Oxidative stability, biochemical indices and characteristics of the fatty acid composition of fish protein isolated from tuna (Thunnus albacares) canning by-product stored at -24◦C for 6 months
Message:
Article Type:
Research/Original Article (دارای رتبه معتبر)
Abstract:

Tuna processing by-product is estimated at more than 100,000 metric tonnes annually in Iran, which could be a potential source of edible protein in human food. Hence, recovering proteins from tuna by-products is a big achievement in the seafood industry. In this work tuna protein isolates (TPI) were extracted from dark/ red meat using the isoelectric solubilization/ precipitation method. Oxidative stability, biochemical indices and characteristics of the fatty acid composition of TPI (pH 6.5) containing 16.2% protein, 1.2% fat and mixed with a blend of salt and sucrose – as a cryostabilizer - and stored 6 months at -24°C were studied. The levels of peroxide (PV), TBARS, FFA and total volatile basic nitrogen (TVB-N) were significantly increased in TPI without cryostabilizers during the storage time. The results revealed that 22 fatty acids were identified in the light and dark tuna meat and TPI. The fatty acid composition of light and dark muscle of tuna and TPI containing salt and sucrose was the same. However a significant change was observed only in the TPI free from cryostabilizers during frozen storage. The results confirm inhibiting of lipid oxidation due to the incorporation of salt and sucrose to TPI.

Language:
English
Published:
Iranian Journal of Fisheries Sciences, Volume:18 Issue: 4, Oct 2019
Pages:
699 to 715
magiran.com/p2035964  
دانلود و مطالعه متن این مقاله با یکی از روشهای زیر امکان پذیر است:
اشتراک شخصی
با عضویت و پرداخت آنلاین حق اشتراک یک‌ساله به مبلغ 990,000ريال می‌توانید 70 عنوان مطلب دانلود کنید!
اشتراک سازمانی
به کتابخانه دانشگاه یا محل کار خود پیشنهاد کنید تا اشتراک سازمانی این پایگاه را برای دسترسی نامحدود همه کاربران به متن مطالب تهیه نمایند!
توجه!
  • حق عضویت دریافتی صرف حمایت از نشریات عضو و نگهداری، تکمیل و توسعه مگیران می‌شود.
  • پرداخت حق اشتراک و دانلود مقالات اجازه بازنشر آن در سایر رسانه‌های چاپی و دیجیتال را به کاربر نمی‌دهد.
دسترسی سراسری کاربران دانشگاه پیام نور!
اعضای هیئت علمی و دانشجویان دانشگاه پیام نور در سراسر کشور، در صورت ثبت نام با ایمیل دانشگاهی، تا پایان فروردین ماه 1403 به مقالات سایت دسترسی خواهند داشت!
In order to view content subscription is required

Personal subscription
Subscribe magiran.com for 50 € euros via PayPal and download 70 articles during a year.
Organization subscription
Please contact us to subscribe your university or library for unlimited access!