Chemical composition of protein concentrate prepared from Yellowfin tuna Thunnus albacares roe by cook-dried process |
Lee, Hyun Ji
(Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University)
Park, Sung Hwan (Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University) Yoon, In Seong (Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University) Lee, Gyoon-Woo (Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University) Kim, Yong Jung (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) Kim, Jin-Soo (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) Heu, Min Soo (Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University) |
1 | Alasalvar C, Taylor KDA, Zubcov E, Shahidi F, Alexis M. Differentiation of cultured and wild sea bass (Dicentrarchus labrax): total lipid content, fatty acid and trace mineral composition. Food Chem. 2002;79:145-50. DOI |
2 | Al-Holy MA, Rasco BA. Characterisation of salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar proteins. J Food Biochem. 2006;30:422-8. DOI |
3 | AOAC (Association of Analytical Chemists). Official Methods of Analysis. 16th ed. Washington DC: Association of Analytical Chemists; 1995. p. 69-74. |
4 | Bala BK, Mondol MRA. Experimental investigation on solar drying of fish using solar tunnel dryer. Drying Technol. 2001;19:427-36. DOI |
5 | Balaswamy K, Prabhakara Rao P, Narsing Rao G, Govardhana Rao D, Jyothirmayi T. Physicochemical composition and functional properties of roes from some fresh water fish species and their application in some foods. J Environ Agric Food Chem. 2009;8:704-10. |
6 | Bellagha S, Amami E, Farhat A, Kechaou N. Drying kinetics and characteristic drying curve of lightly salted sardine (Sardinella aurita). Drying Technol. 2002; 20:1527-38. DOI |
7 | Chalamaiah M, Narsing Rao G, Rao DG, Jyothirmayi T. Protein hydrolysates from meriga (Cirrhinus mrigala) egg and evaluation of their functional properties. Food Chem. 2010;120:652-7. DOI |
8 | Chalamaiah M, Balaswamy K, Narsing Rao G, Prabhakara Rao PG, Jyothirmayi T. Chemical composition and functional properties of mrigal (Cirrhinus mrigala) egg protein concentrates and their application in pasta. J Food Technol. 2013;50:514-20. DOI |
9 | Cordero-de-los-Santos MY, Osuna-Castro JA, Borodanenko A, Paredes-Lopez O. Physicochemical and functional characterisation of amaranth (Amaranthus hypochondriacus) protein isolates obtained by isoelectric precipitation and micellisation. Food Sci Technol Int. 2005;11:269-80. DOI |
10 | DeMan JM. Proteins. In: DeMan JM, editor. Principles in Food Chemistry. Gaithersburg: Aspen Publishers Inc.; 1999. p. 111-62. |
11 | Duan ZH, Zhang M, Tang J. Thin layer hot-air drying of bighead carp. Fish Sci. 2004;23:29-32. |
12 | FitzGerald RJ, O'Cuinn GO. Enzymatic debittering of food protein hydrolysates. Biotechnol Adv. 2006;24:234-7. DOI |
13 | Heu MS, Kim HS, Jung SC, Park CH, Park HJ, Yeum DM, Park HS, Kim CG and Kim JS. Food component characteristics of skipjack (Katsuwonus pelamis) and yellowfin tuna (Thunnus albacares) roes. J Kor Fish Soc. 2006;39:1-8. |
14 | Intarasirisawat R, Benjakul S, Visessanguan W. Chemical compositions of the roes from skipjack, tongol and bonito. Food Chem. 2011;124:1328-34. DOI |
15 | Bekhit A, Morton JD, Dawson CO, Zhao JH, Lee HYY. Impact of maturity on the physicochemical and biochemical properties of chinook salmon roe. Food Chem. 2009;117:318. DOI |
16 | Lowry OH, Rosebrough NJ, Farr AL, Randall RJ. Protein measurement with the Folin phenol reagent. J Biol Chem. 1951;193:265-75. |
17 | Iwasaki M, Harada R. Proximate and amino acid composition of the roe and muscle of selected marine species. J Food Sci. 1985;50:1585-7. DOI |
18 | Klomklao S, Benjakul S, Kishimura H. Optimum extraction and recovery of trypsin inhibitor from yellowfin tuna (Thunnus albacores) roe and its biochemical properties. Int J Food Sci Technol. 2013;49:168-73. |
19 | Laemmli UK. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature. 1970;227:680-5. DOI |
20 | Mahmoud KA, Linder M, Fanni J, Parmentier M. Characterisation of the lipid fractions obtained by proteolytic and chemical extractions from rainbow trout (Oncorhynchus mykiss) roe. Process Biochem. 2008;43:376-83. DOI |
21 | Matsubara T, Nagae M, Ohkubo N, Andoh T, Sawaguchi S, Hiramatsu N. Multiple vitellogenins and their unique roles in marine teleosts. Fish Physiol Biochem. 2003;28:295-9. DOI |
22 | Ministry of Ocean and Fisheries. 2014. Yearbook of marine resource. Retrieved from http://www.mof.go.kr/article/view.do?articleKey=5197&boardKey=32&menuKey=396curentPageNo=1. Accessed 26 Jan 2015. |
23 | Narsing Rao G, Balaswamy K, Satyanarayana A and Prabhakara Rao P. Physicochemical, amino acid composition, functional and antioxidant properties of roe protein concentrates obtained from Channa striatus and Lates calcarifer. Food chem. 2012a; 132:1171-1176 DOI |
24 | Narsing Rao G, Prabhakara Rao P, Satyanarayana A and Balaswamy K. Functional properties and in vitro antioxidant activity of roe protein hydrolysates of Channa striatus and Labeo rohita. Food Chem. 2012b;135, 1479-1484 DOI |
25 | Sathivel S, Yin H, Bechtel PJ, King JM. Physical and nutritional properties of catfish roe spray dried protein powder and its application in an emulsion system. J Food Eng. 2009;95:76-81. DOI |
26 | Pires C, Costa S, Batista AP, Nunes MC, Raymundo A, Batista I. Properties of protein powder prepared from Cape hake by-products. J Food Eng. 2012; 108:268-75. DOI |
27 | Rodrigo J, Ros G, Periago MJ, Lopez C, Ortuiio J. Proximate and mineral composition of dried salted roes of hake (Merluccius merluccius, L.) and ling (Molva molva, L.). Food Chem. 1998;63:221-5. DOI |
28 | Sathivel S, Bechtel PJ. Properties of soluble protein powders from Alaska pollock (Theragra chalcogramma). Int J Food Sci Technol. 2006;41:520-9. DOI |
29 | Thanonkaew A, Benjakul S, Visessanguan W, Decker EA. The effect of metal ions on lipid oxidation, colour and physicochemical properties of cuttlefish (Sepia pharaonis) subjected to multiple freeze-thaw cycles. Food Chem. 2006;95:591-9. DOI |
![]() |