Utilisation of Tilapia (Oreochromis niloticus) processing waste as base ingredient in Bouillon cube
2008
M. Nizaha Juhaida | I. Noryati | D. Khuzma | I. Ismail
Head, bone, skin and viscera of tilapia makes up to 50% of the whole filleting processing waste. In this study, wasteı material minus the viscera was used as a base for the formulation of Bouillon cubes. Two methods were used inı preparing the base materials -one involving enzyme hydrolysis (Alcalase 2.4 L, at 55°C for 5 hr, heat-terminated atı 90°C for 20 min.); while the other was extraction with water at 121°C (under high pressure, 1 hr.). After centrifugation, soluble fractions from both methods were freeze-dried for 4 to 7 days to produce the powder forms. Five formulations, each for both methods were produced using different proportions of either enzyme hydrolysate(AI, A2, A3, A4 and A5) or water-extracts (B1, B2, B3, B4 and B5). Except for Al and B1, which contained 0% of hydrolysate or water-extract respectively, the other treatments incorporated a gradual 5% increase of base materials 'ch for each formulation. Proximate analysis, nutritional and functional characteristics were determined for each formulation. Samples were analysed for total amino acids by reversed-phase HPLC with pre-column derivatization. Results of the total amino acids analysis showed that glutamic acid was highest in B1, at 4.80 g/ 100 g and lowest in AS, at 2.54 g/ 100 g. Most products were generally high in glutamic acid and glycine. Results from the sensory evaluation showed that A2, with 5 g enzyme hydrolysate, was the most acceptable product which also showed nosignificant difference (> 0.05) with ikan bilis cube in terms of panelists' acceptance.
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