Study of how phase separation by filtration instead of centrifugation affects protein yield and gel quality during an alkaline solubilisation process – different surimi‐processing methods

Nolsøe, Helgi; Imer, Sinan; Hultin, Herbert O.

doi:10.1111/j.1365-2621.2006.01162.x

Cited by 20 publications

(17 citation statements)

References 7 publications

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“…The simplest strategy would be just time, i.e., gravity or filtration. Nolsøe et al (2007) found protein yields between 58% and 75% from cod and haddock mince using the alkaline process with centrifugation in the first separation step. When replacing the first centrifugation with sieving, the protein yields obtained were between 82% and 89% of the ground fish muscle.…”

Section: Processing Simplifications and Attempts For Upscalingmentioning

confidence: 98%

The Acid and Alkaline Solubilization Process for the Isolation of Muscle Proteins: State of the Art

Nolsøe

Undeland

2008

Food Bioprocess Technol

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The acid and alkaline solubilization processes for isolating muscle protein from ground fish raw materials are investigated by scrutinizing the literature. Following an introduction to the processes, with some underlying chemistry, patents related to the acid and alkaline solubilization process are described together with previously patented methods for processing of protein isolates. Focus is then placed on comparing a range of factors important in fish muscle protein isolation between the acid and alkaline solubilization processes, and classic washing-based surimi technology. The factors addressed were: protein yield, gel quality, color, lipid reduction, lipid oxidation, microbial stability, and frozen storage stability. A long series of studies made with different fish/shellfish species have been used for this purpose. Certain results are summarized in table form (protein yields, gel strength, and whiteness), others only in text form. From this part of the review, it is obvious that the acid process often has certain advantages (e.g., protein yield) and the alkaline process other ones (gel strength, whiteness, lipid removal, lipid oxidation, and total microbial count). Thus, the choice of method depends on the application. It is clear that most species respond differently to acid and alkaline solubilization, which is why the two methods are initially compared. In a section about new processing attempts, the use of the acid and alkaline methodology for isolating proteins from whole fish/shellfish and fish by-products is reviewed together with attempts to recover waste water proteins and attempts to modify the process. Tentative uses of the new protein isolates, e.g., as coatings, protein brines, and emulsifiers are finally described together with some conclusions and future opportunities for the acid and alkaline processes.

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Section: Processing Simplifications and Attempts For Upscalingmentioning

confidence: 98%

The Acid and Alkaline Solubilization Process for the Isolation of Muscle Proteins: State of the Art

Nolsøe

Undeland

2008

Food Bioprocess Technol

Self Cite

211

151

View full text Add to dashboard Cite

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“…; Nolsøe et al . ), which leads to better protein–protein and protein–water interactions. The best protein–protein interaction is associated with higher values of hardness and gel strength, and the best protein–water interaction may be associated with a higher WHC, as reported in this study.…”

Section: Resultsmentioning

confidence: 99%

Production and Functional Evaluation of a Protein Concentrate from Giant Squid (D osidicus gigas ) Fins Obtained by Alkaline Dissolution

Márquez-Alvarez

Ocaño‐Higuera

Rodríguez-Félix

et al. 2015

Journal of Food Processing and Preservation

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Two protein concentrates from jumbo squid fins (Dosidicus gigas) were elaborated. One of them was obtained via alkaline dissolution and subsequent isoelectric precipitation (alkaline protein concentrate [APC]) and the other was obtained via the traditional method (neutral protein concentrate [NCP]). The electrophoretic profile of the APC showed that the myosin heavy chain band disappeared, mainly due to the denaturation induced by alkaline solubilization or activation of alkaline protease. Concerning the quality of the gels, the folding test showed that gels obtained using APC were better than those obtained using NPC, but a texture profile analysis detected fracture in the APC gels. Regarding the interfacial properties, low emulsifying capacity was observed for both protein concentrates, and the APC was better than the NPC. Additionally, the foaming properties were excellent for both concentrates and were significantly better for APC. Therefore, the alkaline solubilization process for fin squid was suitable for the production of functional protein concentrates. PRACTICAL APPLICATIONSOne of the challenges of the fishing industry is to achieve an integral use of fishing resources. Jumbo squid is an abundant resource in Northwest Mexico and its by-products generate a great of waste, which are an environmental problem. Viscera, heads and fins are the main waste of jumbo squid. Fins are about 10% of the total animal; therefore, their exploitation is a good option for this industry. Hence, this study compares and evaluates the functional properties of the protein concentrates obtained from squid fins via alkaline dissolution and subsequent isoelectric precipitation and the conventional methodology (water washing muscle) to determine the most feasible method of obtaining protein concentrates from squid fins.

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“…Fat content of fish protein isolate is usually less than 1%, if a high speed centrifuge is used (Shaviklo, 2007). The higher amount of fat will be found, if filtration is applied to separate soluble and insoluble phases in the pH-shift process (Nolsøe et al, 2007). The moisture content of fish protein isolate depends on dewatering methods, too.…”

Section: Physico-chemical Characterizationmentioning

confidence: 99%

“…The red meats were removed from the fish flesh manually. A localized filtration based pH-shift method based on Nolsøe et al, (2007) work was used for isolating protein from tuna red meat. No cryoprotectants were added to tuna protein isolate (TPI) and it was used immediately for product development.…”

Section: Fish Protein Isolatesmentioning

confidence: 99%

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Shaviklo¹,

Moradinezhad²,

Abolghasemi³

et al. 2016

Turk. J. Fish. Aquat. Sci.

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The effect of applying tuna protein isolated from red/dark meat on product design and development and storage stability of the silver carp mince burger was studied using Design-Expert® Statistical Software. D-Optimal Mixture Design model was used to investigate the effect of different mixtures of tuna protein isolates and silver carp mince and their interactions on sensory and stability of the prototypes. The results indicated that the fish burgers containing 20% tuna protein isolate and 50% silver carp mince, as selected product, had better sensory scores and acceptability than the other prototypes. The results also indicated that added tuna protein isolate to silver carp mince and storage time did not affect the sensory attribute of the prototype. Soapy taste and grainy texture, which were reported as quality defects in the previous work, were not detected in the present study. The prototypes were also stable within 6 months frozen storage.

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Study of how phase separation by filtration instead of centrifugation affects protein yield and gel quality during an alkaline solubilisation process – different surimi‐processing methods

Cited by 20 publications

References 7 publications

The Acid and Alkaline Solubilization Process for the Isolation of Muscle Proteins: State of the Art

The Acid and Alkaline Solubilization Process for the Isolation of Muscle Proteins: State of the Art

Production and Functional Evaluation of a Protein Concentrate from Giant Squid (D osidicus gigas ) Fins Obtained by Alkaline Dissolution

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