The influence of additives and drying methods on quality attributes of fish protein powder made from saithe (Pollachius virens)

Abstract

It is feasible to develop value-added FPP from saithe surimi using spray- and freeze-drying processes, but freeze-dried FPP containing lyoprotectant had superior functional properties and stability compared with spray-dried sample. Both products might be used as functional protein ingredients in various food systems.

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

“…The 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 (Shaviklo et al 2010a). It is an excellent source of highly digestible amino acids, but production costs normally limit its use (Venugopal et al 1996).…”

“…The FPP can be used in the food industry as a binder, dispersing agent and emulsifier in preparing herring roes, fillet blocks and re-structured products from beef, pork and chicken due to its strong interactions with other proteins and its high gelation ability (Ramirez et al 1999;Chung et al 2000;Carvajal et al 2005;Pires et al 2012). Dried fish protein can also be used for producing formulated seafood and enrichment of food products (Shaviklo et al 2010a(Shaviklo et al , b, 2011a. The FPP, kept above 0°C has many advantages in food trade such as ease of handling, low distribution costs, convenient storage and ease in mixing with other ingredients (Green and Lanier 1991;Matsuda and Noguchi 1992;Shaviklo et al 2010a).…”

“…Dried fish protein can also be used for producing formulated seafood and enrichment of food products (Shaviklo et al 2010a(Shaviklo et al , b, 2011a. The FPP, kept above 0°C has many advantages in food trade such as ease of handling, low distribution costs, convenient storage and ease in mixing with other ingredients (Green and Lanier 1991;Matsuda and Noguchi 1992;Shaviklo et al 2010a). The FPP can be turned into wet mince/leached mince (surimi) by adding four times the weight of water and has excellent functional properties such as the ability to form kamaboko gels (Niki et al 1983).…”

“…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.)…”

“…dark muscles/underutilized/low value fish species and fish by-products for human consumption (Arason et al 2009). The quality and characteristics of fish protein ingredients are highly dependent on the source of the raw materials and the processing methods (Arason et al 2009;Shaviklo et al 2010a). This work reports the processing methods which were used for developing FPP, physicochemical properties of such product and its application in the food industry.…”