PROXIMATE COMPOSITION AND PROTEIN ELECTROPHORESIS PATTERN OF MUSCLE FROM BLACK MOUTH CROAKER (ATROBUCCA NIBE) IN THE OMAN SEA

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HOSSEINI SHEKARABI S.P.; HOSSEINI S.E.; SOLTANI M.; KAMALI A.; VALINASSAB T.

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Journal: JOURNAL OF FOOD HYGIENE Year:2013 | Volume:3 | Issue:1 (9) Page(s): 11-23

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Title

PROXIMATE COMPOSITION AND PROTEIN ELECTROPHORESIS PATTERN OF MUSCLE FROM BLACK MOUTH CROAKER (ATROBUCCA NIBE) IN THE OMAN SEA

Author(s)

Keywords

CHEMICAL COMPOSITIONQ1

FATTY ACIDS PROFILEQ2

ELECTROPHORESISQ3

BLACK MOUTH CROAKERQ2

Abstract

Black mouth croaker is considered as a new and valuable resource in the deepwater of the Oman Sea. This study describes the chemical proximate composition, the fatty acid profiles of the fish oil using gas chromatography and phosphorus element (colorimetric method) of the fish muscle. Moreover, the pattern of protein using polyacrylamide gel ELECTROPHORESIS (SDS-PAGE) was carried out. Proximate composition of the fillet was calculated in wet weight as follow: 79.32±0.299% moisture, 18.19±0.145% protein, 1.01±0.032% fat and 1.434±0.047% ash. The concentration of total saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) were measured 39.54±0.272%, 37.66±0.161% and 23.56±0.369%, respectively. Among PUFA, concentration of DHA (9.43±0.345%) was obtained more than EPA (1.16±0.051%) (p<0.05). Phosphorus content was 260.73±0.134 mg/100 wet weight. Based on SDS-PAGE, the 11 protein bands in the range of 10 to 200 kDa were detected. Myosin heavy chain (MHC) showed the most dense band. According to high nutritional value and lean-flesh of BLACK MOUTH CROAKER, this species may be appropriate for the production of frozen fillet and surimi.

Cites

CHANGES IN PHYSICAL AND MICROSTRUCTURE ATTRIBUTES OF SURIMI FROM BLACK MOUTH CROAKER (ATROBUCCA NIBE) DURING FROZEN STORAGE (-18OC)

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APA: Copy

HOSSEINI SHEKARABI, S.P., HOSSEINI, S.E., SOLTANI, M., KAMALI, A., & VALINASSAB, T.. (2013). PROXIMATE COMPOSITION AND PROTEIN ELECTROPHORESIS PATTERN OF MUSCLE FROM BLACK MOUTH CROAKER (ATROBUCCA NIBE) IN THE OMAN SEA. JOURNAL OF FOOD HYGIENE, 3(1 (9)), 11-23. SID. https://sid.ir/paper/403999/en

Vancouver: Copy

HOSSEINI SHEKARABI S.P., HOSSEINI S.E., SOLTANI M., KAMALI A., VALINASSAB T.. PROXIMATE COMPOSITION AND PROTEIN ELECTROPHORESIS PATTERN OF MUSCLE FROM BLACK MOUTH CROAKER (ATROBUCCA NIBE) IN THE OMAN SEA. JOURNAL OF FOOD HYGIENE[Internet]. 2013;3(1 (9)):11-23. Available from: https://sid.ir/paper/403999/en

IEEE: Copy

S.P. HOSSEINI SHEKARABI, S.E. HOSSEINI, M. SOLTANI, A. KAMALI, and T. VALINASSAB, “PROXIMATE COMPOSITION AND PROTEIN ELECTROPHORESIS PATTERN OF MUSCLE FROM BLACK MOUTH CROAKER (ATROBUCCA NIBE) IN THE OMAN SEA,” JOURNAL OF FOOD HYGIENE, vol. 3, no. 1 (9), pp. 11–23, 2013, [Online]. Available: https://sid.ir/paper/403999/en

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