Characteristics Of Fish Protein Powder Prepared From Snakehead (Channa Striata) Raside On Specialised Lipid Diet
| dc.contributor.author | Tan, Bee Hooi | |
| dc.date.accessioned | 2017-01-16T01:52:57Z | |
| dc.date.available | 2017-01-16T01:52:57Z | |
| dc.date.issued | 2016-03 | |
| dc.description.abstract | Specially-fed Snakeheads (Channa striata) are snakehead fishes fed with diets high in lipids sourced from fish and soybean which have been shown to improve their reproduction efficiency. The objective of this study was to prepare specially-fed protein powder (SFPP) from these snakehead fish and evaluate it. To achieve this objective, a method has to be developed for the preparation of such powders. Therefore, this study was divided into two phases. As the supply of specially-fed Snakeheads was scarce, only commercial snakehead was utilised during phase I to develop preparation methods for whole fillet powder (WFP) and snakehead protein powder (HPP). Effects of freezing treatments (direct freezing, freezing with water or no freezing) before filleting on fillet harvesting yield were also investigated. To prepare WFP, after freezing treatments, fish were filleted, minced and oven dried. However, to prepare HPP, minced fillet were heated with water at 85 ºC and the liquid extract was centrifuged to separate fat from protein. Freeze drying was used to obtain protein powder. Observations showed that fishes frozen with water yielded significantly higher (p>0.05) yield of fillets. Fish frozen with water had less slime on their body and were thus easier to handle. HPP and WFP obtained from fillets harvested from fish frozen with water also displayed significantly higher protein and ash and generally, most amino acid content were either significantly higher or not significantly different compared to powders obtained via other freezing treatments. Therefore, preparation method involving freezing fish with water was chosen as a preparation step to study specially-fed snakeheads. In phase II, due to material scarcity, focus was solely on the analysis of SFPP prepared from fillets from specially-fed snakeheads. When compared to composition of HPP obtained from Phase I, analysis revealed that SFPP contained higher ratio of desirable essential amino acids, mainly histidine (22.66 %). Functional properties of SFPP were also inferior to those of egg white powder. Differential scanning calorimetry analysis of raw unprocessed fish fillet revealed that extensive protein denaturation had occurred at 54 °C and may have resulted in loss of functional properties of SFPP. In conclusion, SFPP was successfully prepared from specially-fed snakehead and was found to contain good levels of amino acids when compared to HPP prepared from commercial snakeheads. Unfortunately, SFPP is not suitable to be manipulated for functional purposes. The use of heat to remove fats from the fish might be the reason for this inferior property. | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/3439 | |
| dc.language.iso | en | en_US |
| dc.publisher | Universiti Sains Malaysia | en_US |
| dc.subject | Snakeheads (Channa striata) | en_US |
| dc.title | Characteristics Of Fish Protein Powder Prepared From Snakehead (Channa Striata) Raside On Specialised Lipid Diet | en_US |
| dc.type | Thesis | en_US |
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