83A-1 |
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S. SATHIVEL1, P. J. Bechtel2, J. K. Babbitt3, S. Smiley1, and I. I. Negulescu4. (1) Fishery Industrial Technology Center, Univ. of Alaska, Fairbanks, School of Fisheries & Ocean Sciences, 118 Trident Way, Kodiak, AK 99615-7401, (2) Subarctic Agricultural Research Unit, USDA-ARS-Pacific West Area, Univ. of Alaska, Fairbanks, 245 O'Neill Bldg., Fairbanks, AK 99775-7220, (3) Northwest Fisheries Science Center, National Oceanic & Atmospheric Administration, National Marine Fisheries Service Utilization Research Lab., PO Box 1638, Kodiak, AK 99615-1638, (4) School of Human Ecology, Louisiana State Univ. Agricultural Center, 125 Human Ecology Bldg., Baton Rouge, LA 70803-4200 In Alaska, whitefish meal is made predominantly from pollock (Theragra chalcogramma) and cod (Gadus macrocephalus) processing byproducts that include heads, frames, viscera and skin. The nutritional quality and other properties of the fish meal are affected by the quality and composition of the starting materials, processing conditions, and other factors including the addition of concentrated solubles to the press cake. The objective of this study was to characterize selected functional and nutritional properties of different batches of fishmeal made from whitefish processing byproducts. Whitefish meals produced from approximately 95% pollock and 5% cod byproducts were obtained from a large fishmeal producer in Alaska during the Gulf of Alaska pollock “A season” occurring between late March and early April. Samples were collected from different production runs on five separate days. Fishmeals were analyzed for protein, lipid, moisture, ash, amino acid composition, and mineral content. Functional properties measured included emulsion capacity, emulsion stability, nitrogen solubility index, fat absorption, and color. DSC was used to determine the denaturation peak temperature maxima (Tmax) and denaturation enthalpies of the fishmeals. The whitefish meals contained 65 - 66.3 % protein; 8.1 - 9.1% lipids; 8.2 - 9.2% moisture, and 17.2 - 17.9% ash. The fishmeals were dark yellow in color. There were small difference between the 5 runs of fishmeals for nitrogen solubility, emulsification capacity, emulsification stability, and fat absorption. The five fishmeals had similar amino acid and mineral contents. The denaturation peak, Tmax, values ranged from 46.8 to 48.6oC while the enthalpy values ranged from 1.3 to 1.6 j/g. The results showed that functional and nutritional properties of the whitefish meals were consistent between different runs.
Session 83A, Aquatic Food Products: Byproducts, mince and surimi
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