Citation
Wani N. A., . and Lone D. A., . and Wani I. A., . and Masoodi F. A., . Physico-chemical and functional properties of Rainbow trout fish protein isolate. pp. 1112-1116. ISSN 22317546
Abstract
Fish protein isolate contains myofibrillar proteins extracted from the fish muscle can be used as an ingredient for production of value added and ready-to-eat products based on functionality. Rainbow trout fish protein isolate was prepared by pH shift method and studied for functional properties. The rainbow trout fish protein isolate (RTFPI) had 3.5 moisture 75.6 protein 2.4 fat and ash content of 4.0. The RTFPI had bulk density of 0.58 g/mL and brownish yellow colour. Oil and water holding capacity was 0.14 and 2.2 mL/g respectively. The emulsifying activity index of RTFPI at pH 3 5 and 7 was 281.0 207.3 and 535.0 m2/g respectively while as the emulsifying stability index was 11.3 4.2 and 7.0 min at pH 3 5 and 7 respectively. The RTFPI had foaming capacity and stability of 13.2 and 90 at pH 7 while as foam did not form at pH 3 and 5. Protein solubility curve of RTFPI was U-shaped with minimum solubility at pH 5.
Download File
Full text available from:
Official URL: http://ifrj.upm.edu.my/22%20(03)%202015/(33).pdf
|
Abstract
Fish protein isolate contains myofibrillar proteins extracted from the fish muscle can be used as an ingredient for production of value added and ready-to-eat products based on functionality. Rainbow trout fish protein isolate was prepared by pH shift method and studied for functional properties. The rainbow trout fish protein isolate (RTFPI) had 3.5 moisture 75.6 protein 2.4 fat and ash content of 4.0. The RTFPI had bulk density of 0.58 g/mL and brownish yellow colour. Oil and water holding capacity was 0.14 and 2.2 mL/g respectively. The emulsifying activity index of RTFPI at pH 3 5 and 7 was 281.0 207.3 and 535.0 m2/g respectively while as the emulsifying stability index was 11.3 4.2 and 7.0 min at pH 3 5 and 7 respectively. The RTFPI had foaming capacity and stability of 13.2 and 90 at pH 7 while as foam did not form at pH 3 and 5. Protein solubility curve of RTFPI was U-shaped with minimum solubility at pH 5.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Physicochemical properties |
| AGROVOC Term: | Moisture content |
| AGROVOC Term: | Protein content |
| AGROVOC Term: | Fat content |
| AGROVOC Term: | Ash content |
| AGROVOC Term: | Water holding capacity |
| AGROVOC Term: | Emulsification |
| AGROVOC Term: | Foaming |
| AGROVOC Term: | Dietary fibres |
| AGROVOC Term: | Oncorhynchus mykiss |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 06:27 |
| URI: | http://webagris.upm.edu.my/id/eprint/22092 |
Actions (login required)
 |
View Item |
