Fish protein isolates extracted from underutilised fish species were used for coating
material of anchovy oils and their nutritive value was investigated in this study. For this
purpose, Klunzinger’s ponyfish (Equulites klunzingeri) proteins were extracted by using
pH shifting process. Micro particles were prepared with anchovy oil (Engraulis
encrasicolus) as core material (10%), and as wall materials a ratio of 5% and 10% fish
protein isolate (FPI) was used. Maltodextrin (DE: 18:20) was added to both groups in a
ratio of 10%. The emulsions were fed immediately into a Buchi Mini Spray Dryer (B290, Switzerland). The inlet temperatures, feed rate and aspiration rate were
maintained at 160 oC, 15 mL/min and 35m3/h, respectively. The lipid, protein and
moisture contents of anchovy oil microcapsules containing 5% FPI and 10% FPI were
found as 43.76-43.09%, 4.34- 9.82% and 3.95-3.92%, respectively. The main amino
acids in microcapsule samples were lysine, glutamic acid, and leucine which
constituted in the range of 349-578 mg/100 g sample for microcapsules containing 5%
FPI, and 805-1547 mg/100 g sample for microcapsules containing 10% FPI. In addition
to that, essential and non-essential amino acids (E/NE) ratio for microencapsulated fish
oil with 5% FPI and 10% FPI were determined 0.92 and 0.95, respectively. As a result
of this study, it can be concluded that the addition of fish protein isolate enhanced the
nutritive value of microencapsulated fish oil
Effect of partial replacement of porcine fat with pre-emulsified soybean oil using fish protein isolate as emulsifier on characteristic of sausage