|Sathivel, S - UNIV. OF ALASKA FAIRBANKS|
|Prinyawiwatkul, W - LOUISIANA STATE UNIV.|
Submitted to: International Journal of Food Engineering
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: June 14, 2006
Publication Date: July 8, 2006
Citation: Sathivel, S., Bechtel, P.J., Prinyawiwatkul, W. 2006. Physicochemical and Rheological Properties of Salmon Protein Powders. International Journal of Food Engineering. Vol. 2 : Iss. 2, Article 3. Available at: http://www.bepress.com/ijfe/vol2/iss2/art3 Interpretive Summary: The annual harvest of Pacific salmon from Alaska waters is over 300,000 metric tons per year. One of the major by-products from salmon processing is salmon heads, which are usually discarded or underutilized. Proteins from salmon heads may be converted into a higher value food and feed ingredients. The objectives of this study were to produce protein powders from salmon heads and to characterize the rheological properties of emulsions made with the salmon protein powders. This study made soluble protein powders from pink salmon and red salmon heads. Properties of the proteins made from the salmon heads were determined and included values for protein solubility, emulsion stability, and fat adsorption capacity. The results indicate the soluble protein powders from the salmon heads could be potentially used as an emulsifying agent in products such as salad dressing or as nutrition products.
Technical Abstract: The flow and viscoelastic properties of the emulsion system prepared with soluble protein powders from pink (PSP) and red (RSP) salmon were investigated using a parallel plate rheometer. The power law model and Casson model were used to determine the flow index (n), and consistency index (K) and yield stress, respectively. The emulsion system contained pink salmon protein powder (PSPE) had K value (8 Pa.s) was higher than the emulsion system contained red salmon protein powder (RSPE)(4.2 Pa.s) and the emulsion system showed pseudoplastic character. The frequency sweep studies revealed that both emulsion systems viscoelectic character and the G’ (an elastic or storage modulus) and G” (a viscous or loss modulus) values for PSPE was higher than RSPE.