Properties of protein powders from arrowtooth flounder (Atheresthes stomias) and herring (Clupea harengus) byproducts.
Functional, nutritional, and thermal properties of freeze-dried protein powders (FPP) from whole herring (WHP), herring body (HBP), herring head (HHP), herring gonad (HGP), and arrowtooth flounder fillets (AFP) were evaluated. The FPP samples have desirable nutritional and functional properties and contained 63-81.4% protein. All FPP samples had desirable essential amino acid profiles and mineral contents. The emulsifying and fat adsorption capacities of all FPP samples were higher than those of soy protein concentrate. The emulsifying stability of WHP was lower than that of egg albumin but greater than that of soy protein concentrate. Thermal stability of the FPP samples is in the following order: HGP > HBP > WHP > HHP > AFP.
Fishery Industrial Technology Center, School of Fisheries and Ocean Sciences, University of Alaska--Fairbanks, 118 Trident Way, Kodiak, Alaska 99615, USA. sathivel@sfos.uaf.edu
Subramaniam
S
Sathivel
Peter J
PJ
Bechtel
Jerry
J
Babbitt
Witoon
W
Prinyawiwatkul
Ioan I
II
Negulescu
Kermit D
KD
Reppond
D000327:Adsorption; D000596:Amino Acids / Q000032:analysis; D000818:Animals; D004355:Drug Stability; D045703:Emulsifying Agents; D005396:Fish Products / Q000032:analysis*; D029941:Fish Proteins / Q000737:chemistry / Q000502:physiology*; D005399:Fishes; D005432:Flounder; D006358:Hot Temperature; D008903:Minerals / Q000032:analysis; D009753:Nutritive Value; D030262:Soybean Proteins
D000596:Amino Acids; D045703:Emulsifying Agents; D029941:Fish Proteins; D008903:Minerals; D030262:Soybean Proteins