Taurine in Fresh Seafishes and Processed Seafishes
Journal Title: ASIAN JOURNAL OF NATURAL & APPLIED SCIENCES - Year 2015, Vol 4, Issue 4
Abstract
The aim of this work was to study the effects of processed on taurine content in fishes samples from Gulf of Thailand. Taurine in samples were qualitative tested by thin layer chromatography (TLC) and quantitatively analysed by Ultraviolet –Visible Spectrophotometry technique. The method in the analysis was also validated. The results revealed that the rapid qualitative test by TLC showed all fresh fish samples contain taurine in their.The quantitative analysis of taurine was performed with high sensitivity and selectivity with LOD and LOQ as 6.27 µM amd 189.99 µM,respectively. Taurine in Russel’s snapper contained the highest taurine level approximately as 5548.68 ± 7.78 mg/100g. Processed method such as frying , grilling and steaming effect on taurine content in fish samples.The experiment showed the effect on taurine content depend on processing method.
Authors and Affiliations
Pornpimol Muangthaipornpi@g. swu. ac. th, Kanchana Klongnganchui
Keywords
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