Physical and Functional Characteristics of Snakehead Fish Protein Concentrate Produced by Acid and Alkali Solubilization Methods

International Conference on Food Science and Technology

Ikasari, D.^1 ; Donny, Y.^2

Research Center for Marine and Fisheries Product Processing and Biotechnology, Jakarta, Indonesia^1

University of Sultan Ageng Tirtayasa, Banten, Indonesia^2

关键词: Crude extract;    Emulsifying activity;    Fish meat;    Functional characteristics;    Functional properties;    L-values;    Physical characteristics;    Protein concentrates;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/292/1/012020/pdf
DOI  :  10.1088/1755-1315/292/1/012020

来源: IOP

【 摘 要 】

The increase consumption of Snakehead fish crude extract as supplement drink has left the fish meat residue which has been utilized yet. The study aims to investigate the physical characteristics of fish protein concentrate (FPC) produced from Snakehead fish (Channa striata) extraction by product using acid and alkali solubilization methods. The acid method was performed by adding HCl 0,1N until pH during extraction reached 2,3, and 4, while for alkali method using NaOH 0,1M with extraction pH of 10,11,12. The FPC was analyzed for its color, whiteness and functional properties. The results indicated that the highest whiteness was obtained from treatment of pH 4 e.g 69,9%. pH 11 resulted FPC with the highest L value, i.e 85.54 but low a and b values, i.e 0.33 and 19.1. Acid solubilization method resulted FPC with lower emulsifying activity but higher emulsifying solubility compared to alkali solubilization method. The acid solubilization method was considered more effective in producing FPC rather than alkali solubilization method due to higher physical and functional characteristics of FPC.