R. Santhanam, Nurul Shahirah Mohd Azam, Ammira Shafiqha Abdul Khadar, A. Louise, Gregory Dominic, Nur Shahida Ahmad Sofian, See Wee Han, Thiruventhan Karunakaran, Thilahgavani Nagappan, Tengku Sifzizul Tengku Muhammad3, S. Vigneswari
Sea cucumber has long been utilized as a treatment for a variety of ailments, including antibacterial, antifungal, immunomodulatory, and wound healing. As for the first time, the extracts of three sea cucumber species’ i.e, Actinopyga lecanora, Holothuria atra, and Stichopus vastus, were compared and tested on the cytotoxicity of cancer cells using MTT and Annexin V/Propidium Iodide assays. This study investigates the protection of sea cucumber extracts against the breast cancer cell line (T-47D). All three extracts were found to be actively declining the cancer cell progression, with the IC50 values of 6.25±0.50 µg/ml (A. lecanora), 7.5 ± 1.39 µg/ml (H. atra) and 3.25 ± 0.53 µg/ml (S. vastus). LC-MS/MS analysis was used to identify chemical compunds in the extracts. The 1,1-diphenyl-2-picrylhydrazyl (DPPH), total phenolic and flavonoid contents, and anti-collagenase activity were also assessed in all the three extracts. The results demonstrated the absence of antioxidant and flavonoid chemicals in S. vastus, A. leconara and H. atra extracts. However, H. atra contained phenolic compounds (0.4794 mgGAE/g DW). Furthermore, all tested extracts showed significant anti-collagenase activity, which supported the reduction of cancer cell proliferation. However, more research into the mechanism of action of the extract is needed before sea cucumbers therapeutic characteristics may be used to combat breast cancer.
{"title":"Anticancer Potential of Three Sea Cucumber Species Extracts on Human Breast Cancer Cell Line","authors":"R. Santhanam, Nurul Shahirah Mohd Azam, Ammira Shafiqha Abdul Khadar, A. Louise, Gregory Dominic, Nur Shahida Ahmad Sofian, See Wee Han, Thiruventhan Karunakaran, Thilahgavani Nagappan, Tengku Sifzizul Tengku Muhammad3, S. Vigneswari","doi":"10.15578/squalen.669","DOIUrl":"https://doi.org/10.15578/squalen.669","url":null,"abstract":"Sea cucumber has long been utilized as a treatment for a variety of ailments, including antibacterial, antifungal, immunomodulatory, and wound healing. As for the first time, the extracts of three sea cucumber species’ i.e, Actinopyga lecanora, Holothuria atra, and Stichopus vastus, were compared and tested on the cytotoxicity of cancer cells using MTT and Annexin V/Propidium Iodide assays. This study investigates the protection of sea cucumber extracts against the breast cancer cell line (T-47D). All three extracts were found to be actively declining the cancer cell progression, with the IC50 values of 6.25±0.50 µg/ml (A. lecanora), 7.5 ± 1.39 µg/ml (H. atra) and 3.25 ± 0.53 µg/ml (S. vastus). LC-MS/MS analysis was used to identify chemical compunds in the extracts. The 1,1-diphenyl-2-picrylhydrazyl (DPPH), total phenolic and flavonoid contents, and anti-collagenase activity were also assessed in all the three extracts. The results demonstrated the absence of antioxidant and flavonoid chemicals in S. vastus, A. leconara and H. atra extracts. However, H. atra contained phenolic compounds (0.4794 mgGAE/g DW). Furthermore, all tested extracts showed significant anti-collagenase activity, which supported the reduction of cancer cell proliferation. However, more research into the mechanism of action of the extract is needed before sea cucumbers therapeutic characteristics may be used to combat breast cancer.","PeriodicalId":21935,"journal":{"name":"Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90900253","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Investigating natural pigments resulting from marine bacterial secondary metabolites is important because of their broad benefits in the food, pharmaceutical, cosmetic, and textile industries. In this study, 52 isolates of pigmented bacteria were isolated from seawater in the Krakal coastal area, Yogyakarta, Indonesia. Seven bacterial isolates showed high pigment stability. Profiling of pigment extracts using a mixture of acetone and methanol with UV–Vis spectrophotometric reading showed that the compounds produced were carotenoids. The highest total carotenoid content with UV–Vis spectrophotometric reading at 480 nm was produced by the Kral-3 isolate (1800 mg/g), followed by Kral-15 (1698.9 mg/g) and Kral-25 (797.2 mg/g) isolates. Analysis of the antibacterial activity of the carotenoid extracts of Kral-3, Kral-15, and Kral-25 isolates using the agar well diffusion method revealed a very strong inhibition score against Escherichia coli. In addition, the carotenoid extract of the Kral-3 isolate showed a strong inhibition score against Staphylococcus aureus, whereas the Kral-15 and Kral-25 isolates showed moderate inhibition scores. Based on the 16S rRNA gene analysis, the Kral-3, Kral-15, and Kral-25 isolates were identified as Kocuria rhizophilla, Calidifontibacter sp., and Rhodococcus ruber, respectively. Based on the findings, the novel bacterial strains are a potential bioresource for the commercial production of natural carotenoids.
{"title":"Antibacterial Activity of Carotenoid Pigments Produced by Heterotrophic Bacteria from Seawater in Krakal Coastal Area, Yogyakarta, Indonesia","authors":"Rina Septriani Sidin, E. Retnaningrum","doi":"10.15578/squalen.648","DOIUrl":"https://doi.org/10.15578/squalen.648","url":null,"abstract":"Investigating natural pigments resulting from marine bacterial secondary metabolites is important because of their broad benefits in the food, pharmaceutical, cosmetic, and textile industries. In this study, 52 isolates of pigmented bacteria were isolated from seawater in the Krakal coastal area, Yogyakarta, Indonesia. Seven bacterial isolates showed high pigment stability. Profiling of pigment extracts using a mixture of acetone and methanol with UV–Vis spectrophotometric reading showed that the compounds produced were carotenoids. The highest total carotenoid content with UV–Vis spectrophotometric reading at 480 nm was produced by the Kral-3 isolate (1800 mg/g), followed by Kral-15 (1698.9 mg/g) and Kral-25 (797.2 mg/g) isolates. Analysis of the antibacterial activity of the carotenoid extracts of Kral-3, Kral-15, and Kral-25 isolates using the agar well diffusion method revealed a very strong inhibition score against Escherichia coli. In addition, the carotenoid extract of the Kral-3 isolate showed a strong inhibition score against Staphylococcus aureus, whereas the Kral-15 and Kral-25 isolates showed moderate inhibition scores. Based on the 16S rRNA gene analysis, the Kral-3, Kral-15, and Kral-25 isolates were identified as Kocuria rhizophilla, Calidifontibacter sp., and Rhodococcus ruber, respectively. Based on the findings, the novel bacterial strains are a potential bioresource for the commercial production of natural carotenoids.","PeriodicalId":21935,"journal":{"name":"Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88431383","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Sugars from agar exhibit potential biological activities and comprise a sustainable source of third-generation biofuel. Their provision through enzyme-assisted bioconversion of agar is considered a mild and environmentally-friendly process. This work reports a mesophilic-agarolytic bacterium characterization from Batu Karas, West Java-Indonesia coastal seawater. Analysis 16S rRNA showed a phylogeny relationship of the bacterium to the genus Microbulbifer, especially to M. elongatus. A gene coding for agarase AgaF16A was cloned and expressed in E. coli BL21(DE3) using a genome mining approach. The protein sequence of AgaF16A showed 86.79% similarity to the catalytic domain of glycoside hydrolase (GH) 16 b-agarase from Microbulbifer thermotolerans JAMB-A94. The enzyme cleaved agarose and agar oligomers larger than neoagarooctaose into neoagarohexaose and neoagarotetraose. It also showed activity on natural agar extracted from Indonesian agarophytes. The AgaF16A was active in wide pH and temperature ranges. It retained more than 80% activity after one hour incubation at 50 °C, indicating thermostability, favorable for technical application.
{"title":"Characterization of Agarolytic Bacterium Microbulbifer elongatus PORT2 and Its GH16 Agarase","authors":"Santi Rukminita Anggraeni, M. Ansorge‐Schumacher","doi":"10.15578/squalen.653","DOIUrl":"https://doi.org/10.15578/squalen.653","url":null,"abstract":"Sugars from agar exhibit potential biological activities and comprise a sustainable source of third-generation biofuel. Their provision through enzyme-assisted bioconversion of agar is considered a mild and environmentally-friendly process. This work reports a mesophilic-agarolytic bacterium characterization from Batu Karas, West Java-Indonesia coastal seawater. Analysis 16S rRNA showed a phylogeny relationship of the bacterium to the genus Microbulbifer, especially to M. elongatus. A gene coding for agarase AgaF16A was cloned and expressed in E. coli BL21(DE3) using a genome mining approach. The protein sequence of AgaF16A showed 86.79% similarity to the catalytic domain of glycoside hydrolase (GH) 16 b-agarase from Microbulbifer thermotolerans JAMB-A94. The enzyme cleaved agarose and agar oligomers larger than neoagarooctaose into neoagarohexaose and neoagarotetraose. It also showed activity on natural agar extracted from Indonesian agarophytes. The AgaF16A was active in wide pH and temperature ranges. It retained more than 80% activity after one hour incubation at 50 °C, indicating thermostability, favorable for technical application.","PeriodicalId":21935,"journal":{"name":"Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76880071","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
N. Indrotristanto, N. Andarwulan, D. Fardiaz, R. Dewanti-Hariyadi
Necessary approaches are needed to reduce the impact of rejected exported Indonesian seafood due to chemical contamination. This study aims to prioritize food and chemical pairs in the rejected fishery products. The rejection data from three major export destinations: the United States, the European Union, and Japan in 2017-2019 were used. Combinations of food and chemicals were developed and screened, followed by constructing a risk matrix to prioritize the pairs based on health and economic impact. Based on the health impact, a tuna–histamine pair was considered medium risk along with other commodities pairing with heavy metals. Tuna is the most exported seafood and suffers from the most loss; hence it has the highest score for severity and likelihood of economic impact. The combination of health and economic-based prioritization suggested that tuna–histamine was the top priority for immediate mitigation. The second priority consisted of shark–mercury, swordfish–mercury, octopus–cadmium; mahi-mahi–histamine was the third priority. This prioritization can assist risk managers in determining the order of commodities be acted upon based on health and economic considerations to enhance global market access.
{"title":"Prioritization of Food-Chemical Hazard Pairs of Indonesian Fishery Products Based on Export Rejection Year 2017-2019","authors":"N. Indrotristanto, N. Andarwulan, D. Fardiaz, R. Dewanti-Hariyadi","doi":"10.15578/squalen.636","DOIUrl":"https://doi.org/10.15578/squalen.636","url":null,"abstract":"Necessary approaches are needed to reduce the impact of rejected exported Indonesian seafood due to chemical contamination. This study aims to prioritize food and chemical pairs in the rejected fishery products. The rejection data from three major export destinations: the United States, the European Union, and Japan in 2017-2019 were used. Combinations of food and chemicals were developed and screened, followed by constructing a risk matrix to prioritize the pairs based on health and economic impact. Based on the health impact, a tuna–histamine pair was considered medium risk along with other commodities pairing with heavy metals. Tuna is the most exported seafood and suffers from the most loss; hence it has the highest score for severity and likelihood of economic impact. The combination of health and economic-based prioritization suggested that tuna–histamine was the top priority for immediate mitigation. The second priority consisted of shark–mercury, swordfish–mercury, octopus–cadmium; mahi-mahi–histamine was the third priority. This prioritization can assist risk managers in determining the order of commodities be acted upon based on health and economic considerations to enhance global market access.","PeriodicalId":21935,"journal":{"name":"Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86077436","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
P. Kusumawati, P. Triwitono, S. Anggrahini, Y. Pranoto
Low daily calcium intake in Asia, especially in Indonesia, is still a serious problem. The abundant fish bone waste from the fishery fillet industries in Indonesia, can be employed as an alternative source of calcium to meet daily calcium needs. This research aimed to determine which of the six fish species (tilapia, catfish, grouper, snapper, tuna, kingfish mackerel) produces the best quality and the most cost-effective nano-calcium powder for a recommendation to the stakeholders. The calcium was extracted using an alkali treatment. The properties of the produced nano-calcium powders were analyzed for: proximate composition, calcium and phosphorus levels, color brightness level, XRD, FTIR, particle size, and SEM-EDX image analysis. The tilapia bone had the finest particle size of calcium (87.37 nm), while the grouper bone had the biggest particle size (281.4 nm). The brightness of all yields varied from 83.83 (beige-kingfish mackerel) to 90.64 (white-tilapia). The average calcium content from EDX analysis varied from 21.51% (snapper) to 34.37% (grouper). The average phosphorus levels ranged from 10.73% (kingfish mackerel) to 15.99% (grouper). The EDX Ca/P molar ratio was 1.41-1.66 across all samples. The FTIR spectra showed that all samples contained PO, CH, CO, NH, and OH groups. The XRD spectra pattern determined that the two main components of the fish bone nano-calcium powder were 90% hydroxyapatite and halite. All fish bone samples have the potential to be used as raw material for nano-sized calcium. However, grouper bone with the highest calcium content and the highest nano-calcium yield was the best choice for further study.
{"title":"Nano-calcium Powder Properties from Six Commercial Fish Bone Waste in Indonesia","authors":"P. Kusumawati, P. Triwitono, S. Anggrahini, Y. Pranoto","doi":"10.15578/squalen.601","DOIUrl":"https://doi.org/10.15578/squalen.601","url":null,"abstract":"Low daily calcium intake in Asia, especially in Indonesia, is still a serious problem. The abundant fish bone waste from the fishery fillet industries in Indonesia, can be employed as an alternative source of calcium to meet daily calcium needs. This research aimed to determine which of the six fish species (tilapia, catfish, grouper, snapper, tuna, kingfish mackerel) produces the best quality and the most cost-effective nano-calcium powder for a recommendation to the stakeholders. The calcium was extracted using an alkali treatment. The properties of the produced nano-calcium powders were analyzed for: proximate composition, calcium and phosphorus levels, color brightness level, XRD, FTIR, particle size, and SEM-EDX image analysis. The tilapia bone had the finest particle size of calcium (87.37 nm), while the grouper bone had the biggest particle size (281.4 nm). The brightness of all yields varied from 83.83 (beige-kingfish mackerel) to 90.64 (white-tilapia). The average calcium content from EDX analysis varied from 21.51% (snapper) to 34.37% (grouper). The average phosphorus levels ranged from 10.73% (kingfish mackerel) to 15.99% (grouper). The EDX Ca/P molar ratio was 1.41-1.66 across all samples. The FTIR spectra showed that all samples contained PO, CH, CO, NH, and OH groups. The XRD spectra pattern determined that the two main components of the fish bone nano-calcium powder were 90% hydroxyapatite and halite. All fish bone samples have the potential to be used as raw material for nano-sized calcium. However, grouper bone with the highest calcium content and the highest nano-calcium yield was the best choice for further study.","PeriodicalId":21935,"journal":{"name":"Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90302386","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Shrimp and crab are fishery products with high nutritional value, especially as protein sources. However, they belong to the crustacean group known to cause many allergies in Southeast Asian countries. Not only affecting the nutritional composition, processing also has the potential in reducing the allergenicity of a food ingredient. This study aims to analyze the effects of various heat processing on nutrient composition, soluble protein content, protein molecular weight profile, and allergenicity of white shrimp and mud crab. The processing was carried out by boiling, frying, and autoclaving. Changes in macronutrient content were determined using proximate analysis. Soluble protein content was analyzed using the Bradford method, while molecular weight and allergenicity profiles were analyzed using SDS-PAGE electrophoresis and ELISA techniques. Results showed that processing treatment could significantly reduce protein solubility. SDS-PAGE profile showed that heating shrimp and crab using autoclave at 121.1 oC and pressure of 0.2 MPa for 10 min was able to remove protein bands of 35-38 kDa, which were suspected as the allergen bands. However, boiling (100 oC for 10 min) and deep frying in palm oil (160 oC for 10 min) treatments of the samples gave stronger 35-38 kDa bands intensity than the unprocessed sample. Autoclaving was able to significantly reduce IgE reactivity to shrimp extract better than the boiling and frying process. In contrast, IgE reactivity of crab extract was increased by heat processing especially frying. Thus, autoclaving can be used in the white shrimp processing to produce hypoallergenic food.
{"title":"Effects of Different Heat Processing on Molecular Weight and Allergenicity Profile of White Shrimp (Litopenaeus vannamei) and Mud Crab (Scylla serrata) from Indonesian Waters","authors":"Afif Arwani, N. Palupi, P. E. Giriwono","doi":"10.15578/squalen.629","DOIUrl":"https://doi.org/10.15578/squalen.629","url":null,"abstract":"Shrimp and crab are fishery products with high nutritional value, especially as protein sources. However, they belong to the crustacean group known to cause many allergies in Southeast Asian countries. Not only affecting the nutritional composition, processing also has the potential in reducing the allergenicity of a food ingredient. This study aims to analyze the effects of various heat processing on nutrient composition, soluble protein content, protein molecular weight profile, and allergenicity of white shrimp and mud crab. The processing was carried out by boiling, frying, and autoclaving. Changes in macronutrient content were determined using proximate analysis. Soluble protein content was analyzed using the Bradford method, while molecular weight and allergenicity profiles were analyzed using SDS-PAGE electrophoresis and ELISA techniques. Results showed that processing treatment could significantly reduce protein solubility. SDS-PAGE profile showed that heating shrimp and crab using autoclave at 121.1 oC and pressure of 0.2 MPa for 10 min was able to remove protein bands of 35-38 kDa, which were suspected as the allergen bands. However, boiling (100 oC for 10 min) and deep frying in palm oil (160 oC for 10 min) treatments of the samples gave stronger 35-38 kDa bands intensity than the unprocessed sample. Autoclaving was able to significantly reduce IgE reactivity to shrimp extract better than the boiling and frying process. In contrast, IgE reactivity of crab extract was increased by heat processing especially frying. Thus, autoclaving can be used in the white shrimp processing to produce hypoallergenic food.","PeriodicalId":21935,"journal":{"name":"Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89048017","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study aims to determine and compare the quality of Indonesian fermented shrimp paste (terasi) produced from pelagic marine shrimp using a traditional preservation method (fermentation, drying, and salting). The quality of fermented shrimp pastes from different locations in Indonesia (Sungsang district, South Sumatra; Toboali district, Bangka Belitung Islands; Indramayu, West Java; Tegal, Central Java; Madura, East Java; Bontang, East Kalimantan and Sumbawa, West Nusa Tenggara) was determined by evaluating its parameters (i.e., physicochemical, microbiological, and sensory). This study found that the fermented shrimp pastes quality differed among locations due to the processing method used (i.e., fermentation, salting, and drying), not the raw material characteristics, as indicated by the Principal Component Analysis (PCA). The first group (Sumatra and Sumbawa terasi samples) with a similar added salt percentage and length of fermentation resulted in similar pH, salinity, salty taste, and more preferred taste. The second group (Java and Kalimantan terasi samples) with similar lengths of first and second sun-drying resulted in similar chemical compositions such as higher protein content, lipid content, moisture content, total amino acid, and bitter taste. Terasi from Toboali prepared using Acetes japonicus with 48 h of fermentation produced the most nutritious and preferred taste by the panelists.
{"title":"A Comparative Study on Quality of Fermented Shrimp Paste (Terasi) of Pelagic Shrimp from Different Locations in Indonesia","authors":"H. Helmi, D. I. Astuti, R. Dungani, P. Aditiawati","doi":"10.15578/squalen.631","DOIUrl":"https://doi.org/10.15578/squalen.631","url":null,"abstract":"This study aims to determine and compare the quality of Indonesian fermented shrimp paste (terasi) produced from pelagic marine shrimp using a traditional preservation method (fermentation, drying, and salting). The quality of fermented shrimp pastes from different locations in Indonesia (Sungsang district, South Sumatra; Toboali district, Bangka Belitung Islands; Indramayu, West Java; Tegal, Central Java; Madura, East Java; Bontang, East Kalimantan and Sumbawa, West Nusa Tenggara) was determined by evaluating its parameters (i.e., physicochemical, microbiological, and sensory). This study found that the fermented shrimp pastes quality differed among locations due to the processing method used (i.e., fermentation, salting, and drying), not the raw material characteristics, as indicated by the Principal Component Analysis (PCA). The first group (Sumatra and Sumbawa terasi samples) with a similar added salt percentage and length of fermentation resulted in similar pH, salinity, salty taste, and more preferred taste. The second group (Java and Kalimantan terasi samples) with similar lengths of first and second sun-drying resulted in similar chemical compositions such as higher protein content, lipid content, moisture content, total amino acid, and bitter taste. Terasi from Toboali prepared using Acetes japonicus with 48 h of fermentation produced the most nutritious and preferred taste by the panelists.","PeriodicalId":21935,"journal":{"name":"Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81179141","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Canti, Katarina Aninda Karisma Palupi, M. Suhartono
Anchovy is one of the primary fishery commodities in Indonesia; however its development as fishery products is currently suboptimal. Due to its high protein content, anchovy is potential to be developed as a source of value-added fish protein isolate. This study aimed to produce anchovy protein isolate (API) and evaluate its physical, chemical, and sensory properties. The API was prepared from defatted anchovy flour. Isolation of anchovy protein was carried out using a pH-shifting method. The API was then analyzed for its physicochemical (bulk density, color, proximate) and sensory properties. The results showed that anchovy protein was more soluble at pH 11 and less at pH 5. Yield and protein recovery of API were 26.39 and 36.86% wb, respectively. The API had 92.20% protein, 3.64% moisture, 2.18% ash, 2.26% lipid, and 3.36% carbohydrate content on a dry basis. The results showed that the API exhibited good physical and sensory properties such as bulk density, color, the best score on sweetness, seaweed, bitterness, off-flavor, aroma, and rancid taste. There was no significant difference in sweet taste, off-flavor, aroma, and rancid taste between API and soy protein isolate (SPI) (p0.05). Overall, API demonstrated satisfactory nutritional properties and potential use as food ingredients.
{"title":"Physicochemical and Sensory Properties of Protein Isolate from Anchovy (Stolephorus insularis)","authors":"M. Canti, Katarina Aninda Karisma Palupi, M. Suhartono","doi":"10.15578/squalen.608","DOIUrl":"https://doi.org/10.15578/squalen.608","url":null,"abstract":"Anchovy is one of the primary fishery commodities in Indonesia; however its development as fishery products is currently suboptimal. Due to its high protein content, anchovy is potential to be developed as a source of value-added fish protein isolate. This study aimed to produce anchovy protein isolate (API) and evaluate its physical, chemical, and sensory properties. The API was prepared from defatted anchovy flour. Isolation of anchovy protein was carried out using a pH-shifting method. The API was then analyzed for its physicochemical (bulk density, color, proximate) and sensory properties. The results showed that anchovy protein was more soluble at pH 11 and less at pH 5. Yield and protein recovery of API were 26.39 and 36.86% wb, respectively. The API had 92.20% protein, 3.64% moisture, 2.18% ash, 2.26% lipid, and 3.36% carbohydrate content on a dry basis. The results showed that the API exhibited good physical and sensory properties such as bulk density, color, the best score on sweetness, seaweed, bitterness, off-flavor, aroma, and rancid taste. There was no significant difference in sweet taste, off-flavor, aroma, and rancid taste between API and soy protein isolate (SPI) (p0.05). Overall, API demonstrated satisfactory nutritional properties and potential use as food ingredients. ","PeriodicalId":21935,"journal":{"name":"Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84490547","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Microplastic in the oceans might interfere with the health of marine organisms, including the green mussels (Perna viridis). This is due to microplastic accumulation in mussels organs, such as gills, hepatopancreas, and gonads. Therefore, tissue alteration is a good indicator for ecological risk analysis and other ecotoxicological study activities. Green mussels with shells 4.1 to 5.0 cm in length were collected from Mandalle waters, Pangkep Regency (Pangkajene Islands), Indonesia. Green mussels were exposed for seven days to microplastic with concentrations of 0.05 (A), 0.5 (B), and 5 (C) g/L. The results showed that the higher the concentration of microplastics exposed to the green mussel, the higher the accumulation of microplastics in the body of the mussel, within the tested concentrations. The increased concentration of microplastics increased the level of tissue alteration in the gills, hepatopancreas, and gonads, with the most sensitive organ being the hepatopancreas. Overall, the study confirmed that the histological assay of mussel organs could be used as a biomarker in ecotoxicological studies.
{"title":"Histological Alteration of Green Mussel Perna viridis Organs Exposed to Microplastics","authors":"N. Rahim, K. Yaqin","doi":"10.15578/squalen.597","DOIUrl":"https://doi.org/10.15578/squalen.597","url":null,"abstract":"Microplastic in the oceans might interfere with the health of marine organisms, including the green mussels (Perna viridis). This is due to microplastic accumulation in mussels organs, such as gills, hepatopancreas, and gonads. Therefore, tissue alteration is a good indicator for ecological risk analysis and other ecotoxicological study activities. Green mussels with shells 4.1 to 5.0 cm in length were collected from Mandalle waters, Pangkep Regency (Pangkajene Islands), Indonesia. Green mussels were exposed for seven days to microplastic with concentrations of 0.05 (A), 0.5 (B), and 5 (C) g/L. The results showed that the higher the concentration of microplastics exposed to the green mussel, the higher the accumulation of microplastics in the body of the mussel, within the tested concentrations. The increased concentration of microplastics increased the level of tissue alteration in the gills, hepatopancreas, and gonads, with the most sensitive organ being the hepatopancreas. Overall, the study confirmed that the histological assay of mussel organs could be used as a biomarker in ecotoxicological studies. ","PeriodicalId":21935,"journal":{"name":"Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72693461","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Recently, the popularity of scallops consumption and the preference to eat them raw have been increasing worldwide. Therefore, maintaining its freshness and quality is important. It is necessary to investigate the changes in quality, particularly umami-related component parameters and perform a comprehensive evaluation to assess scallop quality over time. In this study, the distinction in the abundance of microorganisms, K value, pH, color value, glycogen content, and ATP-related compound levels (i.e., ATP, ADP, AMP, IMP, HxR, Hx, and glutamic acid levels) were investigated to determine the quality of Ezo giant scallops. The parameters were evaluated every day for six days at 4°C post mortem of the scallops. The total viable aerobic count of marine bacteria increased from 1 to 3 log CFU/g over six days, and the K value increased sharply from 18% on day 2 to 66% on day 4. The pH decreased from 7.0 on day 0 to 6.0 on day 3, but the color value did not change during the six days of observation. The AMP content increased over three days and then decreased during the last three days of storage. IMP was not detected; meanwhile, the glycogen and glutamic acid levels were stable during the observation. Based on these results, the best recommendation is to serve the refrigerated scallops as sashimi for not more than two days and cook by the third day to preserve the quality.
{"title":"Quality Changes in the Adductor Muscle of Ezo Giant Scallop Mizuhopecten yessoensis (Jay, 1857) During Refrigerated Storage","authors":"H. Seki","doi":"10.15578/squalen.585","DOIUrl":"https://doi.org/10.15578/squalen.585","url":null,"abstract":"Recently, the popularity of scallops consumption and the preference to eat them raw have been increasing worldwide. Therefore, maintaining its freshness and quality is important. It is necessary to investigate the changes in quality, particularly umami-related component parameters and perform a comprehensive evaluation to assess scallop quality over time. In this study, the distinction in the abundance of microorganisms, K value, pH, color value, glycogen content, and ATP-related compound levels (i.e., ATP, ADP, AMP, IMP, HxR, Hx, and glutamic acid levels) were investigated to determine the quality of Ezo giant scallops. The parameters were evaluated every day for six days at 4°C post mortem of the scallops. The total viable aerobic count of marine bacteria increased from 1 to 3 log CFU/g over six days, and the K value increased sharply from 18% on day 2 to 66% on day 4. The pH decreased from 7.0 on day 0 to 6.0 on day 3, but the color value did not change during the six days of observation. The AMP content increased over three days and then decreased during the last three days of storage. IMP was not detected; meanwhile, the glycogen and glutamic acid levels were stable during the observation. Based on these results, the best recommendation is to serve the refrigerated scallops as sashimi for not more than two days and cook by the third day to preserve the quality.","PeriodicalId":21935,"journal":{"name":"Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73398984","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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