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http://dx.doi.org/10.5657/KFAS.2018.0230

Physicochemical Properties of Alkaline-insoluble Fractions Recovered from Bastard Halibut Paralichthys olivaceus and Skipjack Tuna Katsuwonus pelamis roes by Alkaline Solubilization  

Yoon, In Seong (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Kang, Sang In (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Park, Sun Young (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Cha, Jang Woo (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Kim, Do Yeub (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Kim, Jin-Soo (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Heu, Min Soo (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.51, no.3, 2018 , pp. 230-237 More about this Journal
Abstract
This study investigated the food and nutritional characteristics of alkaline-insoluble fractions (AIFs) recovered from bastard halibut Paralichthys olivaceus (BH) and skipjack tuna Katsuwonus pelamis (ST) roes using the alkaline solubilization. The moisture content of AIFs ranged from 4.8% to 12.8%, and ST provided significantly better yields (9.5 for STAIF-11 and 7.1 g/100 g roe for STAIF-12) than did BH (P<0.05). The protein content of AIFs ranged from 71.7% to 79.2%, with the highest level yielded by STAIF-11 (6.8 g/100 g roe). The crude fat content of AIFs was 10.9-14.3% and the mineral content was 0.7-3.4%. The major mineral components of AIFs were sulfur, sodium, potassium, and phosphorus. Color values showed that BHAIFs were significantly brighter than STAIFs. Total contents of essential amino acids were significantly higher in STAIFs (47.5-49.5%) than in BHAIFs. The major essential amino acids found in AIFs from both sources were Val, Leu, Lys, and Arg. Therefore, AIFs were significantly superior to whole BH roe in terms of physicochemical and nutritional status, and we identified species-specific differences between BH and ST. Protein is a major component of AIFs recovered from fish roes, which suggests that they have potential for use as a protein source.
Keywords
Alkaline insoluble fraction; Physicochemical properties; Fish roes; Bastard halibut; Skipjack tuna;
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