Volume 11, Issue 44 (2014)                   FSCT 2014, 11(44): 95-103 | Back to browse issues page

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Investigation of textural properties of fish protein isolate and surimi gels produced from carpio Moosavi-Nasab, M. 1,2 , Azadian, M.3, Farahnaky, A. 2, Abedi, E. 3. FSCT 2014; 11 (44) :95-103
URL: http://fsct.modares.ac.ir/article-7-1410-en.html
Abstract:   (4274 Views)
The aim of this study was production of fish protein isolate (FPI) and surimi from a low cost and underutilized fish species, carpio (Cyprinus carpio), and investigation of their gel textural properties. FPI was prepared by pH shifting at acidic (2.5 and 3.5) and basic (11 and 12) pHs. Surimi was prepared by 3 times water washing and at the third stage 0.2% NaCl was added to remove the water more efficiently. The results showed that production yield of FPI was significantly (P< 0.05) higher than surimi due to removal of soluble proteins during surimi production. Among the FPI, the FPI produced at acidic condition had higher production efficiency than the others. Protein recovery content of FPI was higher than surimi. FPI prepared at pH 11 showed harder textures compared with the others. Production of hard texture and easy preparation process of FPI compared with surimi were other findings of this study.    
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Received: 2014/02/17 | Accepted: 2014/02/17 | Published: 2014/10/23

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