Volume 9, Issue 3 (2020)
JFST 2020, 9(3): 180-191 |
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Pezeshk S, Rezaei M, Abdollah M, Hosseini H. بررسی خصوصیات فیزیکوشیمیایی و حسی پروتئین ایزوله ضایعات ماهی قزل آلای رنگین کمان (Oncorhynchus mykiss) به روش تغییر pH. JFST 2020; 9 (3) :180-191
URL: http://jfst.modares.ac.ir/article-6-47714-en.html
URL: http://jfst.modares.ac.ir/article-6-47714-en.html
1- Seafood Processing Department, Marine Sciences Faculty, Tarbiat Modares University, Noor, Iran
2- Department of Biology and Biological Engineering–Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden
3- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
2- Department of Biology and Biological Engineering–Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden
3- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Abstract: (1756 Views)
The aim of this study was to produce protein isolates from rainbow trout (Oncorhynchus mykiss) and to investigate its nutritional, structural, functional and sensory properties. Fish protein isolates were produced by pH change method using alkaline and acidic pHs (2.5, 3.5, 11 and 11.5). The extracted proteins were evaluated for nutritional value, and functional properties, sensory properties, color, and structural changes of proteins. The extracted proteins showed relatively high nutritional value in the amount of essential amino acids. The solubility, gelling and foaming capacity of the proteins depended significantly on its extraction pH. So that the percentage of solubility and foaming capacity of proteins extracted under alkaline conditions showed a higher rate than acidic conditions while the least gelation concentration was related to pH 11.5. Examination and comparison of color (L, a, b and whiteness) and sensory properties of isolated proteins showed that proteins at acidic pH had a brighter and whiter color and better sensory properties than those from alkaline pH. The change in pH caused extensive protein degradation as shown by FTIR and SEM. The above results showed that the protein isolated from rainbow trout waste has good functional and nutritional properties in alkaline conditions, while the sensory properties and color of acidic conditions showed better results.
Article Type: Original Research |
Subject:
Fisheries Engineering and Technology
Received: 2020/11/16 | Published: 2020/09/20
Received: 2020/11/16 | Published: 2020/09/20
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