The Influence of Additives and Frozen Storage on Functional Properties and Flow Behaviour of Fish Protein Isolated from Haddock (Melanogrammus aeglefinus)
Öz
Fish protein isolates (FPI) were extracted from haddock (Melanogrammus aeglefinus) cut-offs using the pH-shift method. Flow behaviour and some functional properties of FPI containing 19% protein (pH 6.4) and different amounts of salt, sucrose and also polyphosphate stored 12 weeks at -18°C were studied. Additives influenced viscosity, but not flow behaviour. Adding salt and sucrose increased water holding capacity (WHC), but significantly decreased viscosity (Brabender Unit) and whiteness. Using polyphosphate and sucrose did not affect WHC, and whiteness of FPI but it decreased viscosity. Different amounts of additives and frozen storage time changed functional attributes of FPI significantly. The results suggest that the isolated proteins obtained through the pH-shift also need to be preserved against denaturation during frozen storage like surimi
Anahtar Kelimeler
Functional properties flow behavior haddock fish protein isolates additives
The Influence of Additives and Frozen Storage on Functional Properties and Flow Behaviour of Fish Protein Isolated from Haddock (Melanogrammus aeglefinus)
Öz
Fish protein isolates (FPI) were extracted from haddock (Melanogrammus aeglefinus) cut-offs using the pH-shift method. Flow behaviour and some functional properties of FPI containing 19% protein (pH 6.4) and different amounts of salt, sucrose and also polyphosphate stored 12 weeks at -18°C were studied. Additives influenced viscosity, but not flow behaviour. Adding salt and sucrose increased water holding capacity (WHC), but significantly decreased viscosity (Brabender Unit) and whiteness. Using polyphosphate and sucrose did not affect WHC, and whiteness of FPI but it decreased viscosity. Different amounts of additives and frozen storage time changed functional attributes of FPI significantly. The results suggest that the isolated proteins obtained through the pH-shift also need to be preserved against denaturation during frozen storage like surimi
Anahtar Kelimeler
Functional properties flow behavior haddock fish protein isolates additives
Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Bölüm | Makaleler |
| Yazarlar | |
| Yayımlanma Tarihi | 1 Haziran 2010 |
| Yayımlandığı Sayı | Yıl 2010 Cilt: 10 Sayı: 3 |