Texture and colour properties of proteins recovered from whole gutted silver carp (Hypophthalmichthys molitrix) using isoelectric solubilisation/precipitation

Abstract

BACKGROUND: According to an FAO report, carp are the cheapest and by far the most commonly consumed fish in the world. Carp have minimal growth requirements, yet rapid growth rates. Although carp are generally considered unsuitable for human consumption in the USA, they have rapidly started populating major bodies of fresh water in the USA to the extent that commercial processing becomes of interest. However, typical mechanical means of meat recovery from carp are impractical owing to the bony nature of the carp carcass. Therefore the aim of the present study was to devise processing strategies to recover fish meat from carp that could be used in the development of human food products.

Functional and nutritional characteristics of proteins and lipids recovered by isoelectric processing of fish by-products and low-value fish: A review

“…Basic solubilisation usually results in higher protein recoveries than acidic treatments. Protein recovery yields for ISP reported in the literature range between 42% and 90% (Chen & Jaczynski, 2007b;Chen et al, 2009;Kristinsson & Liang, 2006;Nolsoe & Undeland, 2009;Taskaya et al, 2009b). The differences may be attributed to different methods used to determine protein concentration and their recovery yield, fish species, centrifugation force used during ISP and a relative concentration of water-soluble sarcoplasmic proteins.…”

“…Although there was no protein solubilisation step, the pH adjustment to the pI increased oil recovery when compared to the conventional heat-aided oil recovery. Taskaya et al (2009b) reported fat recovery yield ranging from 80% to 95% for whole gutted carp processed with ISP. Kristinsson et al (2005) reported similar fat recoveries and fat reduction in the recovered proteins for catfish fillets.…”

“…Functional muscle proteins from fish have thus far been recovered at the laboratory scale using a batch mode (Choi & Park, 2002;Kim, Park, & Choi, 2003;Kristinsson & Hultin, 2003;Undeland, Kelleher, & Hultin, 2002) and pilot plant scale (Mireles DeWitt, Nabors, & Kleinholz, 2007). The ISP processing with continuous centrifugation has also been applied to fish processing by-products (Chen & Jaczynski, 2007b;Chen et al, 2007), krill (Chen & Jaczynski, 2007a;Chen et al, 2009), and whole fish (Taskaya, Chen, Beamer, & Jaczynski, 2009b;Taskaya, Chen, & Jaczynski, 2009a). Torres et al (2007) proposed a continuous bio-reactor system for fish processing byproducts and whole fish.…”

“…Many published works have suggested that ISP processing of fish at basic pH allows the recovery of proteins with generally better functionalities; and therefore, better thermally induced gelation and consequently, texture as well as better colour (i.e., whiteness) properties (Chen & Jaczynski, 2007aKristinsson & Hultin, 2003;Kristinsson & Liang, 2006;Nolsoe & Undeland, 2009;Taskaya et al, 2009aTaskaya et al, , 2009b. In addition, ISP at basic pH allows the recovery of muscle proteins with higher nutritional quality as assessed by a greater amount of essential amino acids (EAA) compared to ISP at acidic pH (Chen et al, , 2009Gigliotti, Jaczynski, & Tou, 2008).…”

Changes in Texture and Liquid Holding Capacity of Spiced Liquid Smoked Silver Carp (Hypophthalmichthys Molitrix) Muscle Wrapped in Aluminium Foil during Refrigerated Storage

“…The moisture, crude protein, lipid and crude ash contents produced from fish fillet were found to be 740.3 g kg −1 , 179.8 g kg −1 , 57.5 g kg −1 and 12.8 g kg −1 , respectively. The proximate composition of silver carp reported in different studies [17,33] indicated some differences, especially for the lipid content and protein.…”