PRODUCTION PROTEIN ISOLATE AND SURIMI FROM SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIXI AND SURVEY THEIR GEL AND POWDER COLORIMETRIC AND CHEMICAL PARAMETERS

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

AZADIAN M.; MOOSAVI NASAB M.; YOUSEFI A.R.

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Iranian Scientific Fisheries Journal Year:2011 | Volume:20 | Issue:3 Page(s): 1-10

Download Full-Text

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion

View:

1,144

Download:

Cites:

Information Journal Paper

Title

PRODUCTION PROTEIN ISOLATE AND SURIMI FROM SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIXI AND SURVEY THEIR GEL AND POWDER COLORIMETRIC AND CHEMICAL PARAMETERS

Author(s)

AZADIAN M. | MOOSAVI NASAB M. | YOUSEFI A.R. | Issue Writer Certificate

Keywords

SILVER CARPQ2

PROCESSINGQ2

SURIMIQ2

COLORIMETRIC AND CHEMICAL ANALYSESQ2

Abstract

The purpose of this study was production of fish protein isolate and SURIMI from SILVER CARP (Hypophthalmichthys molitrix)and survey of color characteristics as well as chemical changes of gel and powders of those products. In this research, proteins were isolated using pH shifts method. Acidic pH (2.5 and 3.5) and basic pH (11 and 12) were used to produce fish protein isolate. Three steps of washing cycles were used for SURIMI production, and in the third step 0.2% NaCI was used for more dehydration. Results showed that the product efficiency for fish protein isolate was significantly more than the SURIMI. Furthermore, the produced fish protein isolate using acidic pH had the highest production efficiency amongst the samples. As a result, fish protein isolate had more recovery protein content compared to SURIMI.Determination of fat content of the samples showed that SURIMI contained significantly lower reduction in fat compared to fish protein isolate. Investigation and comparison of color characteristics (L, a, b) attributed to gel and powder forms of the samples demonstrated that the produced fish protein isolate using pH 2.5 had the most intense lightness (L parameter) amongst the other samples. This study clearly showed that the production efficiency of fish protein isolate was higher than SURIMI. In addition, due to the process of SURIMI production, fish protein isolate had more protein content. The higher reduction of fat content of fish protein isolate can be considered as an advantage because of possible increase in durability and safety of the products.

Cites

No record.

References

No record.

Cite

APA: Copy

AZADIAN, M., MOOSAVI NASAB, M., & YOUSEFI, A.R.. (2011). PRODUCTION PROTEIN ISOLATE AND SURIMI FROM SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIXI AND SURVEY THEIR GEL AND POWDER COLORIMETRIC AND CHEMICAL PARAMETERS. IRANIAN SCIENTIFIC FISHERIES JOURNAL, 20(3), 1-10. SID. https://sid.ir/paper/4970/en

Vancouver: Copy

AZADIAN M., MOOSAVI NASAB M., YOUSEFI A.R.. PRODUCTION PROTEIN ISOLATE AND SURIMI FROM SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIXI AND SURVEY THEIR GEL AND POWDER COLORIMETRIC AND CHEMICAL PARAMETERS. IRANIAN SCIENTIFIC FISHERIES JOURNAL[Internet]. 2011;20(3):1-10. Available from: https://sid.ir/paper/4970/en

IEEE: Copy

M. AZADIAN, M. MOOSAVI NASAB, and A.R. YOUSEFI, “PRODUCTION PROTEIN ISOLATE AND SURIMI FROM SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIXI AND SURVEY THEIR GEL AND POWDER COLORIMETRIC AND CHEMICAL PARAMETERS,” IRANIAN SCIENTIFIC FISHERIES JOURNAL, vol. 20, no. 3, pp. 1–10, 2011, [Online]. Available: https://sid.ir/paper/4970/en

Related Journal Papers