By Product from Fish, Student assignments

1. By-Products
From Fish
Group 10
1. Indra Purnomo F24130001
2. Yuanita Arizona F24130018
3. Rani Yunia Putri F24130022
4. Reisa Maulidia F24130036
5. Zhahrina Putri A. F24130113
6. Puti Cinintya A. S. G34120094

2. Fish Gelatin
Gelatin => a protein derivative product obtained from hydrolysis of animal’s
collagen inside their bone or skin (Gomez-Guillen and Montero 2001)
Fish gelatin => from fish bone and skin
FST 332: Food Products Characteristics
FST Department | 2015

3. Fish Gelatin
Characteristic of gelatin: gel toughness, viscosity, melting point
Factor influence the characteristic of gelatin:
FST 332: Food Products Characteristics
FST Department | 2015

4. FISH OIL
• Generally, fish oil have fatty acids with long chain carbon and high
number of double bond
• The length of carbon chain reaches 20 or 22 and position of double
bond contains fatty acid configuration omega-3 (Stout 1990)
• Contains of 25 % saturated fatty acid and 75% unsaturated fatty
acid
• Contains high omega-3: EPA 14-16 % and DHA 5-8%
• Easily oxidized, hydrolyzed (acid), saponificable, and polymerized
FST 332: Food Products Characteristics
FST Department | 2015

5. Fish Oil
Benefits:
➔boosting brain power
➔healthy heart
➔fight inflammation
➔bone health
➔increased immunity
➔burn fat
➔women wellbeing
Physical characteristics: Specific light refraction index,
have viscosity 60-90 cP, and golden-yellow color (Fahy
2005)
FST 332: Food Products Characteristics
FST Department | 2015

6. Fish Protein Powder
FPP is a dried and stable fish product in
which the protein is more concentrated
than in the original fish flesh
Common uses: binder, dispering agent,
emulsifier in preparing herring roes,
and re-structured product from beef,
pork, and chicken and it’s high gelation
ability
FST 332: Food Products Characteristics
FST Department | 2015

7. The two basic categories :
1. Fish Protein Concentrate (FPC) , with
medium level of protein (50-70%), fat and oil
(1-20%)
2. Fish Protein Isolate (FPI), ≥ 90% protein and
less than 1% of fat and oil
FST 332: Food Products Characteristics
FST Department | 2015

8. FPP differs from fish meal
Fish meal not made under sufficiently hygienic condition,
It usually contains rancid fat
May have cumulative toxic effect if consumed for a long time
Characteristic of FPP : gel forming (ability of FPPs depends on factors such
as drying method, amount of additives, protein concentration and pH)
FST 332: Food Products Characteristics
FST Department | 2015

9. Chitosan
● A given name to a deacetylated form of chitin, is a natural biodegradable
compound derived from crustaceous shells such as crabs and shrimps
● Chitosan is used in the chemical wastewater treatment and food industrial for
food formulation as binding, gelling, thickening, antimicrobial agents, beverage
clarification additives, flavour extenders, colouring and texture stabilizers
FST 332: Food Products Characteristics
FST Department | 2015

10. The basic steps of chitosan production from crustacean shell waste :
➢Demineralization : calcium carbonate and calcium phosphate separation
➢Deproteinization : protein separation
➢Decolorization : removal of pigments
➢Deacetylation : remove acetyl groups
(Kumari 2014)
FST 332: Food Products Characteristics
FST Department | 2015

12. Fish Hidrolysate
• The protein hydrolysate derived from fish by-product using Alcalase and
Flavourzyme enzyme
• May potentially serve as a good source of protein
• Fish protein hydrolysates using Alcalase enzyme have greater of protein
content, solubility, emulsifying and foaming properties compared to fish
protein hydrolysates using Flavourzyme enzyme.
• Functional properties of fish protein hydrolysates are described, including
solubility, water-holding capacity, emulsification, and foam-forming ability
(Soussi 2007)
FST 332: Food Products Characteristics
FST Department | 2015

13. References
Fahy E. 2005. A comprehensive class I: cation system for lipid. Europe J Lipid Sci Techno. 107 (1) 337-364.
Gomez-Guillen M C and Montero P. 2001. Extraction of gelatin from megrin (Lepidor hombus boscil) skin with
several or formic acid. J. Food Science. 66(2): 213-216.
Himonides and Aristotelis T. 2011. A study of the enzymatic hydrolysis of fish frames using model systems.
Food and Nutrition Science. 2(6): 57-85.
Kumari S, Rath PK. 2014. Extraction and characterization of chitin and chitosan from (Labeo rohit) fish
scales. Procedia Materials Science. 6(2): 482-489.
Pratama R, Awaludin Y, Ismayana R. 2011. Komposisi asam lemak ikan Tongkol, Layur dan Tenggiri dari
Pamangkuek Garut. Jurnal Akuatika. 2(2): 1-8.
FST 332: Food Products Characteristics
FST Department | 2015