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United States Department of Agriculture

Agricultural Research Service

Title: Functional, Nutritional and Rheological Properties of Protein Powders from Arrowtooth Flounder and Their Application in Mayonnaise

item Sathivel, Subramaniam - UNIV. OF ALASKA, FITC
item Bechtel, Peter
item Babbit, Jerry - NMFS UTIL. RES
item Prinyawiwatkul, Witoon - LSUAC, DEPT. OF FOOD SCI.
item Patterson, Mary - UNIV. OF ALASKA, FITC

Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: September 11, 2004
Publication Date: March 1, 2005
Citation: Sathivel, S., Bechtel, P.J., Babbit, J., Prinyawiwatkul, W., Patterson, M. 2005. Functional, nutritional and rheological properties of protein powders from Arrowtooth Flounder and their application in mayonnaise. Journal of Food Science. vol. 70(2):E57-63.

Interpretive Summary: This study identifies opportunities for development of value-added products from the Alaskan arrowtooth flounder, which is an under utilized fish species in Alaska. The objectives of this study were to produce soluble and insoluble protein powders from arrowtooth flounder fillets and characterize their functional, nutritional, and rheological properties, and evaluate an emulsions product made with these protein powders. Rheology studies showed that a mayonnaise-like product made from soluble protein powder had viscoelasticity properties with G'>G''. However, emulsion products containing insoluble protein powder had fluid-like characteristics. The results indicated the protein powders from arrowtooth flounder were of high nutritional quality and can be potentially used as food and feed ingredients.

Technical Abstract: Soluble (AFSP) and insoluble (AFISP) protein powders prepared from Arrowtooth flounder were evaluated for their functional, nutritional and rheological properties. AFSP and AFISP contained 80 and 79 % protein and 5.9 and 14.9 % fat, respectively. Yield of AFSP (8.6%) was less than AFISP (13.1%). Both AFSP and AFISP had desirable essential amino acid and mineral contents. Emulsion stability of AFSP was greater than that of AFISP. Fat and water absorptions values (mL/g protein) were 5.2 and 1.8 for AFSP, respectively, and 3.3 and 4.2 for AFISP. Mayonnaises made from AFSP had greater emulsion stability than mayonnaise made from AFISP. Both AFSP and AFISP had the pseudoplastic and viscoelastic characteristics.

Last Modified: 4/22/2015
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