Nutritional Quality and Physical Characteristics of Soluble Proteins Recovered from Silver Carp

Abstract

Soluble proteins contribute to 20 to 40% of fish protein and are soluble in neutral salt solutions. Much of the sarcoplasmic proteins are lost when they solubilize in processing water and are discarded similarly to how whey protein was once discarded during dairy processing. When government regulations on whey disposal were implemented, the dairy industry responded by repurposing the high-quality protein for human use and it is now a billion dollar industry. The aim of this research project was to verify the composition of an otherwise overlooked protein source.

Protein quality and safety evaluation of sarcoplasmic protein derived from silver carp (Hypophthalmichthys molitrix) using a rat model

“…CSP powder was recovered according to methods previously described by Warren et al. (2018). Briefly, thawed ground carp was mixed with 1:3 deionized and distilled water (ddH 2 O) and homogenized on ice for 10 min using a homogenizer (Omni International, model GLH, Kennesaw, GA, USA) with a 45 mm probe (Omni International, model GLH).…”

“…Purity of CSP was verified with proximate composition and SDS‐PAGE in Warren et al. (2018). Proximate composition of the CSP powder was determined according to the Association of Official Analytical Chemists (AOAC) methods (AOAC, 1995).…”

“…Proximate composition of the CSP powder was determined according to the Association of Official Analytical Chemists (AOAC) methods (AOAC, 1995). Proximate composition and SDS‐PAGE revealed CSP was 82% crude protein with the majority consisting of low molecular weight sarcoplasmic proteins (Warren et al., 2018).…”

“…Previous research showed silver carp sarcoplasmic proteins in wash water can be recovered and freeze‐dried into a protein‐rich powder (Warren, Paker, Jaczynski, & Matak, 2018). However, before carp sarcoplasm protein (CSP) powder can be commercialized, the protein quality and safety of this novel protein supplement needs to be evaluated.…”

Using marketing to fish‐down bigheaded carp (Hypophthalmichthysspp.) in the United States: Eliminating the negative brand name, “carp”

“…Due to the need to exploit both smaller and larger fish to reduce their numbers (Seibert et al, ; Tsehaye et al, ), a wide range of markets (i.e., fish fillets, fish sticks, and fish cakes consumed in the U.S.; whole fish flash frozen and exported to China; and by‐products of fish processing such as natural calcium, gelatin, protein, oil, fertilizer, fish meal, etc.) need to be exploited (Boran & Regenstein, ; Bowzer et al, , ; Garvey et al, ; Hemung, Yongsawatdigul, Chin, Limphirat, & Siritapetawee, ; Nawas et al, ; Rostamzad et al, ; Warren, Parker, Jaczynski, & Matak, ). The suggested common names changes represent a simple, albeit small step to reducing bigheaded carp population numbers based on sound product naming strategies developed and used in marketing science.…”