Browse > Article
http://dx.doi.org/10.5657/KFAS.2022.0791

Food Characteristics of Olive Flounder Paralichthys olivaceus Roe Concentrates Prepared Using a Cook-dried Process  

Kwon, In Sang (Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University)
Yoon, In Seong (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Kang, Sang in (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)
Kim, Hyeung Jun (Ministry of Food and Drug Safety)
Heu, Min Soo (Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.55, no.6, 2022 , pp. 791-801 More about this Journal
Abstract
Boil-dried concentrates (BDC) and steam-dried concentrates (SDC) were prepared from highly nutritious olive flounder Paralichthys olivaceus roes (OFR) as seafood processing by-products and their nutritional characteristics were investigated. Although SDS-PAGE profiles of the BDC and SDC proteins were similar to each other, it was observed that three of the five OFR protein bands in the 50-100 kDa range had disappeared. We also detected significant differences in the Hunter's color of the two concentrates in terms of color difference (𝚫E) and whiteness. The recovery amounts of BDC and SDC prepared from 100 g of OFR were 18.6 and 21.4 g, respectively, with respective protein contents of 67.7% and 68.9%. The main amino acids of OFR and concentrate proteins were valine, leucine, lysine, arginine, aspartic acid, glutamic acid and alanine, whereas major minerals were sulfur, potassium, sodium and phosphorus, the amounts of which in concentrates had been significantly reduced. We established that by sterilizing, inactivating endogenous enzymes, and inhibiting microbial growth, the cook-dried process contributes to enhancing the concentration and storage stability of nutrients by reducing water activity, volume, and weight. Accordingly, we suggest that concentrates (BDC and SDC) prepared from OFR have considerable potential as nutritionally fortified materials.
Keywords
Olive flounder; Roe concentrate; Cook-dried process; Food characteristics;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
연도 인용수 순위
1 Heu MS, Kim HS, Jung SC, Park CH, Park HJ, Yeum DM, Park HS, Kim CG and Kim JS. 2006. Food component characteristics of skipjack (Katsuwonus pelamis) and yellowfin tuna (Thunnus albacares) roes. Korean J Fish Aquat Sci 39, 1-8. https://doi.org/10.5657/kfas.2006.39.1.001.   DOI
2 Intarasirisawat R, Benjakul S and Visessanguan W. 2011. Chemical compositions of the roes from skipjack, tongol and bonito. Food Chem 124, 1328-1334. https://doi.org/10.1016/j.foodchem.2010.07.076.   DOI
3 Joe SJ, Rhee CO and Kim DY. 1989. Study on the processing and compositions of salted and dried mullet roe. Korean J Food Sci Technol 21, 242-251.
4 Kang KT, Heu MS, Jee SJ, Lee JH, Kim HS and Kim JS. 2007. Food component characteristics of tuna livers. Food Sci Biotechnol 16, 367-373.
5 Sathivel S, Yin H, Bechtel PJ and King JM. 2009. Physical and nutritional properties of catfish roe spray dried protein powder and its application in an emulsion system. J Food Eng 95, 76-81. https://doi.org/10.1016/j.jfoodeng.2009.04.011.   DOI
6 Shimada K and Ogura N. 1990. Lipid changes in sea urchin gonads during storage. J Food Sci 55, 967-971. https://doi.org/10.1111/j.1365-2621.1990.tb01576.x.   DOI
7 Yoon IS, Kang SI, Park SY, Cha JW, Kim DY, Kim JS and Heu MS. 2018a. Physicochemical properties of alkaline insoluble fractions recovered from bastard halibut Paralichthys olivaceus and skipjack tuna Katsuwonus pelamis roes by alkaline solubilization. Korean J Fish Aquat Sci 51, 230-237. https://doi.org/10.5657/KFAS.2018.0230.   DOI
8 Sikorski ZE. 1994. The contents of proteins and other nitrogenous compounds in marine animals. In: Seafood Proteins. Sikorski ZE, Pan BS and Shahidi F, eds. Chapman and Hall, New York, NY, U.S.A., 6-12. https://doi.org/10.1007/978-1-4615-7828-4_2.   DOI
9 Thanonkaew A, Benjakul S, Visessanguan W and Decker EA. 2006. The effect of metal ions on lipid oxidation, colour and physicochemical properties of cuttlefish (Sepia pharaonis) subjected to multiple freeze-thaw cycles. Food Chem 95, 591-599. https://doi.org/10.1016/j.foodchem.2005.01.040.   DOI
10 The Korean Nutrition Society. 2000. Recommended Dietarγ Allowances for Koreans. 7th revision. The Korea Nutrition Society, Seoul, Korea, 57-204.
11 Yoon IS, Lee GW, Kang SI, Park SY, Kim JS and Heu MS. 2017. Food functionality and biological activity of processed waters produced during the preparation of fish roe concentrates by cook-dried process. Korean J Fish Aquat Sci 50, 506-519. https://doi.org/10.5657/KFAS.2017.0506.   DOI
12 Yoon IS, Lee GW, Kang SI, Park SY, Lee JS, Kim JS and Heu MS. 2018b. Chemical composition and functional properties of roe concentrates from skipjack tuna (Katsuwonus pelamis) by cook-dried process. Food Sci Nutr 6, 1276-1286. https://doi.org/10.1002/fsn3.676.   DOI
13 Mahmoud KA, Linder M, Fanni J and Parmentier M. 2008. Characterisation of the lipid fractions obtained by proteolytic and chemical extractions from rainbow trout (Oncorhynchus mykiss) roe. Process Biochem 43, 376-383. https://doi.org/10.1016/j.procbio.2008.01.011.   DOI
14 Galla NR, Pamidighantam PR, Akula S and Karakala. 2012b. Functional properties and in vitro antioxidant activity of roe protein hydrolysates of Channa striatus and Labeo rohita. Food Chem 135, 1479-1484. https://doi.org/10.1016/j.foodchem.2012.05.098.   DOI
15 Lee GW, Yoon IS, Kang SI, Lee SG, Kim JI, Kim JS and Heu MS. 2017. Functionality and biological activity of isolate processed water generated during protein isolate preparation of fish roes using an isoelectric solubilization and precipitation process. Korean J Fish Aquat Sci 50, 694-706. https://doi.org/10.5657/KFAS.2017.0694.   DOI
16 Lee JS, Cho JH, Kim DY and Hwang JH. 2013. Strategies for Eco-friendly Utilization and Industrialization of Fishery by-Products. Korea Maritime Institute, Busan, Korea, 15-40.
17 Al-Holy MA and Rasco BA. 2006. Characterisation of salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar proteins. J Food Biochem 30, 422-428. https://doi.org/10.1111/j.1745-4514.2006.00069.x.   DOI
18 Rodrigo J, Ros G, Periago MJ, Lopez C and Ortuiio J. 1998. Proximate and mineral composition of dried salted roes of hake (Merltcccircs merluccius, L.) and ling (Molva molva, L.). Food Chem 63, 221-225. https://doi.org/10.1016/S0308-8146(98)00002-8.   DOI
19 Lee HJ, Park SH, Yoon IS, Lee GW, Kim JS and Heu MS. 2016b. Chemical composition of protein concentrate prepared from yellowfin tuna Thunnus albacores roe by cookdried process. Korean J Fish Aquat Sci 19, 12. https://doi.org/10.1186/s41240-016-0012-1.   DOI
20 Bala BK and Mondol MRA. 2001. Experimental investigation on solar drying of fish using solar tunnel dryer. Dry Technol 19, 427-436. https://doi.org/10.1081/DRT-100102915.   DOI
21 Balaswamy K, Prabhakara Rao PG, Narsing Rao G and Jyothirmayi T. 2011. Functional properties of roe protein hydrolysates from Catla catla. Elec J Env Agricult Food Chem 10, 2139-2147.
22 Bellagha S, Amami E, Farhat A and Kechaou N. 2002. Drying kinetics and characteristic drying curve of lightly salted sardine (Sardinella aurita). Drying Technol 20, 1527-1538. https://doi.org/10.1081/DRT-120005866.   DOI
23 Dong FD and Bechtel P. 2010. New Fish Feeds Made from Fish Byproducts. Retrieved from http://www.ars.usda.gov/is/AR/archive/oct10/leftovers1010.htm on Sep 24, 2022.
24 FAO (Food and Agriculture Organization). 1983. Compilation of Legal Limits for Hazardous Substances in Fish and Fishery Products. FAO fishery circular No. 464, 5-100. Food and Agriculture Organization of the United Nations, Rome, Italy.
25 Iwasaki M and Harada R. 1985. Proximate and amino acid composition of the roe and muscle of selected marine species. J Food Sci 50, 1585-1587. https://doi.org/10.1111/j.1365-2621.1985.tb10539.x.   DOI
26 Klomklao S and Benjakul S. 2016. Utilization of tuna processing byproducts: Protein hydrolysate from skipjack tuna (Katsuwonus pelamis) viscera. J Food Process Preservation 41, e12970. https://doi.org/10.1111/jfpp.12970.   DOI
27 Galla NR, Karakala B, Akula S and Pamidighantam PR. 2012a. Physico-chemical, amino acid composition, functional and antioxidant properties of roe protein concentrates obtained from Channa striatus and Lates calcarifer. Food Chem 132, 1171-1176. https://doi.org/10.1016/j.foodchem.2011.11.055.   DOI
28 Lowry OH, Rosebrough NJ, Farr AL and Randall RJ. 1951. Protein measurement with the Folin phenol reagent. J Biol Chem 193, 265-275.   DOI
29 Nam HK. 1986. The composition of fatty acid and amino acid for sea urchin. Kor Oil Chem 3, 33-37. https://doi.org/10.12925/jkocs.1986.3.1.4.   DOI
30 Kang SI, Heu MS, Choi BD, Kim KH, Kim YJ and Kim JS. 2015. Investigation of food quality characterization of processing by-product (frame muscle) from the sea rainbow trout Oncorhynchus mykiss. Korean J Fish Aquat Sci 48, 26-35. https://doi.org/10.5657/kfas.2015.0026.   DOI
31 MFDS (Ministry of Food and Drug Safety). 2015. Korean Food Standards Codex. Retrieved from http://fse.foodnara.go.kr/residue/RS/jsp/menu_02_01_03.jsp?idx=106 on Jul 26, 2022.
32 Mariod AA, Fathy SF and Ismail M. 2010. Preparation and characterisation of protein concentrates from defatted kenaf seed. Food Chem 123, 747-752. https://doi.org/10.1016/j.foodchem.2010.05.045.   DOI
33 Duan ZH, Jiang LN, Wang JL, Yu-XY and Wang T 2011. Drying and quality characteristics of tilapia fish fillets dried with hot air-microwave heating. Food Bioprod Pocess 89, 472-476. https://doi.org/10.1016/j.fbp.2010.11.005.   DOI
34 Kim HJ, Yoon IS, Park SY, Kang SI, Kim JS and Heu MS. 2020. Food component characteristics of fish roe concentrates prepared by freeze-drying. Korean J Fish Aquat Sci 53, 165-173. https://doi.org/10.5657/KFAS.2020.0165.   DOI
35 Kim HJ, Lee HJ, Park SH, Jeon YJ, Kim JS and Heu MS. 2015. Recovery and Fractionation of Serine Protease Inhibitors from bastard halibut Paralichthys olivaceus Roe. Korean J Fish Aquat Sci 48, 178-186. https://doi.org/10.5657/kfas.2015.0178.   DOI
36 Adebiyi AP, Adebiyi AO, Hasegawa Y, Ogawa T and Muramoto K. 2009. Isolation and characterization of protein fractions from deoiled rice bran. Eur Food Res Technol 228, 391-401. https://doi.org/10.1007/s00217-008-0945-4.   DOI
37 Kurozawa LE, Terng I, Hubinger MD and Park KJ. 2014. Ascorbic acid degradation of papaya during drying: Effect of process conditions and glass transition phenomenon. J Food Eng 123, 157-164. https://doi.org/10.1016/j.jfoodeng.2013.08.039.   DOI
38 Laemmli UK. 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227, 680-685. https://doi.org/10.1038/227680a0.   DOI
39 Lee HJ, Lee GW, Yoon IS, Park SH, Park SY, Kim JS and Heu MS. 2016a. Preparation and characterization of protein isolate from yellowfin tuna Thunnus albacares roe by isoelectric solubilization/precipitation process. Fish Aquat Sci 19, 14. https://doi.org/10.1186/S41240-016-0014-Z.   DOI
40 Losso JN, Bogumil R and Nakai S. 1993. Comparative studies of phosvitin from chicken and salmon egg yolk. Comp Biochem Physiol B Biochem Mol Biol 106, 919-923. https://doi.org/10.1016/0305-0491(93)90051-6.   DOI
41 Bekhit A, Morton JD, Dawson CO, Zhao JH and Lee HYY. 2009. Impact of maturity on the physicochemical and biochemical properties of chinook salmon roe. Food Chem 117, 318-325. https://doi.org/10.1016/j.foodchem.2009.04.009.   DOI
42 Alasalvar C, Taylor KDA, Zubcov E, Shahidi F and Alexis M. 2002. Differentiation of cultured and wild sea bass (Dicentrarchus labrax): total lipid content, fatty acid and trace mineral composition. Food Chem 79, 145-150. https://doi.org/10.1016/s0308-8146(02)00122-x.   DOI
43 AOAC (Association of Official Agricultural Chemists). 2005. Official Method of Analysis. 18th ed. Association of Official Chemists, Gaithersberg, MD, U.S.A.
44 Bechtel PJ, Chantarachoti ACM and Sathivel S. 2007. Characterisation of protein fractions from immature Alaska walleye pollock (Theragra chalcogramma) roe. J Food Sci 72, S338-S343. https://doi.org/10.1111/j.1750-3841.2007.00396.x.   DOI
45 Bledsoe GE, Bledsoe CD and Rasco B. 2003. Caviars and fish roe products. Crit Rev Food Sci Nutr 43, 317-356. https://doi.org/10.1080/10408690390826545.   DOI
46 Eun JB, Chung HJ and Heansberg JO. 1994. Chemical composition and microflora of channel catfish (Ictalurus punctatus) roe and swim bladder. J Agric Food Chem 42, 714-717. https://doi.org/10.1021/jf00039a022.   DOI
47 Matsubara T, Nagae M, Ohkubo N, Andoh T, Sawaguchi S, Hiramatsu N, Sullivan CV and Hara A. 2003. Multiple vitellogenins and their unique roles in marine teleosts. Fish Physiol Biochem 28, 295-299. https://doi.org/10.1023/B:FISH.0000030559.71954.37.   DOI
48 MOF (Ministry of Ocean and Fisheries). 2021. Yearbook of Marine Resource. Retrieved from http://www.mof.go.kr/statPortal/bbs/publication/view.do?ntt_id=912&pageIndex=&searchType=&searchQuery= on Jul 15, 2022.
49 Park SH, Lee HJ, Yoon IS, Lee GW, Kim JS and Heu MS. 2016. Protein functionality of concentrates prepared from yellowfin tuna (Thunnus albacares) roe by cook-dried process. Food Sci Biotechnol 25, 1569-1575. https://doi.org/10.1007/s10068-016-0242-0.   DOI
50 Chalamaiah M, Balaswamy K, Narsing Rao G, Prabhakara Rao P and Jyothirmayi T. 2013. Chemical composition and functional properties of mrigal (Cirrhinus mrigala) egg protein concentrates and their application in pasta. J Food Sci Technol 50, 514-520. https://doi.org/10.1007/s13197-011-0357-5.   DOI
51 Galla NR. 2013. Physico-chemical, functional and antioxidant properties of roe protein concentrates from Cyprinus carpio and Epinephelus tauvina. J Food Pharm Sci 1, 81-88.