EVALUATION OF FUNCTIONAL AND RHEOLOGICAL PROPERTIES OF FISH PROTEIN POWDER PREPARED FROM FILLET AND HEAD WASTES OF YELLOWTAIL TUNA (THUNNUSAFFINIS)

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JAFARPOUR S.A.; AGHABABAEI A.; REZAEI M.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:65 Page(s): 73-84

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Title

EVALUATION OF FUNCTIONAL AND RHEOLOGICAL PROPERTIES OF FISH PROTEIN POWDER PREPARED FROM FILLET AND HEAD WASTES OF YELLOWTAIL TUNA (THUNNUSAFFINIS)

Author(s)

JAFARPOUR S.A. | AGHABABAEI A. | REZAEI M. | Issue Writer Certificate

Keywords

FISH PROTEIN POWDERQ2

FUNCTIONAL PROPERTIESQ2

RHEOLOGICAL PROPERTIESQ2

YELLOWTAIL TUNA THUNNUS AFFINISQ1

Abstract

This study was conducted to produce FISH PROTEIN POWDER (FPP) from the by-product (head section) of Thunnus affinistuna known as HFPP in order to introduce a value-addition approach in this regard. FPP was also produced from the muscle (MFPP) of tuna fish as the control. In terms of FUNCTIONAL PROPERTIES, water holding capacity, Emulsion capacity, and oil absorption capacity of MFPP was significantly (p<0.05) higher compared with HEPP, whereas the water absorption capacity and emulsion stability of HEPP was higher (p<0.05) than the FPP produced from the muscle section. By analyzing the color parameters, it was revealed that L* and b* values of HFPP were significantly lower than those from MFPP, whereas it's a* value was higher (p<0.05), in which the HFPP had lower whiteness compared to the MFPP. Despite the presence of linear viscoelastic region between storage modulus (G') and loss modulus (G") during the stress and frequency sweep tests, but the viscoleastic properties of either MFPP or HFPP was reported as weak. By running the temperature sweep test from 10 to 80 C, the values of G' for both MFPP and HFPP were very low, indicating the production of a weak gel form obtained protein powders during the heating.

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APA: Copy

JAFARPOUR, S.A., AGHABABAEI, A., & REZAEI, M.. (2017). EVALUATION OF FUNCTIONAL AND RHEOLOGICAL PROPERTIES OF FISH PROTEIN POWDER PREPARED FROM FILLET AND HEAD WASTES OF YELLOWTAIL TUNA (THUNNUSAFFINIS). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(65), 73-84. SID. https://sid.ir/paper/72769/en

Vancouver: Copy

JAFARPOUR S.A., AGHABABAEI A., REZAEI M.. EVALUATION OF FUNCTIONAL AND RHEOLOGICAL PROPERTIES OF FISH PROTEIN POWDER PREPARED FROM FILLET AND HEAD WASTES OF YELLOWTAIL TUNA (THUNNUSAFFINIS). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(65):73-84. Available from: https://sid.ir/paper/72769/en

IEEE: Copy

S.A. JAFARPOUR, A. AGHABABAEI, and M. REZAEI, “EVALUATION OF FUNCTIONAL AND RHEOLOGICAL PROPERTIES OF FISH PROTEIN POWDER PREPARED FROM FILLET AND HEAD WASTES OF YELLOWTAIL TUNA (THUNNUSAFFINIS),” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 65, pp. 73–84, 2017, [Online]. Available: https://sid.ir/paper/72769/en

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