Advertisement

Journal of Food Science and Technology

, Volume 55, Issue 9, pp 3616–3624 | Cite as

Characterization of rheological and physicochemical properties of Alaska walleye pollock (Gadus chalcogrammus) roe

  • Mohammad Anvari
  • Brennan Smith
  • Chris Sannito
  • Quintin Fong
Original Article
  • 109 Downloads

Abstract

Alaska walleye pollock (Gadus chalcogrammus) roe is a commercial product of the Alaska pollock fishery. Accordingly, the objective of this study was to determine functional properties of pollock roe through rheological and physicochemical analyses. Pollock roe rheological properties were determined by flow sweep and frequency sweep measurements. Zeta potential of the roe was measured at different pHs (2–12) and roe protein concentration of 0.05% (w/v). Protein solubility was determined by adjusting pH of the freeze-dried pollock roe powder between 2 and 12. Emulsion stability of the roe was determined by measuring creaming index at different oil:water ratios ranging from 5:95 to 65:35 (w/w). The obtained results showed that emulsifying activities of the pollock roe were high (2.93 ± 0.03 ml oil/g roe). Higher oil phase volume resulted in more stable emulsions. The highest charge densities were at pH 2 and 12, where the maximum protein solubility occurred. The DSC thermogram for the pollock roe exhibited a single endothermic peak at 82.89 °C in average, indicated thermal denaturation of the fish roe proteins. Rheological behaviors of the roe were determined as a function of temperature (5 and 25 °C). Viscosity profile showed shear thinning behavior in both samples. However, the pseudoplasticity degree (N) and viscosity values increased by decreasing temperature. The mechanical spectra derived from strain sweep and frequency sweep measurements indicated viscoelastic behavior in all of the samples. However, higher dynamic moduli values at lower temperatures suggested more molecular connectivity and network formation, which was likely caused by protein–protein interactions.

Keywords

Alaska walleye pollock (Gadus chalcogrammus) roe Emulsifying activity Foaming activity Zeta potential Protein solubility Rheology 

Notes

Acknowledgements

This work was supported by the Pollock Conservation Cooperative Research Center.

References

  1. AOAC, Association of Official Analytical Chemists (1997) Official methods of analysis, 16th edn. AOAC (3rd rev.), ArlingtonGoogle Scholar
  2. Balaban MO, Chombeau M, Gümüş B, Cirban D (2012) Quality evaluation of Alaska pollock (Theragra chalcogramma) roe by image analysis. Part I: weight prediction. J Aquat Food Prod T 21(1):59–71CrossRefGoogle Scholar
  3. Balaswamy K, Rao PGP, Rao GN, Rao DG, Jyothirmayi T (2009) Physico-chemical composition and functional properties of roes from some fresh water fish species and their application in some foods. EJEAFChe 8:806–812Google Scholar
  4. Bechtel PJ, Chantarachoti J, Oliveira ACM, Sativel S (2007) Characterization of protein fractions from immature Alaska Walleye Pollock (Theragra chalcogramma) roe. J Food Sci 72:338–343CrossRefGoogle Scholar
  5. Bekhit AA, Morton JD, Dawson CO, Zhao JH, Lee HYY (2009) Impact of maturity on the physicochemical and biochemical properties of chinook salmon roe. Food Chem 117:318–325CrossRefGoogle Scholar
  6. Bernard R (2016) Inside Japan: the fish and seafood trade. Global Analysis Report. Her majesty the queen in right of Canada, represented by the Minister of Agriculture and Agri-Food. http://publications.gc.ca/site/archivee-archived.html?url=http://publications.gc.ca/collections/collection_2016/aac-aafc/A74-3-2016-37-eng.pdf. Accessed June 2017
  7. Bledsoe GE, Bledsoe CD, Rasco B (2003) Caviars and fish roe products. Crit Rev Food Sci Nutr 43(2):232–271Google Scholar
  8. Bohlin L (1980) A theory of flow as a cooperative phenomenon. J Colloid Interface Sci 74:423–434CrossRefGoogle Scholar
  9. Carreau PJ (1972) Rheological equations for molecular networks theories. Trans Soc Rheol 16:99–127CrossRefGoogle Scholar
  10. Chalamaiah M, Narsing Rao G, Rao DG, Jyothirmayi T (2010) Protein hydrolysates from meriga (Cirrhinus mrigala) roe and evaluation of their functional properties. Food Chem 120:652–657CrossRefGoogle Scholar
  11. Chen C, Lu B, Okazaki E, Osako K (2015) Quality assessing of commercial roe products from Alaska Pollock roe. KnE Life Sci 1:175–177CrossRefGoogle Scholar
  12. Chen C, Okazaki E, Osako K (2016) Textural improvement of salt-reduced Alaska Pollack (Theragra chalcogramma) roe product by CaCl2. Food Chem 213:268–273CrossRefPubMedGoogle Scholar
  13. Gagné N, Adambounou LT (1994) Physico-chemical and functional properties of roe from autumn spawning herring (Clupea harengus harengus L.). Food Res Int 27(40):405–408CrossRefGoogle Scholar
  14. Galla NR, Karakala B, Akula S, Pamidighantam PR (2012) Physico-chemical, amino acid composition, functional and antioxidant properties of roe protein concentrates obtained from Channa striatus and Lates calcarifer. Food Chem 132:1171–1176CrossRefPubMedGoogle Scholar
  15. Halling PJ (1981) Protein stabilized foams and emulsions. Crit Rev Food Sci 12:155–203CrossRefGoogle Scholar
  16. Hyun K, Wilhelm M, Klein CO, Cho KS, Nam JG, Ahn KH et al (2011) Review of nonlinear oscillatory shear tests: analysis and application of large amplitude oscillatory shear (LAOS). Prog Polym Sci 36(12):1697–1753CrossRefGoogle Scholar
  17. Katsiadaki IG, Taylor KDA, Smith G (1999) Assessment of quality of cod roes and relationship between quality and maturity stage. JSFA 79:1249–1259CrossRefGoogle Scholar
  18. Kjorsvik E, Mangor-Jensen A, Holmefjord I (1990) Egg quality in fishes. Adv Mar Biol 26:71–113CrossRefGoogle Scholar
  19. Lapasin R, Pricl S (1995) Industrial applications of polysaccharide. Rheology of industrial polysaccharides theory and application. Blackie Academic and Professional, LondonCrossRefGoogle Scholar
  20. Liu F, Tang CH (2011) Cold, gel-like whey protein emulsions by microfluidisation emulsification: rheological properties and microstructures. Food Chem 127:1641–1647CrossRefGoogle Scholar
  21. Liu Q, Bao H, Xi C, Miao H (2014) Rheological characterization of tuna myofibrillar protein in linear and nonlinear viscoelastic regions. J Food Eng 121:58–63CrossRefGoogle Scholar
  22. Liu J, Shim YY, Wang Y, Reaney MJT (2015) Intermolecular interaction and complex coacervation between bovine serum albumin and gum from whole flaxseed (Linum usitatissimum L.). Food Hydro 49:95–103CrossRefGoogle Scholar
  23. Ma CY, Harwalkar VR (1991) Thermal analysis of food proteins. Adv Food Nutr Res 35:317–366CrossRefGoogle Scholar
  24. Manoi K, Rizvi SSH (2009) Emulsification mechanisms and characterizations of cold, gel-like emulsions produced from texturized whey protein concentrate. Food Hydro 23:1837–1847CrossRefGoogle Scholar
  25. McClements DJ (1999) Food emulsions: Principles, practice and techniques. CRC Press, New York (Chapter 3) Google Scholar
  26. Ministry of Health, Labour and Welfare of Japan (2015) The national health and nutrition survey in Japan. http://www.mhlw.go.jp/seisakunitsuite/bunya/kenkou_iryou/kenkou/kenkounippon21/en/eiyouchousa/koumoku_eiyou_chousa.html#top. Accessed 3 Nov 2015
  27. Morris ER (1990) Shear-thinning of ‘random coil’ polysaccharides: characterization by two parameters from a simple linear plot. Carbohydr Polym 13:85–96CrossRefGoogle Scholar
  28. Privalov PL, Khechinashvili NN (1974) A thermodynamic approach to the problem of stabilization of globular protein structure: a calorimetric study. J Mol Biol 86:665–684CrossRefPubMedGoogle Scholar
  29. Schubring R (2004) Differential scanning calorimetric (DSC) measurements on the roe of rainbow trout (Oncorhynchus mykiss): influence of maturation and technological treatment. Thermochim Acta 415:89–98CrossRefGoogle Scholar
  30. Shahidi F (2007) Maximizing the value of marine by-products: an overview. In: Shahidi F (ed) Maximizing the value of marine by-products. Woodhead Publishing/CRC Press LLC, New YorkCrossRefGoogle Scholar
  31. Singh A, Benjakul S, Kijroongrojana K (2017) Effect of ultrasonication on physicochemical and foaming properties of squid ovary powder. Food Hydro 77:286–296CrossRefGoogle Scholar
  32. Strong JW, Criddle KR (2014) A market model of eastern bering sea Alaska Pollock: sensitivity to fluctuations in catch and some consequences of the American fisheries act. N Am J Fish Manag 34:1078–1094CrossRefGoogle Scholar
  33. Thomsen MK, Jacobsen C, Skibsted LH (2000) Mechanism of initiation of oxidation in mayonnaise enriched with fish oil as studied by electron spin resonance spectroscopy. Eur Food Res Technol 211:381–386CrossRefGoogle Scholar
  34. World Health Organization (2003) Diet, nutrition and the prevention of chronic diseases. Medical Press Intl, MumbaiGoogle Scholar
  35. Yang Y, Anvari M, Pan CH, Chung D (2012) Characterisation of interactions between fish gelatin and gum arabic in aqueous solutions. Food Chem 135:555–561CrossRefPubMedGoogle Scholar
  36. Zhu P (1999) A study of biochemical composition in captive Atlantic Halibut (Hippoglossus hippoglossus) eggs and larvae. M.Sc., Department of Biochemistry and Ocean Sciences Centre, Mernorial University of NewfoundlandGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  1. 1.School of Food ScienceUniversity of IdahoMoscowUSA
  2. 2.Marine Advisory ProgramKodiak Seafood and Marine Science CenterKodiakUSA

Personalised recommendations