Protein functionality of concentrates prepared from yellowfin tuna (Thunnus albacares) roe by cook-dried process

Sung Hwan Park; Hyun Ji Lee; In Seong Yoon; Gyoon-Woo Lee; Jin-Soo Kim; Min Soo Heu

doi:10.1007/s10068-016-0242-0

Protein functionality of concentrates prepared from yellowfin tuna (Thunnus albacares) roe by cook-dried process

Food Sci Biotechnol. 2016 Dec 31;25(6):1569-1575. doi: 10.1007/s10068-016-0242-0. eCollection 2016.

Authors

Sung Hwan Park¹, Hyun Ji Lee¹, In Seong Yoon¹, Gyoon-Woo Lee¹, Jin-Soo Kim², Min Soo Heu¹

Affiliations

¹ 2Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University, Jinju, Gyeongnam, 52828 Korea.
² 1Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University, Tongyeong, Gyeongnam, 53064 Korea.

Abstract

Three kinds of roe protein concentrates (RPCs: boil-dried concentrate, BDC; steam-dried concentrate, SDC; freeze-dried concentrate, FDC) were prepared from yellowfin tuna to produce value added products for food applications. The buffer capacities of the RPCs were higher under alkaline than under acidic conditions. The water holding capacities of the RPCs were in range 4.5-4.7 g/g protein at pH 6.0. The protein solubility of the FDC (14.2%) was higher than those of the BDC (5.4%) and SDC (5.5%) at pH 6.0. The foaming capacity of the FDC (156.8%) was higher than those of the BDC (109.7%) and SDC (109.4%); the FDC foam was stable for 60 min. The oil-in-water emulsifying activity index of the FDC (12.2m²/g protein) exceeded those of the BDC and SDC (2.2m²/g protein). Protein concentrates from yellowfin tuna roe may be useful as a potential protein source and as a high-value food ingredient.

Keywords: cook-dried process; protein functionality; roe concentrate; yellowfin tuna.