Characterization of acid-soluble collagen from pacific whiting surimi processing byproducts

J. S. Kim, Jae W. Park

Research output: Contribution to journalArticle

46 Citations (Scopus)

Abstract

Three different solid byproducts (skin, frame, and refiner discharge) from Pacific whiting surimi manufacturing are a good resource for collagen extraction according to their total protein concentrations and other biochemical properties. Denaturation temperature of acid-soluble collagens was 23.3°C for refiner discharge, 21.7°C for skin, and 20.6°C for frame. Based on the functional properties, acid-soluble collagen from refiner discharge was the best and showed potential as an ingredient in processed food manufacturing.

Original languageEnglish
JournalJournal of Food Science
Volume69
Issue number8
Publication statusPublished - 2004 Oct 1
Externally publishedYes

Fingerprint

refiners
Merluccius productus
surimi
byproducts
collagen
Collagen
Acids
acids
manufacturing
Skin
processed foods
denaturation
functional properties
ingredients
Food
Temperature
temperature
Proteins
proteins

ASJC Scopus subject areas

  • Food Science

Cite this

Characterization of acid-soluble collagen from pacific whiting surimi processing byproducts. / Kim, J. S.; Park, Jae W.

In: Journal of Food Science, Vol. 69, No. 8, 01.10.2004.

Research output: Contribution to journalArticle

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