Group 10 (fish by products)

By-Products

From Fish

Group 10

1. Indra Purnomo F24130001

2. Yuanita Arizona F24130018

3. Rani Yunia Putri F24130022

4. Reisa Maulidia F24130036

5. Zhahrina Putri A. F24130113

6. Puti Cinintya A. S. G34120094

Fish GelatinGelatin => a protein derivative product obtained from hydrolysis of animal’s

collagen inside their bone or skin (Gomez-Guillen and Montero 2001)

Fish gelatin => from fish bone and skin

FST 332: Food Products CharacteristicsFST Department | 2015

Fish Gelatin

Characteristic of gelatin: gel toughness, viscosity, melting point

Factor influence the characteristic of gelatin:


FISH OIL

• Generally, fish oil have fatty acids with long chain carbon and high number of double bond

• The length of carbon chain reaches 20 or 22 and position of double bond contains fatty acid configuration omega-3 (Stout 1990)

• Contains of 25 % saturated fatty acid and 75% unsaturated fatty acid

• Contains high omega-3: EPA 14-16 % and DHA 5-8%

• Easily oxidized, hydrolyzed (acid), saponificable, and polymerized


Fish Oil

Benefits:➔boosting brain power➔healthy heart➔ fight inflammation➔bone health➔ increased immunity➔burn fat➔women wellbeing

Physical characteristics: Specific light refraction index, have viscosity 60-90 cP, and golden-yellow color (Fahy2005)


Fish Protein Powder

FPP is a dried and stable fish product in

which the protein is more concentrated

than in the original fish flesh

Common uses: binder, dispering agent,

emulsifier in preparing herring roes,

and re-structured product from beef,

pork, and chicken and it’s high gelation

ability


The two basic categories :

1. Fish Protein Concentrate (FPC) , with

medium level of protein (50-70%), fat and oil

(1-20%)

2. Fish Protein Isolate (FPI), ≥ 90% protein and

less than 1% of fat and oil


FPP differs from fish meal

Fish meal not made under sufficiently hygienic condition,

It usually contains rancid fat

May have cumulative toxic effect if consumed for a long time

Characteristic of FPP : gel forming (ability of FPPs depends on factors such

as drying method, amount of additives, protein concentration and pH)


Chitosan

● A given name to a deacetylated form of chitin, is a natural biodegradable

compound derived from crustaceous shells such as crabs and shrimps

● Chitosan is used in the chemical wastewater treatment and food industrial for

food formulation as binding, gelling, thickening, antimicrobial agents, beverage

clarification additives, flavour extenders, colouring and texture stabilizers


The basic steps of chitosan production from crustacean shell waste :

➢Demineralization : calcium carbonate and calcium phosphate separation

➢Deproteinization : protein separation

➢Decolorization : removal of pigments

➢Deacetylation : remove acetyl groups

(Kumari 2014)


Fish Hidrolysate

• The protein hydrolysate derived from fish by-product using Alcalase and

Flavourzyme enzyme

• May potentially serve as a good source of protein

• Fish protein hydrolysates using Alcalase enzyme have greater of protein

content, solubility, emulsifying and foaming properties compared to fish

protein hydrolysates using Flavourzyme enzyme.

• Functional properties of fish protein hydrolysates are described, including

solubility, water-holding capacity, emulsification, and foam-forming ability

(Soussi 2007)


References

Fahy E. 2005. A comprehensive class I: cation system for lipid. Europe J Lipid Sci Techno. 107 (1) 337-364.

Gomez-Guillen M C and Montero P. 2001. Extraction of gelatin from megrin (Lepidor hombus boscil) skin with

several or formic acid. J. Food Science. 66(2): 213-216.

Himonides and Aristotelis T. 2011. A study of the enzymatic hydrolysis of fish frames using model systems.

Food and Nutrition Science. 2(6): 57-85.

Kumari S, Rath PK. 2014. Extraction and characterization of chitin and chitosan from (Labeo rohit) fish

scales. Procedia Materials Science. 6(2): 482-489.

Pratama R, Awaludin Y, Ismayana R. 2011. Komposisi asam lemak ikan Tongkol, Layur dan Tenggiri dari

Pamangkuek Garut. Jurnal Akuatika. 2(2): 1-8.


Group 10 (fish by products)

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