Improving the Physicochemical and Antioxidant Properties of Fish Floss Incorporated With Waste Cassava Leaves
الموضوعات :
Thidarat Poonsri
1
(Program in Food Technology, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand)
Shima Jafarzadeh
2
(Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia)
Fazilah Ariffin
3
(Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia)
Norli Ismail
4
(School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia)
Ziba Barati
5
(Institute of Agriculture Engineering (440e), Tropics and Subtropics Group, University of Hohenheim, 70599 Stuttgart, Germany)
Sajid Latif
6
(Institute of Agriculture Engineering (440e), Tropics and Subtropics Group, University of Hohenheim, 70599 Stuttgart, Germany)
Joachim Müller
7
(Institute of Agriculture Engineering (440e), Tropics and Subtropics Group, University of Hohenheim, 70599 Stuttgart, Germany)
الکلمات المفتاحية: Antioxidant activities, Fish floss, Cassava leaves, Proximate analysis,
ملخص المقالة :
Fishis one of the main sources of protein and important nutrients which help promote health. This study was an attempt to determine the impacts of using different levels of cassava leaves on antioxidant features, nutritional health values, and the quality of fish floss. Cut cassava leaves in different percentage (5%, 10% and 15%) were added to chili paste and tuna fish to prepare fish floss. The proximate analysis, antioxidant activities, color, and total cyanide content of the fish floss were then examined. The present findings suggest that the antioxidant activity of fish floss was likely to increase as there was an increase in the percentage addition of cassava leave compared with the control fish floss. The fiber content of fish floss increased by adding cassava leaves because cassava leaves are rich in fiber. Furthermore, cyanide content dropped to a lower level during pounding and boiling in water. It could be implied that cassava leaves with a lot of advantageous components could be a great ingredient to enhance antioxidant features and nutritional values (protein and fiber) of fish floss.
1. Shaviklo A.R., 2015. Development of fish protein powder as an ingredient for food applications: a review. J Food Sci Tech Mys. 52(2), 648-661.
2. Faostat D., 2013. Food and agriculture organization of the United Nations. Statistical database. FAO/WHO food Standards Programme, Codex Alimentarius Commission (Vol. Codex Standard 176_1989). Rome, Italy.
3. Nassar N.M., Marques A.O., 2005. Cassava leaves as a source of protein. Gene Conserve. (17), 1-4.
4. Sriroth K., Chollakup R., Chotineeranat S., Piyachomkwan K., Oates C.G., 2000. Processing of cassava waste for improved biomass utilization. Bioresource Technol. 71(1), 63-69.
5. Salata C.D.C., Leonel M., Trombini F.R.M., Mischan M.M., 2014. Extrusion of blends of cassava leaves and cassava flour: physical characteristics of extrudates. Food Sci and Tech, 34(3), 501-506.
6. Kong S., Kim D.J., Oh S.K., Choi I.S., Jeong H.S., Lee J., 2012. Black rice bran as an ingredient in noodles: chemical and functional evaluation. J Food Sci. 77(3), C303-C307.
7. AOAC., 2000. Official Methods of Analysis, 17th ed. Washington, DC: Assoc Off Anal Chem.
8. Boehringer M., 1997. Methods of enzymatic bioanalysis and food analysis. Germany: Boehringer Mannheim GmbH.6-9.
9. Cuendet M., Hostettmann K., Potterat O., Dyatmiko W., 1997. Iridoid glucosides with free radical scavenging properties from Fagraea blumei. Helvetica Chimica Acta. 80, 1144-1152.
10. Braca A., De Tommasi N., Di Bari L., Pizza C., Politi M., Morelli I., 2001. Antioxidant principles from bauhinia t arapotensis. J Nat Prod. 64(7), 892-895.
11. Omar N.F., Hassan S.A., Yusoff U.K., Abdullah N.A.P., Wahab P.E.M., Sinniah U.R., 2012. Phenolics, flavonoids, antioxidant activity and cyanogenic glycosides of organic and mineral-base fertilized cassava tubers. Molecules. 17(3), 2378 - 2387.
12. Bradbury J.H., Denton I.C., 2014. Mild method for removal of cyanogens from cassava leaves with retention of vitamins and protein. Food Chem. 158, 417-420.
13. Latif S., Müller J., 2015. Potential of cassava leaves in human nutrition: a review. Trends Food Sci Tech. 44, 147-158.
14. Montagnac J.A., Davis C.R., Tanumihardjo S.A., 2009. Nutritional value of cassava for use as a staple food and recent advances for improvement. Compr Revi Food Sci F. 8(3), 181-194.
15. Burns A.E., Gleadow R.M., Zacarias A.M., Cuambe C.E., Miller R.E., 2012. Variations in the chemical composition of cassava (Manihot esculenta Crantz) leaves and roots as affected by genotypic and environmental variation. J Agri Food Chem. 60, 4946-4956.
16. FAO/WHO. 1995. Codex standard for edible cassava flour. (Codex Standard 179-1989).
17. Wong S.P., Leong L.P., Koh J.H.W., 2006. Antioxidant activities of aqueous extracts of selected plants. Food Chem. 99(4), 775-783.
18. Uritani I., 1999. Biochemistry on postharvest metabolism and deterioration of some tropical tuberous crops. Botanical Bull Acad Sin, 177-183.
19. Basu A., Lucas E.A., 2007. Mechanisms and effects of green tea on cardiovascular health. Nut reviews. 65, 361-375.
20. Novelina Y.D., 2016. Analisis Pengakuan dan Pengukuran Pendapatan Menurut PSAK No. 23 pada Usaha Peternak Ayam Petelur Bayu Farm di Kabupaten Semarang. Skripsi, Fakultas Ekonomi & Bisnis.
21. Yilmaz Y., Toledo R., 2005. Antioxidant activity of water-soluble Maillard reaction products. Food Chem. 93(2), 273-278.
22. Kong S., Kim D.J., Oh S.K., Choi I.S., Jeong H.S.,
Lee J., 2012. Black rice bran as an ingredient in noodles: chemical and functional evaluation. J Food Sci. 77, 34, 501-50
