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This study demonstrated feasibility of producing soluble protein powders from pink (PSP) and red (RSP) salmon heads.  Differences were observed between physicochemical properties of the two protein powders, including nitrogen solubility, emulsion stability, and fat adsorption capacity.  The flow and viscoelastic properties of the emulsions prepared with PSP and RSP were investigated using a parallel plate rheometer.  The power law model and the Casson model were used to determine the flow behavior index (n), and consistency index (K) and yield stress.  The emulsion containing PSP (PSPE) had a higher K value (8 Pa.s) than that (4.2 Pa.s) of the emulsion containing RSP (RSPE).  Both PSPE and RSPE emulsions exhibited pseudoplastic behavior and viscoelastic characteristics.  The G (an elastic or storage modulus) and G (a viscous or loss modulus) values for PSPE were higher than RSPE.

Physicochemical and Rheological Properties of Salmon Protein Powders