Sains Malaysiana 53(10)(2024): 3369-3381

http://doi.org/10.17576/jsm-2024-5310-11

Surface Metabolite Amino Acids and Collagen Profiling in Refrigerated Tilapia Fish (Oreochromis niloticus): Implications for Identification and Quality Assessment

(Profil Metabolit Amino Asid dan Kolagen pada Ikan Tilapia (Oreochromis niloticus) yang Disimpan dalam Penyimpanan Sejuk: Implikasi untuk Pengenalpastian dan Penilaian Kualiti)

NURAISAH RABU¹, SAIFUL IRWAN ZUBAIRI^1,*, ZAINUN NURZAHIM³, HARISUN YAAKOB², IKHWAN ZAKARIA⁴ & SITI NOOR DIANA MOHD KAMARUDDIN⁴

¹Department of Food Sciences, Faculty of Science & Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia

²Institue of Bioproduct Development (IBD), Universiti Teknologi Malaysia, 81310 UTM Skudai, Johor, Malaysia

³Innovation Centre for Confectionery Technology (MANIS), Faculty of Science & Technology,

Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia

⁴Pusat PERMATA@Pintar Negara, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia

Diserahkan: 30 Mac 2024/Diterima: 13 Ogos 2024

Abstract

Nile tilapia (Oreochromis niloticus) by-products, including the scales, skin, and mucus, are rich sources of protein with a balanced amino acid profile and high collagen content. Cold storage at 4 ℃ is commonly used to maintain the freshness of tilapia fish in retail settings. This study aims to investigate the changes in surface metabolites and collagen content in tilapia fish during cold storage at 4 ℃. Fresh tilapia fish was stored at 4 ℃ for 7 days to monitor physicochemical and metabolite changes. Fish collagen content was extracted using acetic acid and pepsin, pH values were measured using a calibrated pH meter, protein content was determined via the Bradford method, and creatine and phenylalanine levels were assessed using High-Performance Liquid Chromatography (HPLC). Analysis was conducted on days 0, 3, and 7 of cold storage. Significant reductions (p<0.05) in collagen content from fish scales were observed on the 3rd day of storage, declining from 72.60 ± 12.40% to 30.17 ± 17.62%. pH levels of fish scales and mucus showed a slight alkaline shift, while the skin turned acidic due to bacterial and enzymatic activities. Protein content in the scales, skin, and mucus showed a substantial loss exceeding 50% after 7 days of cold storage. Changes in creatine and phenylalanine concentrations in the mucus further indicated a decline in tilapia fish freshness due to biochemical reactions post-mortem, compromising overall quality. In conclusion, the duration of cold storage significantly affects the composition of tilapia fish scales, skin, and mucus, with a 7-day storage period identified as a suitable freshness indicator in compliance with FDA guidelines permitting fresh fish to be stored at 4 °C for up to two days.

Keywords: Bradford; collagen extraction; creatine; phenylalanine; tilapia by-products

Abstrak

Sisa sampingan ikan tilapia Nil (Oreochromis niloticus), termasuk sisik, kulit dan lendir merupakan sumber protein yang kaya dengan profil asid amino yang seimbang dan kandungan kolagen yang tinggi. Penyimpanan sejuk pada suhu 4 ℃ biasanya digunakan untuk mengekalkan kesegaran ikan tilapia pada persekitaran runcit. Penyelidikan ini bertujuan untuk mengkaji perubahan metabolit permukaan dan kandungan kolagen dalam ikan tilapia semasa penyimpanan sejuk pada suhu 4 ℃. Ikan tilapia segar disimpan pada suhu 4 ℃ selama 7 hari untuk memantau perubahan fiziko-kimia dan metabolit. Kandungan kolagen ikan diekstrak menggunakan asid asetik dan pepsin, nilai pH diukur menggunakan meter pH yang dikalibrasi, kandungan protein ditentukan melalui kaedah Bradford dan tahap kreatin serta fenilalanin dinilai menggunakan Kromatografi Cecair Prestasi Tinggi (HPLC). Analisis dijalankan pada hari 0, 3 dan 7 penyimpanan sejuk. Pengurangan ketara (p<0.05) dalam kandungan kolagen daripada sisik ikan diperhatikan pada hari ke-3 penyimpanan, menurun daripada 72.60 ± 12.40% kepada 30.17 ± 17.62%. Tahap pH sisik ikan dan lendir menunjukkan sedikit peralihan kepada alkali, manakala kulit menjadi berasid akibat aktiviti bakteria dan enzim. Kandungan protein dalam sisik, kulit dan lendir menunjukkan kehilangan ketara melebihi 50% selepas 7 hari penyimpanan sejuk. Perubahan dalam kepekatan kreatin dan fenilalanin dalam lendir menunjukkan penurunan kesegaran ikan tilapia akibat reaksi biokimia selepas kematian yang menjejaskan kualiti keseluruhan. Kesimpulannya, tempoh penyimpanan sejuk memberi kesan ketara terhadap komposisi sisik, kulit dan lendir ikan tilapia dengan tempoh penyimpanan 7 hari dikenal pasti sebagai petunjuk kesegaran yang sesuai selaras dengan garis panduan FDA yang membenarkan ikan segar disimpan pada suhu 4 °C sehingga dua hari.

Kata kunci: Bradford; fenilalanin; hasil sampingan tilapia; kreatin; pengekstrakan kolagen

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*Pengarang untuk surat-menyurat; email: saiful-z@ukm.edu.my