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KMID : 1134820060350101394
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Journal of the Korean Society of Food Science and Nutrition
2006 Volume.35 No. 10 p.1394 ~ p.1398
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Food Functionalities of Dried Fish Protein Powder
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Choi Gyeong-lim
Hong Yu-Mi
Lee Keun-Woo
Choi Yeung-Joon
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Abstract
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Functionalities of drum-dried fish muscle protein from pH shifting process have been investigated by determining solubility, emulsion activity, rehydration, fat-adsorption capacity, viscosity, and color. Solubility was higher in recovered protein at pH 7.0 than that at pH 5.5, and not dependent on ionic strength. Solubility of the dried protein recovered at pH 7.0 depended on pH of solvent, and lowest in the range of pH 3 to pH 6. The dried protein showed relatively low emulsion capacity in all the samples. Emulsion stability, foam capacity and foam stability were not observed in the samples. Viscosity was in the range of 50,200～39,000 cP. Rehydration and fat-binding capacities were 2.63～2.89 g-water/g and 2.13～2.17 g-oil/g, respectively, and not dependent on particle size and pH. Drum-dried fish muscle protein has a potential application as an ingredient of meat patty products.
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KEYWORD
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dried fish protein, food functionalities, rehydration, fat-adsorption
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