Texture and colour properties of proteins recovered from whole gutted silver carp (Hypophthalmichthys molitrix) using isoelectric solubilisation/precipitation
WOS: 000262413800025 BACKGROUND: According to an FAO report, carp are the cheapest and by far the most commonly consumed fish in the world. Carp have minimal growth requirements, yet rapid growth rates. Although carp are generally considered unsuitable for human consumption in the USA, they have rap...
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Online Access: | https://hdl.handle.net/11454/41455 https://doi.org/10.1002/jsfa.3461 |
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ftunivege:oai:gcris.ege.edu.tr:11454/41455 2023-12-17T10:17:50+01:00 Texture and colour properties of proteins recovered from whole gutted silver carp (Hypophthalmichthys molitrix) using isoelectric solubilisation/precipitation Chen, Yi-Chen Taskaya, Latif Beamer, Sarah Jaczynski, Jacek 2009 https://hdl.handle.net/11454/41455 https://doi.org/10.1002/jsfa.3461 en eng Wiley Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı Journal of the Science of Food and Agriculture 1097-0010 0022-5142 https://hdl.handle.net/11454/41455 https://doi.org/10.1002/jsfa.3461 doi:10.1002/jsfa.3461 89 2 349 358 none isoelectric solubilisation/precipitation carp proteins protein recovery beef plasma proteins transglutaminase texture and colour properties Article 2009 ftunivege https://doi.org/10.1002/jsfa.3461 2023-11-23T21:27:26Z WOS: 000262413800025 BACKGROUND: According to an FAO report, carp are the cheapest and by far the most commonly consumed fish in the world. Carp have minimal growth requirements, yet rapid growth rates. Although carp are generally considered unsuitable for human consumption in the USA, they have rapidly started populating major bodies of fresh water in the USA to the extent that commercial processing becomes of interest. However, typical mechanical means of meat recovery from carp are impractical owing to the bony nature of the carp carcass. Therefore the aim of the present study was to devise processing strategies to recover fish meat from carp that could be used in the development of human food products. RESULTS: Isoelectric solubilisation/precipitation at acidic and basic pH values was applied to whole gutted silver carp. Depending on the solubilisation pH, protein and fat recovery yields were approximately 420-660 and 800-950 g kg(-1) respectively. The process effectively removed impurities such as bones, scales, skin, fins, etc. from whole gutted carp. The proteins were concentrated to approximately 900 g kg(-1), while the fat was reduced by 970-990 g kg-1. Functional additives (potato starch, beef plasma protein, transglutaminase and polyphosphate) improved (P 0.05) the texture of carp protein-based gels such that it was generally comparable to the texture of Alaska pollock surimi gels. Although titanium dioxide improved (P 0.05) the whiteness of carp gels, it was lower (P 0.05) than the whiteness of Alaska pollock surimi gels. CONCLUSION: Isoelectric solublisation/precipitation allows protein and lipid recovery from whole gutted carp. However, if the proteins are used as a gelling ingredient in fish food products, functional additives are recommended. (C) 2008 Society of Chemical Industry Article in Journal/Newspaper alaska pollock Alaska Ege University Institutional Repository Journal of the Science of Food and Agriculture 89 2 349 358 |
institution |
Open Polar |
collection |
Ege University Institutional Repository |
op_collection_id |
ftunivege |
language |
English |
topic |
isoelectric solubilisation/precipitation carp proteins protein recovery beef plasma proteins transglutaminase texture and colour properties |
spellingShingle |
isoelectric solubilisation/precipitation carp proteins protein recovery beef plasma proteins transglutaminase texture and colour properties Chen, Yi-Chen Taskaya, Latif Beamer, Sarah Jaczynski, Jacek Texture and colour properties of proteins recovered from whole gutted silver carp (Hypophthalmichthys molitrix) using isoelectric solubilisation/precipitation |
topic_facet |
isoelectric solubilisation/precipitation carp proteins protein recovery beef plasma proteins transglutaminase texture and colour properties |
description |
WOS: 000262413800025 BACKGROUND: According to an FAO report, carp are the cheapest and by far the most commonly consumed fish in the world. Carp have minimal growth requirements, yet rapid growth rates. Although carp are generally considered unsuitable for human consumption in the USA, they have rapidly started populating major bodies of fresh water in the USA to the extent that commercial processing becomes of interest. However, typical mechanical means of meat recovery from carp are impractical owing to the bony nature of the carp carcass. Therefore the aim of the present study was to devise processing strategies to recover fish meat from carp that could be used in the development of human food products. RESULTS: Isoelectric solubilisation/precipitation at acidic and basic pH values was applied to whole gutted silver carp. Depending on the solubilisation pH, protein and fat recovery yields were approximately 420-660 and 800-950 g kg(-1) respectively. The process effectively removed impurities such as bones, scales, skin, fins, etc. from whole gutted carp. The proteins were concentrated to approximately 900 g kg(-1), while the fat was reduced by 970-990 g kg-1. Functional additives (potato starch, beef plasma protein, transglutaminase and polyphosphate) improved (P 0.05) the texture of carp protein-based gels such that it was generally comparable to the texture of Alaska pollock surimi gels. Although titanium dioxide improved (P 0.05) the whiteness of carp gels, it was lower (P 0.05) than the whiteness of Alaska pollock surimi gels. CONCLUSION: Isoelectric solublisation/precipitation allows protein and lipid recovery from whole gutted carp. However, if the proteins are used as a gelling ingredient in fish food products, functional additives are recommended. (C) 2008 Society of Chemical Industry |
format |
Article in Journal/Newspaper |
author |
Chen, Yi-Chen Taskaya, Latif Beamer, Sarah Jaczynski, Jacek |
author_facet |
Chen, Yi-Chen Taskaya, Latif Beamer, Sarah Jaczynski, Jacek |
author_sort |
Chen, Yi-Chen |
title |
Texture and colour properties of proteins recovered from whole gutted silver carp (Hypophthalmichthys molitrix) using isoelectric solubilisation/precipitation |
title_short |
Texture and colour properties of proteins recovered from whole gutted silver carp (Hypophthalmichthys molitrix) using isoelectric solubilisation/precipitation |
title_full |
Texture and colour properties of proteins recovered from whole gutted silver carp (Hypophthalmichthys molitrix) using isoelectric solubilisation/precipitation |
title_fullStr |
Texture and colour properties of proteins recovered from whole gutted silver carp (Hypophthalmichthys molitrix) using isoelectric solubilisation/precipitation |
title_full_unstemmed |
Texture and colour properties of proteins recovered from whole gutted silver carp (Hypophthalmichthys molitrix) using isoelectric solubilisation/precipitation |
title_sort |
texture and colour properties of proteins recovered from whole gutted silver carp (hypophthalmichthys molitrix) using isoelectric solubilisation/precipitation |
publisher |
Wiley |
publishDate |
2009 |
url |
https://hdl.handle.net/11454/41455 https://doi.org/10.1002/jsfa.3461 |
genre |
alaska pollock Alaska |
genre_facet |
alaska pollock Alaska |
op_relation |
Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı Journal of the Science of Food and Agriculture 1097-0010 0022-5142 https://hdl.handle.net/11454/41455 https://doi.org/10.1002/jsfa.3461 doi:10.1002/jsfa.3461 89 2 349 358 |
op_rights |
none |
op_doi |
https://doi.org/10.1002/jsfa.3461 |
container_title |
Journal of the Science of Food and Agriculture |
container_volume |
89 |
container_issue |
2 |
container_start_page |
349 |
op_container_end_page |
358 |
_version_ |
1785522469216452608 |