Manufacturing of protein concentrate from the flesh of snakehead fish (Channa striata) through consecutive ultrasound-assisted organic solvent extraction and vacuum drying

Abstract

Fish protein concentrate (FPC) is considered as a promising alternative to overcome the world’s shortage of affordable animal-based protein. Snakehead fish (Channa striata) offers a large potential as a raw material for FPC manufacture. This work aims to investigate the influence of solvent types (ethanol, n-hexane, and an azeotrope mixture of ethanol + n-hexane), extraction time (0, 10, 15, 20, 25, and 30 minutes), temperature (30, 40, 50, and 60°C), liquid solvent volume to solid feed fish flesh mass ratio (LSSFR) (1, 2, 3, 4, 5, 6, and 7 mL/g), and ultrasonic power (100, 200, 300, and 400 W) on the ultrasound-assisted extraction (UAE) to manufacture high-quality FPC from snakehead fish. After being subjected to UAE, the fish flesh was filtered and dried under reduced pressure at 55°C. The optimum UAE conditions for the manufacture of FPC from snakehead fish flesh were using ethanol as solvent, LSSFR (6 mL/g), temperature (40°C), ultrasonic power (200 W), and extraction time (25 minutes). The resulted FPC can be categorized as type A, which contains protein (73.17%) and fat (0.73%). An SDS-PAGE electrophoresis evaluation proved that the FPC contained 12 types of peptides having molecular weight (MW) ranging from 4.00 to 174.00 kDa with the major fractions being those with MWs ranged from 4.00 to 11.00 kDa and the minor fractions with MWs between 71.70 to 174.00 kDa. Indeed, the presence of both low and high MW peptides in the FPC indicates its potential applications in the development of nutritious food products.

Keywords:

• snakehead fish
• protein concentrate
• organic solvent
• ultrasound-assisted extraction
• vacuum drying
• peptide

PUBLIC INTEREST STATEMENT

This paper provides a rigorous finding of fish protein concentrate (FPC) manufacturing from the flesh of Snakehead fish via ultrasound-assisted extraction using ethanol for lipid removal,followed by vacuum drying for water removal. The FPC obtained is classified as the A-type, which exhibits white in color, no fishy odor, high protein content, and low moisture and lipid contents that make it suitable for functional food development. The method can also be applied to the processing of protein concentrate from other sources, including plants, fish, poultry, and mammalian residues.

Acknowledgments

No second or third party are required to be acknowledged.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Data availability statement

If required, the data of this research will be available to readers upon direct request to the corresponding author: Andri Cahyo Kumoro through [email protected].

Correction

This article has been corrected with minor changes. These changes do not impact the academic content of the article.

Additional information

Funding

The authors would like express their gratitude to Universitas Diponegoro for fully financing the second-year term (2022) of this research through World Class Research Universitas Diponegoro (Kategori A) [Contract No.: 118-17/UN7.6.1/PP/2021].

Notes on contributors

Andri Cahyo Kumoro

Andri Cahyo Kumoro, PhD is an active full professor in the Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro. Jl. Prof. H. Soedarto, SH Semarang, Indonesia 50275. He is the founder of the Institute of Food and Remedies Biomaterials (InFaRMa) at Universitas Diponegoro. His main research interest is in the conversion of biomass (plant, animal and household) residues into fuel, food, nutraceuticals and other useful monomeric and polymeric biomaterials via implementation of bioprocess and separation technologies.