Effect of temperature and long storage against profile amino acid and value protein carbonyls fish snapper (lutjanus sp)

Abstract

Fish protein has high economic value to the fishing industry to improve the stability and function of fish products. This study aims to determine the effect of temperature and duration of storage of the protein amino acids snapper (Lutjanus sp) and damages resulting from the storage process. The results of the analysis of amino acid protein snapper (Lutjanus sp) for storage of 0 °C - 40 °C, respectively amino acid aspartate, glutamate, serine, glycine, alanine, histidine, arginine, tyrosine, methionine, valine, phenylalanine, isoleucine, leucine, and threonine amino acid with a total number of 88.21%, 69.00%, 67.70%, and 61.20%. Value carbonyl increases with the increase in temperature of 0°C - 40 °C by 5.2 times mol/mg/protein snapper.