Pembentukan fraksi-fraksi protein selama fermentasi peda =The Format of protein fractions during fermentation of "Peda"
ABSTRAK Study of effect of salt fermentaryion on protein degradation "kembung" fish (Rastrelliger neglectus) had been conducted. Guted and unguted"kembung" fish were fermented with salt-fish ratio 1:2, 1:3, and 1:4 for 7 days. Data of moisture, salt contents and protein total wer...
| Main Author: | |
|---|---|
| Format: | Article |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
2000
|
| Subjects: |
| Summary: | ABSTRAK
Study of effect of salt fermentaryion on protein degradation "kembung" fish (Rastrelliger neglectus) had been conducted. Guted and unguted"kembung" fish were fermented with salt-fish ratio 1:2, 1:3, and 1:4 for 7 days. Data of moisture, salt contents and protein total were collected periodically during fermentation. Protein degradation was evaluated by alteration of amino groups and formol value. Peptide profile were evaluated using SDS-PAGE.
The result showed thst longer fermentation time affected the protein degradation showed by the increasing of amino groups and tended to level off if fermentation time reached to the day one. Molecular weights of the fractions were varied between 6.000 to 195.000 daltons as showed in the bands of SDS-PAGE. Quantitatively, fraction of 53.000 daltons molecular weight was the most found all samples.
Key wors:Rastrelliger neglectus - protein fractions |
|---|