IMP was high in tilapia fillet which was 36.18 mg/ 100 g sample (dry basis).
The isolation of individual aspartic and glutamic acids, using three different methods
were not satisfactory achieved. Only the separation by chromatography column using
alumina was succeed, however the yield was not confirm in terms in it’s purity and too
little (0.5 – 2%). As an alternative, tilapia processing waste was extracted by enzymatic
hydrolysis and aqueous extraction at elevated temperature and pressure. The
supernatant produced from both methods were dried and used as base-material in
preparation of bouillon cubes. The yield of protein hydrolysate and aqueous extract
were 12.5 and 6.0%, respectively. Ten bouillon formulations were prepared and their
functional properties studied together wwith sensory evaluation. Formulation A2 (1/2)
was the most acceptable product even when compared with ikan bilis cube (no
significant difference at P>0.05). This study shows that tilapia processing waste can be
turned into useful flavorants or economic value.
Description
Master
Keywords
Science , oreochromis niloticus , processing waste , food flavourants