Open AccessComposition of Volatile Flavor Compound on Fresh Asian Redtail Catfish
Author(s) -
Sofie Widya Asri,
Rusky Intan Pratama
Publication year - 2021
Publication title -
asian journal of fisheries and aquatic research
Language(s) - English
Resource type - Journals
ISSN - 2582-3760
DOI - 10.9734/ajfar/2021/v13i330264
Subject(s) - hexanal , catfish , flavor , chemistry , gas chromatography–mass spectrometry , solid phase microextraction , chromatography , mass spectrometry , gas chromatography , sample preparation , extraction (chemistry) , food science , fish <actinopterygii> , biology , fishery
The purpose of this research was to identify the composition of volatile flavor compound of asian redtail catfish (Hemibagrus nemurus). The method of this research was experimental method of fresh sample. The extraction sample method in this research was Solid Phase Microextraction (SPME) and used Gas Chromatography-Mass Spectrometry (GC/MS) to detect the compound on the sample. The volatile flavor compound were successfully detected with total 23 compounds on fresh sample and mostly the compounds were derived from hydrocarbons, aldehyde, alcohols, ketones, ester, and others. The highest proportion that detected was hexanal compound (26,78%) The proximate analysis was also identified. The result of proximate analysis on fresh sample were water content (79,21%), ash (1,09%), protein (17,21%), and fat (2,17%)