Protein content of Ephinephelus fuscoqutattus (lapu-lapu), leioqnathus equulus (sap-sap) and sillago sihama (asohos) during seven day cold storage

• Main Author: Aguda, Renee Lou
• Format: text
• Language: English
• Published: Animo Repository 1992
• Subjects: Proteins; Fishes > Nomenclature (Popular); Fish; Frozen; Fish names; Fishery products > Preservation
• Online Access: https://animorepository.dlsu.edu.ph/etd_bachelors/1114
• Institution: De La Salle University

The whole and eviscerated Ephinephelus fuscoqutattus (lapu-lapu), Leiognathus equulus (sap-sap) and Sillago sihama (asohos) were analyzed for their protein content using the Bradford protein dye-binding method. The fresh muscles samples were subjected for cold storage at 5 centigrade for seven days. The whole fish Ephinephelus fuscogutattus, Leiognathus equulus, Sillago sihama all showed a significant decrease in protein content with a rate of 40.6 ug protein/mg muscle, 34.06 ug protein/mg muscle and 45.5 ug protein/mg muscle, respectively. Likewise eviscerated Ephinephelus fuscogutattus, Leiognathus equulus and Sillago sihama had a significant decrease in protein content with a rate of 48.8 ug protein/mg muscle, 46.31 ug protein/mg muscle and 46.67 ug protein/mg muscle. The protein content per day of Ephinephelus fucoqutattus, Leiognathus equulus and Sillago, sihama showed significant difference using least significant difference and one-way analysis of variance at 0.01 level. The general rate of deterioration of whole fish samples is significantly different than eviscerated using Paired Comparison T-test.