Open AccessChemical composition and functional properties of roe concentrates from skipjack tuna ( Katsuwonus pelamis ) by cook‐dried process
Author(s) -
Yoon In Seong,
Lee GyoonWoo,
Kang Sang In,
Park Sun Young,
Lee Jung Suck,
Kim JinSoo,
Heu Min Soo
Publication year - 2018
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.676
Subject(s) - skipjack tuna , tuna , composition (language) , food science , chemistry , fishery , biology , fish <actinopterygii> , art , literature
The objective of this study was to investigate physicochemical properties of protein concentrate from skipjack tuna roe by a cook‐dried (boiled or steamed‐dried) process, and to evaluate their food functional properties. The yields of boil‐dried concentrate ( BDC ) and steam‐dried concentrate ( SDC ) prepared from skipjack tuna roe were 22.4 for BDC and 24.4% for SDC . Their protein yields were 16.8 and 18.4%, respectively. In terms of major minerals of the BDC and SDC , sulfur (853.2 and 816.6 mg/100 g) exhibited the highest levels followed by potassium, sodium and phosphorus. The prominent amino acids of roe protein concentrates ( RPC s) were Glu, Asp, Leu and Val. The BDC and SDC showed a higher buffer capacity than egg white ( EW ) at the pH ‐shift range. The pH ‐shift treatment significantly improved the water holding capacities of RPC s, except pH 6. But they had a low solubility across the pH ‐shift range. The foaming capacities (104%–119%) of BDC and SDC were significantly lower than those of EW ( p < .05), and their foam stabilities were not observed. Emulsifying activity index (m 2 /g protein) of RPC s and EW was 2.3 for BDC , 11.1 for SDC and 18.0 for EW . RPC s in the food and seafood processing industries will be available as egg white alternative protein sources and will be available as ingredients of surimi‐based products in particular.