Properties of soluble protein powders from Alaska pollock (Theragra chalcogramma)
Document Type
Article
Publication Date
5-1-2006
Abstract
Soluble protein powders were produced from pollock by-products and evaluated for their functional, nutritional and rheological properties. Soluble protein powders were made from pollock viscera (PVSP), viscera without liver (PVWLSP), heads (PHSP), frames (PFSP), trimmings (PTSP), and liver (PLSP) and had protein contents ranging from 65.0% to 78.9%. Yield of PVWLSP was higher than that of other pollock proteins powder and PTSP had the highest nitrogen solubility value (85.7%). Emulsion capacity and emulsion stability of the pollock protein powders ranged from 29% to 34.5% (mL of oil per 200 mg of protein) and 65.3% to 77.6%, respectively. Highest and lowest fat adsorption values were observed for PFSP (10.6 mL of oil per gram of protein) and PVSP (4.1 mL of oil per gram of protein), respectively. Fish protein powder samples were good sources in K, P, and Mg and amino acids. Emulsions made with pollock soluble protein powders exhibited viscoelastic characteristics. © 2005 Institute of Food Science and Technology Trust Fund.
Publication Source (Journal or Book title)
International Journal of Food Science and Technology
First Page
520
Last Page
529
Recommended Citation
Sathivel, S., & Bechtel, P. (2006). Properties of soluble protein powders from Alaska pollock (Theragra chalcogramma). International Journal of Food Science and Technology, 41 (5), 520-529. https://doi.org/10.1111/j.1365-2621.2005.01101.x