No abstract

Protein denaturation in frozen minced fillets (Ehrenberg’s Snapper), stored at −25 °C was studied; 50.0 mg biomass/50g mince fillets treated with cinnamon, cumin, turmeric, garlic, ginger and 25.0 mg of vitamin C were used to slow protein denaturation. FT-IR stretching vibration of Amide-A (νNH) at 3300 cm−1; Amide-I stretching (νC=O) between 1600−1690 cm−1 and Amide-II stretching (νCN) and bending (δNH) between 1480 and 1575cm−1 were used as marker peaks. Garlic was the most significant (p ≤ 0.01) in controlling the rate of protein denaturation when νNH was used as a marker peak. DSC analysis showed that turmeric presented the highest effect on delaying the denaturation of sarcoplasmic proteins with a ΔH0=73.7normalJ/normalg  followed by garlic-treated mince fillets ΔH0=70.1J/g. All spices used were efficient in stopping the denaturation of myosin with the highest ΔH0=769.3 J/g registered for cinnamon-treated mince fillets. Actin was less vulnerable to denaturation in comparison to myosin and sarcoplasmic proteins.

The data represented in this paper describe techniques, methodologies and data obtained during the biochemical composition characterization of Blackspot Snapper (Ehrenberg's Snapper). Data analysis of protein, lipids, moisture, ash contents of Ehrenberg's snapper, total polyphenols, total flavonoids contents and the DPPH scavenging activities of Cinnamon (Cinnamomum verum J. Presl) bark (50 mg/50 g), cumin (Cuminum cyminum L.) (50 mg/50 g), turmeric (Turmerica longa L.) (50 mg/50 g), garlic (Allium sativum L.) (50 mg/50 g), ginger (Zingiber officinale Roscoe) (50 mg/50 g) and Vitamin C (25 mg/50 g) are represented. Data obtained from the Infrared spectroscopy (FTIR) analysis of the six spices and vitamin C treated and stored fillets at −25 °C, namely three vibrations, Amide A, NH stretching at 3300 cm−1; Amide I, C=O stretching 1600−1690 cm−1 and Amide II, CN stretching and NH bending at 1480−1575 cm−1. Differential scanning calorimetry (DSC) analysis data of three main denaturations; myosin, actin and sarcoplasmic proteins are presented.

The aim of this study was to extract the chitin and chitosan from carp fish, The percentage of extraction of chitin and chitosan extracted from carp fish peels were 55.75% chitin and 3.55% chitosan depending on dry weight of carp fish peels. The study of chitosan characteristics showed that degree of deacetylation for control sample and extracted chitosan were 82.84%, 81.32% respectively. The result of FTIR for two type of chitosan showed absorption spectrum matching (IR) on 1220, 1020 (cm-1) bands for amide group between 1150, 1020 (cm-1) bands, FTIR result were used for calculation degree of deactylation depending on linear equation by using the band 1320, the molecular weight of extracted chitosan was 77142.57 (Dalton) while the control chitosan was 1000027 (Dalton), and it was from high molecular weight. As for the estimated moisture percentage for extracted chitosan and control were 15.50%, 14.65% respectively, and the Solubility for extracted chitosan and control was 94.18% and 96.85% respectively. The pH for extracted chitosan and control was 8.2 and 8.5 respectively.