Determination of protein content in various fish samples by Fourier transform infrared spectroscopy and chemical methods
ORCID
0009-0006-8861-9095
Department
Biological Sciences
Year of Study
1
Full-time or Part-time Study
Full-time
Level
Postgraduate
Presentation Type
Poster
Supervisor
Dr. Saravana Periaswamy Sivagnanam
Abstract
Background: Fish is nutritionally important for human health, because it is an excellent source of protein. The main proteins in fish are collagen, myofibrillar and sarcoplasmic proteins. For this reason, determining the protein content of fish is essential to assess nutritional differences between species (e.g. oily and white) and to evaluate their quality. Fourier transform infrared spectroscopy (FTIR) shows potential as a faster, simpler method for protein quantification that does not require chemical reagents or involve protein-dye interactions, unlike the commonly used Lowry and Bradford chemical methods. Chemical methods are time consuming and prone to interference by reducing agents. FTIR's comparative efficacy in different fish species has not yet been adequately studied.
Aims: The aim of the study was to evaluate the accuracy and reliability of the FTIR-based protein determination method by comparing it with the results obtained by traditional Lowry and Bradford methods. When it comes to protein qualification, FTIR is a robust method that does not require chemical processing.
Future Research Plans: Using FTIR spectroscopy and traditional chemical protein determination methods, the protein content and purity will be determined in the meat species and the extracted protein from various fish species, and optimisation of processing conditions will be evaluated.
Proposed Significance to the Field of Research: This work has the potential to contribute to environmental sustainability by supporting the minimisation of chemical waste.
Keywords:
Protein determination, FTIR, Lowry, Bradford, Fish
Start Date
16-6-2025 11:00 AM
End Date
16-6-2025 12:00 PM
Recommended Citation
Bayrak, Beril, "Determination of protein content in various fish samples by Fourier transform infrared spectroscopy and chemical methods" (2025). ORBioM (Open Research BioSciences Meeting). 5.
https://sword.mtu.ie/orbiom/2025/shorttalk/5
Updated version
Determination of protein content in various fish samples by Fourier transform infrared spectroscopy and chemical methods
Background: Fish is nutritionally important for human health, because it is an excellent source of protein. The main proteins in fish are collagen, myofibrillar and sarcoplasmic proteins. For this reason, determining the protein content of fish is essential to assess nutritional differences between species (e.g. oily and white) and to evaluate their quality. Fourier transform infrared spectroscopy (FTIR) shows potential as a faster, simpler method for protein quantification that does not require chemical reagents or involve protein-dye interactions, unlike the commonly used Lowry and Bradford chemical methods. Chemical methods are time consuming and prone to interference by reducing agents. FTIR's comparative efficacy in different fish species has not yet been adequately studied.
Aims: The aim of the study was to evaluate the accuracy and reliability of the FTIR-based protein determination method by comparing it with the results obtained by traditional Lowry and Bradford methods. When it comes to protein qualification, FTIR is a robust method that does not require chemical processing.
Future Research Plans: Using FTIR spectroscopy and traditional chemical protein determination methods, the protein content and purity will be determined in the meat species and the extracted protein from various fish species, and optimisation of processing conditions will be evaluated.
Proposed Significance to the Field of Research: This work has the potential to contribute to environmental sustainability by supporting the minimisation of chemical waste.