Optimal blending of differently refined fish proteins based on their functional properties

Abstract

Two different mixtures (Alaska pollock surimi with grass carp fish protein isolate (FPI) and grass carp surimi with grass carp FPI) were investigated for their compatibility and functionalities. As the proportion of FPI increased, it was observed surface hydrophobicity and surface reactive sulfhydryl (SRSH) content increased significantly, indicating the degree of fish protein unfolding prior to gelation was much higher than surimi alone. Comparable results were shown as measured by storage modulus (G 0 ) in oscillatory dynamic rheology, demonstrating the gelling temperature was reduced when the proportion of FPI increased. Effects of mixing surimi and FPI on gel functionality (hardness, cohesiveness, and whiteness) exhibited a linear pattern when the proportion of surimi was larger than or equal to that of FPI. However, there were no linear relationships when the proportion of FPI exceeded that of surimi. Practical applicationsCommercial surimi has been successfully used in the Western world over 30 years. Unlike surimi which is a refined fish myofibrillar protein composite, fish protein isolate (FPI) is a refined composite of myofibrillar protein and sarcoplasmic protein. The former is made by avoiding any chemical/ physical denaturation, while the latter can be made by inducing chemical denaturation and renaturation with pH shift. Even though FPI is not currently available in a commercial scale, it has a great potential to replace all or a part of surimi for the manufacture of fish protein gel products. This study reveals how to optimally mixed these two differently refined fish proteins based on their functional properties. The results suggested that blending surimi and FPI may be feasible only when the proportion of FPI does not exceed 50%.

Protein Recovery from Underutilised Marine Bioresources for Product Development with Nutraceutical and Pharmaceutical Bioactivities

“…Frankfurter-type fish sausages with a soft texture and light colour were produced from proteins recovered from cape hake [35]. Physio-chemical properties of paste products such as hardness, cohesiveness, and whiteness were improved by formulating with fish proteins isolated from different species [282]. As functional nutrients, proteins extracted from yellowfin tuna roes have commercial applications for the development of paste-based products.…”

Functional proteins through green refining of seafood side streams

“…These interactions are mainly influenced by the product pH, ionic strength, conformation, charge density and concentration and temperature ( 147 ). Kobayashi and Park ( 148 ) examined influence of blending of two protein isolates, namely FPI prepared from carp and Alaska surimi. As the proportion of carp FPI increased, surface hydrophobicity and surface reactive sulfhydryl (SRSH) contents increased significantly, indicating that the degree of fish protein unfolding prior to gelation was much higher than surimi alone.…”

Desorption isotherms and isosteric heat of protein hydrolysate from tilapia slaughtering by-product

“…Due to growing aquaculture production, only in the year 2018, around 179 million tons of fish were produced worldwide (Food and Agriculture Organization of the United Nations, 2020). The demand for fish protein, essential amino acid, and fatty acid grows along with the population throughout the world as well as its preference for fish and the health advantages associated with its consumption (Desai et al, 2018;Kobayashi & Park, 2018). In this group is the tilapia, a common designation of cichlids fish species, found in America, Asia and Africa, where it can be considered the most important freshwater fish (Al-Deghayem et al, 2017).…”