Lipid, moisture, and protein conten

Lipid, moisture, and protein content were determined for the pre- and post-canned samples. All tests were run in duplicate with no more than a 20% difference allowed between duplicate samples. Lipid content was measured according to a modification of the Association of Official
Analytical Chemists (AOAC) Official Method 948.15 Fat (Crude) in Seafood, Acid Hydrolysis method, 1995 (Hungerford, 1995). Blended 3 g samples were mixed by vortex with 10 ml of 8 M HCl in 50 ml centrifuge tubes. Samples were digested in a water bath at 100 C for 45 min, vortexed,
and then heated for another 45 min. Following digestion, the samples were cooled, 5 ml of methanol were added, and the mixtures were vortexed. For lipid extraction, 15 ml of diethyl ether were added and samples were shaken vigorously for 1 min. Then a 15 ml aliquot of petroleum
ether was added, and the samples were shaken for 20 sec. The samples were then centrifuged for 5 min at 1200 RPM using a swinging bucket rotor (radius = 19 cm), and the resulting ether-fat layer was transferred to a preweighed, pre-heated flask. The extraction step was repeated twice. Flasks were heated on a hot plate until the ether had evaporated (ca. 1 h). The flasks were then heated for 30 min in a 109 C oven, cooled at room temperature for 30 min, and weighed.

Results (Indonesian) 2:

Lipid, kelembaban, dan protein konten ditentukan untuk sampel sebelum dan sesudah kaleng. Semua tes dijalankan dalam rangkap dua dengan tidak lebih dari perbedaan 20% diperbolehkan antara duplikat sampel. Kadar lemak diukur menurut modifikasi dari Asosiasi Resmi
Analytical Kimiawan (AOAC) Metode Resmi 948,15 Fat (Crude) di Laut, metode Asam Hidrolisis, 1995 (Hungerford, 1995). Dicampur 3 sampel g dicampur dengan vortex dengan 10 ml 8 M HCl dalam 50 ml tabung centrifuge. Sampel dicerna dalam bak air pada 100? C selama 45 menit, vortexed,
dan kemudian dipanaskan selama 45 menit. Setelah pencernaan, sampel didinginkan, 5 ml metanol ditambahkan, dan campuran yang vortexed. Untuk ekstraksi lipid, 15 ml dietil eter ditambahkan dan sampel dikocok dengan kuat selama 1 menit. Kemudian aliquot 15 ml petroleum
eter ditambahkan, dan sampel dikocok selama 20 detik. Sampel kemudian disentrifugasi selama 5 menit pada 1200 RPM menggunakan rotor berayun ember (radius = 19 cm), dan lapisan eter lemak yang dihasilkan dipindahkan ke preweighed, labu pra-dipanaskan. Langkah ekstraksi diulang dua kali. Labu dipanaskan di atas hot plate sampai eter menguap (ca. 1 jam). Termos yang kemudian dipanaskan selama 30 menit dalam 109? C oven, didinginkan pada suhu kamar selama 30 menit, dan ditimbang.