Int. J. Biosci.6(4), 1-7, February 2015
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.
AOAC. 2000. Official methods of analysis of the association of official analysis.18th Edn. Washington D.C. Association of Official Analytical Chemists.
Awaludin MY, Rusky IP, Safri I. 2011. Fatty Acid Composition of Fish Tuna , Layur , and mackerel from Pameungpeuk , Garut . Faculty of Fisheries and Marine Sciences. Padjadjaran University. Bandung, Indonesia.
Bell JG, Tocher DR, Farndale BM, Cox DI, McKinney RW, Sargent JR. 1997. The effect of dietary lipid on polyunsaturated fatty acid metabolism in Atlantic salmon (Salmo salar) undergoing Parr-smolt transformation. Lipid. 32, 515-525. http://dx.doi.org/10.1023/B:FISH.0000045722.44186.ee
Cengiz EI, Unlu E, Başhan M. 2010 Fatty acid composition of total lipids in muscle tissues of nine freshwater fish from the River Tigris (Turkey). Turkey Journal of Biology 34, 433-438. http://dx.doi.org/10.3906/biy-0903-19
De Oliveira ER, Agostinho AA, Matsushita M. 2013. Effect of biological variables and capture period on the proximate composition and fatty acids composition of the dorsal muscle tissue of hypophytalmus edentatus. Brazilian Archives of Biology and Technology an International Journals 46(1), 105- 114.
Dincer T, Cakli S, Kilinc B, Tolasa S. 2010. Amino acids and fatty acid composition of fish sauce. Journal of Animal and Veterinary advances 9(2), 311– 315.
Endinkeau K, Tan KK. 1993. Profile fatty acid contents in Malaysian freshwater fish. Journal Tropical Agriculture Science 16(3), 213- 221.
Ezeama CF, Udoh EJ. 2012a. Effects of fermentation and salting on the bacterial, chemical and sensory characteristics of Tilapia (Chromidototilapia guentheri) based marinate in Nigeria. American Journal of Food and Nutrition 2(1), 7-13. http://dx.doi.org/10.5251/ajfn.2012.2.1.7.13
Ezeama CF, Udoh EJ. 2012b. The influence of fermentation and salting on the bacterial, chemical and sensory characteristics of catfish (Clarias buthupogon) based marinate in Nigeria. African Journal of Food Science 6(14), 381-385. http://dx.doi.org/10.5897/AJFS12.039
Hajirostamloo B, Hajirostamloo M. 2010.The omega 3 fatty acids content of some Iranian fresh water fish species. World Journal of Fish and Marine Sciences 2(4), 285 – 290.
Huda N. 2012. Malaysian Fermented Fish Products. In : Hui YH and Evranuz E Ó (Eds). Handbook of Animal – Based Fermented Food and Beverage Technology, 2 nd edn. P. 709 – 715. London : CRC Press.
Köse S. 2010. Evaluation of seafood safety health hazards for traditional fish products: Preventives measures and monitoring issues.Turkish Journal of Fisheries and Aquatic Sciences 10, 139 – 160. http://dx.doi.org/10.4194/trjfas.2010.0120
Majumdar RK, Basu S. 2010. Characterization of the traditional fermented fish product Lona ilish of Northeast India. Indian Journal of Traditional Knowledge 9(3), 453 – 459.
Mohamed EHA, Al-Sabahi GN. 2011. Fatty acids content and profile of common commercial Nile fishes in Sudan. International Journal of Fisheries and Aquaculture 3(6), 99-104. http://dx.doi.org/10.1155/2014/712134
Muhamad NA, Mohamad J. 2012. Fatty Acids Composition of Selected Malaysian Fishes. Sains Malaysiana 41(1), 81–94.
Nowsad AKM, Mchanthy BP, Enamul Hq M, Shakuntala H. 2012. Nutritional value, consumption and utilization of Hilsa (Tenuola ilisha). Procedding Regional on Hilsa : Potensial of Aquaculture Dhaka,Bangladesh.
Petrus. 2009 Improvement of Wadi Ikan Betok (Anabas testudineus Bloch) by Incorporating Palm Sugar(Arenga pinnata) as Food Additive and Acetic Acid (CH2COOH) (Perbaikan Mutu Fermentasi Wadi Ikan Betok (Anabas testudineus Bloch) dengan Penambahan Food Additive Gula Merah Aren (Arenga pinnata) dan Asam Cuka (CH2COOH), Banjar, Indonesia : University of Lambung Mangkurat. MSc thesis.
Petrus, Purnomo H, Suprayitno E, Hardoko. 2013a Physicochemical characteristics, sensory acceptability and microbial quality of Wadi Betok a traditional fermented fish from South Kalimantan, Indonesia. International Food Research Journal 20(2), 933 – 939.
Petrus, Purnomo H, Suprayitno E, Hardoko. 2013b. Quality of fermented fresh water fish (Wadi Betok) added with palm (Arenga pinnata) sugar and Lime (Citrus aurantifolia) juice. International Food Research Journal 20(5), 2849-2855.