Physicochemical and Sensory Properties of Protein Isolate from Anchovy (Stolephorus insularis)

Abstract

Anchovy is one of the primary fishery commodities in Indonesia; however its development as fishery products is currently suboptimal. Due to its high protein content, anchovy is potential to be developed as a source of value-added fish protein isolate. This study aimed to produce anchovy protein isolate (API) and evaluate its physical, chemical, and sensory properties. The API was prepared from defatted anchovy flour. Isolation of anchovy protein was carried out using a pH-shifting method. The API was then analyzed for its physicochemical (bulk density, color, proximate) and sensory properties. The results showed that anchovy protein was more soluble at pH 11 and less at pH 5. Yield and protein recovery of API were 26.39 and 36.86% wb, respectively. The API had 92.20% protein, 3.64% moisture, 2.18% ash, 2.26% lipid, and 3.36% carbohydrate content on a dry basis. The results showed that the API exhibited good physical and sensory properties such as bulk density, color, the best score on sweetness, seaweed, bitterness, off-flavor, aroma, and rancid taste. There was no significant difference in sweet taste, off-flavor, aroma, and rancid taste between API and soy protein isolate (SPI) (p0.05). Overall, API demonstrated satisfactory nutritional properties and potential use as food ingredients.

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

“…The anchovy flour (AF) preparation follows Canti et al [ 14 ]. First, 5 kg of fresh anchovies (FA) were washed and then ground into anchovy pulp using a food processor (Mitochiba CH-100, Indonesia).…”

“…The preparation of defatted anchovy flour (DAF) followed the method of Canti et al [ 14 ]. The lipid content of anchovy flour was removed using 96 % food-grade ethanol with a 1:3 (w/v) ratio.…”

“…The preparation of API followed the method of Canti et al [ 14 ] with a slight modification of centrifugation speed. Defatted flour was extracted at pH 11 using 0.1 N NaOH at a ratio of 1:20 for 30 min.…”

“…Research on making protein isolates from various types of fish have been developed. Fish protein isolates are produced from Indian mackerel, salmon, cod, herring by-products, ponyfish, sardines, lanternfish, yellowfin tuna roe, tilapia, anchovy, Baltic herring, and catfish [ [11] , [12] , [13] , [14] , [15] , [16] , [17] , [18] ]. The functional protein isolate is added to food products, stabilizing the emulsion, increasing colour brightness, improving texture, increasing protein content, and reducing cooking loss [ 19 ].…”

“…Therefore anchovies have the potential to be developed into protein isolates. Anchovy protein isolate (API) can improve the emulsion stability and protein content in processed formulations of meat products [ 14 ]. No studies have used TVP and API to manufacture patty meat analogue (PMA).…”