MALAYSIAN JOURNAL OF NUTRITION Official publication of the Nutrition Society of Malaysia Since March 1995

2007, Volume 13 No. 2

ARTICLE 7

Protein Quality of Anchovy, Mackerel and Canned Sardine Samples

Babji AS, AidillaM, Gugapreya C, Lai CJ, Nur Bazlina B, Cahyana C, Nor Hayati CP & Suriati Z
School of Chemical Sciences and Food Technology, FST, Universiti Kebangsaan Malaysia, 43600 Bangi, Malaysia

ABSTRACT
The protein nutritive value of anchovy, mackerel and canned sardine samples together with casein as a reference formulation were evaluated. Proximate composition, protein quality and protein digestibility were determined. Procedures for evaluation included Protein Efficiency Ratio (PER) using the rat bioassay and in vivo Apparent Digestibility (AD). Rats fed with canned sardine diet had the highest mean body weight (154.8±12.28g) while rats fed with anchovy diet had the lowest mean body weight (145.27±15.89g) with significant differences between all the groups. Mean body weight of rats fed with selected fish diet was higher compared to rats fed with casein diet. For PER value, canned sardine has the highest value (2.48), followed by anchovy (2.46) and mackerel (2.34). PER value for all selected fish is lower than that for casein (3.14). Mackerel had the highest value of in vivo AD (96.99%), followed by casein (96.96%), canned sardine (96.88%) and anchovy (91.29%). In conclusion, among the types of fish compared, sardine had the highest protein quality while mackerel showed the highest digestibility.

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