83A-10 |
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J.-S. KIM, Division of Marine Bioscience, Gyeongsang National Univ., Institute of Marine Industry, 445 Inpyoung-Dong, Tongyeong, 650-160, South Korea and J. W. Park, Dept. of Food Science & Technology, Oregon State Univ., OSU Seafood Research Lab., 2001 Marine Dr., Rm. 253, Astoria, OR 97103-3420. Solid by-products from surimi processing are 60-70% and contain a significant amount of collagen. However, due to the lower physical properties (melting, gelation, and viscosity) of fishery gelatin compared to land animal gelatin, utilization of fish collagen is limited to emulsifier. Acid-soluble collagen is prepared using a complicated process and used in various applications (foods, cosmetics, and pharmaceuticals). However, manufacture of collagen as an emulsifier can be achieved using hot-water extraction without acid solubilization. Preparation and utilization of partially purified collagen from solid by-products of surimi processing have seldom been investigated. Our objectives were to simplify a manufacturing process of collagen from refiner discharge, by-products of Pacific whiting surimi, to be used as an emulsifier and to determine its biochemical and functional characteristics. Skin from a deboning machine and refiner discharge were used as raw materials and their biochemical properties (proximate composition, pH, salinity, and heavy metal content) were determined before purification. Collagens were partially purified. Physicochemical properties measured were amino acid composition, whiteness, and SDS-PAGE. Functional properties tested include solubility, water holding capacity, oil binding capacity, emulsifying activity, and stability. Yield for partially purified collagen (PPC) was 42.8% in refiner discharge and 68.3% in skin. Protein content of PPC from refiner discharge was 90%. PPC was determined to be safe as a food additive based on pH and heavy metal content. Patterns of amino acid composition and SDS-PAGE of PPC from refiner discharge were similar to those of acid-soluble collagen from refiner discharge. PPC from refiner discharge was white and also had good functional properties, such as solubility in boiling water, emulsifying activity and stability, which were superior to PPC from skin and were similar to acid-soluble collagen from refiner discharge. PPC from refiner discharge could be used as an effective emulsifier in the meat, confectionary, and mayonnaise industries.
Session 83A, Aquatic Food Products: Byproducts, mince and surimi
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