The nutritional profile of indonesian salmon van Java mahseer T. soro species

Authors

  • Ekowati Chasanah Research Center for Marine and Fisheries Product Processing and Biotechnology, Jl. KS Tubun, Petamburan 6, 10260, Jakarta, Indonesia
  • Diini Fithriani Research Center for Marine and Fisheries Product Processing and Biotechnology, Jl. KS Tubun, Petamburan 6, 10260, Jakarta, Indonesia
  • Achmad Poernomo State College of Fisheries, Jl. Raya Pasar. Minggu, RT.1/RW.9, Jati Padang, Kec. Ps. Minggu, Jakarta Selatan, Jakarta 12520, Indonesia
  • Mohammad Halim Jeinie Universiti Malaysia Sabah, Faculty of Food Science and Nutrition, Department of Food Service, 88400, Kota Kinabalu, Sabah, Malaysia
  • Nurul Huda Universiti Malaysia Sabah, Faculty of Food Science and Nutrition, Department of Food Science and Nutrition, 88400, Kota Kinabalu, Sabah, Malaysia; Universitas Sebelas Maret, Faculty of Agriculture, Department of Food Science and Technology, Jln. Ir. Sutami 36 A, Surakarta, Central Java, 57126, Indonesia https://orcid.org/0000-0001-9867-6401

DOI:

https://doi.org/10.5219/1552

Keywords:

amino acid profile, fatty acid profile, Indonesian T. soro, minerals, proximate composition

Abstract

T. soro, in Indonesia called salmon van Java is of high economic value, and due to high demand, its culture has been intensively studied and developed. This study aimed to assess the nutritional value of wild and cultured T. soro. The fish’s proximate compositions, minerals, as well as amino and fatty acid profiles were analyzed. A t-test analysis was used to identify differences between treatments. Results showed that the fat content of wild T. soro was higher than that of cultured fish, but the protein, water, and ash contents between the two groups were not significantly different (p >0.05). T. soro was considered a lean fish with higher concentrations of PUFAs (polyunsaturated fatty acids) than MUFAs (monounsaturated fatty acids). The amino acid profile was dominated by lysine, phenylalanine, and allo-isoleucine. Both groups of fish were a good source of macro- (Na, K, Ca) and microminerals (Zn, Fe), except for selenium (Se). The two groups were not significantly different (p >0.05) in ω3, ω6, and PUFAs, indicating that culturing T. soro in proper ways could substitute for wild T. soro.

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Published

2021-06-28

How to Cite

Chasanah, E., Fithriani, D., Poernomo, A., Halim Jeinie, M., & Huda, . N. (2021). The nutritional profile of indonesian salmon van Java mahseer T. soro species. Potravinarstvo Slovak Journal of Food Sciences, 15, 566–574. https://doi.org/10.5219/1552