et al., M. (2024). Soluble Protein and Parvalbumin in Exported Yellowfin Tuna (Thunnus albacares) from Makassar, South Sulawesi, Indonesia. Egyptian Journal of Aquatic Biology and Fisheries, 28(6), 2073-2082. doi: 10.21608/ejabf.2024.400574
Mustafa et al.. "Soluble Protein and Parvalbumin in Exported Yellowfin Tuna (Thunnus albacares) from Makassar, South Sulawesi, Indonesia". Egyptian Journal of Aquatic Biology and Fisheries, 28, 6, 2024, 2073-2082. doi: 10.21608/ejabf.2024.400574
et al., M. (2024). 'Soluble Protein and Parvalbumin in Exported Yellowfin Tuna (Thunnus albacares) from Makassar, South Sulawesi, Indonesia', Egyptian Journal of Aquatic Biology and Fisheries, 28(6), pp. 2073-2082. doi: 10.21608/ejabf.2024.400574
et al., M. Soluble Protein and Parvalbumin in Exported Yellowfin Tuna (Thunnus albacares) from Makassar, South Sulawesi, Indonesia. Egyptian Journal of Aquatic Biology and Fisheries, 2024; 28(6): 2073-2082. doi: 10.21608/ejabf.2024.400574
Soluble Protein and Parvalbumin in Exported Yellowfin Tuna (Thunnus albacares) from Makassar, South Sulawesi, Indonesia
The yellowfin tuna (Thunnus albacares) is a highly valuable fish species and a significant export commodity for Indonesian fisheries. However, this fish contains an allergen protein, namely parvalbumin. The aim of this research was to analyze the parvalbumin content in the exported yellowfin tuna from Makassar. This research was conducted as a case study, with data collection performed using a survey approach. Samples were taken from a tuna exporting company in Makassar, which sources its yellowfin tuna raw materials from the districts of Bone, Bulukumba, and Palopo. Samples were collected at the time of receiving raw fish materials and processed products ready for export. The total water-soluble protein and its molecular weight profile were the parameters analyzed. The Bradford assay showed that the total water-soluble protein (%) in the raw tuna meat from Bone was 4.74 ± 0.17, from Bulukumba was 4.5 ± 0.05, and from Palopo was 5.06 ± 0.39. For the final processed product, the protein content from Bone was 4.92 ± 0.36, from Bulukumba was 4.86 ± 0.11, and from Palopo was 4.12 ± 0.14. The results from sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) visualization indicated that the molecular weight of yellowfin tuna parvalbumin was approximately 10kDa. The photocapture application confirmed a molecular weight range of 9–10kDa in both the raw materials and final products.
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