Chemical composition and functional properties of roe concentrates from skipjack tuna (Katsuwonus pelamis) by cook‐dried process

Abstract

The objective of this study was to investigate physicochemical properties of protein concentrate from skipjack tuna roe by a cook‐dried (boiled or steamed‐dried) process, and to evaluate their food functional properties. The yields of boil‐dried concentrate (BDC) and steam‐dried concentrate (SDC) prepared from skipjack tuna roe were 22.4 for BDC and 24.4% for SDC. Their protein yields were 16.8 and 18.4%, respectively. In terms of major minerals of the BDC and SDC, sulfur (853.2 and 816.6 mg/100 g) exhibited the highest levels followed by potassium, sodium and phosphorus. The prominent amino acids of roe protein concentrates (RPCs) were Glu, Asp, Leu and Val. The BDC and SDC showed a higher buffer capacity than egg white (EW) at the pH‐shift range. The pH‐shift treatment significantly improved the water holding capacities of RPCs, except pH 6. But they had a low solubility across the pH‐shift range. The foaming capacities (104%–119%) of BDC and SDC were significantly lower than those of EW (p < .05), and their foam stabilities were not observed. Emulsifying activity index (m2/g protein) of RPCs and EW was 2.3 for BDC, 11.1 for SDC and 18.0 for EW. RPCs in the food and seafood processing industries will be available as egg white alternative protein sources and will be available as ingredients of surimi‐based products in particular.

Food functionalities and bioactivities of protein isolates recovered from skipjack tuna roe by isoelectric solubilization and precipitation

“…The underutilized skipjack tuna roe (STR) requires processing methods for conversion to more marketable and acceptable forms, such as protein concentrates, isolates, and extracts. Previous studies characterized the ingredients, chemical composition (Heu et al, ; Lee, Lee, et al, ), fractions, and characteristics of the protease inhibitors (Kim et al, ), concentrates (Park et al, ; Yoon, Lee, et al, ), and protein isolates (Lee, Park, et al, ) in fish roes.…”

Food functionality of protein isolates extracted from Yellowfin Tuna (Thunnus albacares) roe using alkaline solubilization and acid precipitation process

“…The buffer capacities of RPI‐1 and RPI‐3 were significantly better than those of other RPIs, FDCs, and positive controls ( p < 0.05). The buffer capacities of mrigal egg concentrate (Chalamaiah et al., ), gum karaya seed meal (Narsing Rao & Govardhana Rao, ), yellowfin tuna roe concentrate (Park et al., ), and skipjack tuna roe concentrate (Yoon et al., ) were reported to be stronger in alkaline than acidity. In these results and reports, RPIs extracted from yellowfin tuna roe were superior to those of other species through comparison of buffer capacity and were not expected to be affected by changes in external pH environment.…”

“…In our earlier study, preparation of protein concentrate (Lee, Park et al., ; Yoon et al., ) and isolates (Lee, Lee et al., ) from tuna roe were conducted and their chemical and nutritional properties were evaluated. Also, functionalities of roe protein concentrate from tuna were examined (Park et al., ; Yoon et al., ).…”

“…In our earlier study, preparation of protein concentrate (Lee, Park et al., ; Yoon et al., ) and isolates (Lee, Lee et al., ) from tuna roe were conducted and their chemical and nutritional properties were evaluated. Also, functionalities of roe protein concentrate from tuna were examined (Park et al., ; Yoon et al., ). The aims of this study were to evaluate functional properties and in vitro antioxidant and antihypertensive activities of extracted roe protein isolates from yellowfin tuna by ASAP process for their industrial application as functional protein ingredients and supplements.…”

Functional properties of gonad protein isolates from three species of sea urchin: a comparative study

“…Aquatic animal gonad‐derived protein isolates are promising and novel materials with functional properties including water‐ and oil‐holding capacity, foaming capacity, and emulsifying properties. Vitellogenin and vitellogenin derivatives derived from tuna roe have been reported as considerable functional proteins (Yoon et al., 2018). Isolated proteins from there different fish roes, including halibut, skipjack tuna, and yellowfin tuna treated by ISP processing have been demonstrated to have good emulsifying activity (Lee et al., 2017).…”