Characteristics of the fish protein isolate recovered from Sardine by-products using the Isoelectric Solubilization- Precipitation method

Development of patty meat analogue using anchovy protein isolate (Stolephorus insularis) as a binding agent

“…The resulting API yield was 24.33 ± 0.02 % wb from fresh anchovies, higher than that of protein isolate from lantern fish (19.15–22.43 %) [ 13 ]; catfish (13.20–23.96 %) [ 15 ]; yellowfin tuna roe (11.6–14.1 %) [ 31 ]; and slipper cupped oysters (10.95 %) [ 32 ]. However, this API value was lower than in previous studies of 26.39 % [ 14 ]; sardine by-product (39.46 %) [ 33 ]; and dark muscle catfish (34.23 %) [ 34 ]. API yield results were lower than previous anchovy studies, perhaps because the raw anchovy ingredients contained more non-muscle protein, such as stroma which could not be extracted using alkaline, acidic, water, and salt solutions [ 35 ].…”