Preparation of tambacu protein concentrates using different methodologies

The aim of this study was to develop methodologies to obtain fish protein concentrates from tambacu filleting residues, characterize their physical-chemical composition and evaluate their sensory profile. Concentrates were prepared by one of three methodologies: cooking of the raw material and subsequent drying (FPC1); cooking, drying, lipid removal with ethanol at 70 °C and final drying (FPC2); and three washing steps of the raw material with ethanol at 70 °C and drying (FPC3). FPC2 had a lower final yield (15.5%) and chroma a* (1.77) and chroma b* values (14.12) but higher moisture (5.22%) and protein content (80.39%) and luminosity (74.97), in addition to having the weakest fish taste compared to FPC1 and FPC3. FPC1 had the strongest odour, darkest colour, and strongest fish taste compared to FPC2 and FPC3. Ash, pH values, and water activity were not different between the concentrates. It is concluded that the methodology where lipid removal steps are carried out after cooking and drying (FPC2) is more effective for the removal of lipids and deodorization of tambacu protein concentrate.

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Characteristics and Nutritional Value of Various Fish Protein Concentrates

Journal of the Fisheries Research Board of Canada ◽

10.1139/f64-125 ◽

1964 ◽

Vol 21 (6) ◽

pp. 1489-1504 ◽

Cited By ~ 8

Author(s):

H. E. Power

Keyword(s):

Nutritional Value ◽

Press Cake ◽

Raw Materials ◽

Raw Material ◽

Water Mixture ◽

Protein Concentrate ◽

Fish Protein ◽

Efficiency Ratio ◽

Protein Concentrates ◽

Available Lysine

Excellent quality fish protein concentrate can be prepared from a variety of raw materials. In this study, the use of whole cod, headed, eviscerated cod, cod trimmings, cod press cake and whole herring was studied as a source of raw material for the production of fish protein concentrate. The process previously described by Power for use with cod fillets was satisfactory for use with all material studied with the exception of herring. Final fat contents were between 0.018–0.056%. For use with herring a modification to the process was required to increase the efficiency of the second extraction. The second extraction, which used a 70:30 isopropanol + water mixture was changed to 99% isopropanol. With this modification a final fat content of 0.17% was achieved. The corrected Protein Efficiency Ratio values for all fish protein concentrates, with the exception of those produced from cod trimming press cake, were higher than that for casein. Lysine values, determined microbiologically were between 9.1 and 15.03% of the protein. The available lysine values were between 6.1 and 10.4% of the protein.

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Health Food Supplements (“Health Food”) Highly Nutritious From Chlorella And Oil Catfish (Pangasius hypopthalmus)

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v19i3.14564 ◽

2016 ◽

Vol 19 (3) ◽

pp. 251

Author(s):

Syahrul Syahrul ◽

Dewita Dewita

Keyword(s):

Fatty Acids ◽

Raw Materials ◽

Essential Fatty Acids ◽

Food Supplements ◽

Raw Material ◽

Food Sources ◽

Protein Concentrate ◽

Fish Protein ◽

Health Food ◽

Food Ingredient

The utilization of microalgae as a food ingredient considered effective, because in addition to alternative food sources also contains nutrients chlorella microalgae in particular is very good for health. This microalgae rich in protein (60.5%), fat (11%), carbohydrates (20.1%), water, dietary fiber, vitamins and minerals Besides these microalgae contain pigments (chlorophyll), tocopherol and the active component (antimicrobial and antioxidants). This is what underlies microalgae is very useful to be used as a source of raw materials of health food supplements. Currently the health food supplements have become a necessity for people to maintain their health in order to remain vibrant. This study aims to produce high nutritious health food supplements from raw material chlorella enriched with fish protein concentrate and oil catfish. The method used in the manufacture of high nutritious health food supplement is a method of microencapsulation with different formulations. The results showed that the best formulations based on the profile of amino acids, fatty acids and standards AAE per day especially essential fatty acids oleic and linoleic is formulation B (chlorella 2%, 1% fish oil and fish protein concentrate 1%.

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EXTRACTION OF SNAKEHEAD FISH [Ophiocephalus striatus (Bloch, 1793)] INTO FISH PROTEIN CONCENTRATE AS ALBUMIN SOURCE USING VARIOUS SOLVENT

Jurnal Teknologi ◽

10.11113/jt.v78.8138 ◽

2016 ◽

Vol 78 (4-2) ◽

Author(s):

Abdul Rasyid Romadhoni ◽

Eddy Afrianto ◽

Rusky Intan Pratama

Keyword(s):

Chemical Composition ◽

Soluble Protein ◽

The Other ◽

Total Protein Content ◽

Distilled Water ◽

Protein Concentrate ◽

Fish Protein ◽

Yield Parameters ◽

Randomized Design ◽

Completely Randomized Design

Study aimed to determine the optimum solvent for extraction of soluble protein (albumin) and identify the chemical composition of snakehead fish protein concentrate. The method was experimental while the treatments were the variation of solvents: distilled water, HCl 0.1 M, and NaCl 0.9 %. Soluble protein (albumin) and yield parameters analyzed by using completely randomized design (CRD) which consist three treatments and four replications, the other parameters were described descriptively. The result showed that the highest soluble protein (albumin) (7.65 %) was produced by HCl 0.1 M solvent with 2.55 % yield, 10.76 % dry basis moisture content, 63.78 % total protein content, and 2.54 % fat content.

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

Jurnal Ilmu dan Teknologi Kelautan Tropis ◽

10.29244/jitkt.v5i2.7559 ◽

2013 ◽

Vol 5 (2) ◽

Author(s):

Frets Jonas Rieuwpassa ◽

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

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Determination of the chemical composition and functional properties of shrimp waste protein concentrate and lyophilized flour

Ciência e Agrotecnologia ◽

10.1590/s1413-70542012000200007 ◽

2012 ◽

Vol 36 (2) ◽

pp. 189-194 ◽

Cited By ~ 6

Author(s):

Olivaldo Lacerda Brasileiro ◽

José Marcelino Oliveira Cavalheiro ◽

João Paulo de Sousa Prado ◽

Alinne Gouveia dos Anjos ◽

Thais Tereza Brandão Cavalheiri

Keyword(s):

Chemical Composition ◽

Protein Content ◽

Functional Properties ◽

Raw Material ◽

Protein Concentrate ◽

Shrimp Waste ◽

Significant Difference ◽

Seafood Industry ◽

Shrimp Head ◽

Shrimp Wastes

Wastes from the seafood industry can be easily processed into products with new forms of use. The present study was aimed at determining the chemical composition and functional properties of shrimp waste protein concentrate and lyophilized flour. The raw material used in this study consisted of waste (head) of Litopenaeus vannamei. The protein concentrate was obtained by ethanolic extraction, being subsequently submitted to drying in oven at 70° C, while the flour was obtained by lyophilization of shrimp wastes. Moisture, ash, protein and calcium contents showed significant difference between fresh shrimp head waste samples (IN) and protein concentrate and lyophilized flour samples. The protein content for protein concentrate (PC) and lyophilized flour (LF) showed significant increase in relation to protein content in the waste (IN), thus showing that the process for obtaining the protein concentrate was efficient.

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Determination of Isopropyl Alcohol in Fish Protein Concentrate by Solvent Extraction and Gas–Liquid Chromatography

Journal of the Fisheries Research Board of Canada ◽

10.1139/f67-126 ◽

1967 ◽

Vol 24 (7) ◽

pp. 1521-1529 ◽

Cited By ~ 5

Author(s):

R. G. Ackman ◽

H. J. Hingley ◽

H. E. Power

Keyword(s):

Chromatographic Analysis ◽

Methyl Acetate ◽

Isopropyl Alcohol ◽

Gas Liquid Chromatography ◽

Protein Concentrate ◽

Fish Protein ◽

Protein Concentrates ◽

Liquid Chromatographic Analysis ◽

Liquid Chromatographic

The isopropyl alcohol residues in fish protein concentrates prepared with this solvent can be determined by a hot extraction technique employing methyl acetate as the solvent and gas–liquid chromatographic analysis of the extract. Studies on vacuum stripping of fish protein concentrates and analysis of various samples suggest that the isopropyl alcohol is trapped mechanically inside particles because of formation of an impervious shell during drying.

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The Effect of Addition of Nilem Fish Protein Concentrate Flour on the Preference Levels of Mochi Cake

Asian Journal of Fisheries and Aquatic Research ◽

10.9734/ajfar/2020/v9i130149 ◽

2020 ◽

pp. 9-15

Author(s):

Kintan Prameswari Finef ◽

. Junianto ◽

Izza Mahdiana Apriliani ◽

Iis Rostini

Keyword(s):

Freshwater Fish ◽

Rice Flour ◽

Sweet Taste ◽

Protein Concentrate ◽

Fish Protein ◽

West Java ◽

Protein Concentrates ◽

Organoleptic Characteristics ◽

Glutinous Rice

Nilem fish (Osteochilus hasselti) is a type of freshwater fish that is widely farmed in West Java. Nilem fish can be made into fish protein concentrate (FPC) flour, so that it can have wide application. The addition of fish protein concentrate flour to the mochi cake might affect the organoleptic characteristics. This research aims to determine the proper concentration of nilem fish protein concentrate to get the mochi cake that was preferred by panelists. This research was conducted from August 2019 - January 2020 at the Laboratory of Fisheries Product Processing, Faculty of Fisheries and Marine Sciences, Padjadjaran University. The method used in this research was experimental with four treatments, which is the addition of 0%, 3.5%, 4.5% and 5.5% nilem fish protein concentrates from white glutinous rice flour was used. The parameters observed were the preference level of color, aroma, texture, and taste of Mochi cake. The results showed that mochi cake with the addition of 4.5% nilem fish protein concentrate flour produced a mochi cake that was preferred most by panelists, which has a characteristic ivory white color, a bit of fish smell, chewy but dense enough and sweet taste with a little typical flavor of nilem fish protein concentrate.

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

Jurnal Ilmu dan Teknologi Kelautan Tropis ◽

10.28930/jitkt.v5i2.7559 ◽

2013 ◽

Vol 5 (2) ◽

Author(s):

Frets Jonas Rieuwpassa ◽

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

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СПОСІБ ОЧИСТКИ ПИТНОЇ ВОДИ ВІД НІТРАТ-ІОНІВ

Вісник Полтавської державної аграрної академії ◽

10.31210/visnyk2014.01.22 ◽

2014 ◽

pp. 91-95

Author(s):

Н. Б. Сененко ◽

Д. О. Стороженко ◽

А. І. Сененко ◽

П. В. Писаренко ◽

Г. В. Степаненков

Keyword(s):

Water Quality ◽

Drinking Water ◽

Chemical Composition ◽

Experimental Research ◽

Drinking Water Quality ◽

Raw Material ◽

Nitrate Ions ◽

Physical Chemical ◽

Before And After ◽

Sorption Characteristics

Визначений хімічний склад проби глинистої сиро-вини. Представлені результати експериментальнихдосліджень її сорбційних характеристик у повітря-но-сухому стані й термічно обробленої за різних ре-жимів відносно нітрат-іонів. Досліджені основніфізико-хімічні показники якості природної питноїводи до та після обробки обраним сорбентом; визна-чені його десорбційні характеристики. Виявлена мо-жливість зменшення концентрації нітрат-іонів уводі. Розроблені рекомендації з очищення природноїпитної води від нітрат-іонів. The chemical composition of the sample clay raw material is specified. The results of experimental research of sorption characteristics of clay raw material in the air - dry condition and thermally treated at different regimes concerning nitrate – ions are presented. The basic physical - chemical indices of natural drinking water quality are researched before and after treating by selected sorbent and desorption characteristics is defined. The possibility of reducing the concentration of nitrate - ions in water is shown up. The recommendations for purification of natural drinking water from nitrate – ions are developed.

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