Journal
FOODS
Volume 11, Issue 11, Pages -Publisher
MDPI
DOI: 10.3390/foods11111531
Keywords
Tra catfish; dark muscle; cut-offs; protein isolate; protein; lipid removal; amino acids
Categories
Funding
- UNESCO GRO-Fisheries Training Programme in Iceland
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This study focused on recovering proteins from side streams of Tra catfish processing through an optimized pH-shift process. The resulting fish protein isolates (FPIs) showed higher protein content and lower lipid content compared to industrial surimi. The pH had a significant influence on protein extraction, while extraction time and the ratio of the extraction solution to raw material had little effect.
Increasing protein demand has led to growing attention being given to the full utilization of proteins from side streams in industrial fish processing. In this study, proteins were recovered from three protein-rich side streams during Tra catfish (Pangasius hypophthalamus) processing (dark muscle; head-backbone; and abdominal cut-offs) by an optimized pH-shift process. Physicochemical characteristics of the resulting fish protein isolates (FPIs) were compared to industrial surimi from the same raw material batch. The pH had a significant influence on protein extraction, while extraction time and the ratio of the extraction solution to raw material had little effect on the protein and dry matter recoveries. Optimal protein extraction conditions were obtained at pH 12, a solvent to raw material ratio of 8, and an extraction duration of 150 min. The resulting FPI contained <10% of the fat and <15% of the ash of the raw material, while the FPI protein recovery was 83.0-88.9%, including a good amino acid profile. All FPIs had significantly higher protein content and lower lipid content than the surimi, indicating the high efficiency of using the pH-shift method to recover proteins from industrial Tra catfish side streams. The FPI made from abdominal cut-offs had high whiteness, increasing its potential for the development of a high-value product.
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