Determination of proximate composition of Malaysian horseshoe crab (Tachypleus gigas)

This study was conducted to investigate proximate content of horseshoe crab (Tachypleus gigas) in Malaysia. To date, there has been little agreement on what the nutrition value of horseshoe crab is and how it will benefit the consumers. The samples were divided by two parts, which are roe and muscle. The Tachypleus gigas was cleaned of foreign materials and impurities manually by human hand. The samples were ground into flour and sieved through 50 μm sieve and were packaged in airtight plastic bags prior to analyses. The horseshoe crab was analyzed for its proximate composition of different body parts. The results showed that the roe and muscle of Tachypleus gigas contained moisture (50.45 % and 73.67 %), ash (0.41 % and 2.72 %), crude proteins (38.24 % and 14.62 %), crude fats (9.30 % and 8.09 %), carbohydrates (1.67 % and 0.91 %) and energy (241.42 Kcal/100 g and 134.43 Kcal/100 g), respectively. This shows that roe has better nutrition content since it has higher protein, fat and carbohydrate content, which are the main energy-providing nutrient. Overall, the proximate content of Tachypleus gigas was nearer to the shellfish rather than the finfish and can be considered as a good nutrition source

Chemical composition and physicochemical properties of red seaweed (Kappaphycus alvarezii) and brown seaweed (Sargassum polycystum) from Sabah, Malaysia

The proximate composition, amino acid composition and some physico-chemical properties of two type of seaweeds Kappaphycus alvarezii and Sargassum polycystum which widely cultivated in Sabah, Malaysia were investigated. S. polycystum showed the highest level of protein and crude fibre with 11.69% and 39.863% dry weight, respectively. Minor component was fat 0.12-0.13% in both seaweeds. As for the physicochemical properties of the seaweeds, their swelling capacity (SWC) ranged from 13.33 to 35.83 mL/g while water retention capacity (WRC), and oil retention capacity (ORC) ranged from 8.18 to10.59 g/g dry weight and 2.68 to 3.32 g/g dry weight, respectively. SWC and ORC of K. alvarezzi was higher than S. polycystum (p<0.05). Both seaweeds contained high amounts of minerals and balanced amino acid profiles. This study suggested that K. alvarezzi has high nutritional value which could be potentially used as ingredients in human food application

Characterization of semi-refined carrageenan film plasticized with glycerol incorporated with Persicaria minor extract as antioxidant additives

Semi refined carrageenan (2%w/w) plasticized with 0.9% (w/w) glycerol (G) added with Persicaria minor (PM) extract and 0.4% (w/w) BHA as antioxidant additives for the development of active packaging films. The extraction of PM using 75% (v/v) ethanol: water ratio showed the highest polyphenol content with 176.80±4.37 Gallic Acid Equivalent (GAE)/L sample and 94.65±0.17% inhibition analyzed using DPPH antioxidant activity (p<0.05). The characterization of SRC-G based film containing 0.4, 1.0, 1.5 and 2.0% (w/w) PM and BHA were observed using FTIR, mechanical and physical properties of the treated films. FTIR spectrum band showed insight analysis of PM extract and BHA with carrageenan. SRC film plasticized with glycerol improved overall physical properties including thickness, barrier and flexibility and increased tensile strength and elongation at break compared to the SRC film only (p<0.05). The active films with PM extracts (2.0% w/w) exhibited good mechanical properties with tensile strength and elongation at break with 28.01±0.17 and 37.37±0.29 respectively (p<0.05). The addition of PM extract in SRC films increased the moisture content and opacity as proportionally to the concentration of PM extracts. Film treated with 2.0% PM showed lowest value of films solubility compare to all sample (p<0.05). Hence, the characterization measurement of SRC based films demonstrated great potential with natural extract formulation for the development of active film packaging for food products

Physicochemical, physical characteristics and antioxidant activities of three edible red seaweeds (Kappaphycus alvarezii, Eucheuma spinosum and Eucheuma striatum) from Sabah, Malaysia

Kappaphycus alvarezii (KA), Eucheuma spinosum (ESp) and Eucheuma striatum (Est are tropical red seaweeds taken from Kunak, Sabah, contain essentials source of bioactive compounds to produce variety of functional foods. This study was intended to investigate the physicochemical, physical properties and antioxidant activities related to these edible seaweeds. Physicochemical properties value of swelling capacity (SWC) and oil retention capacity (ORC) in KA species showed the highest value (p<0.05) compared to ESp and ESt, and water retention capacity (WRC) in ESp species was significantly different than KA and ESt (p<0.05). As in physical properties, ESp exhibited higher in moisture content and opacity than KA and ESt. KA showed the highest water solubility (p<0.05) which associated to its carrageenan compound. The antioxidant activities; DPPH and TEAC assay with total phenolic content (TPC) of three seaweed species indicated that KA displayed the highest TPC (19.17±0.04 mg GAE/g DW) and the lowest radical scavenging activity in both TEAC and DPPH assays. Hence, the findings disclose the physical and physiochemical properties and antioxidant values of these seaweeds application as new information and potential antioxidant sources in foods manufacturing commodities

Thiobarbituric Reactive Substance (TBARS) and sensory evaluation of breast chicken meat from broiler fed with Kappaphycus alvarezii and Sargassum polycystum seaweeds formulated feed

Taste and health are significant quality considerations for both producers and consumers. Chicken provides an essential protein source for humans, in addition to other livestock supplies, and its intake can be altered to achieve a more usable food through the manipulation of broiler chicken diets. According to studies, changing feed formulations can impact sensory features as well as meat quality in broiler chickens, as indicated by lipid peroxidation. The objectives of this study were to investigate the effect of different seaweed inclusion in the nutrition of broiler chickens on the TBARS in meat and to evaluate the sensory quality of chicken breast. The experiment was performed with 480-day-old Cobb 500 chickens housed in battery cages, divided into 8 treatments, with 6 replications per treatment. Water and feed were accessible ad libitum. The chickens were fed with a negative control diet (T1), Sargassum polycystum (SP) 2% diet (T2), 5% SP (T3), 10% SP (T4), 2% Kappaphycus alvarezii (KA) (T5), 5% KA (T6), 10% KA (T7) and commercial binder (T8). Analysis of TBARS was executed by evaluating malonaldehyde (MDA) compound produced from the lipid oxidation in samples. The sensory evaluation was conducted using 40 untrained panellists at the Universiti Malaysia Pahang. The panellists evaluated the steamed breast chicken meat for colour, odour, taste and overall acceptance using a 5-point hedonic scale where the extremes of each trait were scale 1 (the worst) and 5 (the best). The results of all sensory attributes on breast meat were not significantly different among treatments (P>0.05). Meat from broiler chicken fed with 5% K. alvarezii diets was considered to be the most appropriate. For TBARS analysis, there was no substantial difference between the control diet and K. alvarezii 5% diet (P>0.05) where both showed the highest oxidation rate in the meat while the meat sample of S. polycystum 2% showed the lowest oxidation value (P<0.05). The results of this study indicated that the addition of seaweed to broiler chicken diets did not affect sensory acceptance of the meat and S. polycystum 2% had improved inhibition of lipid oxidation in meat

Chemical composition and physicochemical properties of red seaweeds (kappaphycus alvarezii, eucheuma spinosum and eucheuma striatum) from Sabah, Malaysia

Three tropical red seaweeds taken from Kunak, Sabah namely Kappaphycus alvarezii (KA), Eucheuma spinosum (ESp) and Eucheuma striatum (ESt) contains an important source of bioactive compounds for development of functional foods. The present study was aimed to investigate the nutrient and physicochemical properties of these red seaweeds. It was found that KA contained the highest level of protein and crude fibre with 3.72% and 12.5%, DW respectively. Nutrients content showed significant different among the 3 seaweed species, with value of 0.02-0.05% DW in lipid, ash (14.1-20.2% DW), energy (288-303 kcal) and carbohydrate (70.2-71.8% DW) (p<.05). Comparing the element contents of these species, KA was rich in K, Mn, Fe and Cu, while ESp was rich in Mg, Ca, Na and Zn. As for the physicochemical properties of the seaweeds, their swelling capacity (SWC), water retention capacity (WRC), and oil retention capacity (ORC) ranged from 20.6 to 34.1 ml/g DW, 8.4 to 13.4 g/g DW and 2.3 to 3.0 g/g DW, respectively. SWC and ORC of KA was higher than those of ESp and ESt (p<0.05). This study suggested that KA showed high nutritional value could be potentially used as ingredients in human food application