Gholam Reza SHAVIKLO, Gudjon THORKELSSON, Sigurjon ARASON

The influence of Additives and frozen storage on functional properties and Flow behaviour of fish protein isolated from haddock (Melanogrammus aeglefinus)

pH–shift yöntemi kullanılarak mezgit (Melanogrammus aeglefinus) cut-off’larından balık proteini izolatları (FPI) alınmıştır. 12 hafta -18°C’de saklanan, %19 protein (pH 6,4), farklı miktarda tuz, sakaroz ve polifosfonat içeren FPI’a ait akış davranışı ve bazı fonksiyonel özellikler incelenmiştir. Katkı maddeleri, akışkanlığı (viskoziteyi) etkilemiş fakat akış davranışını etkilememiştir. Tuz ve sakarozun eklenmesi, su tutma kapasitesini (WHC) arttırmış, anlamlı bir şekilde akışkanlığı (Brabender Birimi) ve beyazlığı azaltmıştır. Polifosfonat ve sakaroz; WHC’yi ve FPI beyazlığını etkilememiş fakat akışkanlığı azaltmıştır. Farklı miktarda katkı maddeleri ve dondurarak saklama süresi, FPI’a ait fonksiyonel özellikleri anlamlı bir şekilde değişmiştir. Sonuçlar; pH- shift ile elde edilen izole proteinleri denaturasyona karşı korumak için surimi gibi soğukta saklanması gerektiğini öne sürmektedir.

Anahtar Kelimeler:

viskozite, mezgit, dondurarak depolama, su tutma kapasitesi, protein

Katkı maddeleri ve dondurarak saklamanın mezgitten (Melanogrammus aeglefinus) izole edilen balık proteininin fonksiyonel özellikleri ve akış davranışı üzerine etkisi

Fish protein isolates (FPI) were extracted from haddock (Melanogrammus aeglefinus) cut-offs using the pH-shift method. Flow behaviour and some functional properties of FPI containing 19% protein (pH 6.4) and different amounts of salt, sucrose and also polyphosphate stored 12 weeks at -18°C were studied. Additives influenced viscosity, but not flow behaviour. Adding salt and sucrose increased water holding capacity (WHC), but significantly decreased viscosity (Brabender Unit) and whiteness. Using polyphosphate and sucrose did not affect WHC, and whiteness of FPI but it decreased viscosity. Different amounts of additives and frozen storage time changed functional attributes of FPI significantly. The results suggest that the isolated proteins obtained through the pH-shift also need to be preserved against denaturation during frozen storage like surimi

Keywords:

viscosity, haddock, frozen storage, water holding capacity, protein,

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