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Protein Recovery of Tra Catfish (Pangasius hypophthalmus) Protein-Rich Side Streams by the pH-Shift Method

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dc.contributor.author Nguyen, Hang Thi
dc.contributor.author Bao, Huynh Nguyen Duy
dc.contributor.author Dang, Huong Thi Thu
dc.contributor.author Tómasson, Tumi
dc.contributor.author Arason, Sigurjón
dc.contributor.author Gudjónsdóttir, María
dc.date.accessioned 2022-12-21T01:05:59Z
dc.date.available 2022-12-21T01:05:59Z
dc.date.issued 2022-05-24
dc.identifier.citation Nguyen , H T , Bao , H N D , Dang , H T T , Tómasson , T , Arason , S & Gudjónsdóttir , M 2022 , ' Protein Recovery of Tra Catfish (Pangasius hypophthalmus) Protein-Rich Side Streams by the pH-Shift Method ' , Foods , vol. 11 , no. 11 , 1531 . https://doi.org/10.3390/foods11111531
dc.identifier.issn 2304-8158
dc.identifier.other PURE: 69177437
dc.identifier.other PURE UUID: 7700d041-2289-46d0-b787-065638888ef7
dc.identifier.other Scopus: 85131564369
dc.identifier.other unpaywall: 10.3390/foods11111531
dc.identifier.uri https://hdl.handle.net/20.500.11815/3759
dc.description Funding Information: Funding: This research is supported by The UNESCO GRÓ-Fisheries Training Programme in Iceland. Publisher Copyright: © 2022 by the authors. Licensee MDPI, Basel, Switzerland.
dc.description.abstract Increasing protein demand has led to growing attention being given to the full utilization of proteins from side streams in industrial fish processing. In this study, proteins were recovered from three protein-rich side streams during Tra catfish (Pangasius hypophthalamus) processing (dark muscle; head-backbone; and abdominal cut-offs) by an optimized pH-shift process. Physicochemical characteristics of the resulting fish protein isolates (FPIs) were compared to industrial surimi from the same raw material batch. The pH had a significant influence on protein extraction, while extraction time and the ratio of the extraction solution to raw material had little effect on the protein and dry matter recoveries. Optimal protein extraction conditions were obtained at pH 12, a solvent to raw material ratio of 8, and an extraction duration of 150 min. The resulting FPI contained <10% of the fat and <15% of the ash of the raw material, while the FPI protein recovery was 83.0–88.9%, including a good amino acid profile. All FPIs had significantly higher protein content and lower lipid content than the surimi, indicating the high efficiency of using the pH-shift method to recover proteins from industrial Tra catfish side streams. The FPI made from abdominal cut-offs had high whiteness, increasing its potential for the development of a high-value product.
dc.language.iso en
dc.relation.ispartofseries Foods; 11(11)
dc.rights info:eu-repo/semantics/openAccess
dc.subject amino acids
dc.subject cut-offs
dc.subject dark muscle
dc.subject lipid removal
dc.subject protein
dc.subject protein isolate
dc.subject Tra catfish
dc.subject Food Science
dc.subject Microbiology
dc.subject Health (social science)
dc.subject Health Professions (miscellaneous)
dc.subject Plant Science
dc.title Protein Recovery of Tra Catfish (Pangasius hypophthalmus) Protein-Rich Side Streams by the pH-Shift Method
dc.type /dk/atira/pure/researchoutput/researchoutputtypes/contributiontojournal/article
dc.description.version Peer reviewed
dc.identifier.pmid 35681281
dc.identifier.doi https://doi.org/10.3390/foods11111531
dc.relation.url http://www.scopus.com/inward/record.url?scp=85131564369&partnerID=8YFLogxK
dc.contributor.department Faculty of Food Science and Nutrition

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