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Amino acid and fatty acid profile of presto Indian mackeral scad (Decapterus russelli) and darkbar Flyingfish (Cypselurus hexazona)

Author: 
Jusuf Leiwakabessy, Daniel A. N. Apituley and Raja B. D. Sormin
Subject Area: 
Life Sciences
Abstract: 

Fish is a prospectus source of protein, vitamins, and minerals. In compared to other food product, fish protein consist of amino acids that has a composition more complete and more digestible. The fish flesh also contains fatty acid, particularly Omega-3 which important for health. Research aimed to study the profile of amino acid and fatty acid of Indian Mackeral Scad and Darkbar Flyingfish which it applied to treatments: presto and presto by added 12% yeast. Research results showed that presto processed treatment applied to the fishes influenced the content of amino acid and fatty acid, where amino acid content of the two kind of fish treated increased after treatment, however, fatty acid content decreased except for some o fatty acids such as oleic acid, linoleic acid, and DHA. The changes of amino acid and fatty acid composition of Indian Mackeral Scad and Darkbar Flyingfish were closely linked to the treatments of which steaming and yeast addition applied, where they were significantly determining fish chemical compositions.

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