A review: Protein isolates recovered by isoelectric solubilization/precipitation processing from muscle food by-products as a component of nutraceutical foods

Matak, Kristen E.; Tahergorabi, Reza; Jaczynski, Jacek

doi:10.1016/j.foodres.2015.05.048

Cited by 74 publications

(34 citation statements)

References 34 publications

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“…Isoelectric precipitation/solubilization is a protein recovery process that solubilizes and precipitates protein based on their isoelectric behavior when subjected to pH changes (Matak et al . ). It is low in fat content in protein isolates produced with acid and alkali treatments (Park and Rogers ).…”

Section: Introductionmentioning

confidence: 97%

Effects of Acid and Alkali Treatment on the Properties of Proteins Recovered from Whole Gutted Grass Carp (Ctenopharyngodon idellus) Using Isoelectric Solubilization/Precipitation

Chen

Song

Yang

et al. 2016

Journal of Food Quality

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The objective of this study was to investigate the properties of proteins from whole gutted grass carp using isoelectric solubilization/precipitation. The solubility of grass carp muscle protein was the lowest at pH 5 and the highest either at pH 3 or 12. The acid and alkali treatments could significantly increase the protein yield and decrease the fat content, while the alkali treatment led to higher protein yield than the acid treatment. The gels from protein isolates from alkali treatment or surimi from conventional water washing had higher breaking force and deformation than those of acidic treatment. The storage modulus (G′) indicated that the grass carp muscle proteins underwent denaturation during acid and alkali treatments. Protein isolates from both alkali and acid treatments showed the similar rheological patterns. This study showed that the acid or alkali treatments may be used to produce surimi from grass carp using isoelectric solubilizaion/precipitation. Practical Applications Isoelectric solubilization/precipitation may be used to recover more proteins from freshwater fish to increase yield for making surimi‐based seafood byproducts.

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Section: Introductionmentioning

confidence: 97%

Effects of Acid and Alkali Treatment on the Properties of Proteins Recovered from Whole Gutted Grass Carp (Ctenopharyngodon idellus) Using Isoelectric Solubilization/Precipitation

Chen

Song

Yang

et al. 2016

Journal of Food Quality

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“…The quality of fishery products includes the nutritional, microbial, biochemical, and physiochemical properties (Pietrowski, Tahergorabi, & Jaczynski, ). Postdeath degradation of fish due to various biochemical reactions (such as changes in protein and lipid content, and the formation of biogenic amines and hypoxanthine) and microbial spoilage makes them more perishable compared with other muscle foods (Matak, Tahergorabi, & Jaczynski, ).…”

Section: Introductionmentioning

confidence: 99%

Influence of chitosan nanoparticles and fennel essential oils (Foeniculum vulgare) on the shelf life of Huso huso fish fillets during the storage

Maghami

Motalebi

Anvar

2019

Food Science & Nutrition

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Fish and fishery products are important parts of the human diet, but the microbial, chemical, and physical deteriorations limit their shelf life. Using the modified atmospheric packaging system and edible coatings is one of the main procedures to improve the shelf life of fish. In this research, the effect of chitosan nanoparticles (CNPs) loaded with fennel essential oils along with modified atmosphere packaging (MAP) system on chemical, microbial, and sensorial properties of Huso huso fish fillets during storage at fridge were evaluated. The results showed that coating fish fillets with CNPs and fennel EO significantly reduced the peroxide value, total volatile nitrogen, and thiobarbituric acid value compared with the control samples. Microbial analyses showed a lower number of mesophilic, psychotropic, pseudomonas, and lactic acid bacteria in coated fillets compared with control and MAP packaging. Fish fillets coated with CNPs and EO showed high acceptability in all sensorial attribute through the storage. It can be concluded that using CNPs and fennel EO along with MAP packaging can enhance the shelf life for H. huso fillets up to 18 days in the fridge.

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“…In developing countries, fish is a relatively cheap and accessible protein source, suitable for complementing high carbohydrate‐based diets of West African population (Adeyeye, Oyewole, Obadina, & Omemu, ; Ikutegbe & Sikoki, ). Among muscle food, fish is the most perishable and loses freshness after death due to autolytic and microbial spoilage (Dehghani, Hosseini, & Regenstein, ; Matak, Tahergorabi, & Jaczynski, ). In tropical regions, conservation of fresh fish remains a problem because of the lack of adequate infrastructures, and environmental and climatic conditions that contribute to its spoilage within few hours (Anihouvi, Kindossi, & Hounhouigan, ).…”

Section: Introductionmentioning

confidence: 99%

Microbiological characteristics of smoked and smoked–dried fish processed in Benin

Anihouvi

Kpoclou

Massih

et al. 2019

Food Science & Nutrition

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This study aimed to assess the microbiological status of smoked fish (SF) and smoked–dried fish (SDF) processed in Benin, and to identify the contamination factors associated with these products. A total of 66 fish samples, including fresh fish and processed fish, were randomly collected from different processing sites and markets for microbial characterization using standard methods. The aerobic mesophilic bacteria (AMB) density varied from 2.9 to 9.5 Log 10 CFU/g. Enterobacteriaceae , Escherichia coli , Bacillus cereus , Clostridium perfringens , yeasts, and molds were present in 63.9%, 27.8%, 55.6%, 58.3%, 61.1%, and 77.8% of samples, respectively, while no Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus were found. The majority (66.7%) of SF samples and 22.2% of SDF samples were not compliant with the acceptable limit of <7.0 Log 10 CFU/g recommended by the Health Protection Agency for AMB, whereas the Enterobacteriaceae counts exceeded the recommended level of 4.0 Log 10 CFU/g for 50% of SF and 5.6% of SDF samples. Likewise, 38.9% of SF samples were not compliant for E. coli . Microbiological hazard analysis of practices allowed to identify the sensitive steps where hygiene measures need to be emphasized for an improved quality control.

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A review: Protein isolates recovered by isoelectric solubilization/precipitation processing from muscle food by-products as a component of nutraceutical foods

Cited by 74 publications

References 34 publications

Effects of Acid and Alkali Treatment on the Properties of Proteins Recovered from Whole Gutted Grass Carp (Ctenopharyngodon idellus) Using Isoelectric Solubilization/Precipitation

Effects of Acid and Alkali Treatment on the Properties of Proteins Recovered from Whole Gutted Grass Carp (Ctenopharyngodon idellus) Using Isoelectric Solubilization/Precipitation

Influence of chitosan nanoparticles and fennel essential oils (Foeniculum vulgare) on the shelf life of Huso huso fish fillets during the storage

Microbiological characteristics of smoked and smoked–dried fish processed in Benin

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