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Physicochemical Characterization and Thermal Properties of Flesh and by
product of Malaysian Eel
Syaidatina Aisyah Binti Ronizam
Supervisor: Dr. Tengku Rozaina Tengku Mohamad
Bachelor of Food Science (Food Service and Nutrition)
School of Food Science and Technology
Eel is a freshwater fishery commodities that are highly consume in Malaysia due to its
tender flesh and good flavor and known to have high nutritional content. This resulted in
large amount of eel by product produced. Eel by product can be utilized as it is predicted
to contain important nutritive value. The detail study and information available for the
value content of flesh and by product of Malaysian eel are rarely to be found. This study
was carried out to determine the physicochemical characterization and thermal properties
of flesh and by product of Malaysian eel. The analysis of proximate, mineral composition,
fatty acid methyl ester, vitamin and thermal will be analyzed. It is expected that the value
content in eel flesh are higher than the eel by product. The nutritive value in the eel flesh
and by product can be used for further processing and utilization.
1213 | UMT UNDERGRADUATE RESEARCH DAY