Protein Quality of Fish Fermented Product: Budu and Rusip
Abstract
The commercial Budu and Rusip were determined and differentiated of their chemical compositions and colour. The amino acid compositions and protein digestibility data obtained were carried out for determined the protein quality. To assess the nutritional quality of the proteins in these products, the in-vitro protein digestibility and amino acid content were determined. The results showed significant difference (p <0.05) in colour (L*, a*, b*) between Budu and Rusip. The chemical compositions of Budu were 66.92% of moisture content, 11.39% of protein content, 20.72% of salt content, 0.837 of water activity, 5.17 of pH and 60.58% of degree of hydrolysis while Rusip contain 65.21% of moisture content, 42.95% of protein content, 14.76% of salt content, 0.864 of water activity, 4.98 of pH and 12.81% of degree of hydrolysis. The protein digestibility in Budu and Rusip were 67.29% and 67.82%, respectively. According to amino acid data, the predominant amino acid in Budu and Rusip was glutamic acid. Chemical score, amino acid score, essential amino acid index and protein digestibility-corrected amino acid scores (PDCAAS) were calculated from the amino acid data. The results showed that the Rusip provided a comparable quality of protein than Budu.
Keywords— Fermented fish product, Anchovy, protein quality, budu, rusip
References
Acton, J.C. and Rudd, C.L. 1987. Protein Quality Method for Seafood. In: Kramer, D.E. and J. Liston (Eds) Seafood Quality Determination. Elsevier, Amsterdam, 453-473.
Anon. 2007. Food Act and Regulations, Act 281 and all amendments up to August 2007, MDC Publisher Sdn. Bhd, Kuala Lumpur, Malaysia.
AOAC. 2000. Official Methods of Analysis, 17th edition, AOAC International, Gaithersburg, M.D.
Babji, A., Fatimah, S. Ghassem, M S.,. and Albolhasssani. 2010. Protein quality of selected edible animal and plant protein sources using rat bio-assay. International Food Research Journal 17: 303-308.
Beddows, C.G. 1985. Fermented fish and fish products. In: Wood, B.J.B. (Ed.). Microbiology of fermented foods vol.2, Elsevier Applied Science Publishers, London. 1-39.
Beddows, C.G., Ardeshir, A.G., and Daud, W.J.B. 1979. Biochemical changes occurring during the manufacture of budu. Journal of Science Food Agriculture, 30: 1097-1103
Crisan, E.V. and Sands, A. 1978. Nutritional Value, In: Chang, S.T. and Hayes, W.A. (Eds.). The Biology and Cultivation of Edible Mushrooms. New York: Academic Press, 251-293.
El, S. N., and Kavas, S.N. 1996. Determination of protein quality of rainbow trout (Salmo irideus) by in vitro protein digestibility – corrected amino acid score (PDCAAS). Food Chemistry, 55(3): 221-223).
FAO/WHO. 1991. Protein quality evaluation. Report of the Joint FAO/WHO Expert Consultation. FAO Food and Nutrition Paper 51, Food and Agriculture Organization of the United Nations, Rome, Italy.
Ghazali, A., N. Rajab, et al. 2011. Evaluation of the Biochemical Profile and Biological Activity of Budu (A Local Fermented Fish Product) Extracts on HepG2 Hepatoblastoma Cells. Australian Journal of Basic and Applied Sciences, 5(12): 2606-2612.
Gildberg, A. 2001. Utilization of male Arctic capelin and Atlantic cod intestines for fish sauce production-evaluation of fermentation conditions. Bioresource Technology, 76: 119-123.
Hoylee, N.T., and Merritt, J.H. 1994. Quality of fish protein hydrolysate from Herring (Clupea harengus). Journal of Food Sciennce, 59: 76-79 & 129.
Hryniewiecki, L. 2005. Bialka, In Zywiene czlowieka. Podstawy nauki o zywieniu. Wydawnicto Naukowe Warszawa. 176-192.
Huda. N. and Herpandi. 2012. Processing and some quality characteristics of rusip, traditional fermented fish product of Indonesia (pp.65). Paper presented at Pacific Fisheries Technologist Conference, Anchorage, Alaska, 12 – 15 February 2012.
Huda, N. and Rosma, A. 2006. Budu and Tukai: edemic fermented fish products from West Sumatra. Infofish International 3: 49-51.
Hsu, H., Vavak, D.L., Satterlee, L.D. and. Miller, G.A. 1977. A multienzyme technique for estimation protein digestibility. Journal of Food Science. 42: 1269-1273.
Ijong, F.G., and Ohta, Y. 1996. Physicochemical and Microbiological Changes Associated with Bakasang Processing a Traditional Indonesian Fermented Sauce. Journal of The Science of Food and Agriculture, 71 (1): 69-74.
Itoh, H., Tachi, H. and Kikuchi, S. 1993. Fermented Fish Product in Japan. In Lee, C.H., Steinkrauss, K.H. and Alan Reilly, P.J., (eds.). Fish Fermentation Technology. United Nations University Press, Tokyo, 177.
Kim, I., Y. Choi, et al. 1999. Peptide properties of rapid salted and fermented anchovy sauce using various proteases. 1. Hydrolysis of anchovy sauce and actomyosin by various proteases. Journal of Korean Fisheries Society 32: 481-487.
Klamklao, S., Benjakul, S., Visessanguan, W., Kishimura, H., and Simpson, B.K. 2006. Effects of addition of spleen of skipjack tuna (Katsuwonus pelamis) on the liquefaction and characteristics of fish sauce made from sardine (Sardinella gibbosa). Food Chemistry, 98: 440-452.
Koesoemawardani, D. 2007. Karakterisasi Rusip Bangka, Prosiding Seminar Hasil-Hasil Penelitian dan Pengabdian Kepada Masyarakat. 6-7 September 2007. Universitas Lampung. Bandar Lampung.
Lopecharat, K., Choi, Y.J. and Daeschel, M.A. 2001. Fish sauce products and manufacturing: a review. Food Reviews International, 17: 65-88.
Madani A, Wardani DK, Susilawati. 2010. Karakterisasi rusip dari Pulau Bangka. Bandar Lampung: Fakultas Pertanian Universitas Lampung.
Mohamed, H. N., Y. C. Man, et al. 2012. Tentative Identification of Volatile Flavor Compounds in Commercial Budu, a Malaysian Fish Sauce, Using GC-MS. Molecules 17(5): 5062-5080.
Nesheim, R.O. 1977. Food Industry requirements for rapid methods of protein quality assessment. Food Technology, 31-87.
Orejana, F.M., and Liston, J. 1982. Agents of proteolysis and its inhibition in patis (fish sauce) feremtation. Journal of Food Science, 47: 198-203, 209.
Owen, J.D., Mendoza, I.S. 1985. Enzymatically hydrolyzed and bacterially fermented fishery product. Journal of. Food. Technology. 20: 273-293.
Putro, S. 1993. Fish fermentation technology in Indonesia. In Lee, C.H., Steinkrauss, K.H. and Alan Reilly, P.J., (eds.). Fish fermentation Technology. United Nations University Press. Tokyo p. 107-28
Rosma, A., Afiza, T.S., Wan Nadiah, W.A., Liong, M.T. and Gulam, R.R.A. 2009. Short Communication Microbiological, histamine and 3-MCPD contents of Malaysian unprocessed ‘budu’. International Food Research Journal 16: 589-594.
Sarwar, G., Christensen, D.A., Finlayson, A.J., Friedman, M., Hackler, L.R., Mackenzie, S.L., Pellet, P.L., and Tkachuk, R. 1983. Inter- and Intra-Laboratory Variation in Amino Acid Analysis of Food Proteins. Journal of Food Science, 48: 526-531.
Sawar, G. and McDonough, F.E. 1990. Review of protein quality evaluation methods. Journal of Association Official Analytical Chemistry, 73: 347-356.
Saishithi, P. 1994. Traditional fermented fish: fish sauce production. In: Martin, A.M., Editor, Fisheries processing: biotechnological applications, Chapman & Hall, London, 109-131.
Saishithi, P., Kasemsarn, B.O., Liston, J. and Dollar, A.M. 1966. Microbiology and chemistry of fermented fish. Journal of Food Science, 31, 105-110.
Sanceda, N.G., Kurata, T. and Arakawa, N., 1996. Accelerated fermentation process for the manufacture of fish sauce using histidine. Journal of Food Science, 61: 220-223.
Satterlee, L.D. Marshall, H.F. and J.M. Tennyson. 1979. Measuring protein quality. J.A.O.C.S. 56:103-109.
Sikorski, Z.E., Gildberg, A., and Ruiter, A. 1995. Fish products. In P. Ruiter (Ed.), Fish and fishery products (pp. 315-346). Wallingford: Cap International
Susilawati, 1999. Analisa senyawa etil asetat pada rusip ikan bilis (Stolephorus sp). Skripsi Program Studi Teknologi Hasil Pertanian. Jurusan Teknologi Pertanian. Fakultas Pertanian. Universitas Sriwijaya. Indralaya.
Refbacks
- There are currently no refbacks.
Publisher by Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network).