CHEMICAL COMPOSITION AND AMINO ACID PROFILE OF FRESH AND STEAMED COBIA (Rachycentron canadum L.)

<p>Cobia (<em>Rachycentron canadum</em>) is economically important fish with good prospects because of fast growing and easily cultured. Cobia is usually processed by many methods including steaming. The purposes of this research were to determine the effect of steaming process on...

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Autores principales:	Nurjanah Nurjanah, Ruddy Suwandi, Taufik Hidayat, Vini Oktorina
Formato:	article
Lenguaje:	EN
Publicado:	Department of Food Technology 2020
Materias:	amino acid, cobia, essential, nonessential, steaming Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/0394a6caf3764e598fa43dc1137f72ef
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spelling	oai:doaj.org-article:0394a6caf3764e598fa43dc1137f72ef2021-12-01T14:01:06ZCHEMICAL COMPOSITION AND AMINO ACID PROFILE OF FRESH AND STEAMED COBIA (Rachycentron canadum L.)2685-42792715-422X10.33512/fsj.v2i1.8136https://doaj.org/article/0394a6caf3764e598fa43dc1137f72ef2020-07-01T00:00:00Zhttps://jurnal.untirta.ac.id/index.php/fsj/article/view/8136https://doaj.org/toc/2685-4279https://doaj.org/toc/2715-422X<p>Cobia (<em>Rachycentron canadum</em>) is economically important fish with good prospects because of fast growing and easily cultured. Cobia is usually processed by many methods including steaming. The purposes of this research were to determine the effect of steaming process on proximate and amino acids composition. The chemical composition of fresh and steamed cobia’s meat were determined by proximate analysis. Amino acid compositions of fresh and steamed cobia’s meat were measured using HPLC (high performance liquid chromatography). Steaming process reduced 11.31% of water, 1.06% of ash, 26.04% of fat, and 9.11% of protein. Fresh and steamed cobia’s meat contained 17 amino acids consisting of 9 essential amino acids and 8 nonessential amino acids. The highest essential amino acid in fresh cobia’s meat was arginine (2,262 mg/100 g) and the highest nonessential amino acid was glutamic acid (3,894 mg/100 g). Steaming process reduced amino acids generally. The highest essential amino acid in steamed cobia’s meat was leucine (1,379 mg/100 g) and the highest nonessential amino acid was glutamic acid (2,370 mg/100 g). Taurine content of fresh cobia’s meat was 120.84 mg/100 g and changed into 94.33 mg/100 g after steaming process.</p>Nurjanah NurjanahRuddy SuwandiTaufik HidayatVini OktorinaDepartment of Food Technologyarticleamino acid, cobia, essential, nonessential, steamingFood processing and manufactureTP368-456ENFood ScienTech Journal, Vol 2, Iss 1, Pp 12-19 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	amino acid, cobia, essential, nonessential, steaming Food processing and manufacture TP368-456
spellingShingle	amino acid, cobia, essential, nonessential, steaming Food processing and manufacture TP368-456 Nurjanah Nurjanah Ruddy Suwandi Taufik Hidayat Vini Oktorina CHEMICAL COMPOSITION AND AMINO ACID PROFILE OF FRESH AND STEAMED COBIA (Rachycentron canadum L.)
description	<p>Cobia (<em>Rachycentron canadum</em>) is economically important fish with good prospects because of fast growing and easily cultured. Cobia is usually processed by many methods including steaming. The purposes of this research were to determine the effect of steaming process on proximate and amino acids composition. The chemical composition of fresh and steamed cobia’s meat were determined by proximate analysis. Amino acid compositions of fresh and steamed cobia’s meat were measured using HPLC (high performance liquid chromatography). Steaming process reduced 11.31% of water, 1.06% of ash, 26.04% of fat, and 9.11% of protein. Fresh and steamed cobia’s meat contained 17 amino acids consisting of 9 essential amino acids and 8 nonessential amino acids. The highest essential amino acid in fresh cobia’s meat was arginine (2,262 mg/100 g) and the highest nonessential amino acid was glutamic acid (3,894 mg/100 g). Steaming process reduced amino acids generally. The highest essential amino acid in steamed cobia’s meat was leucine (1,379 mg/100 g) and the highest nonessential amino acid was glutamic acid (2,370 mg/100 g). Taurine content of fresh cobia’s meat was 120.84 mg/100 g and changed into 94.33 mg/100 g after steaming process.</p>
format	article
author	Nurjanah Nurjanah Ruddy Suwandi Taufik Hidayat Vini Oktorina
author_facet	Nurjanah Nurjanah Ruddy Suwandi Taufik Hidayat Vini Oktorina
author_sort	Nurjanah Nurjanah
title	CHEMICAL COMPOSITION AND AMINO ACID PROFILE OF FRESH AND STEAMED COBIA (Rachycentron canadum L.)
title_short	CHEMICAL COMPOSITION AND AMINO ACID PROFILE OF FRESH AND STEAMED COBIA (Rachycentron canadum L.)
title_full	CHEMICAL COMPOSITION AND AMINO ACID PROFILE OF FRESH AND STEAMED COBIA (Rachycentron canadum L.)
title_fullStr	CHEMICAL COMPOSITION AND AMINO ACID PROFILE OF FRESH AND STEAMED COBIA (Rachycentron canadum L.)
title_full_unstemmed	CHEMICAL COMPOSITION AND AMINO ACID PROFILE OF FRESH AND STEAMED COBIA (Rachycentron canadum L.)
title_sort	chemical composition and amino acid profile of fresh and steamed cobia (rachycentron canadum l.)
publisher	Department of Food Technology
publishDate	2020
url	https://doaj.org/article/0394a6caf3764e598fa43dc1137f72ef
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CHEMICAL COMPOSITION AND AMINO ACID PROFILE OF FRESH AND STEAMED COBIA (Rachycentron canadum L.)

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