Volume 14, Issue 1 (2025)
JFST 2025, 14(1): 47-59 |
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Hosseini S V, Pir Alidehi M, Nematollahi M A, Aryanasab F. Comparison of the amino acid composition of silver carp (Hypophthalmichthys molitrix) meat protein powder using washing, thermal and pH change methods. JFST 2025; 14 (1) :47-59
URL: http://jfst.modares.ac.ir/article-6-77448-en.html
URL: http://jfst.modares.ac.ir/article-6-77448-en.html
1- Department of Fisheries, Faculty of Agriculture and Natural Resources, University of Tehran, Iran , hosseinisv@ut.ac.ir
2- Department of Fisheries, Faculty of Natural Resources, University of Tehran, Karaj, Iran
3- Chemical Research Department, Chemical and Petrochemical Research Institute, Standard Research Institute, Karaj, Iran
2- Department of Fisheries, Faculty of Natural Resources, University of Tehran, Karaj, Iran
3- Chemical Research Department, Chemical and Petrochemical Research Institute, Standard Research Institute, Karaj, Iran
Abstract: (227 Views)
Fish protein, with its higher levels of essential amino acids than land animal protein, high digestibility, and strong binding ability with other proteins as a binder, emulsifier, or dispersing agent, has prompted food industry experts to conduct extensive research into various methods for producing concentrates and powders from it. In this research, protein powder was produced from silver carp meat (Hypophthalmichthys molitrix) by washing, heat and pH-shift methods, and then the amino acid composition of the protein powder produced by different methods was compared. The results of the comparison of the average of the amino acid composition indicated that heating treatment has the maximum amount of 306.08, 409.09 mg/g of protein and 75.0% of total essential and non-essential amino acids and EAA/NEAA ratio, respectively (p<0.05). and the minimum values in the EAA and NEAA indices in the pH-shift treatment with the average values of 229.39 and 321.08 mg/g of protein, respectively (p<0.05) Also, the minimum ratio of EAA/NEAA was assigned to the washing treatment with an average value of 0.68% (p<0.05). On the other hand, according to the general results and in line with determining and classifying the optimal treatment, it can be reported that heat treatment among other treatments, Due to the maximum amounts of total essential and non-essential amino acids and the EAA/NEAA ratio and the amount of Glu and Asp amino acids (two important umami amino acids),
Keywords: heating treatment, pH-shif, washing, protein powder, nutritional properties of fish, amino acid.
Article Type: Original Research |
Subject:
Biochemistry
Received: 2024/10/12 | Published: 2025/04/30
Received: 2024/10/12 | Published: 2025/04/30
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