Kinetic oxidation of protein and fat in snapper (Lutjanus sp) fillet during storage
| Main Author: | Rahim Husain |
|---|---|
| Format: | Proceeding |
| Terbitan: |
AIP Conference Proceedings
, 2016
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| Subjects: | |
| Online Access: |
http://repository.ung.ac.id/karyailmiah/show/1475/kinetic_oxidation_of_protein_and_fat_in_snapper__lutjanus_sp__fillet_during_storage.html |
Daftar Isi:
- Fillet of snapper (Lutjanus sp) contains oil and proteins that are easily oxidized during storage. The kinetic model can determine oxidation reaction rate. The objective of this research was to evaluate kinetic oxidation reaction of both oil and protein in fillet of snapper. Fillet of snapper was stored at 0, 10, 20, 30 and 40 C. The reaction rate constant (k) and activation energy were further determined. Results showed that the value of k increased from 0.28 mg/kg per day to 10.27 mg/kg per day at temperatures from 0 to 40 C for the peroxide value. For the acid value, TBA value and carbonyl value were rate constants 0.05 mg/kg per day becomes 3.56, mg/kg per day, 0.29 mg/kg per day to 8.91 mg/kg per day , and 0.38 nmol/gr per day becomes 12.06 nmol/gr per day, respectively. The activation energy (Ea) of oxidation reaction peroxide value 65.69 kJ/ mol.K, while the acid value, the TBA value and carbonyl value, 84.80 K/mol.K, 62.99 K/mol.K and 63.64 K/mol.K, respectively. Fish fillet started to deterioration after 20 days when it was stored at 0 ????C or after 12 days when it was stored at 10 ????C. Kinetics studies show that oxidative reaction of snapper fillet (Lutjanus sp) during storage followed zero order reactions.