Abstract
ABSTRACT The objective of this study was to determine selected chemical and nutritional properties of stickwater protein obtained from the processing of fish byproducts. Raw materials for three stickwater samples were pollock and cod fish processing byproducts and one was salmon processing byproducts. Stickwater samples were approximately 6% protein on a wet weight basis, and after freeze drying, samples contained 70.5% to 86.2% protein, 10.6% to 13.9% ash, with variable amounts of lipid. The pH of the stickwater samples ranged from 6.5 to 7.0. Samples had high levels of proline and hydroxyproline and the calculated connective tissue protein as a percent of total protein was 22.8% to 25.7%. On a dry matter basis, calcium content was below 0.1% and potassium content was 1.7% to 2.8%. Percent soluble protein ranged from 54 to 70% at 30°C. Major proteins bands observed using SDS gel electrophoresis had molecular weights of 198,000, 120,000 and 39,000. All samples had protein digestibility in excess of 95%, and calculated rat protein efficiency ratios from amino acid analysis data ranged from 1.6 to 1.8.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
