83A-16 |
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M. PATTERSON1, S. Sathivel1, P. J. Bechtel2, J. K. Babbitt3, and C. Crapo1. (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 Arrowtooth flounder (Atheresthes stomias) is a relatively large flatfish found from the Bering Sea to the waters off Southern California. One major obstacle to utilizing the fish is the presence of very potent enzymes that soften the flesh during cooking, making it unpalatable to many consumers. Different methods of processing are needed to convert the fish into more marketable forms. The objectives of this study were to recover soluble and insoluble protein fractions from Arrowtooth flounder for producing protein powder, and to evaluate the properties of the powders. Arrowtooth flounder fillet was minced and mixed with water (water:mince=1:1, V/W). The mixture was heated at 85oC for 60 minutes. The soluble and insoluble protein fractions were recovered and freeze-dried. Freeze-dried soluble and insoluble protein powders were analyzed for their contents of protein, lipid, moisture, ash, minerals, and amino acids. Functional properties that were determined included emulsion stability (ES), fat absorption, water holding capacity and color. The freeze-dried soluble protein powder (SPP) was whiter (L=84.7) than the insoluble protein (IPP) powder (L=78.6). SPP contained 85.0% protein, 1.3% lipid, 3.7% ash and 10.4% moisture and had a less fishy odor than IPP. IPP had a higher fat content (10.9%). The yields of SPP and IPP were 8.3% and 13.1%, respectively. ES of Arrowtooth protein soluble protein was 60% and IPP was 57.8%. Fat absorption (mL/g of protein) was 5.2 and 3.3 for SPP and IPP, respectively. Water holding capacity (mL/g of water) for SPP and IPP was 1.8 and 4.2, respectively. The protein powders from Arrowtooth flounder have potential for use in a number of food and other products due to their desirable functional and nutritional properties.
Session 83A, Aquatic Food Products: Byproducts, mince and surimi
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