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All Journal Pattimura Proceeding : Conference of Science and Technology
Edir Lokollo
Departement of Fishery Product Technology, Faculty of Fishery and Marine Science
Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Energy Engineering Materials Science & Nanotechnology Mathematics Physics

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CHEMICAL COMPOSITIONS AND AMINO ACIDS OF DOLPHIN FISH (Coryphaena hippurus) ROES Johanna L. Thenu; Edir Lokollo; Max Robinson Wenno
Pattimura Proceeding 2017: Proceedings of the 3rd International Seminar of Basic Science
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (334.221 KB) | DOI: 10.30598/PattimuraSci.2017.ICBS3.077-082

Abstract

Fish processing industry produces more than 60% of byproducts include the head, bones, fins, skin, viscera and roes. Only 40% of the total body of fish that can be consumed by humans. Byproduct of the fishing industry is a source of nutrition and functional food ingredients, such as roes have a high protein content and amino acids. The aim of this study was determine the chemical composition and amino acid profile of dolphin fish roe. The proximate composition of dolphin fish roe is protein 19.16%, fat 2.05%, moisture 72.94%, ash 1.12% and 4.72 carbohydrates. There are 17 amino acids in dolphin fish roe including proline (3.32%), arginine (3.01%), serine (2.85%) and phenilalanine (2.65 %) while the smallest amino acid is cystine (0.43%), histidine (1.22%) valine (1.34%) and methionine (1.36%).
Co-Authors Johanna L. Thenu Max Robinson Wenno