Protein and fatty acid profile of marine fishes from Java Sea, Indonesia

Abstract

Priatni S, Ratnaningrum D, Kosasih W, Sriendah E, Srikandace Y, Rosmalina T, Pudjiraharti S. 2018. Protein and fatty acidprofile of marine fishes from Java Sea, Indonesia. Biodiversitas 19: 1737-1742. Indonesia is the second largest producer of capturefisheries products in the world and the most capture fisheries production comes from marine fisheries. Marine fish is a source of protein,amino acid, saturated and unsaturated fatty acids, which are important components of diet. The objective of the study was to investigatethe protein and fatty acids profile of nine marine fish samples from Java Sea of Indramayu West Java, Indonesia. The analysis datashowed that the total protein content of fish samples ranged from 61.07% (Pampus argenteus) to 86.56% (Tetraodontidae). Meanwhile,total lipid content of fish samples ranged from 1.73% (Tetraodontidae) to 9.82% (Leiognathus equulus). The concentration of α-AminoNitrogen (AN) of fish protein hydrolysate was ranging from 31 mM (Nemipterus hexodon) to 69 mM (Mystacoleucus padangensis)and% Degree of Hydrolysis (DH) was ranging from 9.33% to 20.39%. The molecular weight of protein fish samples had similar profilesprimarily for almost all samples, which could be observed from a typical band with the weight around 49 kDa. The saturated fatty acid(Ʃ SFA) compositions of fish species ranged from 1094.03-4233.03 μg/g. Oleic acid (MUFA) content of all fish species ranged from257.91-1216.06 μg/g. However, only three fish species contain of Poly Unsaturated Fatty Acid (PUFA) linoleic acid as the following;Selaroides leptolepis (171.36 μg/g), Oxyeleotris marmorata (249.40μg/g) and Tetraodontidae (140.35 μg/g). The highest SFA contentwas found in S. leptolepis with palmitic acid (C16:0) as the dominant saturated fatty acid (2320.88 μg/g). S. leptolepis also containedhigh oleic acid (1216.06 μg/g) and linoleic acid (171.36 μg/g).

A Study on Marine Fishery Resources of Andhra Pradesh: Ecological Aspects and Morphometrics of Common Marine Fishes of Visakhapatnam ‒ Protein Content and Bioaccumulation of Heavy Metals in Pomfret Fish Species

“…These authors also reported that total protein content in Pampus argenteus was 61.07% weight by weight. In the present study, it is found that the total protein content is only 18.28% in P. argenteus (w/w) indicating that its protein content is far less when compared to the total protein content reported for the same species by Priatni et al (2018); this huge variation could be attributable to the size, age, and food sources available to the species in the habitat where individuals of this species live. Further, the total protein content is also at low level in P. chinensis and P. niger, it is 16.24% (w/w) in the former and 19.58% (w/w) in the latter.…”

“…Sikorski (1990) stated that among all the fishes, marine fish are very important sources of protein and different mineral components. Priatni et al (2018) analyzed total protein content in nine marine fish species, Leiognathus equulus, Mystacoleucus padangensis, Nemipterus hexodon, Oxyleotris marmorata, Selaroides leptolepis, Terapon jarbua, and Trichiurus lepturus; the protein content in these fish species varied from 65 to 86% weight by weight. These authors also reported that total protein content in Pampus argenteus was 61.07% weight by weight.…”

Bioactive peptides-derived from marine by-products: development, health benefits and potential application in biomedicine

“…This high marine biodiversity has become essential for various marine bioactive natural products, including protein and peptides (Chasanah, 2008;Fawzya & Irianto, 2020;Putra & Murniasih, 2016). Nine major marine fish obtained from one of the main fishing ports in Indonesia contained up to 86.56% total protein (Priatni et al, 2018). Moreover, its marine by-products, such as fish skin obtained from red snapper, contained easily digested collagen peptides (Wibawa et al, 2015).…”

Komposisi Proksimat, Sifat Sensori, Dan Pendugaan Masa Simpan Sambal Ikan Bete-Bete

“…Perbedaan ini selain karena proses pengolahan yang berbeda juga karena bahan sambal serta jenis ikan yang berbeda. Kandungan protein ikan bete-bete (Leiognathus sp) pada beberapa penelitian adalah 66,58% (Priatni et al 2018) dan 73,87-77,07% (Jayabalan dan Ramamoorthi 1984), sedikit lebih tinggi bila dibandingkan dengan kandungan protein ikan lele (Clarias sp) yaitu 39,59-43,87% (Siagian dan Nugroho 2017) dan 53,10-67,21% (Chukwu dan Shaba 2009).…”