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- Title
Evaluation of properties of protein recovered from fish muscles by acid solubilization process.
- Authors
Freitas, I. R.; Cortez-Vega, W. R.; Prentice, C.
- Abstract
The aim of this research was to isolate of whitemouth croaker and argentine anchovy protein by acid solubilization process and isoelectric precipitation and evaluate and physicochemical and functional properties of this product. Proximate composition, color, texture, solubility, water and oil holding capacities were determined. The results showed high lipid reduction and high protein content. The lowest process yield was 86.81% and the highest whiteness was 73.63 for the protein recovered from croaker muscle. Both samples showed a tendency towards green and yellow. The values obtained for cutting force and cutting work for the croaker muscle sample were 21:53 N and 62.67 N.s, respectively. The solubilization of the recovered protein was studied in the pH range of 3, 5, 7, 9 and 11, with the maximum solubility occurring at pH 3 and 11 while minimum solubility occurred at pH 5 for the species under study. The water holding capacity was lowest at pH 5. The highest oil holding capacity observed for the anchovy muscle protein was 3.99 ml oil.g-1 protein. The process of acid solubilization can be an alternative in harnessing fish that are usually used for production of animal feed or discarded in the environment, they may be used to produce products intended for human consumption.
- Publication
International Food Research Journal, 2015, Vol 22, Issue 3, p1067
- ISSN
1985-4668
- Publication type
Academic Journal