merged

Physicochemical and Thermal Properties of Pale-Edged Stingray Fish and
Long-Tailed Butterfly Ray.
Noor Shafika Mawarni Binti Khairruddin
Supervisor: Dr. Tengku Rozaina binti Tengku Muhammad.
Bachelor of Food Science (Food Service and Nutrition)
School of Food Science and Technology
Stingray fish is a demersal and cartilaginous fish related to shark. It is commonly
consumed by community in Malaysia. Information of nutrient composition of stingray fish
is limited. The physicochemical and thermal properties will be conducted by using two
sample of stingray fish which is pale-edged stingray fish and long-tailed butterfly ray. The
objective of the study is to determine the physicochemical and thermal properties of paleedged
stingray fish and long-tailed butterfly ray. Analysis of the proximate, fatty acid
composition, minerals, vitamin A, D and E and thermal profiles will be conducted. Melting
point and crystallization will be carried out by using differential scanning calorimeter
(DSC). The proximate analysis for moisture and protein expected to be the highest in
stingray fish. The composition of fatty acids also expected to be the highest in total ω-3
polyunsaturated fatty acids compare to total ω-6 polyunsaturated fatty acids. The
minerals content for stingray fish expected rich in zinc, copper, calcium and potassium.
1177 | UMT UNDERGRADUATE RESEARCH DAY