Biochemical analysis of the fish muscle composition of Decapteus macrosoma (galunggong) and Tilapia nilotica (tilapia) during seven days cold storage

• Main Authors: Alcaraz, Paul Jansen T., Oreta, Fentley M., Panganiban, Lyndon P., Tiuseco, Michael R.
• Format: text
• Language: English
• Published: Animo Repository 1993
• Subjects: Tilapia; Fishes > Composition; Fish, Frozen; Fish as food > Analysis; Biology
• Online Access: https://animorepository.dlsu.edu.ph/etd_bachelors/9313
• Institution: De La Salle University

Determination of the Total fat, Fatty acid and Protein content of whole and eviscerated Decapterus macrosoma (galunggong) and Tilapia nilotica (tilapia) during seven day cold storage were done using acid hydrolysis, titration and Bradford method respectively. Total fat content in whole and eviscerated Decapterus macrosoma increased from 242.67 ug/muscle to 972.33 ug/muscle and also increased from 186.67 ug/muscle to 1424.00 ug/muscle respectively. Total fat also increased in whole and eviscerated Tilapia nilotica from 472.83 ug/muscle to 1083.83 ug/muscle and from 607.00 ug/muscle to 1181.67 ug/muscle respectively. Fatty acid also increased in whole and eviscerated Decapterus macrosoma from 0.227 ueq/muscle to 0.473 ueq/muscle and 0.227 ueq/muscle to 0.507 ueq/muscle respectively. Likewise, fatty acid increased in whole and eviscerated Tilapia nilotica from 0.227 ueq/muscle to 0.380 ueq/muscle, and from 0.253 ueq/muscle to 0.440 ueq/muscle respectively. Ratio of Fatty acid over Total Fat in whole and eviscerated Decapterus macrosoma decreased from .09 percent to .04 percent and from .12 percent to .03 percent respectively. Likewise ratio of Fatty acid over Total fat in whole and eviscerated Tilapia nilotica decreased from .05 percent to .04 percent and from .042 percent to .037 percent respectively.