|Subvamaniam, Sathivel - UAF|
|Babbit, J - NMFS|
|Prinyawinatkul, W - LSU|
|Negulescu, J - LSU|
|Reppond, K - NMFS|
Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: December 20, 2004
Publication Date: August 20, 2004
Citation: Subvamaniam, S., Bechtel, P.J., Babbit, J., Prinyawinatkul, W., Negulescu, J., Reppond, K. 2004. Properties of protein powders from Arrowtooth Flounder (Atheresthes stomias) and Herring (Clupea harengus) byproducts. Journal of Agricultural and Food Chemistry Vol. 52(16):5040-5046. Interpretive Summary: The majority of herring harvested in Alaska is for herring roe and the male herring and spent female are often made into in fish meal. Arrowtooth flounder is a relatively large underutilized flatfish found in large abundance in the Alaska waters. The major obstacle to utilizing arrowtooth flounder for human consumption is the presence of proteolytic enzymes that soften the flesh during cooking, making it unpalatable. Many protein-rich seafood byproducts have a range of dynamic properties and can potentially be used in foods as binders, emulsifiers, and gelling agents. However, a suitable purification process was needed to preserve the functional properties of herring byproducts and arrowtooth flounder. Protein powder were made from arrowtooth flounder, whole herring, herring body, herring head, and herring gonad that had good functional and nutritional properties.
Technical Abstract: The functional, nutritional, and thermal properties of fish protein powders from herring whole herring (WHP), herring bodies (HBP), heads (HHP), gonads (HGP), and arrowtooth flounder fillets (AFP) were evaluated. Freeze-dried protein powders (FPP) contained 63-81.4% protein. All protein powders had desirable essential amino acid profiles and mineral contents. The emulsifying capacity and fat adsorption of all FPP were higher than those of soy protein. The emulsion stability of FPP was comparable to that of egg albumin and soy protein. Thermal stability from thermogravimetric curves indicated the most stable sample in the following order: HGP>WBP>WHP>HHP> AFP. The lowest denaturation total enthalpy was found in whole herring protein powder. The protein powders were found to have desirable nutritional and functional properties.