Functional, Nutritional, and Rheological Properties of Protein Powders from Arrowtooth Flounder and their Application in Mayonnaise |
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| Authors: | Subramaniam Sathivel Peter J Bechtel Jerry K Babbitt Witoon Prinyawiwatkul Mary Patterson |
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| Affiliation: | Authors Sathivel and Patterson are with Fishery Industrial Technology Center, Univ. of Alaska Fairbanks, 118 TridentWay, Kodiak, AK 99615.;Author Bechtel is with USDA/ARS Seafood Laboratory, Univ. of Alaska Fairbanks, Alaska.;Author Babbitt is withNMFS Utilization Research Laboratory, FisheryIn-dustrial Technology Center, Univ. of Alaska Fairbanks, Alaska.;Author Prinyawiwatkul is with Dept. of Food Science, Louisiana State Univ. Agricultural Center, Baton Rouge, LA. Direct inquiries to author Sathivel (E-mail: ). |
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| Abstract: | ABSTRACT: Arrowtooth flounder soluble protein powder (AFSP) and arrowtooth flounder insoluble protein powder (AFISP) were evaluated for their functional, nutritional, and rheological properties. AFSP and AFISP contained 80% and 79% protein and 5.9% and 14.9% fat, respectively. Yield of AFSP (8.6%) was less than AFISP (13.1%). AFSP and AFISP had desirable essential amino acid and mineral contents. Emulsion stability of AFSP was greater than AFISP. Fat and water absorptions (mL/g protein) were 5.2 and 1.8 for AFSP, respectively, and 3.3 and 4.2 for AFISP Mayonnaises made from AFSP had greater emulsion stability than mayonnaise made from AFISP. Mayonnaises from both AFSP and AFISP possessed pseudoplastic and viscoelastic characteristics. |
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| Keywords: | arrowtooth flounder fish protein power functional properties mayonnaise rheological properties |
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