Physical and nutritional properties of catfish roe spray dried protein powder and its application in an emulsion system

Sathivel, Subramaniam; Yin, Huaixia; Bechtel, Peter J.; King, Joan M.

doi:10.1016/j.jfoodeng.2009.04.011

Cited by 46 publications

(32 citation statements)

References 30 publications

(45 reference statements)

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“…The FPP developed by this method had desirable nutritional and functional properties and contained 63-81.4 % protein. The emulsifying and fat adsorption capacities of all FPP samples were higher than those of soy protein concentrate (Sathivel et al 2005(Sathivel et al , 2009). …”

Section: Heating Treatmentmentioning

confidence: 79%

“…The FPP has been developed from a number raw materials including: whole myctophid (Benthosema pterotum) (Shaviklo 2012), Cape hake (Merluccius paradoxus) sawdust and cut-offs from the fish portioning (Pires et al 2012), saithe (Pollachius virens) fillet (Shaviklo et al 2010a, Channel catfish (Ictalurus punctatus) roe (Sathivel et al 2009), sardines (Sardina pilchardus) head (Nurdiyana et al 2008), arrowtooth flounder (Atheresthes stomias) fillets (Sathivel et al 2004), Croaker (Otolithus argenteus) fillet (Chavan et al 2008), pollock (Theragra chalcogramma) viscera, heads, frames, trimmings, and liver , pink salmon (Oncorhynchus gorbuscha) and red salmon (Oncorhynchus nerka) heads , whole herring (Clupea harengus) (Sathivel et al 2004), herring head and gonad (Sathivel et al 2004), cut-offs and backbone of saithe and cod (Gadus morhua) (Gunnarsson et al 2004), Chinese grass carp (Ctenopharyngodon idella) (Herrmann et al 2006), mackerel (Scomber australasicus) fillet (Chung et al 200), threadfin bream (Nemipterus sp. ), purple-spotted bigeye (Priacanthus tayenus), and lizardfish (Saurida sp.)…”

Section: Fpp a Functional Value Added Productmentioning

confidence: 99%

“…The low moisture content of FPP and the elimination of oxygen from the package prevent deterioration of the product during storage (Niki et al 1983). Successful development of FPP has been reported by several authors, but the quality of spray dried fish protein totally depends on the type and pre-treatment of fish protein (Bragadottir et al 2007;Sathivel et al 2009;Shaviklo et al 2010a). …”

Section: Spray Dryingmentioning

confidence: 99%

“…The proximate compositions of FPPs depend on fish species and added ingredients (Cordova-Murueta et al 2007;Sathivel et al 2009;Shaviklo et al 2010a). The FPP has been classified as fish protein concentrate since the protein content of FPP prototypes mostly is higher than 65 % (Barzana and Garcia-Garibay 1994;Sen 2005).…”

Section: Physiochemical Propertiesmentioning

confidence: 99%

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Development of fish protein powder as an ingredient for food applications: a review

Shaviklo¹

2013

J Food Sci Technol

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The increasing awareness that dried fish protein can be applied for food fortification and production of value added/functional foods has encouraged the food industry to examine different methods for developing fish protein ingredient from different raw materials. Fish protein powder (FPP) is a dried and stable fish product, intended for human consumption, in which the protein is more concentrated than in the original fish flesh. Quality and acceptability of FPP depend on several factors. The fat content of the FPP is a critical issue because when it is oxidized a strong and often rancid flavour is produced. Protein content of FPP depends on the raw materials, amount of additives and moisture content, but it contains at least 65 % proteins. FPP is used in the food industry for developing re-structured and ready-to-eat food products. The FPP maintains its properties for 6 months at 5°C but loses them rapidly at 30°C. Deterioration of the FPP during storage is prevented by lowering the moisture content of the product and eliminating of oxygen from the package. The FPP can be applied as a functional ingredient for developing formulated ready-to-eat products. This article reviews methods for extracting fish proteins, drying methods, characteristics and applications of FPP and factors affecting FPP quality.

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Section: Heating Treatmentmentioning

confidence: 79%

Section: Fpp a Functional Value Added Productmentioning

confidence: 99%

Section: Spray Dryingmentioning

confidence: 99%

Section: Physiochemical Propertiesmentioning

confidence: 99%

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Development of fish protein powder as an ingredient for food applications: a review

Shaviklo¹

2013

J Food Sci Technol

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“…Fish roes are produced in large quantities during the spawning seasons, which constitute about 1-3 % of the weight of fish (Chalamaiah et al 2013;Klomklao et al 2013;Intarasirisawat et al 2011). Currently roe obtained from fish such as salmon, cod, and pollock have a potential commercial market, especially they have a higher demand in Asian countries (Sathivel et al 2009). Yellowfin tuna roe is an abundant and underutilized byproduct that can be used as a unique protein source (Heu et al 2006).…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2016

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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.

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Seafood Based Functional Foods

Selvamuthukumaran

2022

Functional Foods

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Physical and nutritional properties of catfish roe spray dried protein powder and its application in an emulsion system

Cited by 46 publications

References 30 publications

Development of fish protein powder as an ingredient for food applications: a review

Development of fish protein powder as an ingredient for food applications: a review

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

Seafood Based Functional Foods

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