Chemical Composition and Fatty Acids of Glodok Fish by High Thermal Processing

Chemical Composition and Fatty Acids of Glodok Fish by High Thermal Processing

Glodok is an economically underrated fish with a high nutrient content. The research aims to study the changes on chemical composition, fatty acids, omega-6 and omega-3 ratio in glodok muscle after processing with different methods of boiling, steaming, and boiling with addition of salt (3%). The re...

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Veröffentlicht in:Jurnal Pengolahan Hasil Perikanan Indonesia 2014-11, Vol.17 (2)
Hauptverfasser: Purwaningsih, Sri, Salamah, Ella, Dewantoro, Reza
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creator Purwaningsih, Sri
Salamah, Ella
Dewantoro, Reza
description Glodok is an economically underrated fish with a high nutrient content. The research aims to study the changes on chemical composition, fatty acids, omega-6 and omega-3 ratio in glodok muscle after processing with different methods of boiling, steaming, and boiling with addition of salt (3%). The results showed that the treatment (boiling, steaming, and boiling with addition of salt) gives a significant effect (α=0.05) in water content, ash, lipid content, nervonat acid, linoleic acid, arachidonic acid, EPA, and DHA. The best processing method was steaming. The ratio of omega-3 and omega-6 in fresh glodok fish was 2,1:1, which is higher than WHO recommendation of 0,6:1,7. Keywords: chemical composition, fatty acid, glodok fish, processing
doi_str_mv 10.17844/jphpi.v17i2.8720
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title Chemical Composition and Fatty Acids of Glodok Fish by High Thermal Processing
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