Properties of Protein Powders from Arrowtooth Flounder (<i>Atheresthes stomias</i>) and Herring (<i>Clupea harengus</i>) Byproducts

Sathivel, Subramaniam; Bechtel, Peter J.; Babbitt, J. K.; Prinyawiwatkul, Witoon; Negulescu, Ioan I.; Reppond, K. D.

doi:10.1021/jf0351422

Cited by 96 publications

(138 citation statements)

References 26 publications

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“…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%

“…Figure 2 illustrates surimi processing stages. Sathivel et al 2004;Shaviklo et al 2010aShaviklo et al , 2012 The raw materials used for extracting myofibrillar proteins should be fresh and kept chilled. Fish flesh is separated from fish fillets by a fish bone separator (Min et al 1988).…”

Section: Repeated Water Washing and Refiningmentioning

confidence: 99%

“…A clearly described method has been documented (Sathivel et al 2004). Fish flesh/by-products are minced.…”

Section: Heating Treatmentmentioning

confidence: 99%

“…Then the slurry is spray dried to obtain a Spray drying Fish by-products Fig. 5 Flow chart for the preparation of soluble protein concentrate (adapted from Sathivel et al 2004) product with excellent functional properties Shaviklo et al 2010a).…”

Section: Spray Dryingmentioning

confidence: 99%

“…The mineral content of fish flesh is lower than those of proteins powders prepared from by-products (Sathivel et al 2004Pires et al 2012). Types of raw materials and the preparation process of FPPs may be responsible for these differences (Pires et al 2012).…”

Section: Nutritive Value Of Fppmentioning

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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