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Title: FUNCTIONAL, THERMAL, AND RHEOLOGICAL PROPERTIES OF ALASKA WHITE FISH MEAL MADE FROM PROCESSING BYPRODUCTS

Author
item SATHIVEL, SUBRAMAHIAN - UNIV. OF ALASKA, FITC
item Bechtel, Peter
item BABBIT, JERRY - NMFS UTIL. RES.
item PRINYAWIWATKUL, WITOON - LSUAC, DEPT. FOOD SCI.
item NEGULESCU, IOAN - LSUAC, DEPT. CHEM.

Submitted to: Journal of Aquatic Food Product Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/24/2005
Publication Date: 1/19/2006
Citation: Sathivel, S., Bechtel, P.J., Babbit, J., Prinyawiwatkul, W., Negulescu, I. 2006. Functional, thermal, and rheological properties of Alaska white fish meal made from processing byproducts. Journal of Aquatic Food Product Technology 14(4):5-22.

Interpretive Summary: Raw materials used for fish meal production may vary depending on the byproducts produced during processing. The objective of this study was to characterize selected functional, nutritional, thermal and rheological properties of different batches of Alaska white fish meals made from Pollock/cod processing byproducts. In this study, five fish meal samples were made from pollock: cod (95%:5%) processing byproducts collected on five separate days. Results indicated that functional, chemical, thermal, and rheological properties of Alaska white fish meals were relatively consistent among five different runs. Based on the rheological properties, the Alaska white fish meals possess desirable elasticity properties and, therefore, may serve as ingredients for eel feed production.

Technical Abstract: Functional, nutritional, thermal, and rheological properties of Alaska white fish meals were evaluated. Five fish meal samples were made from pollock: cod (95%:5%) processing byproducts collected on five separate days. Results showed that functional and nutritional properties of the fish meals were relatively consistent among the five different runs. Fish meals contained 66.1- 69% protein and 6.2-8.1% fat. No differences were observed among fish meal samples for emulsification capacity and stability, and fat and water adsorption. All fish meals had similar amino acid and mineral contents. The denaturation peak, Tmax, values ranged from 46.8 to 48.6 oC and the enthalpy values ranged from 1.3 to 1.6 j/g. Doughs made from the white fish meals had viscoelasticity properties with G'>G'' and the delta values below 20.