Utilization of protein isolates from rohu (Labeo rohita) processing waste through incorporation into fish sausages; quality evaluation of the resultant paste and end product

Abstract

BACKGROUND: Fish processing waste could be valorized by recuperating the nutrients for human consumption. Employing a suitable process would address the pollution problems associated with its dumping and would contribute to food security. In this study, protein isolates obtained from rohu (Labeo rohita) processing waste through the pH shift process (pH 13.0) were valorized through incorporation into pangasius (Pangasius pangasius) mince sausages (0.0, 50, 100, 250, and 500 g kg −1 ). These sausages were analyzed for their proximate composition, and their physical and eating quality.RESULTS: Increasing the isolate content (11.57% to 16.14%) in sausages increased their protein content and whiteness values (P < 0.05). At 250 g kg −1 level, the cooking yield was maximum, and the expressible fluid content of paste was minimum. Moreover, adding rohu protein isolates in pangasius mince increased the expressible moisture and decreased its folding and gel strength values (P < 0.05). The gel strength values were highest for the sausages without isolates (2648.67 g cm). In contrast, in the sausages containing 250, 100, and 500 g kg −1 isolate, the values were determined to be 847.88, 731.21, and 611.06 g cm, respectively. Replacing pangasius mince with rohu protein isolates had a non-significant effect on the sensory attributes of the sausages.CONCLUSION: Replacing pangasius mince with rohu protein isolates at 250 g kg −1 resulted in superior quality sausages compared with other levels tested. Incorporating rohu protein isolates in fish sausages improved the nutritional value without significantly reducing their eating quality. The findings of this study indicate promising potential for developing nutrient-rich foods using fish protein isolates.

Utilization of pangas protein isolates and by‐products in fish sausages: Effect on quality attributes and acceptability

“…He reported that the supplementing biscuits with protein concentrate did not show significant effect on sensory attributes of the biscuits and utilization of fish protein concentrate made from tilapia by‐products is a solution to fish waste disposal problems. Surasani et al (2022), also found that supplementing fish sausages with rohu protein isolates did not cause significant changes in its sensory characteristics and acceptability, indicating the potential application of proteins recovered from low‐cost complex raw material in foods.…”

“…Only a few reports are available on utilization of recovered proteins and by-products from fish processing waste for human edible purpose (Shaviklo, 2008;Singh et al, 2021;Surasani, 2017;Surasani et al, 2022;Surasani, Raju, Shafiq, Chandra, & Lakshmisha, 2020;Surasani, Raju, Singh, & Joshi, 2021;Surasani, Singh, et al, 2019), which necessitates the further research in this area.…”

“…Several studies reported the application of acid‐ and alkali‐based extraction process for extracting proteins from fish, fish waste, and by‐products (Baraiya et al, 2020; Nolsφe et al, 2007; Surasani, Tyagi, et al, 2017; Surasani, 2018, Surasani, Mandal, et al, 2018; Surasani, Raju, et al, 2019; Surasani, Raju, Shafiq, & Baraiya, 2020). Only a few reports are available on utilization of recovered proteins and by‐products from fish processing waste for human edible purpose (Shaviklo, 2008; Singh et al, 2021; Surasani, 2017; Surasani et al, 2022; Surasani, Raju, Shafiq, Chandra, & Lakshmisha, 2020; Surasani, Raju, & Singh, 2021; Surasani, Raju, Singh, & Joshi, 2021; Surasani, Singh, et al, 2019), which necessitates the further research in this area.…”

“…with fish protein concentrate. He reported that the supplementing biscuits with protein concentrate did not show significant effect on sensory attributes of the biscuits and utilization of fish protein concentrate made from tilapia by-products is a solution to fish waste disposal problems Surasani et al (2022),. also found that supplementing fish sausages with rohu protein isolates did not cause TA B L E 5Notes: Mean ± SD, n = 3; Values in the same column with different superscripts A-E are significantly different (p < .05).…”

Replacement of Fish Oil With Groundnut Oil for Developing Sustainable Feeds for Labeo rohita Fingerling

“…Indian freshwater aquaculture is mainly dominated by carp species (Rasal and Sundaray, 2020). Among these, Indian major carps (IMCs), catla, Catla catla, rohu, L. rohita, and mrigal, Cirrhinus mrigala, are the most important and prime cultivable fish species in India (Surasani et al, 2021) due to their high customer demand and economic value. IMCs contribute more than 70% of freshwater production in India (DoF, 2020).…”