Utilization of fish protein isolates to supplement oat-based cookies and assessment of end product quality

Baraiya, K. G.; Bojayanaik, Manjanaik; Surasani, Vijay Kumar Reddy; Chavan, S. D.; Chavan, Mayuri Radhesham; S, Lende; Shetty, Veena

doi:10.1007/s11356-023-27804-6

Environ Sci Pollut Res

2023

DOI: 10.1007/s11356-023-27804-6

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Utilization of fish protein isolates to supplement oat-based cookies and assessment of end product quality

K. G. Baraiya

Manjanaik Bojayanaik

Vijay Kumar Reddy Surasani

et al.

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Utilizing Bullseye fish processing frame waste to produce edible proteins and quality assessment of the recovered proteins

Baraiya,

Bojayanaik,

Taral

et al. 2023

Environ Sci Pollut Res

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With an aim to utilize the waste generated from Bull's eye (Priacanthus hamrur) sh processing, proteins were extracted from this waste using the pH shift method. The properties of extracted proteins were studied in detail. During the protein solubility measurement, maximum solubilisation was found at pH 3.0 (13.10 mg/mL) on the acidic side and pH 11.0 (14.25 mg/mL) on the alkaline side with a total yield of 51.62 ± 0.23 and 45.42 ± 0.29 (%), respectively. The variables tested in this study showed a signi cant effect on protein solubility (p < 0.05). The protein content of the isolates extracted from the waste was 23.80 ± 0.49 and 22.48 ± 0.39% for acid and alkali processed isolates, which was signi cantly higher than the mince (19.46 ± 0.67%). Processing of Bull's eye proteins caused a signi cant reduction in its pigments, lipids and myoglobin content (p < 0.05). Proteins processed using alkali had signi cantly higher values for foaming stability, water holding capacity, and emulsion capacity than proteins extracted using acid. An overall assessment indicated that protein isolates obtained using alkali extraction were better in terms of textural attributes, gelling ability and amino acid pro le than protein extracted using the acid process.

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Utilizing Bullseye fish processing frame waste to produce edible proteins and quality assessment of the recovered proteins

Baraiya,

Bojayanaik,

Taral

et al. 2023

Environ Sci Pollut Res

Self Cite

View full text Add to dashboard Cite

show abstract

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Utilization of fish protein isolates to supplement oat-based cookies and assessment of end product quality

Cited by 1 publication

References 51 publications

Utilizing Bullseye fish processing frame waste to produce edible proteins and quality assessment of the recovered proteins

Utilizing Bullseye fish processing frame waste to produce edible proteins and quality assessment of the recovered proteins

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