Penurunan Kandungan Protein Penyebab Alergi pada Proses Pembuatan Surimi Ikan Nila (Oreochromis niloticus)

Reduction of Allergenic Proteins during Processing of Tilapia (Oreochromis niloticus) Surimi

  • Roni Nugraha Department of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, IPB University http://orcid.org/0000-0001-5935-5867
  • Irama Dramawanti Pamungkas Department of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, IPB University
  • Rizsa Mustika Pertiwi Department of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, IPB University
  • Tati Nurhayati Department of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, IPB University
Keywords: hypoallergenic, kamaboko, parvalbumin, surimi, wash water

Abstract

Parvalbumin, a sarcoplasmic protein is the main causative protein of fish allergy. It has been known that during surimi production, many sarcoplasmic proteins are washed away. Thus, this research was aimed to determine the effect of washing processes during surimi production as well as heating and enzyme addition to the parvalbumin content. The protein content of surimi was profiled using sodium-deodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and their intensity was measured. Washing processes removed sarcoplasmic proteins as indicated by the reduction of the number of bands as well as intensities of protein from surimi samples in the SDS-PAGE. Furthermore, the profile of proteins in the washing solutions was similar to that of raw tilapia extract suggesting majority of proteins from tilapia meat were soluble in the washing solution. The parvalbumin content in the surimi was reduced up to 95% by washing processes, while heating and addition of enzyme did not greatly affect. As allergenicity of fish products correlate with the parvalbumin content, surimi may be used as an alternative hypoallergenic source of fish protein.

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Published
2021-02-03