83A-18 |
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S. SATHIVEL, Fishery Industrial Technology Center, Univ. of Alaska, Fairbanks, School of Fisheries & Ocean Sciences, 118 Trident Way, Kodiak, AK 99615-7401 and P. J. Bechtel, Subarctic Agricultural Research Unit, USDA-ARS-Pacific West Area, Univ. of Alaska, Fairbanks, 245 O'Neill Bldg., Fairbanks, AK 99775-7220. Pink salmon (Oncorhynchus gorbuscha) is most abundant type of salmon harvested in Alaska and processing byproducts include large quantities of heads and viscera. Salmon heads contain high levels of lipid in addition to protein and bone. Different type of proteases could be used to produce hydrolysates from salmon heads with different peptide characteristics and functional properties. The objectives of this study were to evaluate the chemical and functional properties of the aqueous fraction of hydrolysates made from pink salmon head using different types of proteases and different incubation times. Ground pink salmon heads was mixed with an equal volume of distilled water and, and hydrolyzed at 50 C. using. Alcalase, Flavouryme, and Neutrase enzymes were added at 0.5% (w/w) of the sample protein content. The mixtures were continuously stirred and aliquots were taken at 0, 25, 50, and 75 minutes. After enzyme inactivation samples were centrifuged at 2,560 x g for 15 min and the aqueous fraction decanted and then freeze dried. Analysis included proximate composition, functional properties, mineral and amino acid content. All freeze-dried pink salmon hydrolysate (FPH) powders were light yellow, containing 68 to 75% protein. The highest protein yield (8.3%) was obtained from the Alcalase 75 min treatment. The recovery of salmon oil from ranged from 4.2-5.8%. The highest fat absorption (12.4 mL of oil/g of protein) was obtained for the Flavouryme 25 min treatment. The Neutrase 75 min treatment had the highest water holding capacity (2.6 mL of oil/g of protein). Emulsion stability ranged from 74-100% for the hydrolysates. Desirable amino acid profiles were found for all hydrolysates. This study found differences in the functional properties of salmon head hydrolysates produced using different types of proteases and digestion times.
Session 83A, Aquatic Food Products: Byproducts, mince and surimi
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