Optimization of Processing Parameters for the Preparation of Flounder Frame Protein Product

Abstract

Flounder frame was used as a raw material for the preparation of protein product. Processing parameters were evaluated using both fresh and frozen ground frames. The results indicate the following optima: (I) pH of extraction medium, 1 I; (2) extraction time, 60 min; (3) volume to weight ratio, 10: 1; (4) extraction temperature, 23°C. Isoelectric precipitation was conducted at pH 5 using KC1 or H,PO,. Results indicate that NaOH was more effective than Ca(OH), in solubilizing frame protein at pH 11. Ground frozen flounder frames gave a 10% decrease in protein extractability when compared to fresh frames using NaOH as the extractant and a 22% decrease when Ca(OH), was employed as the extractant. Approximately 70% of the protein is recovered using the NaOH-HCl system.

Extraction of Protein Isolates From Grouper (Epinephelus Diacanthus) Filleting Waste Using pH Shift Method; Influence of Process Variables on Recoveries

“…Length of extraction time in uences the protein solubility signi cantly (Batista, 1999) and an increase in the extraction time increased the solubility of proteins from monk sh and hake signi cantly. Similar observations were noted and reported by Kahn et al (1974) and Montecalvo et al, (1984). In uence of centrifugation speed…”

“…Batista (1999) recorded similar observations while recovering proteins from sh waste. It was reported that using low ratios of homogenate and solvent resulted in high volumes of dilute solutions that were di cult to handle, while using high ratios resulted in high viscous solutions, which was also di cult to handle (Montecalvo et al, 1984 andBatista 1999). It was found that a ratio of 1:10 could give good convenience and also good yields, while a ratio of 1:7 was also an optimal ratio (Montecalvo et al, 1984).…”

Utilizing Bullseye fish processing frame waste to produce edible proteins and quality assessment of the recovered proteins

“…The variation in protein solubility with different extraction times could be due to irregular diffusion of non-protein substances of homogenate that was observed in the present study and was well con rmed by the ndings of previous researchers(Kahn et al1974;Montecalvo et al 1984; Surasani 2020a, b, c).Effect of extraction temperature on protein solubility and recoveryThe extraction temperature strongly in uences the protein solubility and recovery (p<0.05). Protein solubility and recoveries improved from 9.59 ± 0.33 to 16.70 ± 0.44 mg/mL as temperature increasedfrom 4 to 50 o C as described in Fig 1 (C).…”