Chemical composition of protein concentrate prepared from Yellowfin tuna Thunnus albacares roe by cook-dried process

Abstract

Roe is the term used to describe fish eggs (oocytes) gathered in skeins and is one of the most valuable food products from fishery sources. Thus, means of processing are required to convert the underutilized yellowfin tuna roes (YTR) into more marketable and acceptable forms as protein concentrate. Roe protein concentrates (RPCs) were prepared by cooking condition (boil-dried concentrate, BDC and steam-dried concentrate, SDC, respectively) and un-cooking condition (freeze-dried concentrate, FDC) from yellowfin tuna roe. The yield of RPCs was in the range from 22.2 to 25.3 g/100 g of roe. RPCs contained protein (72.3-77.3 %), moisture (4.3-5.6 %), lipid (10.6-11.3 %) and ash (4.3-5.7 %) as the major constituents. The prominent amino acids of RPCs were aspartic acid, 8.7-9.2, glutamic acid, 13.1-13.2, and leucine, 8.5-8.6 g/100 g of protein.Major differences were not observed in each of the amino acid. K, S, Na, and P as minerals were the major elements in RPCs. No difference noted in sodium dodecyl sulfate polyacrylamide gel electrophoresis protein band (15-100 K) possibly representing partial hydrolysis of myosin. Therefore, RPCs from YTR could be use potential protein ingredient for human food and animal feeds.

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

“…The skipjack tuna ( Katsuwonus pelamis ) catch is the most abundant of the major commercial tuna species produced in more than 238,732 metric tons in Korean overseas fisheries, and is used widely in raw fish dishes, such as sushi and sliced raw fish fillets (sashimi) in Korea and Japan (Lee et al., ). As a canned product, it makes up a total amount of 55,135 metric tons, which accounted for 66% of total canned products in Korea (MOF, ).…”

“…The majority of fishery byproducts are currently utilized in the production of pet food, fish feed, fish oil, fish meal, and fertilizers (Narsing Rao, Balaswamy, Satyanarayana, & Prabhakara Rao, ). Among the seafood processing byproducts, fish roes are highly nutritious substances rich in essential amino acids and fatty acids and minerals (Lee et al., ; Narsing Rao et al., ). Fish roe contains 75% ovoglobulin, 13% collagen and 11% albumins (Sikorski, ), was reported to be a good source of nutritional and functional food ingredients.…”

“…These proteins are found mainly in egg yolk and naturally exist in the granule form of lipovitellin–phosvitin complex with low solubility. The recovery of these valuable components from tuna roe (Heu et al., ; Intarasirisawat et al., ; Lee et al., ; Park et al., ) can increase its value‐added and reduce treatment costs or waste disposal. The literature on the physicochemical and functional properties of fish protein utilization from seafood byproducts is available, but data on the characteristics of the roe protein concentrates (RPC) are limited (Lee et al., ; Narsing Rao et al., ).…”

“…The cooking (boiling and steaming) process of fish and its products improves its digestibility and palatability, and provides safe consumption by killing harmful bacteria and parasites (Lee et al., ). The drying process of fish is important because it inactivates enzymes to preserves fish and removes the moisture required for growth of bacteria and fungi (Duan, Jiang, Wang, Yu, & Wang, ).…”

“…Thus, processing means are needed to convert the underutilized skipjack tuna roe into more marketable and consumer‐acceptable forms of protein concentrate. Little information is known about the tuna roe protein concentrate by the cook‐dried process (Lee et al., ). Protein concentrates can be widely used as ingredients in the food industry due to their high protein levels and nutritional quality, functional properties and low content of anti‐nutritional factors (Narsing Rao, ).…”