凤尾鱼分离蛋白的理化和感官特性

Q3 Environmental Science
M. Canti, Katarina Aninda Karisma Palupi, M. Suhartono
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引用次数: 0

摘要

凤尾鱼是印度尼西亚的主要渔业商品之一;然而,其作为水产品的发展目前并不理想。由于其蛋白质含量高,凤尾鱼有潜力开发为增值鱼类分离蛋白的来源。本研究旨在制备凤尾鱼分离蛋白(API),并对其物理、化学和感官特性进行评价。以脱脂凤尾鱼粉为原料制备原料药。采用ph转移法分离凤尾鱼蛋白。然后分析API的物理化学(体积密度、颜色、近似)和感官特性。结果表明,凤尾鱼蛋白在pH为11时较易溶解,在pH为5时较难溶解。原料药的产率和蛋白质回收率分别为26.39%和36.86%。该原料药干性蛋白质含量为92.20%,水分含量为3.64%,灰分含量为2.18%,脂肪含量为2.26%,碳水化合物含量为3.36%。结果表明,该原料药具有良好的容重、颜色等物理和感官性能,甜度、海藻味、苦味、异味、香气和酸败味得分最高。API与大豆分离蛋白(SPI)的甜味、异味、香气和酸败味均无显著差异(p0.05)。总的来说,原料药表现出令人满意的营养特性和作为食品配料的潜在用途。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Physicochemical and Sensory Properties of Protein Isolate from Anchovy (Stolephorus insularis)
Anchovy is one of the primary fishery commodities in Indonesia; however its development as fishery products is currently suboptimal. Due to its high protein content, anchovy is potential to be developed as a source of value-added fish protein isolate. This study aimed to produce anchovy protein isolate (API) and evaluate its physical, chemical, and sensory properties. The API was prepared from defatted anchovy flour. Isolation of anchovy protein was carried out using a pH-shifting method. The API was then analyzed for its physicochemical (bulk density, color, proximate) and sensory properties. The results showed that anchovy protein  was more soluble at pH 11 and less at pH 5. Yield and protein recovery of API were 26.39 and 36.86% wb, respectively. The API had 92.20% protein, 3.64% moisture, 2.18% ash, 2.26% lipid, and 3.36% carbohydrate content on a dry basis. The results showed that the API exhibited good physical and sensory properties such as bulk density, color, the best score on sweetness, seaweed, bitterness, off-flavor, aroma, and rancid taste. There was no significant difference in sweet taste, off-flavor, aroma, and rancid taste between API and soy protein isolate (SPI) (p0.05). Overall, API demonstrated  satisfactory nutritional properties and potential use as food ingredients. 
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来源期刊
CiteScore
1.40
自引率
0.00%
发文量
10
审稿时长
16 weeks
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