Amino Acid Profile and Volatile Flavour Compounds of Raw and Steamed Patin Catfish (Pangasius hypophthalmus) and Narrow-barred Spanish Mackerel (Scomberomorus commerson)

Fish species and processing methods could affect the volatile flavour composition and amino acid profile of fishery commodity. The objectives of this study were to identify volatile components and amino acid profile of two considered predominant fish species in Indonesia which are freshwater Patin c...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2018-02, Vol.116 (1), p.12056
Main Authors: Pratama, Rusky I, Rostini, I, Rochima, E
Format: Article
Language:English
Subjects:
Alcohols
Aldehydes
Amino acid composition
Amino acids
Aroma compounds
Catfish
Chemical composition
Chromatography
Fisheries
Flavor compounds
Flavors
Freshwater fish
Gas chromatography
Glutamic acid
High performance liquid chromatography
Liquid chromatography
Mackerel
Marine fish
Mass spectrometry
Mass spectroscopy
Pangasius hypophthalmus
Scomberomorus commerson
Species
Umami
Volatile compounds
Volatiles
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Summary:Fish species and processing methods could affect the volatile flavour composition and amino acid profile of fishery commodity. The objectives of this study were to identify volatile components and amino acid profile of two considered predominant fish species in Indonesia which are freshwater Patin catfish (Pangasius hypophthalmus) and marine water fish, Spanish mackerel (Scomberomorus commerson). The methods used in this study were to detect volatile compounds using Gas Chromatography/Mass Spectrometry (GC/MS) on fresh and steamed of both species samples (100°C for 30 minutes) and amino acid profile were also analyzed using High Performance Liquid Chromatography (HPLC). The volatile components analysis successfully detects as much as 29 and 59 volatiles compounds in fresh and steamed Patin catfish respectively, while 37 and 102 compounds were detected in fresh and steamed Spanish mackerel samples. Most of detected components derives from hydrocarbons, aldehydes, alcohols and ketone groups which could affected by their chemical composition and resulted from various thermal involved reaction. The amino acids profile identification results showed that glutamic acid was found higher compared to other amino acids standards in both samples. Glutamic acid is non-essential amino acid which is important in umami taste substances.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/116/1/012056