12Dec 2017

OPTIMIZATION AND PRODUCTION OF EDIBLE FISH PROTEIN POWDER OF BIGEYE SCAD (SELAR CRUMENOPHTHALMUS) FROM ERITREA RED SEA WATERS: PHYSIOCHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF FRESH BIGEYE SCAD AND SHORT HEAD ANCHOVY (STOLEPHORUS HETEROLOBUS).

  • Department of Marine Food and Biotechnology, Massawa College of Marine Science and Technology, P.O.Box 170, Massawa 00291, Eritrea.
  • Department of Food Science and Technology, Faculty of Agriculture, Jomo-Kenyatta University of Agriculture and Technology, P.O. Box 62000, Nairobi 00200, Kenya.
  • School of Food science and Technology, Jiangnan University, Wuxi 214122, PR China.
Crossref Cited-by Linking logo
  • Abstract
  • Keywords
  • References
  • Cite This Article as
  • Corresponding Author

Fish consumption in Eritrea is estimated at 0.5-1kg per person per year, which is very low compared to the maximum sustainable resource of the country, moreover small sized fish are used in animal feed which have great impacts on the effective utilization of the resources to alleviate malnutrtion, as one of the major problems faced. The raw material freshness, physiochemical and microbial characteristics are determining factors of edible fish protein powder (FPP). The aim of this experiment was to produce edible (FPP) from dried bigeye scad and to determine physiochemical and microbial characteristics of fresh bigeye scad, short head anchovy and edible FPP, whereby to utilize effectively and efficiently small sized pelagic fish. Bigeye scad fish were caught around the Dahlak Archipelago Islands of Eritrea Red Sea waters and short head anchovy from around Assab area by purse-seines. Fish samples were iced and transported to the fish processing laboratory of Marince Food and Biotechnology Department and identified using FAO species identification sheets, then cleaned and dried in an oven at 60.700C for 12-14 h. Morphometric and physical characteristic of the fresh fish samples of whole fish were carried out. Chemical composition of fresh samples and edible FPP was done Offical Methods of Analytical Chemistry (AOAC). Edible FPP was optimized at 15 minute cooking time, five times squeeze-pressing and washing and 12 h drying time. Minerals in all samples were determined by Alvin and Gardner method through Atomic Absorption Spectrophotometer. Quality criteria, such as free fatty acied (FFA), peroxide value (PV), thiobarbutric acid reactive substance (TBARS), pH and p-anisidine value (PAV) of fresh and edible FPP were investigated. Microbiological quality was determined by International Standards Organization methods (ISO). Edible FPP contained 82.24% protein, 7.10% moisture, 7.64% ash, 0.40% crude fiber, 4.18% FFA, 9.70meq of 02/kg of fat PV, 10.78 malonaldehyde/kg TBARS, whereas fresh bigeye scad 15.61% and short head anchovy 13.98% protein respectively. Edible FPP was rich in mineral contents, good in quality of chemical, biochemical and safe microbial parameters. Therefore, edible FPP can maximize the utilization of small pelagic fish and provide protein and mineral rich food for consumers as it had high protein and mineral contents.


  1. Abbey, L., Amengor,M., Atikpo, M., Howell, N. (2017a): Proximate and biochemical characterization of burrito (Bachydeuterusauritus) and flying gurnard (Dactylopterusvolitans). Food Science & Nutrition, 5(3): 369?373. doi: 10.1002/fsn3.401
  2. Abbey, L., Amengor,M., Atikpo,M., Atter, A.,? Toppe, J. (2017b): Nutrient content of fish powder from low value fish and fish byproducts. Food Science & Nutrition 2017; 5(3): 374?379. doi: 10.1002/fsn3.402
  3. Abraha, B., Samuel1, M., Mohamud, A.,? Habte-Tsion, H.,? Admassu, H., Al-Hajj, N. (2017):? A Comparative Study on Quality of Dried Anchovy (Stelophorusheterolobus) Using Open Sun Rack and Solar Tent Drying Methods. Turkish Journal of Fisheries and Aquatic Sciences 17:1107-1115. DOI: 10.4194/1303-2712-v17_6_04
  4. Agustini, T.W. (2001): Quality evaluation and new approach to freshness assessment of some marine fishes. (PhD Thesis). pp 87,Tokyo University of Fisheries, Tokyo, Japan
  5. Alvin, 1. F., Gardner. F. R.(1986). Determination of Cu, Fe, Pb and Zn in complex sulfide materials by Flame Atomic absorption spectrometry. Analyst,111(8):897-899. http://dx.doi.org/1039/AN9861100897
  6. (1990): Association of Official Analytical Chemist:Official methods of Analysis of Association of Official Analytical Chemist (15thed.), Inc., Suite, 400, Arlington, Virginia. Vol. 2: 685-1298pp.
  7. (1995): Association of Official Analytical Chemists: Official Method for Crude Fibre. Method No. 978.10. in Animal feed- fritted glass crucible method in: AOAC Official Methods of Analysis, 16th edition, Washington DC, vol-I, chapter-4, 14pp
  8. (American Oil Chemists\\\' Society). (1998): Official method and recommended practices of the American Oil Chemists` Society, Champaign-III-American Oil Chemists` Society, USA.
  9. Araya, T.M., Krishnan, M. (2012): Performance, Potential and Prospects of Fisheries Sector in Eritrea. IIFET Tanzania Proceedings, 1-6 pp.
  10. Barman, P., Muzaddadi, A., Goswami, U., Mandal, S. (2014): A Modified Method for the Preparation of Sukati Mas (A Traditional Fish Powder of North-east India) from Muwa (Amblypharyngodonmola). Fishery Technology 51 : 117 - 124
  11. Burt, J.R., Hardy, R., Whittle, K.J. (1992): Pelagic fish the resource and its exploitation. In Urdahl, N. ed. By-products from pelagic fish, pp. 222-231. Cambridge: The University Press.
  12. Chattopadhyay, A.K., B.M. Rao, S. Gupta. (2004): A simple process for the utilization of small bony fish as edible fish powder. Fishery Technology, 41(2): 117-120.
  13. Connell, J.J. (1975): Control of Fish Quality, (1 Edition). Fishing News Books Limited, London.
  14. Gopakumar, K. (1997): Products from whole fish.Tropical Fishery Products. Oxford & IBH Publishing co, New Delhi, India, pp: 45-67.
  15. Immaculate, J., Sinduja, P., Jamila, P. (2012): Biochemical and Microbial qualities of Sardinellafimbiata Sun dried in different methods. International Food Research Journal, 19(4), 1699-1703.
  16. (4831:2006): Microbiology of food and animal feeding stuffs - Horizontal method for the detection and enumeration of coliforms - Most probable number technique, Retrieved from https://www.iso.org/ obp/ui/#iso:std:iso:4831:ed-3:v1:en
  17. (4833:2003): Microbiology of the food chain - Horizontal method for the enumeration of microorganisms - Part 1: Colony count at 30 degrees C by the pour plate technique. Retrieved from https://www.iso.org/ obp/ui/#iso:std:iso:4833:-1:ed-1:v1:en
  18. (6887-4:2003): Microbiology of food and animal feeding stuffs - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 4: Specific rules for the preparation of products other than milk and milk products, meat and meat products, and fish and fishery products
  19. (8914:1990): Microbiology--General guidance for the detection of Vibrio parahaemolyticus, Retrieved from http://www.iso.org/iso/catalogue_detail.htm?csnumber=16444
  20. ( 1987): Standard Methods for the Analysis of Oils, Fats and Derivatives: p-anisidine Methods. 2.501- 2.505, 7th ed., International Union of Pure and Applied Chemistry (IUPAC), Blackwell Scientific Publications. Oxford, UK. 151pp
  21. Karakoltsidis, P.A.; Zotos, A. (1995): J. Food Composition and Analysis.? 8, 258-273.
  22. Kawarazuka N, and Bene C. (2011): The potential role of small fish species in improving micronutrient deficiencies in developing countries: building evidence. Public Health Nutr. 14:1927-1938
  23. Metillo, E .B.,Aspiras-Eya, A. A. (2014): Fatty Acids in Six Small Pelagic Fish Species and Their Crustacean Prey from the Mindanao Sea, Southern Philippines. Tropical Life Sciences Research, 25(1), 105?115.
  24. Nishimoto, J., I.K. Suwetja, H. Miki. (1985): Estimation of keeping freshness period and practical storage life of mackerel muscle during storage at low temperatures. Memoirs of Faculty of Fisheries, Kagoshima University, 34: 89-96.
  25. Ogonda, L., Muge, E. K., Mulaa, F., Mbatia, B. (2014): Proximate composition of Rastrineobolaargentea (Dagaa) of Lake Victoria-Kenya. African Journal of Biochemistry Research, 8(1), 1?6. http://doi.org/ 10.5897/AJBR2013.0720
  26. Okeyo, G.O., N.I. Lokuruka, J.W. Matofari. (2009). Nutritional composition and shelf life of the lake Victoria nile perch (Latesniloticus) stored in ice. African Journal of food agriculture nutrition and Development, 9: 3-6.
  27. OsibonaAdesolaOlayinka, AkinwandeAkinpelu Tope, Ozor Patricia, R. AkandeGbola. (2009): The nutritional composition, sensory evaluation and microbiological studies of fish cake made from shrimp bycatch. African Journal of Food Science, 3(7): 177-183.
  28. Ozogul, Y., G. Ozyurt, F. Ozogul, E. Kuley and S. Polat. (2005): A Freshness assessment of European eel (Anguilla anguilla) by sensory chemical and microbiological methods. Food Chemistry, 92: 745-751.
  29. Relekar, S.S., Joshi, S.A., Gore, S.B., Kulkarni,K. (2014): Effect of improved drying methods on biochemical and microbiological quality of dried small head ribbon fish, Lepturacanthussavala. International Journal of fisheries and Aquatic Studies,1(5), 60-66.
  30. Sanchez Durand, N., Gallo Seminario, M. (2009): Status of and trends in the use of small pelagic fish species for reduction fisheries and for human consumption in Peru. M.R. Hasan and M. Halwart (eds). Fish as feed inputs for aquaculture: practices, sustainability and implications. FAO Fisheries and Aquaculture Technical Paper. No. 518. Rome, FAO. pp. 325?369.
  31. Sathivel, S., Bechtel, P., Babbitt, J., Prinyawiwatkul, W., Patterson, M. (2005): Functional, Nutritional, and Rheological Properties of Protein Powders from Arrowtooth Flounder and their Application in Mayonnaise. Journal of Food Science, 70, E57-E63.
  32. Sheen, R.T., Kahler H. L. (1938): Effects of Ions on Mohr Method for Chloride Determination, Industrial and Engineering Chemistry Analytical Edition; 10(11):628-629, https://dx.doi.org/10.1021/ac50127a004
  33. Sidwell, V. D. (1981): Chemical and nutritional composition of fin fishes, whales, crustaceans, mollusks and their products. Technical Memorandum, National Oceanic and Atmospheric Administration, National Marine Fisheries Service, US Department of Commerce, Washington, DC, pp. 432
  34. Sikorski, Z. E. (2003): Chemical and Functional Properties of Food Lipid. CRC Press Tatlor& Francis Group Boca Raton, London, NewYork. 388 pages.
  35. Smichi N, Kharrat N, Achouri N, Gargouri Y, Miled N. (2016): Physicochemical Characterization and Nutritional Quality of Fish ByProducts: In vitro Oils Digestibility and Synthesis of Flavour Esters. J Food Process Technol., 7: 602. doi:10.4172/2157-7110.1000602
  36. Smith-Vaniz, W.F. (1983): FAO species Identification sheets for fishery purposes, Carringidae (big-eye scad, Selarcrumophthalmus, Bloch ,1793), Western Indian ocean fishing area 51, Vol.4 Denmark.
  37. Stillings, B.R., G.M. Knobi. (1971): Fish protein concentrate: A new source of dietary protein. Journal American Oil Chemistry Society, 48: 412-414.
  38. Sumi ES, Vijayan DK, Jayarani R, Navaneethan R, Anandan R. (2016): Biochemical Composition of Indian Common Small Pelagic Fishes Indicates Richness in Nutrients Capable of Ameliorating Malnutrition and Age-Associated Disorders. ChemBiolTher 1: 112. doi:10.4172/2572-0406.1000112
  39. Suseno S.H, Syari C, Zakiyah E. R, Jacoeb A. M, Izaki A. F, Saraswati, Hayati S. (2014): Chemical composition and Fatty acid profile of small pelagic fish (Amblygastersirm and Sardinellagibbosa) from MuaraAngke, Indonesia. Orient Journal Chem, 30(3).
  40. Teeny, F. M., E. J. Gauglitz, A. S. Hall, and C. R. Houle. (1984): Mineral composition of the edible muscle tissue of seven species of fish from the Northeast Pacifc. Agric. Food Chem. 32:852?855.
  41. Weagant, S.D., Bryant, J.L., K.G. Jinneman. (1995): An improved rapid technique for isolation of Escherichia coli O157:H7 from foods. Food Prot. 58:7-12.
  42. Whitehead, P.J.P., Nelson G.J., &WongratanaT. (1988): FAO Species Catalogue.Vol.7.Clupeoid fishes of the world (Suborder Clupeoidei).An annotated and illustrated catalogue of the herrings, sardines, pilchards, sprats, shads, anchovies and wolf-herrings.FAOFish.Synop. 125(7/2):305-579. Rome: FAO. (Ref. 189).

[Negasi Tsighe K, Bereket Abraha, Filmon Berhe W, Hamada Mohammed-Idris H, Salina Nguse Z, Merihsenay Ghoitom B. and Micheal Wawire. (2017); OPTIMIZATION AND PRODUCTION OF EDIBLE FISH PROTEIN POWDER OF BIGEYE SCAD (SELAR CRUMENOPHTHALMUS) FROM ERITREA RED SEA WATERS: PHYSIOCHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF FRESH BIGEYE SCAD AND SHORT HEAD ANCHOVY (STOLEPHORUS HETEROLOBUS). Int. J. of Adv. Res. 5 (Dec). 219-230] (ISSN 2320-5407). www.journalijar.com


NegasiTsighe Kiflom
Department of Marine Food and Biotechnology, Massawa College of Marine Science and Technology, P.O.Box 170, Massawa 00291, Eritrea

DOI:


Article DOI: 10.21474/IJAR01/5957      
DOI URL: http://dx.doi.org/10.21474/IJAR01/5957