Nutritional Composition, Toxicity Study Of Squid And Cuttlefish Ink Hydrolysates And Flavour Improvement Using Maillard Reaction

Nutritional Composition, Toxicity Study Of Squid And Cuttlefish Ink Hydrolysates And Flavour Improvement Using Maillard Reaction

The objectives of this study were to investigate the nutritional composition, acute oral toxicity and flavour improvement of squid ink enzyme hydrolysates powder (SIEHP) and cuttlefish ink enzyme hydrolysates powder (CIEHP). SIEHP was hydrolysed by Alcalase® at pH 8 and 55°C, while CIEHP was hydroly...

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Main Author: Zulkipli, Ayu Shazwani
Format: Thesis
Language:English
Published: 2021
Subjects:
T1-995 Technology(General)
Online Access:http://eprints.usm.my/52685/1/AYU%20SHAZWANI%20BINTI%20ZULKIPLI%20-%20TESIS24.pdf
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spelling my-usm-ep.526852022-05-31T15:06:58Z Nutritional Composition, Toxicity Study Of Squid And Cuttlefish Ink Hydrolysates And Flavour Improvement Using Maillard Reaction 2021-09 Zulkipli, Ayu Shazwani T1-995 Technology(General) The objectives of this study were to investigate the nutritional composition, acute oral toxicity and flavour improvement of squid ink enzyme hydrolysates powder (SIEHP) and cuttlefish ink enzyme hydrolysates powder (CIEHP). SIEHP was hydrolysed by Alcalase® at pH 8 and 55°C, while CIEHP was hydrolysed by papain at pH 6 and 55°C for 4 h and 3% (w/v) enzyme-substrate ratio, respectively. Proximate composition and trace metals analysis was conducted. Toxicity study on animals was performed according to Organization for Economic Co-operation and Development (OECD) No. 425. One group served as control and two treated groups received 2000 mg/kg b.w (limit test) of SIEHP and CIEHP at a single dose orally. All groups were observed for 14 days and the organs of euthanized rats were preserved for histopathological examination. The SIEHP and CIEHP were heated with D-xylose and L-cysteine or D-xylose at 120°C, pH 7.4 for 2 h and labelled as SIEHP-mx or SIEHP-x, CIEHP-mx or CIEHP-x to explored characteristics of Maillard reaction. The sensory profile was assessed based on quantitative descriptive analysis (QDA) by 10 trained panellists, while the sensory acceptability was performed on 30 consumers towards appearance, odour, flavour, aftertaste and overall acceptability. The findings revealed SIEHP and CIEHP had higher protein and ash content but lower fat and moisture content than ink without hydrolysis 2021-09 Thesis http://eprints.usm.my/52685/ http://eprints.usm.my/52685/1/AYU%20SHAZWANI%20BINTI%20ZULKIPLI%20-%20TESIS24.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Teknologi Industri
institution Universiti Sains Malaysia
collection USM Institutional Repository
language English
topic T1-995 Technology(General)
spellingShingle T1-995 Technology(General)
Zulkipli, Ayu Shazwani
Nutritional Composition, Toxicity Study Of Squid And Cuttlefish Ink Hydrolysates And Flavour Improvement Using Maillard Reaction
description The objectives of this study were to investigate the nutritional composition, acute oral toxicity and flavour improvement of squid ink enzyme hydrolysates powder (SIEHP) and cuttlefish ink enzyme hydrolysates powder (CIEHP). SIEHP was hydrolysed by Alcalase® at pH 8 and 55°C, while CIEHP was hydrolysed by papain at pH 6 and 55°C for 4 h and 3% (w/v) enzyme-substrate ratio, respectively. Proximate composition and trace metals analysis was conducted. Toxicity study on animals was performed according to Organization for Economic Co-operation and Development (OECD) No. 425. One group served as control and two treated groups received 2000 mg/kg b.w (limit test) of SIEHP and CIEHP at a single dose orally. All groups were observed for 14 days and the organs of euthanized rats were preserved for histopathological examination. The SIEHP and CIEHP were heated with D-xylose and L-cysteine or D-xylose at 120°C, pH 7.4 for 2 h and labelled as SIEHP-mx or SIEHP-x, CIEHP-mx or CIEHP-x to explored characteristics of Maillard reaction. The sensory profile was assessed based on quantitative descriptive analysis (QDA) by 10 trained panellists, while the sensory acceptability was performed on 30 consumers towards appearance, odour, flavour, aftertaste and overall acceptability. The findings revealed SIEHP and CIEHP had higher protein and ash content but lower fat and moisture content than ink without hydrolysis
format Thesis
qualification_level Master's degree
author Zulkipli, Ayu Shazwani
author_facet Zulkipli, Ayu Shazwani
author_sort Zulkipli, Ayu Shazwani
title Nutritional Composition, Toxicity Study Of Squid And Cuttlefish Ink Hydrolysates And Flavour Improvement Using Maillard Reaction
title_short Nutritional Composition, Toxicity Study Of Squid And Cuttlefish Ink Hydrolysates And Flavour Improvement Using Maillard Reaction
title_full Nutritional Composition, Toxicity Study Of Squid And Cuttlefish Ink Hydrolysates And Flavour Improvement Using Maillard Reaction
title_fullStr Nutritional Composition, Toxicity Study Of Squid And Cuttlefish Ink Hydrolysates And Flavour Improvement Using Maillard Reaction
title_full_unstemmed Nutritional Composition, Toxicity Study Of Squid And Cuttlefish Ink Hydrolysates And Flavour Improvement Using Maillard Reaction
title_sort nutritional composition, toxicity study of squid and cuttlefish ink hydrolysates and flavour improvement using maillard reaction
granting_institution Universiti Sains Malaysia
granting_department Pusat Pengajian Teknologi Industri
publishDate 2021
url http://eprints.usm.my/52685/1/AYU%20SHAZWANI%20BINTI%20ZULKIPLI%20-%20TESIS24.pdf
_version_ 1747822202981449728

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