83A-23 |
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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. Fish processing byproducts including heads, frames, and viscera are often used for the production of fishmeals and oils for the feed industry. In Alaska, approximately 50,000 mt of salmon heads are available from the processing of pink (Oncorhynchus gorbuscha) and red salmon (Oncorhynchus nerka). There is an opportunity for utilizing more fish processing byproducts, such as salmon heads, to make human food protein ingredients. The objective of study was to isolate both soluble and insoluble protein fractions from both pink and red salmon heads and characterize the chemical and functional properties of the protein powders. Pink and red salmon heads were separately minced, and water was added to the mince (water: mince=1:1, V/W). The mixture was heated at 85 C for 45 minutes. Soluble and insoluble proteins were decanted and freeze-dried separately. The freeze-dried protein powders were analyzed for protein, lipid, moisture, ash, mineral, and amino acid contents. Evaluation of functional properties included emulsion stability (ES), fat absorption, water holding capacity, and color. The salmon protein powders were white to lightly yellow with slight fishy odor and taste. The protein powders from red salmon soluble (RS), red salmon insoluble (RI), pink salmon soluble (PS), and pink salmon insoluble (PI) contained 76.2%, 60.4%, 76.3%, and 63% protein, respectively. Emulsifying stability (%) of protein powder from RI (95.2) was greater than that of PI (91.7), RS (79.2), and PS (78.7). All protein powders had similar emulsifying stability. Highest fat absorption was observed in the protein powder from PS. Water absorption (mL water/g of protein) was 4.6 for PI and 4.1 for RI. The amino acid profile and mineral content were determined for all samples. The fish protein powders from salmon heads showed potential for use as functional protein ingredients.
Session 83A, Aquatic Food Products: Byproducts, mince and surimi
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