Investigation of physicochemical and sensory properties of protein from rainbow trout (Oncorhynchus mykiss) waste by pH shifting method

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Pezeshk Samaneh; REZAEI MASOUD; ABDOLLAHI MEHDI; HOSSEINI HEDAYAT

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Journal: JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST) Year:2020 | Volume:9 | Issue:3 Page(s): 180-191

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Title

Investigation of physicochemical and sensory properties of protein from rainbow trout (Oncorhynchus mykiss) waste by pH shifting method

Author(s)

Pezeshk Samaneh | REZAEI MASOUD | ABDOLLAHI MEHDI | HOSSEINI HEDAYAT | Issue Writer Certificate

Keywords

Fish wasteQ1

pH changeQ1

Isolated proteinQ1

Functional propertiesQ1

Abstract

The aim of this study was to produce protein isolates from rainbow trout (Oncorhynchus mykiss) and to investigate its nutritional, structural, functional and sensory properties. Fish protein isolates were produced by pH change method using alkaline and acidic pHs (2. 5, 3. 5, 11 and 11. 5). The extracted proteins were evaluated for nutritional value, and Functional properties, sensory properties, color, and structural changes of proteins. The extracted proteins showed relatively high nutritional value in the amount of essential amino acids. The solubility, gelling and foaming capacity of the proteins depended significantly on its extraction pH. So that the percentage of solubility and foaming capacity of proteins extracted under alkaline conditions showed a higher rate than acidic conditions while the least gelation concentration was related to pH 11. 5. Examination and comparison of color (L, a, b and whiteness) and sensory properties of Isolated proteins showed that proteins at acidic pH had a brighter and whiter color and better sensory properties than those from alkaline pH. The change in pH caused extensive protein degradation as shown by FTIR and SEM. The above results showed that the protein isolated from rainbow trout waste has good functional and nutritional properties in alkaline conditions, while the sensory properties and color of acidic conditions showed better results.

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APA: Copy

Pezeshk, Samaneh, REZAEI, MASOUD, ABDOLLAHI, MEHDI, & HOSSEINI, HEDAYAT. (2020). Investigation of physicochemical and sensory properties of protein from rainbow trout (Oncorhynchus mykiss) waste by pH shifting method. JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST), 9(3 ), 180-191. SID. https://sid.ir/paper/374817/en

Vancouver: Copy

Pezeshk Samaneh, REZAEI MASOUD, ABDOLLAHI MEHDI, HOSSEINI HEDAYAT. Investigation of physicochemical and sensory properties of protein from rainbow trout (Oncorhynchus mykiss) waste by pH shifting method. JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST)[Internet]. 2020;9(3 ):180-191. Available from: https://sid.ir/paper/374817/en

IEEE: Copy

Samaneh Pezeshk, MASOUD REZAEI, MEHDI ABDOLLAHI, and HEDAYAT HOSSEINI, “Investigation of physicochemical and sensory properties of protein from rainbow trout (Oncorhynchus mykiss) waste by pH shifting method,” JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST), vol. 9, no. 3 , pp. 180–191, 2020, [Online]. Available: https://sid.ir/paper/374817/en

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