Background Lizardfish (Saurida tumbil Bloch, 1795) bone is a fish by-product generated during industrial surimi processing. This by-product is an important source of collagen production since the use of terrestrial animal-based collagens no longer sought due to concern regarding the transfer of infectious diseases and religious issues. Hence, this study was carried out to determine the biochemical analysis of collagens from the bone of lizardfish extracted with different acids. Methods Lizardfish bone collagens were extracted with various acids (i.e., acetic, lactic and citric acids). All extraction processes were conducted in a chiller room (4 °C). The extracted collagens were biochemically characterized, such as hydroxyproline content, Ultraviolet (UV) absorption, X-ray diffraction (XRD), Fourier transform infrared spectroscopy spectra (FTIR), Differential scanning calorimetry (DSC) and solubility in different pH values and NaCl concentrations. Results The yield of extracted collagens ranged between 1.73% and 2.59%, with the highest (p < 0.05) observed in citric acid-extracted collagen (CaEC). Protein patterns confirmed that all-collagen samples had two identical subunits, α1 and α2, representing type I collagen. The highest whiteness value was found in acetic acid-extracted collagen (AaEC), but there was no significant difference (p ≥ 0.05) compared to lactic acid-extracted collagen (LaEC). UV absorption and XRD analysis reflected the characteristics of the collagen, as reported in the literature. For the FTIR, all acid-extracted collagen samples presented a triple helical structure. The thermal transition temperature (Tmax = 77.92–89.04 °C) was in accordance with collagen extracted from other fish species. All extracted collagens were highly soluble in acidic pH and low concentrations of NaCl (0–20 g/L). In conclusion, collagens extracted from lizardfish bone may be used as alternative sources of collagen in industrial settings, and AaEC would be considered superior in terms of the characteristics evaluated in this study.
Marine fish collagen has attracted considerable attention due to its characteristics, including its biodegradability, biocompatibility, and weak antigenicity, and is considered a safer material compared to collagen from terrestrial animals. The aim of this study was to extract and characterize collagen from the skin of lizardfish (Saurida tumbil Bloch, 1795) with three different acids. The yields of acetic acid-extracted collagen (AESkC), lactic acid-extracted collagen (LESkC), and citric acid-extracted collagen (CESkC) were 11.73 ± 1.14%, 11.63 ± 1.10%, and 11.39 ± 1.05% (based on wet weight), respectively. All extracted collagens were categorized as type I collagen with mainly alpha chains (α1 and α2) detected and γ and β chains to some extent. Fourier transform infrared (FTIR) spectra showed an intact triple-helical structure in the AESkC, LESkC, and CESkC. UV-vis spectra and X-ray diffraction further demonstrated the similarity of the extracted collagens to previously reported fish skin collagens. AESkC (Tmax = 40.24 °C) had higher thermostability compared to LESkC (Tmax = 38.72 °C) and CESkC (Tmax = 36.74 °C). All samples were highly soluble in acidic pH and low concentrations of NaCl (0–20 g/L). Under field emission scanning electron microscopy (FESEM) observation, we noted the loose, fibrous, and porous structures of the collagens. The results suggest that the lizardfish skin collagens could be a potential alternative source of collagen, especially the AESkC due to its greater thermostability characteristic.
The purpose of this research was to extract collagen from the scales of lizardfish (Saurida tumbil) using various acids. Acetic acid-extracted collagen (AScC) produced a higher yield (1.8 mg/g) than lactic acid-extracted collagen (LScC) and citric acid-extracted collagen (CScC) although not significantly different (p > 0.05). All extracted collagens were categorized as type I collagens with the presence of alpha chains (α1 and α2) based on the SDS-PAGE profiles. The triple-helical structure of the collagen was maintained in the AScC, LScC, and CScC as confirmed by the FTIR spectra. The UV-vis and X-ray diffraction spectra observed in all collagens were in agreement with previous work on fish scale and calfskin (commercial) collagens. The thermal stability of AScC (Tmax = 31.61 °C) was greater than LScC (Tmax = 30.86 °C) and CScC (Tmax = 30.88 °C). The microstructure of acid-extracted collagens was characterized as complex, fibrous, and multilayered, with irregular sheet-like structures. All samples were highly soluble in acidic pH (1.0–4.0) and in low concentrations of NaCl (0–20 g/L). In conclusion, the lizardfish scale collagen, particularly AScC, may be used as an alternative to terrestrial animal collagen.
Garam merupakan komoditas penting yang banyak digunakan secara luas dari kepentingan konsumsi sampai dengan industri. Salah satu faktor utama yang menentukan keberhasilan produksi garam ini adalah kesesuaian lokasi produksi garam. Hanya saja, belum ada metode yang dapat digunakan sebagai acuan dalam penentuan tingkat kesesuaian lokasi produksi garam. Penelitian ini bertujuan untuk menyusun Indeks Kesesuaian Garam (IKG) untuk menganalsis kesesuaian lokasi produksi garam. Dalam penelitian ini, IKG digunakan untuk menganalisis lokasi produksi garam di Kabupaten Tuban dan Kabupaten Probolinggo, Jawa Timur. IKG disusun berdasarkan sembilan parameter kesesuaian yang terdiri dari curah hujan, permeabilitas tanah, jenis tanah, lama penyinaran, kelembapan udara, kecepatan angin, suhu udara, tingkat penguapan dan tingkat kejenuhan air bahan baku. Hasil penelitian ini menunjukkan bahwa nilai IKG lokasi produksi garam di Kabupaten Tuban (Desa Leranwetan) adalah sebesar 86,84 % yang mengindikasikan kalau lokasi ini sudah sangat sesuai untuk produksi garam. Nilai IKG lokasi produksi garam di Kabupaten Probolinggo (Desa Kalibuntu) adalah sebesar 81,57% yang mengindikasikan lokasi ini cukup sesuai sebagai lokasi produksi garam. Studi ini melaporkan untuk pertama kali metode yang dapat digunakan untuk menganalisis tingkat kesesuaian lokasi untuk produksi garam.
Background The fishery processing industry produces a remarkable number of by-products daily. Fish skin accounts for one of the significant wastes produced. Fish skin, however, can be subjected to extraction to yield gelatine and used as the primary raw material for edible film production. To increase the functionality of edible films, bioactive compounds can be incorporated into packaging. Mangroves produce potential bioactive compounds that are suitable as additional agents for active packaging. This study aimed to create a fish gelatine-based edible film enriched with mangrove extracts and to observe its mechanical and biological properties. Methods Two mangrove species (Bruguiera gymnorhiza and Sonneratia alba) with four extract concentrations (control, 0.05%, 0.15%, 0.25%, and 0.35%) were used to enrich edible films. The elongation, water vapour transmission, thickness, tensile strength, moisture content, antioxidant and antibacterial properties of the resulting packaging were analysed. Results The results showed that the mangrove species and extract concentration significantly affected (p < 0.05) the physical properties of the treated films such as elongation (16.89–19.38%), water vapour transmission (13.31–13.59 g/m2), and active packaging-antioxidant activities (12.36%–60.98%). The thickness, tensile strength, and water content were not significantly affected. Potent antioxidant activity and relatively weak antimicrobial activity of this active gelatine packaging were observed.
Reducing food waste is critical for sustainability. In the case of fish processing, more than sixty percent of by-products are generated as waste. Lizardfish (Saurida tumbil Bloch, 1795) is an economically important species for surimi production. To address waste disposal and maximize income, an effective utilization of fish by-products is essential. This study aims to isolate and characterize pepsin-soluble collagens from the skin, bone and scales of lizardfish. Significant differences (p < 0.05) in the yields of collagen were noted with the highest yield recorded in pepsin-soluble skin collagen (PSSC) (3.50 ± 0.11%), followed by pepsin-soluble bone collagen (PSBC) (3.26 ± 0.10%) and pepsin-soluble scales collagen (PSCC) (0.60 ± 0.65%). Through SDS–polyacrylamide gel electrophoresis, the presence of two alpha chains were noted and classified as type I. From Fourier transform infrared spectroscopy (FTIR) analysis, the triple-helix structure of the collagen was maintained. The X-ray diffraction and UV visible spectra characteristics of the lizardfish collagens in this study are similar to the previously reported fish collagens. In terms of thermostability, PSSC (Tmax = 43.89 °C) had higher thermostability in comparison to PSBC (Tmax = 31.75 °C) and PSCC (Tmax = 30.54 °C). All pepsin-soluble collagens were highly soluble (>70%) in acidic conditions (particularly at pH 4.0) and at low sodium chloride concentrations (0–30 g/L). Microstructural analysis depicted that all extracted collagens were multi-layered, irregular, dense, sheet-like films linked by random coiled filaments. Overall, pepsin-soluble collagens from lizardfish skin, bone and scales could serve as potential alternative sources of collagens.
The aim of this study is to evaluate the nutritional composition, macro- and micro-elements from purple-spotted bigeye (Priacanthus tayenus) and barracuda (Sphyraena obtusata) by product which are extensively used for surimi. The proximate composition showed significant differences (p < 0.05) for all parameters. The moisture, protein, fat, ash and carbohydrate contents of purple-spotted bigeye sample ranged from 56.22-79.26%, 12.46-31.14%, 0.24-1.29%, 1.27-22.86% and 0.42-0.98%, respectively. Meanwhile, barracuda recorded 55.76-79.86% moisture, 18.46-27.29% protein, fat 0.05-2.55% fat, 1.22-24.36% ash and 0.41-0.88% carbohydrate contents. For macro-elements analysis, both fish species contained high concentration of calcium, especially in fins, bone and skin. For other macro-elements, all samples recorded lower than 4.5 mg/g. Although the concentration of micro-element zinc and copper were dominant in all samples examined, their levels were still below the permissible limits recommended by the Food and Agriculture Organization/World Health Organization (FAO/WHO) and the Malaysian Food Regulations (MFR). More importantly, chromium, cadmium and lead were far below the toxic levels regulated by the FAO/WHO and the MFR. Thus, the by-products used may be applied for potential food ingredients and for baseline information in the further experimentation.
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