Physico-chemical and functional properties of Rainbow trout fish protein isolate


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:

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

[error in script]
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 View Item