Frozen stability of fish protein isolate under various storage conditions

Supawan Thawornchinsombut, Jae W. Park

Research output: Contribution to journalArticle

39 Citations (Scopus)

Abstract

A novel process using pH-shift to recover fish proteins has been intensively studied. However, little information of its frozen stability has been revealed. The highest gel texture was found for samples frozen at pH 5.5 (5) and 7.0 (7) with cryoprotectants (C) and without freeze/thaw (F), whereas the lowest gel texture was obtained from frozen/thawed samples without cryoprotectants (NC). 5NC-F and 7NC-F demonstrated the lowest surface hydrophobicity and total sulfhydryl (SH), perhaps suggesting more protein aggregation through hydrophobic interactions and disulfide bonds. A slightly less stability of alkali-treated protein isolates (AKPI) kept at pH 5.5 than at pH 7 was noticed. AKPI, whether kept at pH 5.5 or 7.0, requires cryoprotectants to maintain frozen stability for longer shelf life.

Original languageEnglish
JournalJournal of Food Science
Volume71
Issue number3
Publication statusPublished - 2006 Apr 1
Externally publishedYes

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Fish Proteins
protein isolates
storage conditions
cryoprotectants
fish
Alkalies
Hydrophobic and Hydrophilic Interactions
alkalis
Gels
texture
gels
Proteins
hydrophobic bonding
disulfide bonds
hydrophobicity
Disulfides
shelf life
proteins
sampling

ASJC Scopus subject areas

  • Food Science

Cite this

Frozen stability of fish protein isolate under various storage conditions. / Thawornchinsombut, Supawan; Park, Jae W.

In: Journal of Food Science, Vol. 71, No. 3, 01.04.2006.

Research output: Contribution to journalArticle

Thawornchinsombut, Supawan ; Park, Jae W. / Frozen stability of fish protein isolate under various storage conditions. In: Journal of Food Science. 2006 ; Vol. 71, No. 3.
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