Concentrates of fish protein from bycatch species produced by various drying processes

Murueta, Julio Humberto Córdova; Toro, María de los Angeles Navarrete del; García‐Carreño, Fernando

doi:10.1016/j.foodchem.2005.10.029

Cited by 45 publications

(20 citation statements)

References 21 publications

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“…Freeze-dried FPI with sucrose had the lowest solubility of the isolate powders (pH, 5.7). Solubility is influenced by protein denaturation (Cordova-Murueta et al 2007). Protein solubilities of all FDS samples were higher than reported for surimi powders dried by freeze-drying (Huda et al 2001), oven-drying (Huda et al 2000), and airdrying but lower than that reported by Shaviklo et al (2010b) for freeze-dried surimi indicating that the method of pre-treatment and processing affects the solubility of proteins (Kilara and Harwalkar 1996).…”

Section: Functional Characteristicsmentioning

confidence: 75%

Characteristics of freeze-dried fish protein isolated from saithe (Pollachius virens)

et al. 2011

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Fish proteins isolated from by-products or low commercial/underutilized species using pH-shift process is a new source of proteins that may be used as wet or dried ingredients to develop value-added convenience foods. This paper reports the effects of freeze-drying on characteristics of fish protein isolates (FPI) from saithe (Pollachius virens) with or without lyoprotectants. Freeze-dried saithe mince from the same lot and without additives was used as a control. The resulting fish protein powders contained 71-93% protein, 1.5-3% moisture, 0-21% carbohydrate and 0.5-2% fat. Lipid oxidation (assessed by TBARS) of FPI powder groups was higher than that of fish mince powder. The results revealed that oxidation started during the pHshift process and was increased by freeze-drying. Functional properties and sensory attributes were influenced by the advanced oxidation. However, the mince powder was less oxidized and had higher functional properties such as water binding capacity, gel forming ability, emulsification, foaming properties and colour and lower sensory scores for rancid odour and flavour than the FPI powders. Further studies on how to prevent oxidation of fish flesh during pHshift and drying processes are recommended.

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Section: Functional Characteristicsmentioning

confidence: 75%

Characteristics of freeze-dried fish protein isolated from saithe (Pollachius virens)

et al. 2011

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“…Drying at 60°C for 12 h to reach less than 10 % moisture content of FPP was recommended. However, the functional properties of oven dried product were poorer than that reported for spray dried or freeze dried fish proteins (Cordova-Murueta et al 2007;Chavan et al 2008;Huda et al 2012).…”

Section: Oven Dryingmentioning

confidence: 90%

“…The freeze drying process consists of freezing the product and subsequent drying in a vacuum chamber. The drying process is done in two phases: primary drying which removes frozen water through sublimation and secondary drying which removes non frozen bound water (Carvajal et al 2005;Cordova-Murueta et al 2007). Freeze drying often presents stability problems due to the conformational instability of many proteins when subjected to freezing and dehydration stress.…”

Section: Freeze Dryingmentioning

confidence: 99%

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Development of fish protein powder as an ingredient for food applications: a review

Shaviklo¹

2013

J Food Sci Technol

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The increasing awareness that dried fish protein can be applied for food fortification and production of value added/functional foods has encouraged the food industry to examine different methods for developing fish protein ingredient from different raw materials. Fish protein powder (FPP) is a dried and stable fish product, intended for human consumption, in which the protein is more concentrated than in the original fish flesh. Quality and acceptability of FPP depend on several factors. The fat content of the FPP is a critical issue because when it is oxidized a strong and often rancid flavour is produced. Protein content of FPP depends on the raw materials, amount of additives and moisture content, but it contains at least 65 % proteins. FPP is used in the food industry for developing re-structured and ready-to-eat food products. The FPP maintains its properties for 6 months at 5°C but loses them rapidly at 30°C. Deterioration of the FPP during storage is prevented by lowering the moisture content of the product and eliminating of oxygen from the package. The FPP can be applied as a functional ingredient for developing formulated ready-to-eat products. This article reviews methods for extracting fish proteins, drying methods, characteristics and applications of FPP and factors affecting FPP quality.

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“…These days hydrolysates derived from marine products have become particularly popular, mainly due to the fact that they contain a high amount of complete amino acids (Córdova-Murueta et al, 2007). Over the years, techniques have been developed in the use and recovery of valuable by-products in biopolymers (Ferrer et al, 1996).…”

mentioning

confidence: 99%

Biologically active peptides derived from egg proteins

Eckert

Zambrowicz

Pokora

et al. 2013

World's Poultry Science Journal

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Concentrates of fish protein from bycatch species produced by various drying processes

Cited by 45 publications

References 21 publications

Characteristics of freeze-dried fish protein isolated from saithe (Pollachius virens)

Characteristics of freeze-dried fish protein isolated from saithe (Pollachius virens)

Development of fish protein powder as an ingredient for food applications: a review

Biologically active peptides derived from egg proteins

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