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Moisture and protein content of process drips obtained from yellowfin tuna roe during cook-dried process

Moisture and protein content of process drips obtained from yellowfin tuna roe during cook-dried process

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Roe is the term used to describe fish eggs (oocytes) gathered in skeins and is one of the most valuable food products from fishery sources. Thus, means of processing are required to convert the underutilized yellowfin tuna roes (YTR) into more marketable and acceptable forms as protein concentrate. Roe protein concentrates (RPCs) were prepared by c...

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Context 1
... the preparation of yellowfin tuna roe concen- trate, boiling process drip (BPD) and steaming process drip (SPD) as 2'nd byproduct were generated through cooking process, and data are shown in Table 2. Mois- ture content of BPD (92.0 %) was higher than that (90.5 %) of SPD (P < 0.05). ...
Context 2
... the preparation of yellowfin tuna roe concentrate, boiling process drip (BPD) and steaming process drip (SPD) as 2'nd byproduct were generated through cooking process, and data are shown in Table 2. Moisture content of BPD (92.0 %) was higher than that (90.5 %) of SPD (P < 0.05). ...

Citations

... OFR -(steam-dried concentrates, SDC) Lee et al. (2016) Kwon et al. (2022) . , tea bag 300 g OFR 6 80 C 20 min , ...
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In the present study, protein hydrolysates were prepared from olive flounder Paralichthys olivaceus roe concentrate using different commercial proteases, and their functional properties and bioactivities were examined. Protamex (PR; 21.6%) showed the highest degree of hydrolysis, followed by alcalase (AL; 21.1%) and aroase AP-10 (AA; 20.2%). With regard to foaming activity, trypsin, chymotrypsin (CH), and bromelain (BR) had values ranging 181–188%, followed by neutrase (152%) and AA (141%). CH (36%) and BR (70%) maintained foam stability for up to 15 min. The oil-in-water emulsifying activity index of CH (10.6 m2/g) was the highest among all the hydrolysates. Notably, the 2,2′-azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid (ABTS+) radical scavenging activities (IC50) were significantly higher in pantidase NP-2 (68.1 μg/mL) and flavourzyme (FL, 69.8 μg/mL) than in other hydrolysates. The tyrosinase inhibitory activities of FL, PR, and AA were inhibited by 12.5–19.8%. Aangiotensin I converting enzyme inhibitory activity of the control was 80.9%, and that of the hydrolysates of CH, AA, PR, and AL, which exhibited higher inhibitory activity, ranged 87.6–90.7%. CH, BR, and AA AP-10 hydrolysates exhibited superior bioactivity and functional properties. Therefore, these hydrolysates can be used as food ingredients in novel types of functional food-enhancing seafood and food processing industries.
... According to Okereke et al. (2021a), though, the deployment of the composite technology in bread making has recorded some successes but it is still confronted with the challenges of poor baking properties, thereby pushing food scientists further towards incorporation of highnutrient-dense materials (like protein concentrates) in wheat-based products like bread. Protein concentrates are animal or plant based dietary supplements that have high protein content (25-90%) with fat and carbohydrate taking up the remaining percentage (Mao and Hua, 2012;Lee et al., 2016;McSweeney et al., 2020;Britannica, 2023). Supplementation of proteins in diets is indispensable for a healthy lifestyle (Meganaharshini et al., 2023). ...
... higher than in sweet orange seed protein concentrate (10.40%). The protein content of PC was lower than the reported values of 75.56% by Mao and Hua (2012) and 72.3 -77.3% by Lee et al. (2016). The results have shown that sweet orange seed protein concentrate is a high nutrient-dense derivative of sweet orange seeds, that could be utilized in supplementation or fortification of food products like bread (Mao and Hua, 2012;Lee et al., 2016). ...
... The protein content of PC was lower than the reported values of 75.56% by Mao and Hua (2012) and 72.3 -77.3% by Lee et al. (2016). The results have shown that sweet orange seed protein concentrate is a high nutrient-dense derivative of sweet orange seeds, that could be utilized in supplementation or fortification of food products like bread (Mao and Hua, 2012;Lee et al., 2016). Table 4 shows the functional properties of sweet orange seed protein concentrate, wheat flour and the flour blends. ...
Article
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The study investigated the effect of substitution of wheat flour with sweet orange seed protein concentrate on the quality of bread. Protein concentrate, obtained from sweet orange (Citrus sinensis) seeds was used to substitute 5, 10, 15, 20 and 30% of wheat flour in breads. The flours were assessed for functional and pasting properties while the breads were evaluated for proximate composition, physical and sensory properties. Sweet orange seed protein concentrates and wheat flour had bulk densities of 0.45 g/cm 3 and 0.72 g/cm 3 , respectively while those of the flour blends ranged from 0.61-0.70 g/cm 3. Wheat flour had lower contents of moisture, crude fiber, ash, protein, and fat than the protein concentrate, which had lower carbohydrate content. Sweet orange seed protein concentrate had highest foaming capacity, water and oil absorption capacities but lowest least gelation concentration among all the flours. The peak viscosities of protein concentrate and wheat flour were 886.21 RVU and 675.20 RVU, respectively. The peak, trough, breakdown, final and setback viscosities of the flour blends decreased while peak time and pasting temperature increased with increase in the substitution of wheat flour with protein concentrate. In length, loaf weight, height, oven spring, loaf volume, specific volume and weight loss, the 100% wheat flour breads had 12.03 cm, 172.60 g, 5.35 cm, 0.62 cm, 471.50 cm 3 , 2.73 cm 3 /g and 10.42%, respectively while breads containing 5% sweet orange seed protein concentrate had 12.02 cm, 171.40 g, 4.60 cm, 0.61 cm, 350.50 cm 3 , 2.04 cm 3 /g and 9.28 %, respectively. The proximate composition of the breads containing 5 and 10% sweet orange seed protein concentrate were improved over that of wheat flour bread. The sensory attributes of the breads decreased with increased level of sweet orange seed protein concentrate in the breads. However, the breads containing 5 and 10% sweet orange seed protein concentrate were not significantly (p>0.05) different from the 100% wheat bread in colour. Thus, the incorporation of up to 10% sweet orange seed protein concentrate in wheat flour improved the functional properties of the flour blends and the qualities of the bread. Adoption of this approach will address malnutrition, wastages and environmental pollution (caused by the discard of orange seeds).
... There are reasons for using bromelain from pineapple fruit in producing fish' sauce, mainly inexpensive-price, easy to get, very stable at high temperatures between 40 and 60 ºC, good for health, and accelerates protein hydrolysis (Coêlho et al., 2014;de Lencastre Novaes et al., 2016;Dutta et al., 2013;Lee et al., 2016;Pavan et al., 2012;Rathnavelu et al., 2016). Ariansyach (2017) reported the utilization of fisheries production in Indonesia is eighty-five percent goes to the local market for sale, while the rest is exported mainly to Asian markets. ...
Article
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The present work aims to study the effect of pineapple fruit extracts on the quality of Chemical and microbiological - rabbitfish sauce products. Utilizing pineapple extract can speed up the fermentation process because pineapple extract contains bromelain enzymes that will break down rabbitfish’s protein, carbohydrate, and fat molecules into simpler molecules. The research method applied involved experimental laboratory procedures. This study used a completely randomized design. The variables observed were protein, water content, acidity (pH), total microbe, total lactic acid bacteria, Escherichia coli, Staphylococcus, and taste values. The pineapple extracts and fermentation length affected sauce product quality significantly. Pineapple extracts of 15% and 12-day fermentations produced the best sauce quality, consisting of 14.18% protein content, 73.55% moisture content, and a pH of 5.26. Besides, other parameters observed were total microbes 7.8 x 104 CFU/g, total lactic acid bacteria 1, 0 x 102 CFU/g, E. coli, and Staphylococcus sp. (negative), taste value was 3.46, but consumers did not like it so much. However, these results have met the Indonesian National Standards for the product and are safe for human consumption.
... There are reasons for using bromelain from pineapple fruit in producing fish' sauce, mainly inexpensive-price, easy to get, very stable at high temperatures between 40 and 60 ºC, good for health, and accelerates protein hydrolysis (Coêlho et al., 2014;de Lencastre Novaes et al., 2016;Dutta et al., 2013;Lee et al., 2016;Pavan et al., 2012;Rathnavelu et al., 2016). Ariansyach (2017) reported the utilization of fisheries production in Indonesia is eighty-five percent goes to the local market for sale, while the rest is exported mainly to Asian markets. ...
Article
Full-text available
This research aims to produce an LKPD based SETS on a valid ion balance and pH of buffer solutions for class XI SMA/MA and knows user’s response. This research is development research (R&D) that adapts the 4-D development model. The data collection instruments used in the form of validation sheets and user response questionnaires. The research results showed that the percentage of appropriateness of content, SETS characteristics, language and presentation was 91.66%; 97.91% ; 89.58% and 91.67%. with valid criteria. One-on-one trials were carried out on 3 students with different abilities to get comments that were used to improve the LKPD. The results of teacher and student responses were respectively 97.17% and 84.34% with very good criteria.
... According to Okereke et al. (2021a), though, the deployment of the composite technology in bread making has recorded some successes but it is still confronted with the challenges of poor baking properties, thereby pushing food scientists further towards incorporation of highnutrient-dense materials (like protein concentrates) in wheat-based products like bread. Protein concentrates are animal or plant based dietary supplements that have high protein content (25-90%) with fat and carbohydrate taking up the remaining percentage (Mao and Hua, 2012;Lee et al., 2016;McSweeney et al., 2020;Britannica, 2023). Supplementation of proteins in diets is indispensable for a healthy lifestyle (Meganaharshini et al., 2023). ...
... higher than in sweet orange seed protein concentrate (10.40%). The protein content of PC was lower than the reported values of 75.56% by Mao and Hua (2012) and 72.3 -77.3% by Lee et al. (2016). The results have shown that sweet orange seed protein concentrate is a high nutrient-dense derivative of sweet orange seeds, that could be utilized in supplementation or fortification of food products like bread (Mao and Hua, 2012;Lee et al., 2016). ...
... The protein content of PC was lower than the reported values of 75.56% by Mao and Hua (2012) and 72.3 -77.3% by Lee et al. (2016). The results have shown that sweet orange seed protein concentrate is a high nutrient-dense derivative of sweet orange seeds, that could be utilized in supplementation or fortification of food products like bread (Mao and Hua, 2012;Lee et al., 2016). Table 4 shows the functional properties of sweet orange seed protein concentrate, wheat flour and the flour blends. ...
Article
Full-text available
The study investigated the effect of substitution of wheat flour with sweet orange seed protein concentrate on the quality of bread. Protein concentrate, obtained from sweet orange (Citrus sinensis) seeds was used to substitute 5, 10, 15, 20 and 30% of wheat flour in breads. The flours were assessed for functional and pasting properties while the breads were evaluated for proximate composition, physical and sensory properties. Sweet orange seed protein concentrates and wheat flour had bulk densities of 0.45 g/cm 3 and 0.72 g/cm 3 , respectively while those of the flour blends ranged from 0.61-0.70 g/cm 3. Wheat flour had lower contents of moisture, crude fiber, ash, protein, and fat than the protein concentrate, which had lower carbohydrate content. Sweet orange seed protein concentrate had highest foaming capacity, water and oil absorption capacities but lowest least gelation concentration among all the flours. The peak viscosities of protein concentrate and wheat flour were 886.21 RVU and 675.20 RVU, respectively. The peak, trough, breakdown, final and setback viscosities of the flour blends decreased while peak time and pasting temperature increased with increase in the substitution of wheat flour with protein concentrate. In length, loaf weight, height, oven spring, loaf volume, specific volume and weight loss, the 100% wheat flour breads had 12.03 cm, 172.60 g, 5.35 cm, 0.62 cm, 471.50 cm 3 , 2.73 cm 3 /g and 10.42%, respectively while breads containing 5% sweet orange seed protein concentrate had 12.02 cm, 171.40 g, 4.60 cm, 0.61 cm, 350.50 cm 3 , 2.04 cm 3 /g and 9.28 %, respectively. The proximate composition of the breads containing 5 and 10% sweet orange seed protein concentrate were improved over that of wheat flour bread. The sensory attributes of the breads decreased with increased level of sweet orange seed protein concentrate in the breads. However, the breads containing 5 and 10% sweet orange seed protein concentrate were not significantly (p>0.05) different from the 100% wheat bread in colour. Thus, the incorporation of up to 10% sweet orange seed protein concentrate in wheat flour improved the functional properties of the flour blends and the qualities of the bread. Adoption of this approach will address malnutrition, wastages and environmental pollution (caused by the discard of orange seeds).
... - (Lee et al., 2016a) . , , , (Alasalvar et al., 2002). ...
Article
Four roe protein isolates (RPIs) from olive flounder Paralichthys olivaceus roes (OFR) were recovered by isoelectric solubilization (pH 11 and 12) and precipitation (pH 4.5 and 5.5) and investigated for their food characteristics. RPIs contained 4.5–9.6% moisture, 64.1-69.5% protein, 16.1-19.8% lipid, and 1.0-3.9% ash. The protein yields of RPIs ranged from 50.1 to 56.8%, which was significantly different depending on the recovery conditions. A difference was observed in the SDS-PAGE protein band (25–100 kDa) between the alkaline solubilization at pH 11 (RPI-1 and 2) and pH 12 (RPI-3 and 4). The major amino acids of RPIs were Leu, Lys, Asp, Glu and Ala and major mineral components were sulfur, sodium, phosphorus, and magnesium, which were significantly different from OFR (P<0.05). Additionally, the lead and cadmium content was below the chemical hazard standard of the Korean food standards code. The Hunter color and whiteness of RPIs also showed significant differences according to the treatment conditions of the ISP process (P<0.05). This suggests that protein isolates recovered from olive flounder roes have high potential as nutritional supplements.
... (up-cycling reuse) (Lee et al., 2016b), , (Galla et al., 2012a;Kim et al., 2016). ...
... -, (Lee et al., 2016b;Yoon et al., 2018c), , , (Bala and Mondol, 2001;Bellagha et al., 2002;Duan et al., 2011). ...
... -(protein concentrates) , , (anti-nutritional factors) (Cordero de los Santos et al., 2005;Galla, 2013). , (Sathivel et al., 2003;Pires et al., 2012;Lee et al., 2016b). , , , , , Kim et al., 2020;Yoon et al., 2020). ...
Article
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Boil-dried concentrate (BDC) and steam-dried concentrate (SDC) were prepared from olive flounder Paralichthys olivaceus roe using the cook-dried process, and their food functionality and in vitro bioactivity were examined. The buffer capacity of BDC and SDC was found to be stronger in the alkaline region than in the acidic region, and the buffer capacity of SDC was superior to that of BDC. The water holding capacities of these concentrates were 7.6 and 7.4 g/g protein, respectively, both of which were significantly lower than that of freeze-dried concentrate (FDC). The solubility of BDC (13.4%) and SDC (12.7%), foaming capacity of BDC (107.7%) and SDC (110.6%), and oil-in-water emulsifying activity index of BDC (7.7 m2/g) and SDC (9.7 m2/g) were all significantly lower than the corresponding values for FDC (P<0.05). The lower food functionality of BDC and SDC compared with FDC can be attributed to the high-temperature denaturation of proteins during the cook-dried process. The 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radical scavenging activities (IC50) of SDC (2.5 mg protein/mL) was 60.4 μg/mL, and the angiotensin I converting enzyme inhibitory activity was 80.9%. Olive flounder roe concentrates have good antioxidant and antihypertensive activities, and can be used as materials or ingredients in the processing of seafood and other foods to enhance protein contents and food functionality.
... Depending on the species, gender, size, age, cultivation methods and the season of the year of harvest, fish meat contains between 15 and 24% protein (Karl et al., 2014). Fish proteins demonstrate unique functional characteristics that can become excellent vehicles for water retention, strong gel formation, stable foam formation, lipid binding and the formation of stable lipid emulsions (Kristinsson et al., 2007;Lee et al., 2016). Fish protein extract can be obtained from any kind of fish or fish residues. ...
Conference Paper
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The aim of the paper is to obtain new byproducts based on surfactants (gemini – polymethylene-α, ω-bis (N, N-dialkyl-N-deoxy-d-glucitolammonium iodides or bolaform – demecarium bromide) and protein hydrolysates (keratin and collagen) with micro and macro nutrients for applications in agriculture. A method was developed to include micro and macronutrients in keratin and collagen hydrolysates, in order to obtain new byproducts-bioemulsions (stable because of surfactants), with final goal of application as a new class of root fertilizers for cereals (e.g., corn). The newly obtained byproducts (bioemulsions based on surfactants) were characterized by: dynamic light scattering measurements, contact angle, optical microscopy and microbiological tests against fungal attack of Fusarium spp. and Botrytis cinerea. Better results were obtained for gemini surfactant based on sugar – polymethylene-α, ω-bis (N, N-dialkyl-N-deoxy-d-glucitolammonium iodides) due to the properties such as: biodegradability, nontoxicity and adherence to surfaces. The new fertilizer created in this research – bioemulsions based on surfactants, can support the general structure of the grains as well as the chlorophyll content, increasing the growth yield. The fertilizer is indicated for any type of crops and soils, with recommended use as additional fertilizer for plants (cereals) in the vegetation and growth phases, with a maximum need for nutrients.
... This result was similar to Lee et al. (2021) [35], who reported that viscera from the comb pen shell hydrolyzed by using batch reactor at different temperatures (ranging from 140 to 290 °C, with pressure) produced a protein hydrolysate with a maximum molecular weight of 5 kDa. Ismael et al. (2016) [42] also explained that the subcritical water microenvironment was highly influenced by the temperature, which directly affects the molecular size of the peptides. The major protein bands of RA0. ...
... Peptide fragments below 24 kDa were also observed in all hydrolysates, and might be subunits of myosin light chain (15 kDa) and possibly lysozyme or phosvitin (10 kDa). The study of Lee et al. (2016) [43] indicated that a band at MW of 15 kDa could be the myosin light chain in protein concentrate from yellowfin tuna roe. Al-Holy and Rasco (2006) [44] also predicted that a band with MW of 10 kDa represented small proteins such as lysozyme or phosvitin in salmon roe. ...
Article
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Currently, the use of skipjack tuna (Katsuwonus pelamis) roe to produce hydrolysate is limited, although it is a potentially valuable resource. This study aimed to investigate the physical and chemical characteristics of protein hydrolysates from tuna roe using autoclave and enzymes (alcalase and trypsin at 0.5 and 1.0% w/v). Bioinformatics was also applied to analyze the identified peptides. The hydrolysates were determined for amino acid composition, peptide profile patterns, antioxidant activity, solubility and foaming properties. The proteins were separated by SDS-PAGE before tryptic digestion and peptide identification by nano LC-ESI-MS/MS. The putative bioactivities of the identified peptides were predicted using bioinformatics prediction tools. The main amino acids found in all hydrolysates were cysteine, glycine and arginine (16.26-20.65, 10.67-13.61 and 10.87-12.08 g/100 g protein, respectively). The hydrolysates obtained from autoclaving showed lower molecular weights than those by the enzymatic method. The 0.1 g/mL concentration of hydrolysates provided higher antioxidant activities compared to the others. All hydrolysates had high solubility and exhibited foaming capacity and foam stability. Putative anti-hypertensive, anti-virus and anti-parasite activities were highly abundant within the obtained peptides. Moreover, predicted muti-bioactivity was indicated for seven novel peptides. In the future work, these peptides should be experimentally validated for further applications.
... Changes in chemical and physical properties of powders have been found to result from sample preparation protocols and drying methods. Lee et al. (2016) reported that protein concentrate from yellowfin tuna roes prepared by two drying methods (freeze-drying [FD] and drying in an incubator at 70 ± 1℃ for 15 h) contained high levels of protein, with aspartic acid, glutamic acid and leucine as major amino acids. Park et al. (2016) also showed that tuna roe protein concentrates prepared by FD had high protein functionality, with protein solubility, foaming capacity and oil-in-water emulsifying activity higher than in protein concentrates prepared by incubator (70 ± 1℃ for 15 h). ...
... for immature and mature roes, respectively. These results resemble those of Lee et al. (2016), who reported that dried yellowfin tuna contained moisture, protein, fat and ash contents of 4.3%-5.6%, 72.3%-77.3%, ...
... leucine (8.5-8.6) and lysine (8.1-8.4). Lee et al. (2016) prepared dried yellowfin tuna roe using freeze dryer and incubator, and reported finding major amino acids as glutamic acid and aspartic acid (13.1-13.2, 8.7-9.2 g/100 g of protein, respectively). ...
Article
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In this study we investigate physical and chemical characteristics of immature and mature skipjack tuna (Katsuwonus pelamis) roes in fresh and dried forms. Fresh roes were studied for histological structure and also dried by three methods: hot air drying (HD), vacuum drying (VD) and freeze drying (FD). The obtained roe powders were analysed for proximate composition, color value, fatty acid composition, amino acid profile, equivalent umami concentration (EUC) and protein pattern. Unyolked oocytes were more common in immature roes, while fully yolked oocytes were more common in mature roes. All dried tuna roes contained high content of protein and lipid (69.31%–70.55% and 11.14%–16.02%, respectively). The powders obtained by FD provided the highest lightness value (L*). The main fatty acid found in all roe powders was docosahexaenoic acid (DHA) (23.49%–27.02%). Glutamic acid, leucine, and aspartic acid were the three most abundant amino acids found in the powders (13.58–14.61, 8.06–8.42, and 7.81–8.39 g/100 g of protein, respectively). The mature roe powder obtained from HD provided the highest EUC value (73.09 g monosodium glutamate/100 g of samples). The protein band at molecular weight of 97 kDa (vitelline) represented the major protein. Therefore, dried tuna roe could be a functional ingredient source of protein and lipid rich in DHA and it also has potential to be used as taste enhancer with umami compound.