Fatty acid profile of fresh betok (Anabas testudineus Bloch) fish and traditional salted fermented fresh betok fish with and without palm (Arenga pinnata) sugar and lime (Citrus aurantifolia) juice
Paper Details
Fatty acid profile of fresh betok (Anabas testudineus Bloch) fish and traditional salted fermented fresh betok fish with and without palm (Arenga pinnata) sugar and lime (Citrus aurantifolia) juice
Abstract
Fatty acid profile of fresh betok ( Anabas testudineus Bloch) fish, traditional salted fermented fresh betok fish with and without palm (Arenga pinnata) sugar and lime (Citrus aurantifolia) juice had been studied. The changes of fatty acid profile of those samples were observed and it was found that addition of palm sugar and lime juice during preparation of salted fermented fresh betok ( Anabas testudineus Bloch) fish reduced the amount of lauric acid, myristic acid, palmitic acid, stearic acid, EPA, DHA, SFA and PUFA. However, the addition of palm sugar and lime juice increased especially palmitic acid, oleic acid and MUFA. Therefore modified traditional salted fermentation by adding palm sugar and lime juice could improve a new healthy and extended shelf life of fermented fresh water fish product.
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Petrus (2015), Fatty acid profile of fresh betok (Anabas testudineus Bloch) fish and traditional salted fermented fresh betok fish with and without palm (Arenga pinnata) sugar and lime (Citrus aurantifolia) juice; IJB, V6, N4, February, P1-7
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