Amino acid content of Baltic herring and rainbow trout roe

Kaitaranta, Jukka K.; Lamppu, Raila; Linko, Reino R.

doi:10.1021/jf60231a028

Cited by 12 publications

(8 citation statements)

References 9 publications

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“…In addition, the amino acid compositions reported by this authors were similar as determined in this study. There are no studies on the amino acid composition of pollock roe as it matures; but Kaitaranta and others (1980) reported that the amino acid composition of both Baltic herring roe and rainbow trout roe did not change during maturity. Iwasaki and Harada (1985) compared the proximate analysis and amino acid composition of roe and muscle from 14 Pacific marine species of fin fish.…”

Section: Resultsmentioning

confidence: 99%

Characterization of Protein Fractions from Immature Alaska Walleye Pollock (Theragra chalcogramma) Roe

Bechtel¹,

Chantarachoti²,

Oliveira³

et al. 2007

Journal of Food Science

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There are good markets for mature pollock roe; however, immature pollock roe is underutilized. The physical and nutritional properties of immature pollock roe (IPR) have not been reported, which limits its potential use as a food ingredient. The objective of this study was to evaluate the physical and nutritional properties of immature pollock roe and soluble and insoluble protein powders made from the immature roe. IPR samples were obtained during the spring pollock harvest from a seafood processing plant in Kodiak, Alaska. Soluble (SP) and insoluble protein (IP) fractions were produced by heating IPR, separating by centrifugation and freeze drying. The protein contents of freeze-dried IPR, SP, and IP were 81.7%, 63.2%, and 83.0%, respectively. The amino acid contents of IPR and IP were similar except for isoleucine and valine. However, the amino acid contents of IPR and IP were different from values for SP. Lipid contents of IPR, SP, and IP were 9.2%, 9.3%, and 11.1%, respectively. Palmitic acid (C16:0; 21.2%), DHA (C22:6omega3; 21.2%), and EPA (C20:5omega3; 19.0%) were the 3 most abundant fatty acids in fresh IPR. Fat adsorption capacity value for SP was significantly higher than IPR and IP (P < 0.05). SDS electrophoresis indicated a major protein band with molecular weight of 103 KDa in all samples. Results indicate that IPR can be utilized to make a number of unique food ingredients with good nutritional characteristics and functional properties.

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Section: Resultsmentioning

confidence: 99%

Characterization of Protein Fractions from Immature Alaska Walleye Pollock (Theragra chalcogramma) Roe

Bechtel¹,

Chantarachoti²,

Oliveira³

et al. 2007

Journal of Food Science

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“…The water absorption index was determined at 30 °C by the method proposed by Kaitaranta et al . ( 18 ), while swelling power and solubility were determined at 95 °C according to the method of Schoch ( 19 ).…”

Section: Methodsmentioning

confidence: 99%

The Impact of Heat-moisture Treatment on Properties of Musa paradisiaca L. Starch, and Optimization of Process Variables

Cordeiro

Veloso

Santos

et al. 2018

Food Technol. Biotechnol.

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SUMMARY Starch stability under the processing conditions can be improved by modifying the granule structure using chemical and/or physical processes. The effect of heat-moisture treatment (HMT) on the physicochemical, morphological, pasting and thermal properties of green banana ( Musa paradisiaca L.) starch was investigated. To analyze the changes in starch properties due to the combined effect of the process variables, time (h), moisture (%), and temperature (°C) were considered as independent variables using a central composite rotatable design. The native starch extracted using ammonium hydroxide as an antioxidant contained 80.4% total carbohydrates, 53.7% apparent amylose, 11.46% moisture, and other constituents (ash, protein, lipids), which accounted for less than 1%. The granule morphology was affected by the moisture and temperature used in HMT. A and B type X-ray diffraction patterns were observed in the native and modified starch. Mathematical models that describe the behaviour of modified starch properties as a function of the evaluated parameters were obtained. The variables time and temperature significantly affected the physicochemical, rheological and digestibility properties of starch.

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“…Roe is high valuable seafood resource, and large quantities produced at the spawning season (8). Individual yellowfin tuna produce, on average, 2-3 million eggs in their roe.…”

Section: Introductionmentioning

confidence: 99%

Protein functionality of concentrates prepared from yellowfin tuna (Thunnus albacares) roe by cook-dried process

Park

Lee

Yoon

et al. 2016

Food Sci Biotechnol

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Three kinds of roe protein concentrates (RPCs: boil-dried concentrate, BDC; steam-dried concentrate, SDC; freeze-dried concentrate, FDC) were prepared from yellowfin tuna to produce value added products for food applications. The buffer capacities of the RPCs were higher under alkaline than under acidic conditions. The water holding capacities of the RPCs were in range 4.5-4.7 g/g protein at pH 6.0. The protein solubility of the FDC (14.2%) was higher than those of the BDC (5.4%) and SDC (5.5%) at pH 6.0. The foaming capacity of the FDC (156.8%) was higher than those of the BDC (109.7%) and SDC (109.4%); the FDC foam was stable for 60 min. The oil-in-water emulsifying activity index of the FDC (12.2m/g protein) exceeded those of the BDC and SDC (2.2m/g protein). Protein concentrates from yellowfin tuna roe may be useful as a potential protein source and as a high-value food ingredient.

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Amino acid content of Baltic herring and rainbow trout roe

Cited by 12 publications

References 9 publications

Characterization of Protein Fractions from Immature Alaska Walleye Pollock (Theragra chalcogramma) Roe

Characterization of Protein Fractions from Immature Alaska Walleye Pollock (Theragra chalcogramma) Roe

The Impact of Heat-moisture Treatment on Properties of Musa paradisiaca L. Starch, and Optimization of Process Variables

Protein functionality of concentrates prepared from yellowfin tuna (Thunnus albacares) roe by cook-dried process

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