89B-11

J. CHANTARACHOTI¹, P. J. Bechtel², A. C. M. Oliveira¹, and S. Sathivel¹. (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

Pollock catches in Alaska average over 1 million MT/ year. The value of this fishery is realized from the fillets, surimi, and roe. Premiums are paid to harvesters for percent mature roe yield. Immature pollock roe (IPR) has little value but constitutes a significant portion of the harvest and is often made into fish meal. Current literature lacks information about the chemical and physical characteristics of IPR. The objective of this study was to characterize the chemical, physical, and nutritional properties of IPR together with its soluble and insoluble protein fractions. Three samples of IPR were obtained during the spring pollock harvest from a seafood processing plant in Kodiak (AK). Soluble and insoluble protein fractions were produced by heating and centrifuging IPR samples. Freeze dried samples of IPR, soluble (SP), and insoluble (IP) fractions were analyzed for mineral, amino acid and fatty acid compositions, lipid classes distribution, physical and functional properties. Data was statistically analyzed. The protein content of freeze dried IPR, SP, and IP was 81.7, 63.2, and 83.0%, respectively. Percent protein solubility values for IPR (10.1%), SP (59.0%), and IP (1.6%) were all significantly different. As a generality the amino acid composition of IPR and IP were similar, with SP having higher proline and lower levels of some essential amino acids. Lipid content of IPR, SP, and IP was 9.2, 9.3, and 11.1%, respectively. The three most abundant fatty acids found in IPR were C16:0 (21.2%), C22:6w3 (21.2%), and C20:5w3 (19.0%). The L* color values for all samples ranged from 81.5 to 88.4 and b* values from 12.8 to 26.9 (P<0.05). SDS electrophoresis of IPR indicated major bands with molecular weights of 103, 87, 46, 41, and 23 Kda. Results indicate that IPR has potential as unique food or feed ingredient.

Session 89B, Aquatic Food Products: Surimi, gels and by-products
2:00 PM - 5:30 PM, Tuesday PM Room Hall I-2

2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana