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Journal of Food Science and Technology

, Volume 49, Issue 3, pp 309–318 | Cite as

Characteristics of freeze-dried fish protein isolated from saithe (Pollachius virens)

  • Gholam Reza ShavikloEmail author
  • Gudjon Thorkelsson
  • Sigurjon Arason
  • Kolbrun Sveinsdottir
Original Article

Abstract

Fish proteins isolated from by-products or low commercial/underutilized species using pH-shift process is a new source of proteins that may be used as wet or dried ingredients to develop value-added convenience foods. This paper reports the effects of freeze-drying on characteristics of fish protein isolates (FPI) from saithe (Pollachius virens) with or without lyoprotectants. Freeze-dried saithe mince from the same lot and without additives was used as a control. The resulting fish protein powders contained 71-93% protein, 1.5-3% moisture, 0-21% carbohydrate and 0.5-2% fat. Lipid oxidation (assessed by TBARS) of FPI powder groups was higher than that of fish mince powder. The results revealed that oxidation started during the pH-shift process and was increased by freeze-drying. Functional properties and sensory attributes were influenced by the advanced oxidation. However, the mince powder was less oxidized and had higher functional properties such as water binding capacity, gel forming ability, emulsification, foaming properties and colour and lower sensory scores for rancid odour and flavour than the FPI powders. Further studies on how to prevent oxidation of fish flesh during pH-shift and drying processes are recommended.

Keywords

Fish protein isolates (FPI) Saithe mince Freeze-drying Lipid oxidation Functional properties Sensory attributes 

Notes

Acknowledgements

Financing of the work by the United Nations University-Fisheries Training Program, Matis (Icelandic Food and Biotech R&D) and the Rannis (The Icelandic Centre for Research) is gratefully acknowledged. This study was also performed within the SEAFOODplus European Integrated Programme (http://www.seafoodplus.org) as part of the “Propephealth” project 4.1. The authors would like to thank Iceprotein for processing FPI and Adalheidur Olafsdottir and the sensory panel at Matis for their contribution.

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Copyright information

© Association of Food Scientists & Technologists (India) 2011

Authors and Affiliations

  • Gholam Reza Shaviklo
    • 1
    • 3
    Email author
  • Gudjon Thorkelsson
    • 1
    • 2
  • Sigurjon Arason
    • 1
    • 2
  • Kolbrun Sveinsdottir
    • 2
  1. 1.Faculty of Food Science and NutritionUniversity of IcelandReykjavikIceland
  2. 2.Matis (Icelandic Food and Biotech R&D)ReykjavikIceland
  3. 3.Iranian Fisheries Research Organisation (IFRO)TehranIran

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