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Optimization of Processing Parameters for the Preparation of Flounder Frame Protein Product
Author(s) -
MONTECALVO J.,
CONSTANTINIDES S. M.,
YANG C. S. T.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb13699.x
Subject(s) - chemistry , extraction (chemistry) , chromatography , isoelectric point , flounder , raw material , protein purification , precipitation , biochemistry , fishery , fish <actinopterygii> , biology , organic chemistry , enzyme , physics , meteorology
Flounder frame was used as a raw material for the preparation of protein product. Processing parameters were evaluated using both fresh and frozen ground frames. The results indicate the following optima: (1) pH of extraction medium, ii; (2) extraction time, 60 min; (3) volume to weight ratio, 10: 1; (4) extraction temperature, 23°C. Isoelectric precipitation was conducted at pH 5 using KCI or H 3 PO 4 . Results indicate that NaOH was more effective than Ca(OH) 2 in solubilizing frame protein at pH 11. Ground frozen flounder frames gave a 10% decrease in protein extractability when compared to fresh frames using NaOH as the extractant and a 22% decrease when Ca(OH) 2 was employed as the extractant. Approximately 70% of the protein is recovered using the NaOH‐HCI system.