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http://dx.doi.org/10.3746/jkfn.2006.35.10.1394

Food Functionalities of Dried Fish Protein Powder  

Choi, Gyeong-Lim (Division of Marine Life Science/Institute of Marine Industry Gyeongsang National University)
Hong, Yu-Mi (Division of Marine Life Science/Institute of Marine Industry Gyeongsang National University)
Lee, Keun-Woo (Major in Food Biotechology, Kunsan National University)
Choi, Young-Joon (Division of Marine Life Science/Institute of Marine Industry Gyeongsang National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.35, no.10, 2006 , pp. 1394-1398 More about this Journal
Abstract
Functionalities of drum-dried fish muscle protein from pH shifting process have been investigated by determining solubility, emulsion activity, rehydration, fat-adsorption capacity, viscosity, and color. Solubility was higher in recovered protein at pH 7.0 than that at pH 5.5, and not dependent on ionic strength. Solubility of the dried protein recovered at pH 7.0 depended on pH of solvent, and lowest in the range of pH 3 to pH 6. The dried protein showed relatively low emulsion capacity in all the samples. Emulsion stability, foam capacity and foam stability were not observed in the samples. Viscosity was in the range of $50,200\sim39,000cP$. Rehydration and fat-binding capacities were $2.63\sim2.89g$-water/g and $2.13\sim2.17g$-oil/g, respectively, and not dependent on particle size and pH. Drum-dried fish muscle protein has a potential application as an ingredient of meat patty products.
Keywords
dried fish protein; food functionalities; rehydration; fat-adsorption;
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