|
KMID : 1134820060350081045
|
|
Journal of the Korean Society of Food Science and Nutrition
2006 Volume.35 No. 8 p.1045 ~ p.1050
|
|
|
Alkaline Pilot Processing for Recovery of Fish Muscle Protein and Properties of Recovered Protein
|
|
Jang Young-Boo
Kim Gun-Bae
Lee Keun-Woo
Choi Yeung-Joon
|
|
|
Abstract
|
|
|
|
Optimum operation condition for pilot scale of alkaline processing for fish muscle was investigated by measuring protein solubility, yield, texture, and water?holding capacity. Recovered protein yield was 33.2% for whole fish and 61.8% for minced muscle. Optimum homogenized speed and time, using industrial scale homogenizer, were 3,000 rpm and 5 min, respectively. Limited centrifugal force of continuous cylinder type was 4,000 rpm for recovering soluble protein, and 2,000 rpm for recovering precipitated proteins. The pH control agents such as citric acid, sodium phosphate and calcium oxide decreased the breaking force and deformation of recovered protein gel. The breaking force and deformation of the recovered proteins were high compared to conventional surimi. The breaking force and deformation were decreased by addition of salt, starch and bovine plasma proteins. Whiteness of recovered protein gel was lower than that of conventional surimi. Alkaline processing greatly decreased nitrogen content and chemical oxygen demand in waste water. The results suggest that alkaline processing has a potential as industrial production for recovering the proteins from fish muscle.
|
|
|
KEYWORD
|
|
|
alkaline processing, recovered fish protein, texture, pilot processing
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|