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Physicochemical characterization and thermal properties of flesh and
byproducts of Jade Perch
Laila Zulaika Binti Mohd Asri
Supervisor: Dr Tengku Rozaina Tengku Mohamad
Bachelor of Food Science (Food Service and Nutrition)
School of Food Science and Technology
Jade Perch (Scortum barcoo), family of Terapontidae, originally native to Australia and
very limited species with a source of high quality protein, vitamins, minerals and
nutritional value of edible fish with lower fat content, but rich in omega-3 and DHA. It
has become a pivotal commercial freshwater fish species due to its fresh taste, no intermuscular
bone, strong adaptability to environments and high resistance to diseases.
Instead of throwing the byproducts, it also could be beneficial in industries that could
give high potential in fish oil production. The objective in this research is to study the
physicochemical characterization of flesh and byproduct of Jade Perch and also to
determine the thermal properties of Jade Perch. The analytical tests that will be carried
out are proximate analysis, oil extraction for determination of fatty acid composition,
mineral, color and thermal analysis. Thermal profile will be carried out using Differential
Scanning Calorimeter (DSC).
1168 | UMT UNDERGRADUATE RESEARCH DAY