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PROPERTIES OF DIFFERENT FISH PROCESSING BY‐PRODUCTS FROM POLLOCK, COD AND SALMON
Author(s) -
BECHTEL PETER J.
Publication year - 2003
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2003.tb00505.x
Subject(s) - pollock , gadus , oncorhynchus , fish processing , fishery , food science , hydroxyproline , fillet (mechanics) , atlantic cod , chemistry , fish <actinopterygii> , biology , biochemistry , materials science , composite material
Individual fish processing waste stream components can be used to make feed ingredients or other products. Waste stream components obtained from commercial fish processing plants included heads, viscera, frames, and skins from Alaska pollock (Theragra chalcogramma) and Pacific cod (Gadus macrocephalus); and heads, and viscera from pink salmon (Oncorhynchus gorbuscha). The protein content of heads from all three species ranged from 13.9 to 16.4%; and the fat content ranged from 0.9 to 10.9%. Viscera protein content ranged from 13.0 to 15.3%, and the fat content from 2.0 to 19.1%. After heating to 85C the percent soluble protein in salmon heads was different (P < 0.05) from pollock or cod heads. Percent soluble protein of pollock and cod skin increased 8fold (P<0.05) after the 85C heat treatment. Connective tissue content was calculated from chemical determination of hydroxyproline content, and large differences in percent connective tissue content were found (1% for pollock viscera to 46% for skin). Estimated rat PER values ranged from a low of 2.1 for skin to a high of 3.1 for viscera and fillet samples (P<0.05).