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

Figures & data

Table 1. Effect of solvent type on the proximate composition of snakehead FPC

Solvent	Yield [%]	Content [%weight]
		Water	Ash	Lipid	Protein	Carbohydrate
Water	40.40 ± 1.65^a	14.82 ± 0.75^a	3.01 ± 0.03^a	1.15 ± 0.08^a	59.73 ± 0.98^c	21.29 ± 0.88^a,b
Ethanol	36.73 ± 1.03^b	10.14 ± 0.92^c	3.29 ± 0.06^a	0.99 ± 0.03^b	64.05 ± 0.35^a	21.53 ± 0.47^a
Hexane	39.74 ± 0.84^a	14.01 ± 1.23^a,b	3.23 ± 0.19^a	1.13 ± 0.10^a	61.22 ± 0.72^b	20.41 ± 0.08^b,c
Hexane + 3% v/v Ethanol	38.81 ± 0.97^a,b	12.85 ± 0.06^b	3.18 ± 0.61^a	0.86 ± 0.06^b	63.22 ± 0.84^a	19.89 ± 0.25^c

Note: Data presented in the same column are significantly different if they have different letter.

Table 2. Effect of UAE time on the proximate composition of snakehead FPC

Time[minutes]	Yield[%]	Content [%weight]
		Water	Ash	Lipid	Protein	Carbohydrate
0	37.75 ± 0.79^a	11.49 ± 0.92^a	3.57 ± 0.28^a	1.38 ± 0.07^a	58.64 ± 0.67^e	24.92 ± 0.27^a
10	37.34 ± 0.38^a,b	10.95 ± 0.75^a,b	3.43 ± 0.51^a	1.27 ± 0.05^b	61.51 ± 0.88^d	22.84 ± 0.19^b
15	36.73 ± 0.53^b,c	10.14 ± 0.27^b,c	3.29 ± 0.55^a	0.99 ± 0.02^c	64.05 ± 0.14^c	21.53 ± 0.31^c
20	36.53 ± 0.11^c	9.87 ± 0.41^c	3.26 ± 0.07^a	0.76 ± 0.03^d	68.03 ± 0.37^b	18.08 ± 0.07^d
25	34.66 ± 0.01^d	7.25 ± 0.05^d	3.15 ± 0.04^a	0.73 ± 0.02^d	73.17 ± 0.89^a	15.70 ± 0.34^e
30	35.66 ± 0.08^e	8.67 ± 0.12^e	3.12 ± 0.06^a	0.72 ± 0.02^d	72.60 ± 0.81^a	14.89 ± 0.26^f

Note: Data presented in the same column are significantly different if they have different symbols.

Table 3. Effect of LSSFR on the proximate composition of snakehead FPC

LSSFR [g/mL]	Yield [%]	Content [%weight]
		Water	Ash	Lipid	Protein	Carbohydrate
1	37.56 ± 0.42^a	11.24 ± 0.29^a	3.54 ± 0.14^a	1.29 ± 0.10^a	59.03 ± 0.72^f	24.90 ± 0.26^a
2	37.18 ± 0.57^a	10.74 ± 0.31^b	3.51 ± 0.32^a	1.27 ± 0.53^a	60.21 ± 0.07^e	24.27 ± 0.08^b
3	37.14 ± 0.32^a	10.68 ± 0.19^b	3.32 ± 0.08^a,b	1.19 ± 0.02^a,b	63.48 ± 0.38^d	21.33 ± 0.35^c
4	37.08 ± 0.39^a	10.61 ± 0.14^b	3.27 ± 0.19^a,b,c	0.96 ± 0.01^a,b,c	66.03 ± 0.33^c	19.13 ± 0.64^d
5	35.47 ± 0.13^b	8.40 ± 0.08^c	3.22 ± 0.06^b,c	0.92 ± 0.02^b,c	69.47 ± 0.27^b	17.99 ± 0.23^e
6	34.66 ± 0.01^b,c	7.25 ± 0.05^d	3.15 ± 0.04^b,c	0.73 ± 0.02^b,c	73.17 ± 0.89^a	15.70 ± 0.34^f
7	35.09 ± 0.06^c	7.87 ± 0.07^e	3.02 ± 0.07^c	0.73 ± 0.03^c	72.83 ± 0.44^a	15.55 ± 0.11^f

Note: Data presented in the same column are significantly different if they have different symbols.

Table 4. Effect of temperature on the proximate composition of snakehead FPC

Temperature[^oC]	Yield[%]	Content [%weight]
		Water	Ash	Lipid	Protein	Carbohydrate
30	35.11 ± 0.93^a,b	7.90 ± 0.23^b	3.19 ± 0.11^a	0.86 ± 0.04^a	65.22 ± 1.04^b	22.83 ± 0.47^a
40	34.66 ± 0.01^b	7.25 ± 0.05^c	3.15 ± 0.04^a	0.73 ± 0.02^b	73.17 ± 0.89^a	15.70 ± 0.34^b
50	35.30 ± 0.36^a,b	8.17 ± 0.07^b	3.11 ± 0.26^a	0.75 ± 0.05^b	73.08 ± 1.34^a	14.89 ± 0.31^c
60	35.89 ± 0.44^a	8.99 ± 0.15^a	3.07 ± 0.43^a	0.79 ± 0.07^a,b	72.87 ± 1.82^a	14.28 ± 0.29^c

Data presented in the same column are significantly different if they have different symbols.

Table 5. Effect of ultrasonic power on the proximate composition of snakehead FPC

Ultrasonic Power [W]	Yield [%]	Content [%weight]
		Water	Ash	Lipid	Protein	Carbohydrate
100	36.09 ± 0.12^b	9.27 ± 0.22^a	3.17 ± 0.07^a	1.14 ± 0.01^a	69.15 ± 1.01^c	17.27 ± 0.42^a
200	34.66 ± 0.01^d	7.25 ± 0.05^c	3.15 ± 0.04^a,b	0.73 ± 0.02^b	73.17 ± 0.89^a	15.70 ± 0.34^b
300	35.52 ± 0.07^c	8.48 ± 0.13^b	3.13 ± 0.02^a,b	0.75 ± 0.08^b	71.58 ± 0.77^b	16.06 ± 0.21^b
400	36.47 ± 0.03^a	8.99 ± 0.17^a	3.09 ± 0.01^b	0.78 ± 0.04^b	70.14 ± 0.58^b,c	16.21 ± 0.53^b

Note: Data presented in the same column are significantly different if they have different symbols

Figure 1. The physical appearance (a) and SEM image of snakehead FPCs obtained from conventional solvent extraction (b) and UAE (c) in this work.

Figure 2. The results of electrophoresis (SDS–PAGE) show the FPC profile of snakehead fish using the UAE method. Lanes 1–4 represent molecular weight, 20 µL of sample protein, 15 µL of sample protein, and 10 µL of sample protein markers, respectively.

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].