ARS | Publication request: Properties of soluble protein powders from Alaska pollock (Theragra chalcogramma)

Submitted to: International Journal of Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: July 15, 2005
Publication Date: May 20, 2006
Citation: Sathivel, S., Bechtel, P.J. 2006. Properties of soluble protein powders from Alaska pollock (Theragra chalcogramma). International Journal of Food Science and Technology. 41(5):520-529

Interpretive Summary: Soluble protein powders were produced from pollock by-products and evaluated for their functional, nutritional and rheological properties. Soluble protein powders were made from pollock viscera (PVSP), viscera without liver (PVWLSP), heads (PHSP), frames (PFSP), trimmings (PTSP), and liver (PLSP) and had protein contents ranging from 65.0% to 78.9%. Yield of PVWLSP was higher than that of other pollock protein powders and PTSP had the highest nitrogen solubility value (85.7%). Emulsion capacity and emulsion stability of the pollock protein powders ranged from 29% to 34.5% (mL of oil per 200 mg of protein) and 65.3% to 77.6%, respectively. Highest and lowest fat adsorption values were observed for PFSP (1-.6 mL of oil per gram of protein) and PVSP (4.1 mL of oil per gram of protein), respectively. Fish protein powder samples were good sources on K, P, and Mg and amino acids. Emulsions made with pollock soluble powders exhibited viscoelastic characteristics.

Technical Abstract: Soluble protein powders were produced from pollock by-products and evaluated for their functional, nutritional and rheological properties. Soluble protein powders were made from pollock viscera (PVSP), viscer without liver (PVWLSP), heads (PHSP), frames (PFSP), trimmings (PTSP), and liver (PLSP) and had protein contents ranging from 65% to 78.9%. Yield of PVWLSP was higher than that of other pollock protein powders and PTSP had a highest nitrogen solubility value (85.7%). Emulsion capacity of the pollock protein powders ranged from 29 to 34.5 (mL of oil/200 mg of protein). Emulsion stability values were 68.8, 71.2, 74.3, 77.2, 77.6, and 65.3% for PVSP, PVWLSP, PHSP, PFSP, PTSP, and PLSP, respectively. Highest and lowest fat adsorption values were observed for PFP (10.6 mL of oil/g protein) and PVP (4.1mL of oil/g protein), respectively. The essential amino acid contents (mg of amino acid/g protein) of all samples were higher than that recommended by FAO/WHO for human adults. Fish protein powder samples were good sources in K, P, and Mg. Rheology studies showed that emulsions made from the pollock soluble protein powders had viscoelasticity properties with G’>G’’. The protein powders from pollock by-products have potential for a number of uses due to their desirable functional and nutritional properties.