scholarly journals Functional properties of fish protein concentrate extracted from ribbon fish, Lepturacanthus savala by different methods

2016 ◽  
Vol 7 (2) ◽  
pp. 274-283
Author(s):  
A.R. AKHADE ◽  
J.M. KOLI ◽  
R.K. SADAWARTE ◽  
R.R. AKHADE
Keyword(s):  
Functional Properties ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Lepturacanthus Savala

CHARACTERIZATION OF FUNCTIONAL PROPERTIES FISH PROTEIN CONCENTRATE OF SKIPJACK ROE (Katsuwonus pelamis)

2013 ◽  
Vol 5 (2) ◽  
Author(s):  
Frets Jonas Rieuwpassa ◽  
Joko Santoso ◽  
Joko Santoso ◽  
Wini Trilaksani ◽  
Wini Trilaksani
Keyword(s):  
Amino Acids ◽  
Functional Properties ◽  
Isopropyl Alcohol ◽  
Protein Digestibility ◽  
Absorption Capacity ◽  
Raw Material ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Katsuwonus Pelamis ◽  
Emulsion Capacity

By product that rich in protein such as fish roes are potential as raw material for protein concentrate. This research aimed to utilize skipjack roes to produce protein concentrate and to characterize its functional properties. The method used to extract protein was defatting method using isopropyl alcohol and ethanol with extraction times of 1, 2, and 3 hours.  The results showed that skipjack roes contained 19.81% of protein, 3.41% of fat, 71.32% of moisture, 2.04% of ash, and 1.53% of carbohydrate (by difference). Defatting method using isopropyl alcohol for 3 hours produced the best roe protein concentrate (RPC).  The product meets to the quality requirements of fish protein concentrate type B, contained protein and fat of 71.79% and 2.78%, respectively. This product also had functional properties as follows: water absorption capacity (1.57 ml/g), oil absorption capacity (1.82 g/g), emulsion capacity (81.65%), bulk density (0.51 g/ml), foaming capacity (1.90 ml), foaming stability (0.22 ml) and protein digestibility (95.86%).  Lysine and leucine became the major essential amino acid of RPC, with values were 70.76 and 64.91 mg/g protein, respectively. The composition of amino acids of RPC skipjack consisted of 8 essentials amino acids, 5 non-essentials amino acids and 2 semi-essentials amino acids. Keywords: extraction, fish roe skipjack, roe protein concentrate

scholarly journals CHARACTERIZATION OF FUNCTIONAL PROPERTIES FISH PROTEIN CONCENTRATE OF SKIPJACK ROE (Katsuwonus pelamis)

2013 ◽  
Vol 5 (2) ◽  
Author(s):  
Frets Jonas Rieuwpassa ◽  
Joko Santoso ◽  
Joko Santoso ◽  
Wini Trilaksani ◽  
Wini Trilaksani
Keyword(s):  
Amino Acids ◽  
Functional Properties ◽  
Isopropyl Alcohol ◽  
Protein Digestibility ◽  
Absorption Capacity ◽  
Raw Material ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Katsuwonus Pelamis ◽  
Emulsion Capacity

<p>By product that rich in protein such as fish roes are potential as raw material for protein concentrate. This research aimed to utilize skipjack roes to produce protein concentrate and to characterize its functional properties. The method used to extract protein was defatting method using isopropyl alcohol and ethanol with extraction times of 1, 2, and 3 hours.  The results showed that skipjack roes contained 19.81% of protein, 3.41% of fat, 71.32% of moisture, 2.04% of ash, and 1.53% of carbohydrate (by difference). Defatting method using isopropyl alcohol for 3 hours produced the best roe protein concentrate (RPC).  The product meets to the quality requirements of fish protein concentrate type B, contained protein and fat of 71.79% and 2.78%, respectively. This product also had functional properties as follows: water absorption capacity (1.57 ml/g), oil absorption capacity (1.82 g/g), emulsion capacity (81.65%), bulk density (0.51 g/ml), foaming capacity (1.90 ml), foaming stability (0.22 ml) and protein digestibility (95.86%).  Lysine and leucine became the major essential amino acid of RPC, with values were 70.76 and 64.91 mg/g protein, respectively. The composition of amino acids of RPC skipjack consisted of 8 essentials amino acids, 5 non-essentials amino acids and 2 semi-essentials amino acids.</p> <p>Keywords: extraction, fish roe skipjack, roe protein concentrate</p>

EFFECT OF FREEZE DRYING, SPRAY DRYING, AND STABILIZERS ON FUNCTIONAL CHARACTERISTICS OF FISH PROTEIN CONCENTRATE

1974 ◽  
Vol 37 (2) ◽  
pp. 78-82 ◽  
Author(s):  
Jamshid Rasekh
Keyword(s):  
Bulk Density ◽  
Spray Drying ◽  
Functional Properties ◽  
Freeze Drying ◽  
Tween 80 ◽  
Soy Flour ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Water Binding ◽  
Water Swelling

A study was conducted to define some of the functional properties of IPA extracted hake FPC (fish protein concentrate). Also, we investigated possible methods of improving the functional properties of FPC by foaming a water slurry and adding stabilizers and then spray drying or freeze drying. Certain functional properties such as bulk density, pH, wettability, percent overrun, emulsion stability, emulsion capacity, water swelling index and water binding index, and suspended solids were measured. The results were compared with soy flour and soy isolate. Spray drying or freeze drying of an aqueous slurry of FPC brought about the following significant changes: (a) made a totally wettable material, (b) slightly increased water swelling index and water binding index, (c) reduced the bulk density, and (d) the stabilizer Tween 80 improved the overrun of the whipped product.

Developed method for producing fish protein concentrate from marine fish tongue sole Cynoglossus bilineatus

2010 ◽  
Vol 7 (1) ◽  
pp. 55-64
Author(s):  
Ahmed Shihab Al-Hassoon ◽  
Nawres AbdulGhany Al-Faiez Qusay Hamid Al-Hamdany
Keyword(s):  
Marine Fish ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Tongue Sole

Adaptation of the AOAC Fluorine Method for Determining Fluoride in Fish Protein Concentrate

1970 ◽  
Vol 53 (1) ◽  
pp. 3-6
Author(s):  
R. Bruce Klemm ◽  
Mary E. Ambrose Klemm
Keyword(s):  
Steam Distillation ◽  
Silica Sand ◽  
Official Method ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Direct Titration ◽  
Modified Method ◽  
Aoac Official ◽  
Aoac Official Method

Abstract The AOAC official method, 24.029–24.035, for the determination of fluorine in foods was modified slightly to o btain quantitative recoveries of fluorine from samples of fish protein concentrate (FPC). The most important alterations include the use of steam distillation, the addition of finely ground silica sand in the distillation, a decrease in the distillation temperature, and the utilization of direct titration. Recoveries of fluoride added to FPC before ashing, using this modified method, averaged 96.0 ± 3.0%. Our results are in agreement with those of several other analysts who used a variety of methods.

scholarly journals Assessing functional properties of rapeseed protein concentrate versus isolate for food applications

2021 ◽  
Vol 68 ◽  
pp. 102636
Author(s):  
Wanqing Jia ◽  
Elvira Rodriguez-Alonso ◽  
Marine Bianeis ◽  
Julia K. Keppler ◽  
Atze Jan van der Goot
Keyword(s):  
Functional Properties ◽  
Protein Concentrate ◽  
Rapeseed Protein ◽  
Food Applications
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