Open AccessAmino acid profiles and consumer acceptance of Indonesian shortfin eels meat (Anguilla bicolor sp.)
Author(s) -
Diana Lo,
Reynetha D. S. Rawendra,
Harvey Febrianta,
Marsela
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/794/1/012142
Subject(s) - indonesian , proximate , amino acid , fish <actinopterygii> , food science , fishery , amino acid analysis , biology , chemistry , biochemistry , philosophy , linguistics
The genera Anguilla is economically important to Indonesia and on increasing demand in the global market. Providing nutritional information and consumer acceptance may favour its better application in research and functional food development. Thus, the objectives of this research were to study the proximate nutritional composition, amino acid profile, followed by consumer acceptance of short fin eel. This research used proximate analysis for the determination of nutritional composition, high performance liquid chromatography (HPLC) to determine the amino acids profile, and hedonic analysis using 30 panellists for consumer acceptance. Proximate composition analysis showed that Indonesian shortfin eel contained 58% water, 1.53% ash, 10.15% protein, 8.89% lipid and 21.42% carbohydrate on wet basis. From the amino acids profile analysis, the highest amino acid found in Indonesian shortfin eel was glutamic acid. Acceptance of Indonesian shortfin eel is lower than trout fish. It may be due to the harder texture of the Indonesian shortfin eel fish.