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Analysis of Protein Profile, Physicochemical Properties and Proximate<br />

Composition of Selected Fishes<br />

Aqelia Binti Mohtar<br />

Supervisor: Dr Fisal Bin Ahmad<br />

Bachelor of Food Science (Food Technology)<br />

School of Food Science and Food Technology<br />

Fish protein is used as main ingredient in many seafood based products. Different types<br />

of fish will have different structure of protein. So, quality of food products will also become<br />

different depends on the type of fish that are being used. Therefore, SDS-PAGE analysis<br />

will be applied on 6 different species of fish. Through the analysis, protein will be<br />

separated according to molecular weight. Texture, colour and pH value of the protein will<br />

be evaluated. In addition, proximate composition analysis will also be carried out on<br />

sample. All 6 species of fish are expected to contain different protein profile and different<br />

physicochemical properties. From all the analysis that will be conducted, the data that<br />

will be obtained can be used to explain why the usage of different type of fish will produce<br />

different quality on the end products.<br />

1236 | UMT UNDERGRADUATE RESEARCH DAY

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