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Functional, Nutritional, and Rheological Properties of Protein Powders from Arrowtooth Flounder and their Application in Mayonnaise
Author(s) -
Sathivel Subramaniam,
Bechtel Peter J.,
Babbitt Jerry K.,
Prinyawiwatkul Witoon,
Patterson Mary
Publication year - 2005
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.1365-2621.2005.tb07091.x
Subject(s) - rheology , flounder , emulsion , food science , chemistry , shear thinning , chromatography , fish <actinopterygii> , biochemistry , materials science , biology , fishery , composite material
Arrowtooth flounder soluble protein powder (AFSP) and arrowtooth flounder insoluble protein powder (AFISP) were evaluated for their functional, nutritional, and rheological properties. AFSP and AFISP contained 80% and 79% protein and 5.9% and 14.9% fat, respectively. Yield of AFSP (8.6%) was less than AFISP (13.1%). AFSP and AFISP had desirable essential amino acid and mineral contents. Emulsion stability of AFSP was greater than AFISP. Fat and water absorptions (mL/g protein) were 5.2 and 1.8 for AFSP, respectively, and 3.3 and 4.2 for AFISP Mayonnaises made from AFSP had greater emulsion stability than mayonnaise made from AFISP. Mayonnaises from both AFSP and AFISP possessed pseudoplastic and viscoelastic characteristics.