Chemical composition and functional properties of roe concentrates from skipjack tuna (Katsuwonus pelamis) by cook‐dried process

• Published in: Food science & nutrition Vol. 6; no. 5; pp. 1276 - 1286
• Main Authors: Yoon, In Seong, Lee, Gyoon‐Woo, Kang, Sang In, Park, Sun Young, Lee, Jung Suck, Kim, Jin‐Soo, Heu, Min Soo
• Format: Journal Article
• Language: English
• Published: United States John Wiley & Sons, Inc 01.07.2018; John Wiley and Sons Inc
• Subjects: Albumen; Amino acids; Chemical composition; cook‐dried process; fish roe; Foaming; food functionality; Katsuwonus pelamis; Organic chemistry; Original Research; Properties (attributes); Proteins; roe concentrates; Seafood; skipjack tuna; Surimi; Tuna; roe concentrates; fish roe; skipjack tuna; cook‐dried process; food functionality
• ISSN: 2048-7177; 2048-7177
• DOI: 10.1002/fsn3.676

The objective of this study was to investigate physicochemical properties of protein concentrate from skipjack tuna roe by a cook‐dried (boiled or steamed‐dried) process, and to evaluate their food functional properties. The yields of boil‐dried concentrate (BDC) and steam‐dried concentrate (SDC) prepared from skipjack tuna roe were 22.4 for BDC and 24.4% for SDC. Their protein yields were 16.8 and 18.4%, respectively. In terms of major minerals of the BDC and SDC, sulfur (853.2 and 816.6 mg/100 g) exhibited the highest levels followed by potassium, sodium and phosphorus. The prominent amino acids of roe protein concentrates (RPCs) were Glu, Asp, Leu and Val. The BDC and SDC showed a higher buffer capacity than egg white (EW) at the pH‐shift range. The pH‐shift treatment significantly improved the water holding capacities of RPCs, except pH 6. But they had a low solubility across the pH‐shift range. The foaming capacities (104%–119%) of BDC and SDC were significantly lower than those of EW (p < .05), and their foam stabilities were not observed. Emulsifying activity index (m2/g protein) of RPCs and EW was 2.3 for BDC, 11.1 for SDC and 18.0 for EW. RPCs in the food and seafood processing industries will be available as egg white alternative protein sources and will be available as ingredients of surimi‐based products in particular. Roe protein concentrates (RPCs) prepared from skipjack tuna roe by cook‐dried process improved the keeping quality in terms of moisture content (<7%) and protein (73%–76%). It was confirmed that the skipjack tuna roe protein concentrate for physicochemical properties was found to be useful as a protein resource. And their buffering capacity and water holding capacity were superior to egg white (EW), and their value was recognized for their use as a raw material for protein‐fortified foods products.