scholarly journals Protein hydrolysate from yellowfin tuna red meat as fortifying and stabilizing agent in mayonnaise

2019 ◽  
Vol 57 (2) ◽  
pp. 413-425
Author(s):  
Parvathy Unnikrishnan ◽  
Binsi Puthenveetil Kizhakkethil ◽  
Madhurima Anant Jadhav ◽  
Visnuvinayagam Sivam ◽  
P. Muhamed Ashraf ◽  
...  
Keyword(s):  
Protein Hydrolysate ◽  
Red Meat ◽  
Yellowfin Tuna ◽  
Stabilizing Agent

Functional peptides from yellowfin tuna (Thunnus albacares): Characterisation and storage stability assessment

2020 ◽  
Vol 67 (2) ◽  
Author(s):  
U. Parvathy ◽  
P. K. Binsi ◽  
S. Visnuvinayagam ◽  
A. A. Zynudheen ◽  
George Ninan ◽  
...  
Keyword(s):  
Bioactive Peptides ◽  
Storage Stability ◽  
Activity Index ◽  
Protein Hydrolysate ◽  
Red Meat ◽  
Yellowfin Tuna ◽  
Raw Material ◽  
Foaming Properties ◽  
Peptide Pattern ◽  
Promising Source

Present study attempted the effective utilisation of tuna red meat which is a major cannery waste from tuna industry, by recovery in the form of bioactive peptides. Protein hydrolysate from yellowfin tuna red meat was, characterised for functional properties. Molecular weight profile of the derived hydrolysate revealed its heterogeneity in peptide pattern with a major distribution above 10 kDa (60%). A protein recovery of 39.64% was obtained from the raw material with a protein content of 88.57±0.66% in the derived tuna protein hydrolysate (TPH). Present study revealed TPH to have rich levels of amino acids like glutamic acid, aspartic acid, lysine and leucine while phenyl alanine, tyrosine, methionine and cysteine were found in lower amounts. Variations in foaming properties at different pH levels ranging from 2-10 indicated these properties to be maximum at pH 6.0. Similarly, emulsion stability index was highest (48.09±2.69 min) at pH of 6.0. However, emulsifying activity index increased with increase in pH. The storage stability studies carried out for TPH at ambient (28oC) and chilled storage conditions (4oC) for upto six months indicated an uptake of moisture, increase in oxidative indices as well as changes in functionality which was more prominent under ambient conditions. Results suggested protein hydrolysate from tuna red meat to be a promising source of bioactive peptides, finding suitability in formulation of functional foods as well as nutraceutical products.

scholarly journals RESEARCH ON THE SUITABLE PARAMETERS FOR HYDROLYSIS REACTION OF RED MEAT OF STRIPED TUNA (SARDA ORIENTALIS) BY USING COMMERCIAL PROTAMEX

2018 ◽  
Vol 55 (5A) ◽  
pp. 108 ◽  
Author(s):  
Bui Xuan Dong
Keyword(s):  
Reaction Time ◽  
Protein Hydrolysate ◽  
Red Meat ◽  
Hydrolysis Reaction ◽  
Degree Of Hydrolysis ◽  
Processing Industry ◽  
Fish Meat ◽  
Lean Fish ◽  
Hydrolysis Of ◽  
By Products

Red meat of Sarda orientalis is one of by-products of tuna processing industry, the source of Sarda orientalis red meat is abundant in Vietnam. Red meat of Sarda orientalis contained       27 % of protein and 0.53 % of lipid, thus, it was classified into lean fish meat and a perfect resource for protein hydrolysate production. The purpose of this research is to hydrolyze Sarda orientalis red meat by using protamex enzyme to obtain protein hydrolysates. The suitable parameters for hydrolysis reaction were reaction time of 4 h, ratio of Protamex enzyme to red meat of 0.4 % (based on the weight of red meat, w/w), and reaction temperature of 55 °C with the maximal value of degree of hydrolysis of 7.03 %. The highest degree of hydrolysis in this research can compare to previous researches.

Selective Extraction of Surface-active and Antioxidant Hydrolysates from Yellowfin Tuna Red Meat Protein using Papain by Response Surface Methodology

2019 ◽  
Vol 56 (1) ◽  
pp. 10 ◽  
Author(s):  
Parvathy Unnikrishnan ◽  
Binsi Puthenveetil Kizhakkethil ◽  
Jeyakumari Annamalai ◽  
Joshy Chalil George ◽  
Aliyamveetil Abubacker Zynudheen ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Selective Extraction ◽  
Red Meat ◽  
Yellowfin Tuna ◽  
Coefficient Of Determination ◽  
Hydrolysis Time ◽  
Antioxidative Properties ◽  
Superior Surface ◽  
Surface Active

The present study was focused on the selective extraction of surface-active and antioxidant hydrolysates from yellowfin tuna (Thunnus albacares) red meat based on separate hydrolytic conditions using papain. The effect of key processing variables viz., enzymesubstrate ratio (0.25-1.5 %) and hydrolysis time (30-240 min) under optimized temperature and pH, on the protein recovery, surface-active and antioxidative properties, was determined using Response Surface Methodology (RSM) with a central composite design. Single and combined effects of the variables on the responses were studied by formulating 13 experimental runs. The coefficient of determination (R2) ranged between 0.73 – 0.99 indicating the suitability of the fitted regression models. The optimum hydrolytic conditions to get hydrolysates having superior surface-active properties were enzyme-substrate ratio (E/S) of 0.41 % and 30 minutes hydrolysis time with a desirability of 0.611. Similarly, the optimum conditions to exhibit the highest antioxidative properties with a desirability of 0.932 were: 1.28 % E/S and 240 minutes hydrolysis time.

pH controlled one pot synthesis of gold nanostars by using zwitterionic protein hydrolysate (gelatin): Enhanced radio-sensitization of cancer cells

2021 ◽  
Author(s):  
Ram P. Das ◽  
Vishwa V. Gandhi ◽  
Beena G Singh ◽  
Amit Kunwar
Keyword(s):  
Cancer Cells ◽  
Au Nanoparticles ◽  
Protein Hydrolysate ◽  
One Pot ◽  
Stabilizing Agent ◽  
Gold Nanostars ◽  
One Pot Synthesis ◽  
First Time ◽  
Ph Controlled

The present study for the first time reports that gelatin a protein hydrolysate can be used as a stabilizing agent for the green seedless synthesis of gold (Au)-nanoparticles of varying...

Methods for the Concentration of Bovine Ac-Globulin (Factor V)

1961 ◽  
Vol 06 (03) ◽  
pp. 435-444 ◽  
Author(s):  
Ricardo H. Landaburu ◽  
Walter H. Seegers
Keyword(s):  
Room Temperature ◽  
Barium Carbonate ◽  
Deae Cellulose ◽  
Reducing Agents ◽  
Factor V ◽  
Isoelectric Precipitation ◽  
Stabilizing Agent ◽  
Bovine Plasma ◽  
The Stability

SummaryAn attempt was made to obtain Ac-globulin from bovine plasma. The concentrates contain mostly protein, and phosphorus is also present. The stability characteristics vary from one preparation to another, but in general there was no loss before 1 month in a deep freeze or before 1 week in an icebox, or before 5 hours at room temperature. Reducing agents destroy the activity rapidly. S-acetylmercaptosuccinic anhydride is an effective stabilizing agent. Greatest stability was at pH 6.0.In the purification bovine plasma is adsorbed with barium carbonate and diluted 6-fold with water. Protein is removed at pH 6.0 and the Ac-globulin is precipitated at pH 5.0. Rivanol and alcohol fractionation is followed by chromatography on Amberlite IRC-50 or DEAE-cellulose. The final product is obtained by isoelectric precipitation.

Utilization Of White-Meat, Red-Meat And Super Red Dragon Fruit (Hylocereus sp) Skin Waste As An Alternative Food Source

2018 ◽  
Vol 1 (01) ◽  
pp. 18-21
Author(s):  
Yulian Syahputri ◽  
Diana Widiastuti
Keyword(s):  
Dietary Fiber ◽  
Food Source ◽  
Red Meat ◽  
Raw Material ◽  
Alternative Food ◽  
Sodium Metabisulfite ◽  
White Meat ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Alternative Food Source

Dragon fruit skin, waste material (dragon fruit waste), will have a profitable sale value if it can be used as a food raw material. Dragon fruit skin waste contains relatively high dietary fiber so it can be used as a food raw material. This study aims to utilize dragon fruit skin waste for the manufacture of dragon fruit skin flour as an alternative food source. Some tests are made on white-meat dragon fruit skin, red-meat dragon fruit skin and super red dragon fruit skin. The preliminary study is the soaking of the three types of dragon fruit skin in two solutions, namely 0.1% sodium citrate and 0.1% sodium metabisulfite to prevent the browning effect on flour. Dragon fruit skin flour from the soaking with both solutions is then characterized physically, including its texture, color, flavor and rendement. The best physical characterization is followed by chemical characterization, including the contents of water, ash, protein, fat, carbohydrate, dietary fiber, minerals (Fe, Na, K, Ca and P), and also microbiological characterization of Escherichia coli, molds and Bacillus cereus. The chemical and microbiological characterization shows that the red-meat dragon fruit skin flour has better results than the white-meat and super red dragon fruit skin flour does. The red-meat dragon fruit skin flour contains 8.80% water, 0.20% ash, 2.35% fat, 7.69%, protein, 68,29% carbohydrate and 28,72% dietary fiber as well as 4.40 mg K, 8.76 mg Na , 0.65 mg Fe , 10.20 mg Ca and 32.58 mg P. Keywords: Waste, Dragon Fruit Skin, Dragon Fruit Skin Powder, Alternative Food Source

ANALISIS BIOEKONOMI PERIKANAN TUNA SIRIP KUNING DI LARANTUKA, KABUPATEN FLORES TIMUR, INDONESIA

2020 ◽  
Vol 10 (1) ◽  
pp. 1
Author(s):  
Pratita Budi Utami ◽  
Tridoyo Kusumastanto ◽  
Nimmi Zulbainarni ◽  
Nisa Ayunda
Keyword(s):  
Local Community ◽  
International Markets ◽  
Yellowfin Tuna ◽  
Regional Government ◽  
Economic Rent ◽  
High Demand ◽  
Maximum Economic Yield ◽  
Fish Exploitation ◽  
Fishing Fleets ◽  
Tuna Fisheries

Tingginya permintaan tuna sirip kuning baik dalam memenuhi kebutuhan pasar mancanegara dan pasar lokal, berdampak pada keberlanjutan perikanan tuna tersebut. Wilayah perairan Flores Timur adalah salah satu lokasi migrasi bagi tuna sirip kuning; Kecamatan Larantuka merupakan tempat pendaratan terpenting bagi nelayan lokal handline tuna sirip kuning. Kegiatan perikanan tuna sirip kuning ini merupakan salah satu pendapatan utama bagi nelayan lokal dan pemerintah daerah setempat. Penelitian ini bertujuan untuk mengestimasi tingkat eksploitasi dan menganalisa rezim pemanfaatan dari perikanan handline tuna sirip kuning di Larantuka, Flores Timur. Model bioekonomi Fox dan Copes digunakan dalam penelitian untuk menganalisa tingkat lestari sumber daya tuna ekor kuning dari pendekatan input dan output. Hasil estimasi dari kedua model menunjukkan bahwa tingkat pemanfaatan sumber daya ikan tuna sirip kuning oleh nelayan lokal handline masih dalam zona lestari secara ekonomi dan ekologi. Maximum economic yield (MEY) merupakan strategi terbaik untuk mengelola keberlanjutan perikanan tuna sirip kuning di perairan Flores Timur. Melalui pengelolaan rezim MEY diperkirakan dapat menyerap tenaga kerja lebih dari 30 orang, peningkatan armada alat penangkapan sebanyak 25 unit dan pemasukan keuntungan secara ekonomi sebesar Rp68.123.060.000,00 per tahun.Title: Bioeconomic Analysis of Yellowfin Tuna Fishery in Larantuka of East Flores Regency, Indonesia The high demand for yellowfin tuna both in national and international markets has a consequence to the fish resources sustainability. Eastern Flores water is a major area of this tuna mobility; the district of Larantuka is the central port for local yellowfin tuna handline fisheries. These activities are substantial incomes for the local community and regional government. This study, therefore, aims to calculate fish exploitation level and to analyze appropriate management for yellowfin tuna fisheries in Larantuka, East Flores. The bioeconomics Fox and Copes models are used to evaluating the optimal fisheries from input and output approaches. The models’ applications demonstrated that yellowfin tuna handline fisheries are currently estimated sustainable both in ecology and economics. During the study period, the maximum economic yield (MEY) is a recommended strategy to manage yellowfin tuna fisheries in Larantuka, Eastern Flores. The strategy contributes to increasing the number of workers about 30 people, the number of fishing fleets about 25 units and reaching the economic rent  IDR 68.123.060.000,00 in a year

Using Restructuring Technology to Increase Red Meat Value

1986 ◽  
Vol 62 (5) ◽  
pp. 1458-1462 ◽  
Author(s):  
G. R. Schmidt ◽  
W. J. Means ◽  
A. D. Clarke
Keyword(s):  
Red Meat

QUANTIFICATION OF TUNA FISH TARGET STRENGTH USING QUANTITATIVE ECHO SOUNDER

2009 ◽  
Vol 1 (1) ◽  
Author(s):  
Henry M. Manik
Keyword(s):  
Wave Reflection ◽  
Fork Length ◽  
Research Programme ◽  
Yellowfin Tuna ◽  
Target Strength ◽  
Bigeye Tuna ◽  
Tuna Fish ◽  
Thunnus Obesus ◽  
The Relationship ◽  
Echo Sounder

A preliminary research programme was carried out in order to study the acoustic wave reflection or target strength (TS) of tuna fish using a quantitative echo sounder (QES). The relationships between TS to fork length (FL) and swimbladder volume, for bigeye tuna (Thunnus obesus) and yellowfin tuna (T. albacares) are investigated. The TS of bigeye tuna was about 3 dB higher than yellowfin tuna when comparing species at the same size. The result can be correlated to the swimbladder volume differencebetween species. The relationship between TS and swimbladder volume was quantified for both species.Keywords: tuna fish, target strength, quantitative echo sounder

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