Document Type
Article
Publication Date
4-1-2008
Abstract
Fresh pollock skin was hydrolyzed for 10 min (PPH10), 30 min (PPH30) and 45 min (PPH45), and the chemical and functional properties of pollock skin protein hydrolysates were evaluated. PPH45 (79.6%) had significantly higher nitrogen solubility values than PPH30 (72.6%) and PPH10 (64.8%). Emulsifying stability values for PPH10 and PPH30 were significantly higher (P < 0.05) than PPH45. Fat adsorption values for PPH45 (4.7 mL oil/g protein) were greater (P < 0.05) than PPH10 (3.6 mL oil/g protein) and PPH30 (3.7 mL oil/g protein). Salmon fillets stored frozen for 4 months including those glazed with pollock skin protein hydrolysate, water and glycerin solutions had increased yield and thaw yield values when compared to the nonglazed (NG) control fillets. Thiobarbituric acid (mg malondialdehyde/kg sample) values from fillets coated with a solution containing PPH10 (0.8) and stored frozen for 4 months were significantly lower (P < 0.05) than other glazed and NG fillets. © 2008, University of Alaska Fairbanks.
Publication Source (Journal or Book title)
Journal of Food Biochemistry
First Page
247
Last Page
263
Recommended Citation
Sathivel, S., Huang, J., & Bechtel, P. (2008). Properties of pollock (theragra chalcogramma) skin hydrolysates and effects on lipid oxidation of skinless pink salmon (oncorhynchus gorbuscha) fillets during 4 months of frozen storage. Journal of Food Biochemistry, 32 (2), 247-263. https://doi.org/10.1111/j.1745-4514.2008.00172.x