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Food Functionalities of Dried Fish Protein Powder

건조 어육 단백질 분말의 식품학적 기능성

  • Choi, Gyeong-Lim (Division of Marine Life Science/Institute of Marine Industry Gyeongsang National University) ;
  • Hong, Yu-Mi (Division of Marine Life Science/Institute of Marine Industry Gyeongsang National University) ;
  • Lee, Keun-Woo (Major in Food Biotechology, Kunsan National University) ;
  • Choi, Young-Joon (Division of Marine Life Science/Institute of Marine Industry Gyeongsang National University)
  • 최경임 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 홍유미 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 이근우 (군산대학교 식품공학과) ;
  • 최영준 (경상대학교 해양생명과학부/해양산업연구소)
  • Published : 2006.12.29

Abstract

Functionalities of drum-dried fish muscle protein from pH shifting process have been investigated by determining solubility, emulsion activity, rehydration, fat-adsorption capacity, viscosity, and color. Solubility was higher in recovered protein at pH 7.0 than that at pH 5.5, and not dependent on ionic strength. Solubility of the dried protein recovered at pH 7.0 depended on pH of solvent, and lowest in the range of pH 3 to pH 6. The dried protein showed relatively low emulsion capacity in all the samples. Emulsion stability, foam capacity and foam stability were not observed in the samples. Viscosity was in the range of $50,200\sim39,000cP$. Rehydration and fat-binding capacities were $2.63\sim2.89g$-water/g and $2.13\sim2.17g$-oil/g, respectively, and not dependent on particle size and pH. Drum-dried fish muscle protein has a potential application as an ingredient of meat patty products.

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