Emulsion Stability Values Research Articles

A comparative study on the emulsifying and foaming aspects of Gleditsia caspica galactomannan (as a new source of hydrocolloid), fenugreek galactomannan, and xanthan gum mixtures

AbstractEmulsifying and foaming aspects of samples containing three hydrocolloids (Gleditsia caspica (GG) galactomannan, xanthan gum (XG), and fenugreek galactomannan (FG)) were comprehensively investigated. By elevating the concentration of biopolymers, the values of emulsifying capacity, emulsion stability, zeta potential, and foaming stability were significantly raised. Contrarily, the values of foaming capacity, z‐average, and PDI were reduced. Among the utilized hydrocolloids, the samples containing FG especially when blended with XG had higher emulsifying capacity and emulsion stability values in comparison with other samples. Also, samples containing XG had higher foaming capacity and those containing FG had higher foaming stability values compared with other samples. The samples containing FG had higher zeta potential and lower z‐average and PDI values compared with other samples. Due to the obtained results, Gleditsia galactomannan could be considered as stabilizing agent in food formulations.Novelty impact statementIntroducing new sources of hydrocolloids (in current research, galactomannan obtained from Gleditsia caspica seed) with appropriate emulsifying and foaming properties is known as vital issue for researchers in food industry. Also, using mixture of hydrocolloids especially when G. caspica galactomannan was used in formulation of emulsions resulted in improved emulsifying and foaming aspects particularly emulsifying capacity, emulsion stability, and foaming stability.

Effect of high-pressure processing in improving the quality of phosphate-reduced Irish breakfast sausages formulated with ultrasound-treated phosphate alternatives

This work examined the effects of High-pressure processing (HPP) treatment on pork meat subsequently used to generate three phosphate-reduced sausage formulations (1–3) containing ultrasound (US) treated apple pomace (AP) and coffee silverskin (CSS) ingredients as phosphate replacers and compared against control (traditional) sausage formulations. Results showed that HPP and formulations produced significant interactive (P < 0.05) positive changes in the water holding capacity (WHC), cook loss, emulsion stability values. Texture, colour, TBARS, and emulsion stability values for sausage formulations showed no significant interactive impacts. Overall comparison of treatment sausage formulations against control formulations with non-HPP treated meat showed that HPP improved overall sausage quality attributes, where sausage formulation 2 employing HPP-treated meat and US-treated AP and CSS was regarded as the optimal sausage formulation. In conclusion, there is potential to manufacture sausages with reduced-phosphate concentration using combined novel processing technologies and clean label ingredients such as AP and CSS.

Rheological and Stability Evaluation of Emulsions Containing Fenugreek Galactomannan—Xanthan Gum Mixtures: Effect of Microwave and Ultrasound Treatments

The effects of treating two biopolymers (Trigonella foenum—graceum galactomannan and xanthan gum mixtures) with microwaves and ultrasound on the rheological aspects of O/W emulsions were investigated. The data obtained from steady shear flow were fitted with various models and the best were chosen due to the values of R2 and RMSE. The oscillatory shear rheology data demonstrated that the emulsions not treated with microwaves or ultrasound had viscous-like behavior and treated samples demonstrated weak gel behavior. The values obtained for various rheological parameters (especially apparent viscosity, storage modulus and loss modulus) indicated that fenugreek galactomannan had more impact on the rheological aspects of emulsions in comparison with xanthan gum. In addition, the synergistic interaction between two biopolymers, particularly in samples treated with ultrasound, resulted in better rheological aspects which could be affiliated with the strong bonds between the hydrocolloids. By treating the samples with microwaves and ultrasound, the emulsion stability values of the samples (especially those with a high ratio of galactomannan) significantly increased, which might be connected with various parameters, especially viscosity.

Effects of γ-aminobutyric acid on freshness and processing properties of eggs during storage

Effects of γ-aminobutyric acid (GABA) on egg storage properties were investigated by comparing freshness and processing properties between eggs treated with different GABA concentrations and untreated controls. GABA treatment delayed storage-associated increases of albumen pH value and surface hydrophobicity and decreases of protein index, yolk index, Haugh unit (HU) value, albumen height, solubility, gel hardness, and apparent viscosity. Highest HU, yolk index, and emulsion stability values and peak storage performance were observed after injection of eggs with 0.05 mL of GABA (0.3 g/mL). Even after 25 days of storage, GABA-treated eggs exhibited freshness resembling that of fresh eggs, indicating that GABA treatment extended shelf life by 10 days relative to controls. Peak solubility, emulsifying activity, emulsifying stability, foaming capacity, and foaming stability values of 89.74%, 0.72, 14.18, 43.35, and 45.57, respectively, for GABA-treated eggs exceeded corresponding control group values, thus demonstrating that GABA treatment of eggs slowed storage-related deterioration of freshness and processing quality.

The effect of pumpkin powder on the physicochemical, emulsification, and textural properties of beef

This study evaluated the physicochemical, emulsification, and textural properties of beef emulsions prepared with four different levels (0.0%, 0.2%, 0.4%, and 0.6%) of pumpkin powder. Some technological properties of beef emulsions such as emulsion capacity (EC), emulsion stability (ES), pH, apparent viscosity, and emulsion color values were determined. The use of pumpkin powder decreased the cooking loss by 17.38%–21.99% (p < 0.01). The highest EC values were determined in samples including 0.4% pumpkin powder (p < 0.01). The pumpkin powder addition increased the ES values compared to control (p < 0.01). All textural properties of beef emulsions were changed when 0.6% of pumpkin powder was added (p < 0.05). The addition of 0.2% and 0.4% pumpkin powder increased the apparent viscosity, while the apparent viscosity was decreased when 0.6% pumpkin powder was used (p < 0.05). The optimal concentration of pumpkin powder for beef emulsions was determined to be 0.4%. Practical applications This study was conducted to evaluate the physicochemical, emulsification, and textural properties of beef emulsions prepared with four different ratios of pumpkin powder. It is a good source of carotenoids, pectin, minerals, vitamins, and various bioactive molecules, so we speculate that it is probable to use the pumpkin powder for enriching meat and meat product formulations with dietary fiber. In this study pumpkin powder improved the color, EC, ES, textural properties and thus increased the quality of emulsified meat products. Therefore, in the preparation of emulsified meat products, the addition of pumpkin powder is thought to provide many advantages for producers and consumers.

Techno-functional Properties of Armoured Cricket (Acanthoplus discoidalis) Flour

Acanthoplus discoidalis is an insect that has potential use in new product development because of its nutritional quality. This study focused on function properties of A. discoidalis flour. Protein solubility, bulk density, water and oil holding capacity and foaming and emulsifying properties were determined. Protein solubility values of A. discoidalis protein extract at different temperatures were minimum at pH 5. After sieving of the ground flour, the highest retention yields for both the oven dried and sun dried insect flour were observed at mesh size 150µm thus, 47 % and 45 % respectively. Bulk density ranged from 52.33 to 82.67g/mL. Water holding capacity values ranged from 236 to 183.73g/g. A comparison between the water holding capacity with relation to mesh size revealed that the finer the flour, the lower the water binding capacity. No significant difference (p &lt; 0.05) was observed between water holding capacity of the protein isolate and oven dried A. discoidalis flour ground to 500µm. Oil holding capacity of A. discoidalis flour ranged from 110.57 to 179.67g/g. Significant differences (p &lt; 0.05) for oil holding capacity were observed between air dried and sun dried flour samples. Foaming capacity values of A. discoidalis flour ranged from 4 to 33.83%. Foaming capacity decreased with an increase in mesh size for both the oven dried and sun dried flour samples. No significant difference (p &lt; 0.05) was observed between foaming stability of the protein isolate and that of sun dried flour ground to 300 and 500µm. Emulsion capacity and emulsion stability values ranged from 43.33 to 84.07% and 24.73 to 41.83% respectively. The obtained results could be valuable to industries that would want to take up A. discoidalis in their formulation of improved foods and feeds. Insect flours are rich in protein, good extenders, good thickeners and good gelling agents.

Proteins isolated from Ganxet common bean (Phaseolus vulgaris L.) landrace: techno‐functional and antioxidant properties

SummaryGanxet protein isolates (GPI) were assessed for antioxidant and functional properties including emulsifying and foaming capacity. The protein content and water activity (aw) value of GPI were 91.08 ± 4.15% and 0.248 ± 0.008%, respectively. The oil‐ and water‐holding capacities of GPI were calculated as 2.76 ± 0.33 and 1.25 ± 0.11 g g−1 of GPI, respectively (P &lt; 0.05). Foaming and emulsifying properties were found to be pH‐dependent (P &lt; 0.05). The highest foaming capacity values were observed at pH 8.0 and 10.0 and were calculated as 86.25 ± 5.30% and 78.75 ± 1.77%, respectively. In addition, the generated emulsions were found to be stable, especially at pH 8.0 and 10.0 with emulsion stability values of 94.1 ± 0.0 and 93.9 ± 0.1, respectively (P &lt; 0.05). Results obtained in the current study demonstrate the potential applications of Ganxet‐derived proteins as techno‐functional ingredients for the development of novel foods.

Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals.

Gelled emulsion (GE) systems are one of the novel proposals for the reformulation of meat products with healthier profiles. The aims of this research were (i) to develop gelled emulsions using pseudocereal flours (amaranth, buckwheat, teff, and quinoa) and vegetable oils (chia oil, hemp oil, and their combination), (ii) to determine their chemical composition, physicochemical properties, and lipid stability, and (iii) to evaluate their stability during frozen storage. The results showed that GEs are technologically viable except for the sample elaborated with teff flour and a mix of oils. The lipid oxidation was not greater than 2.5 mg malonaldehyde/kg of sample for any of the samples analyzed. The physicochemical properties analyzed showed both the pH and color values of the GEs within the range of values obtained for the fat of animal origin. The texture properties were affected by the type of oil added; in general, the firmness and the work of shear increased with the addition of the mixture of both oils. The samples elaborated with buckwheat and chia oil and quinoa and chia oil had the highest emulsion stability values, which remained among the highest after freezing. The results showed that gelled emulsions, based on chia oil, hemp, and their mixture with pseudocereal flours, are a viable alternative as a possible substitute of saturated fat in the development of novel foods.

The utilization of chitosan from Comb-pen shell (Atrina pectinata) as an emulsion stabilizer in the production of hand body cream

Chitosan is a natural polymer that can be used as a source of natural materials because it has good characteristics. Chitosan is used in the cosmetic sector as a humectant, thickener, moisturizer, antioxidant, sunscreen cream, and stabilizer. The shell chitosan of the shells is used as an emulsion stabilizer in the Hand Body Cream because the emulsion product has problems in its unstable nature so that oil and water are easily separated. The parameters observed were emulsion stability, pH, and TPC. The result of this study indicated that the chitosan substitution in the shell of the shells gave significantly different result (P<0.01) between the control treatment against the addition of 1%, 2%, and 3% chitosan addition, but there was no significant difference between the 1% addition of chitosan treatments 2% and 3% of emulsion stability values and pH on day 1 and day 14. The TPC test results are <10 cfu/25 g in every sample on both tests.

Emulsifying ability of exudate gums obtained from three plant species in Ghana

Food emulsions are thermodynamically unstable mixtures which can be stabilized with the application of an emulsifier. In Ghana emulsifiers are imported, and this increases the final cost of food emulsions. In this study, gums obtained from three tree plant species in Ghana, i.e. Albizia zygia (Albizia), Khaya senegalensis (Khaya), and Anarcardium occidentale (Cashew), were used to stabilize oil-in-water emulsion, and the stability of the emulsions were measured after centrifugation at 1300 x g for 5 min, and upon pH adjustment (from 2 to 3.5). Quantity of gum (mass), solubility of gum in the continuous phase, viscosity, oil volume fraction, and pH were investigated to determine how they affect emulsion stability.The results indicated with the exception of viscosity, emulsion stability is influenced by all the other factors studied. In addition there was no significant difference (P&lt;0.05) between the emulsion stabilities of food emulsions stabilized by gums of Cashew (0.77-0.86) and Acacia (0.78-0.87). The Pearson’s co-efficient of correlation indicated that the emulsion stability values of the emulsions positively correlated with the solubility of the gums (R2 =0.983 at P&lt;0.05, and0.997 at P&lt;0.01). Although there were no significant differences in the emulsion stability values of emulsions stabilized with Albizia and Khaya gums, both recorded significantly lower (P&lt;0.05) emulsion stability values (0.76-0.85 and 0.75-0.81 respectively) than the Acacia gum (control). The Cashew gum has the potential to be utilized as an emulsifier in the food industry.&#x0D; Keywords: Emulsion, Emulsifier, Acacia gum, Oil-in-water Emulsion, Emulsion stability

Formulation and optimization of pH sensitive drug releasing O/W emulsions using Albizia lebbeck L. seed polysaccharide

Smart polymers, one of the class of polymers with extensive growth in the last few decades due to their wide applications in drug targeting and controlled delivery systems. With this in mind, the aim of the present study is to design and formulate smart releasing o/w emulsion by using Albizia lebbeck L. seed polysaccharide (ALPS). For this purpose, the physicochemical and drug release characteristics like emulsion capacity (EC), emulsion stability (ES), viscosity, microscopy, zeta potential, polydispersity index (PDI) and in-vitro drug release were performed. The EC and ES values were found to increase with an increased concentration of ALPS. The emulsion formulations were statistically designed by using 32 full factorial design. All the emulsions showed a shear-thinning behavior. The zeta potential and polydispersity index were found to be in the range of −35.83 mV to −19.00 mV and 0.232–1.000 respectively. Further, the percent cumulative drug release of the emulsions at 8 h was found to be in the range of 30.19–82.65%. The drug release profile exhibited zero order release kinetics. In conclusion, the ALPS can be used as a natural emulsifier and smart polymer for the preparation of pH sensitive emulsions in drug delivery systems.

Research of rheological properties of mayonnaise sauce with grape skin powder

Studies of physico-chemical quality indicators of mayonnaise sauce with grapes skin powder and varying contents of a complex thickener are presented in this article. The optimum values of the concentrations of complex thickener are determined. The emulsion stability values of the mayonnaise sauce with grapes skin powder will be in the range of 97.0–100.0 %. It meets the requirements of the mayonnaise and mayonnaise sauces regulatory documentation. In this case, the effective viscosity values provide optimal organoleptic characteristics of the product. The technological solution of the possibility of the complex thickener concentration varying for produce a low-fat product with a given consistency and the necessary emulsion stability quality indicators is substantiated. The formulation of a mayonnaise sauce of enhanced biological value with a Black Pearl grapes skin powder (5.0 % by weight) and with a non-starch nature complex thickener (0.4–1.2 % by weight) is proposed. The add ed ingredients of plant raw materials can influence on the rheological properties of the mayonnaise emulsion. Dietary fibers of the grapes skin have a tendency to swell and retain moisture. The components of the complex thickener (hydrocolloids) have the ability to form adsorption-solvate stratums on the surface of dispersed phase droplets. The proposed technological solution will allow producing mayonnaise sauces with a given consistency and the necessary physicochemical parameters.

Effect of olive oil and freeze dried beetroot powder on quality characteristics of chicken meat patties by response surface methodology study

A two factor Central Composite Design (CCD) was applied to study the major effects and interactions of processing variables such as olive oil (5-15%) and beetroot powder (1-5%) on cooking properties of chicken patties. The addition of olive oil increased reduction in diameter, shrinkage and emulsion stability values however, reduction in thickness, fat and moisture retention, cooking yield values decreased as the amount of olive oil increased. On the other hand, the incorporation of beetroot powder decreased reduction in thickness and diameter, shrinkage and emulsion stability. Cooking yield and fat and moisture retention values were found to increase by the addition of beetroot powder.

Improving the emulsifying properties of β-lactoglobulin-wild almond gum (Amygdalus scoparia Spach) exudate complexes by heat.

The present study aims to investigate the advantageous effects of wet heating, BLG (β-lactoglobulin)/Ang (Angum gum) ratio, and pH (normal pH of mixed BLG and Ang solutions, pHc > pH > pHΦ1 ) on the emulsifying properties of wet-heated β-lactoglobulin-wild almond gum exudate (Amygdalus scoparia Spach) mixture over those of electrostatic counterparts. Covalent linkage of BLG-Ang conjugates was confirmed by SDS-PAGE and FTIR analysis. Emulsion activity (EA), emulsion stability (ES), and droplet size characteristics of emulsions were significantly (P < 0.05 and P < 0.01) affected by electrostatic/wet-heating, biopolymer ratio, pH, and their interactions. The electrostatic complexes with pHc > pH > pHΦ1 exhibited higher EA and ES values for all the biopolymer ratios investigated than their electrostatic counterparts with pH after mixing. However, these values for the wet-heated samples at pH after mixing were found to be higher than those of the samples subjected to heat treatment at pHc > pH > pHΦ1 . Based on the results obtained, it was concluded that E/1:2/3.80 and W/1:2/6.69 were the two complexes with finer droplet size distributions after preparation (26.72 ± 3.71 and 15.27 ± 1.01 µm, respectively) and after one week of storage at 4 °C (30.71 ± 1.57 and 28.79 ± 0.56 µm, respectively) than others. Apparent viscosities of electrostatic and wet-heated complexes and emulsions made with the complexes were measured. Protein-polysaccharide interactions can be used as an efficient way for producing novel emulsifiers/stabilisers after heat treatment. © 2016 Society of Chemical Industry.

Production by Lintnerization-Autoclaving and Physicochemical Characterization of Resistant Starch III from Sago Palm (&lt;i&gt;Metroxylon sagu&lt;/i&gt; rottb)

Indonesia is one of the biggest central distributions of sago starch. There are some characteristics of sago starch which make it difficult to use in variation of foods. In this study, resistant starch type III (RS3) was produced from sago starch by using lintnerization-autoclaving (LA). Physicochemical characterizations of RS3 were compared by native sago starch (NA), hydrolyzed starch by distilled water (DW) and lintnerized starch (L). Amylose content decreased after hydrolyzed by DW and L, but increasing by using LA. Protein and fat contents decreased after hydrolysis, but crude fiber content increasing, the highest value was obtained lintnerized-autoclaved starch. Lintnerized-autoclaved starch has more compact and rigid structure. The RVA viscosity, swelling power and water holding capacity values reduced after all treatments. Oil in water emulsions were also analyzed by mixture of RS3 and emulsifier (casein or SPI). Viscosities of emulsions from RS casein were lower than those of RS-SPI. Emulsion capacity and emulsion stability values were better gotten using RS-SPI than RS-casein. The highest of emulsion capacity was obtained 11.33%. For storage period, the lowest peroxide and anisidine values of mixture RS-emulsifier were resulted from 5% emulsifier + 5% RS + 5% fish oil.

Emulsifying and gelling properties of weakfish myofibrillar proteins as affected by squid mantle myofibrillar proteins in a model system

The aim of the present work was to investigate the physicochemical, biochemical and functional characteristics of both the myofibrils (MF) and actomyosin (AM) of squid mantle (Illex argentinus) and weakfish (Cynoscion guatucupa) muscles, and evaluate the influence of the addition of myofibrilar proteins from the squid mantle on the physicochemical and functional properties of those of the weakfish. After extraction, purification and characterization of the MF and AM of both species, emulsions of each protein fraction from each muscle were formulated. Mixtures of the MF or AM of both species were also analyzed. The emulsifying properties were monitoring using the Emulsifying Activity Index (EAI) and Emulsion Stability (ES). In addition, gel pastes were formulated from the squid mantle, weakfish muscle and the mixture of both species, and the following functional properties of the gels assessed: water holding capacity, colour, textural profile analysis (TPA) (hardness, elasticity, cohesiveness, gumminess) and gel strength. The EAI values of emulsions formulated with the MF of the mantle were significantly (p&lt;0.05) higher than those formulated from those of weakfish. The incorporation of squid MF in the mixture increased the EAI values. Conversely, the highest ES values were obtained with weakfish MF, and the incorporation of MF weakfish in the mixture increased the ES values. Similar EAI and ES behaviours were observed for the AM of the corresponding species. Irrespective of the thermal treatment, the gel strength of the gelled paste of squid muscle was significantly (p&lt;0.05) lower than that of weakfish muscle and of those obtained with the different mixtures. The behaviours of the expressible moisture (EM) from the gelled pastes were similar to those of gel strength. Irrespective of the thermal treatment, the pastes formulated with a high weakfish: mantle ratio showed less water loss. The gelled pastes of squid mantle showed the highest values for whiteness (WI) and the incorporation of squid muscle protein improved the WI of the mixtures.

Functional properties of protein isolate obtained from physic nut (Jatropha curcas L.) seed cake

Physic nut (Jatropha curcas L.) protein isolate was successfully achieved from physic nut seed cake by an alkaline extraction and followed by an isoelectric precipitation. The protein isolate had small amounts of phorbol esters, phytic acid, and saponin without any lectin. Its minimum and maximum solubility were at pH 4.0 and 12.0, respectively. Its water and oil binding capacities were 3.22 g water/g protein and 1.86mL oil/g protein, respectively. Its foaming capacity and emulsion activity showed high values in a range of basic pHs. Its foaming and emulsion stability values decreased with increasing time and exhibited high levels under basic pH conditions. Physic nut protein isolate had unique functional properties in water binding capacity, emulsion activity, and emulsion stability indicating an important role in food systems. It may be applied to salad dressing, mayonnaise, sausage, and meat products. Therefore, physic nut seed cake has a potential to be exploited as a novel source of functional protein for food or feed applications.

Preparation and Functional Properties of Gluten Hydrolysates with Wheat‐Bug (Eurygaster spp.) Protease

ABSTRACTSuni‐bug (Eurygaster spp.) enzyme was partially purified from bug‐damaged wheat and used to prepare gluten hydrolysates at 3% and 5% degree of hydrolysis (DH). Functional properties of gluten and gluten hydrolysates were determined at 0.2% (w/v) protein concentration and pH 2–10. Gluten solubility after enzymatic hydrolysis increased significantly (P &lt; 0.05) up to 89.1, 89.6, and 95.0% at pH 7, 8, and 10, respectively. Emulsion stability (ES) of gluten hydrolysates improved at neutral and alkaline pH (P &lt; 0.05) and emulsifying capacity (EC) increased significantly (P &lt; 0.05) except at pH 10. Foaming capacity (FC) values of gluten hydrolysates were significantly higher (P &lt; 0.05) at pH 6, 7, 8; foam stability (FS) values of gluten hydrolysates were significantly higher (P &lt; 0.05) at pH 6 and 7. Enzymatic modification of gluten by wheat‐bug enzyme resulted in hydrolysates with higher antioxidant activity compared to gluten. Significant correlations (P &lt; 0.001) were found between solubility and EC, ES, FC, and FS values of gluten and its hydrolysates with 3% and 5% DH.

Effects of pH and chitosan on beef emulsion properties

SummaryEffects of pH (3.75–8.25) and chitosan (0–0.36%) on emulsion capacity (EC), emulsion stability (ES) and apparent yield stress values of emulsion (raw emulsion; AYSe) and emulsion gel (cooked emulsion; AYSg) of beef were studied by using a model system. Chitosan increased ES, AYSe and AYSg values of beef in the acidic medium. However, EC increased with increasing pH and chitosan levels until a critical point, which was determined to be at pH 5.87 and a chitosan level of 0.218%. The interaction effects of chitosan and pH on ES, AYSe and AYSg were also found to be significant (P &lt; 0.01).

A COMPARISON OF PHYSICAL AND RHEOLOGIC PROPERTIES OF ARROWTOOTH FLOUNDER PROTEIN MADE USING THREE DIFFERENT EXTRACTING PROCESSES

ABSTRACT Soluble and insoluble fish protein powders were made from arrowtooth flounder (AF) fillets using three methods, which were heating and fractionation, enzymatic hydrolysis and alkali protein extraction. The AF powders were compared, and physical, chemical and rheologic properties were evaluated. The alkali protein extraction soluble (AES) (89.6%) and enzymatic hydrolysis soluble (EHS) (84.8%) powders had higher protein contents than other protein powders (72.6–77.8%). Both heating and fractionation soluble (HFS) and heating and fractionation insoluble powders were whiter than the other protein powders. HFS and EHS had the highest nitrogen solubility values, and EHS had the highest emulsion stability values. Sodium dodecyl sulfate electrophoresis indicated AES and alkali protein extraction insoluble protein powders had more high molecular weight protein bands, while EHS, enzymatic hydrolysis insoluble and HFS protein powders were substantially hydrolyzed and had an abundance of low molecular weight peptides. The flow and viscoelastic properties of the emulsions prepared with soluble AF were investigated using a parallel plate rheometer. The power law model was used to determine the flow behavior index (n) and consistency index (K). The emulsion containing AES had the highest K value (85.3 Pa·s) and the lowest value was for EHS (27.3 Pa·s). Soluble arrowtooth powders exhibited pseudoplastic behavior and viscoelastic characteristics. PRACTICAL APPLICATIONS There is an abundance of arrowtooth flounder (AF); however, its utilization as human food is challenging because of the proteases that reduce texture during cooking. Methods of processing are needed to convert the fish into more marketable forms. One alternative is to produce purified protein powder and high-protein ingredients for human consumption. Fish provide an excellent source of very digestable and high-quality protein. Isolated fish protein powders have desirable functional properties, such as the ability to hold water and fat, and emulsifying capacities. Protein from AF can be converted into a high-value protein powder food ingredient. The application of these ingredients could include incorporation into muscle tissue products by injection, tumbling and coating.