Browse > Article
http://dx.doi.org/10.3746/jkfn.2006.35.8.1045

Alkaline Pilot Processing for Recovery of Fish Muscle Protein and Properties of Recovered Protein  

Jang, Young-Boo (Dept. of Biotechnology & Bioengineering, Pukyong National University)
Kim, Gun-Bae (Major in Food Biotechnology, Kunsan National University)
Lee, Keun-Woo (Major in Food Biotechnology, Kunsan National University)
Choi, Yeung-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.8, 2006 , pp. 1045-1050 More about this Journal
Abstract
Optimum operation condition for pilot scale of alkaline processing for fish muscle was investigated by measuring protein solubility, yield, texture, and water-holding capacity. Recovered protein yield was 33.2% for whole fish and 61.8% for minced muscle. Optimum homogenized speed and time, using industrial scale homogenizer, were 3,000 rpm and 5 min, respectively. Limited centrifugal force of continuous cylinder type was 4,000 rpm for recovering soluble protein, and 2,000 rpm for recovering precipitated proteins. The pH control agents such as citric acid, sodium phosphate and calcium oxide decreased the breaking force and deformation of recovered protein gel. The breaking force and deformation of the recovered proteins were high compared to conventional surimi. The breaking force and deformation were decreased by addition of salt, starch and bovine plasma proteins. Whiteness of recovered protein gel was lower than that of conventional surimi. Alkaline processing greatly decreased nitrogen content and chemical oxygen demand in waste water. The results suggest that alkaline processing has a potential as industrial production for recovering the proteins from fish muscle.
Keywords
alkaline processing; recovered fish protein; texture; pilot processing;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
연도 인용수 순위
1 Park JW, Lin TMJ. 2004. Surimi: Manufacturing and evaluation. In Surimi and Surimi Seafood. Park JW, ed. Taylor & Francis, New York. p 33-106
2 Park JD, Kim J-S, Cho Y-J, Choi J-D, Choi YJ. 2003. Optimum formulation of starch and non-muscle protein for alkali surimi gel from frozen white croaker. J Korean Soc Food Sci Nutr 32: 1026-1031   DOI   ScienceOn
3 秦忠夫, 林力丸. 1971. アミノ酸.蛋白質の分析. 講談社, 東京, 日本. p 2-7
4 Umemoto S. 1966. A modified mothods for estimation of fish muscle protein by Biuret method. Bull Japan Soc Sci Fish 32: 427-435   DOI
5 Okada M. 1964. Effect of washing on the jelly forming ability of fish meat. Bull Japan Soc Sci Fish 30: 255-261   DOI
6 Park JW. 1995. Surimi gel colors as affected by moisture content and physical conditions. J Food Sci 60: 15-18   DOI   ScienceOn
7 SAS. 2002. JMP Statistics and Graphics Guide. SAS Institute, Cary, NC. p 87-121
8 Ladisch MR. 2001. Sedimentation, centrifugation, and filtration. In Bioseparations Engineering: Principles, Practise, and Economics. Ladisch MR, ed. Wiley Interscience, New York. p 16-51
9 Jin S-K, Kim I-S, Hur S-J, Park K-H, Ha J-H, Kang S-M, Choi YJ, Kim J-S. 2006. Effect of pH control on physico- chemical characteristics of chicken breast surimi. Korean J Food Sci Ani Resour 26: 64-69   과학기술학회마을
10 Park JW, Lin TMJ. 2004. Ingredient technology for suimi and surimi seafood. In Surimi and Surimi Seafood. Park JW, ed. Taylor & Francis, New York. p 649-707
11 박영호, 장동석, 김선봉. 1995. 수산가공이용학. 형설출판사, 서울, 한국. p 1043-1053
12 Jung CH, Kim JS, Jin S-K, Kim I-S, Jung K-J, Choi YJ. 2004. Gelation properties and industrial application of functional protein from fish muscle-2. Properties of functional protein gel from fish, chicken breast and pork leg and optimum formulation. J Korean Soc Food Sci Nutr 33: 1676-1684   과학기술학회마을   DOI   ScienceOn
13 Kim YS, Park JW, Choi YJ. 2003. New approaches for the effective recovery of fish proteins and their physicochemical characteristics. Fisheries Science 69: 1231-1239   DOI   ScienceOn
14 Choi YJ, Park JW. 2002. Acid-aided protein recovery from enzyme-rich Pacific whiting. J Food Sci 67: 2962-2967   DOI   ScienceOn
15 Park JD, Yoon S-S, Jung CH, Cho MS, Choi YJ. 2003. Effect of sarcoplasmic protein and NaCl on heating gel from fish muscle surimi prepared by acid and alkaline processing. J Korean Soc Food Sci Nutr 32: 567-573   과학기술학회마을   DOI   ScienceOn
16 Kocher PN, Foegeding EA. 1993. Microcentrifuge-based method for measuring water-holding of protein gels. J Food Sci 58: 1040-1046   DOI   ScienceOn
17 Park JD, Jung CH, Kim JS, Cho D-M, Cho MS, Choi YJ. 2003. Surimi processing using acid and alkali solubilization of fish muscle protein. J Korean Soc Food Sci Nutr 32: 400-405   과학기술학회마을   DOI   ScienceOn
18 Dewitt MCA, Gomez G, James JM. 2002. Protein extraction from beef heart using acid solubilization. J Food Sci 67: 3335-3341   DOI   ScienceOn
19 Choi J-D, Choi YJ. 2003. Optimum formulation of starch and non-muscle protein for alkali surimi gel from Jack mackerel. J Korean Soc Food Sci Nutr 32: 1032-1038   과학기술학회마을   DOI   ScienceOn