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Baraiya KG, Bojayanaik M, Taral PV, Surasani VKR, Krishnamoorthy E, Shetty V. Utilizing Bullseye fish processing frame waste to produce edible proteins and quality assessment of the recovered proteins. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023:10.1007/s11356-023-29738-5. [PMID: 37700123 DOI: 10.1007/s11356-023-29738-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Accepted: 09/02/2023] [Indexed: 09/14/2023]
Abstract
The aim of the study was to utilize the waste generated from Bullseye (Priacanthus hamrur) fish processing to recuperate proteins. Considering the cost-effectiveness, versatility, and color improvement after the pH shift method, proteins from this waste were extracted by the pH shift method using hydrochloric acid and sodium hydroxide. The properties of extracted proteins were studied in detail. During the protein solubility measurement, maximum solubilization was found at pH 3.0 (13.10 mg/mL) on the acidic side and pH 11.0 (14.25 mg/mL) on the alkaline side with a total yield of 51.62 ± 0.23 and 45.42 ± 0.29 (%), respectively. The process variables tested in this study showed a significant effect on protein solubility (p < 0.05). The protein content of the isolates extracted from the waste was 23.80 ± 0.49 and 22.48 ± 0.39% for acid and alkali processed isolates, which was significantly higher than the mince (19.46 ± 0.67%). pH shift processing of Bullseye proteins caused a significant reduction in its pigments, lipids, and myoglobin content (p < 0.05). Proteins extracted using alkali had significantly higher values for foaming stability, water holding capacity, and emulsion capacity than proteins extracted using acid. An overall assessment indicated that protein isolates obtained using alkali extraction were better in terms of textural attributes, gelling ability, and amino acid profile than protein isolates extracted using the acid process.
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Affiliation(s)
- Kirankumar Gopalbhai Baraiya
- Department of Fish Processing Technology, Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, College of Fisheries, Mangaluru, 575002, India
| | - Manjanaik Bojayanaik
- Department of Fish Processing Technology, Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, College of Fisheries, Mangaluru, 575002, India.
| | - Pravinkumar Vaghabhai Taral
- Department of Fish Processing Technology, Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, College of Fisheries, Mangaluru, 575002, India
| | - Vijay Kumar Reddy Surasani
- Department of Fish Processing Technology, College of Fisheries, GADVASU, Ludhiana, Punjab, 141004, 13, India
| | - Elavarasan Krishnamoorthy
- Fish Processing Division, Central Institute of Fisheries Technology (Indian Council of Agricultural Research, New Delhi), Matsyapuri P. O., Cochin, 682029, Kerala, India
| | - Veena Shetty
- Department of Microbiology, K S Hegde Medical Academy, Nitte University, Deralakatte, Mangalore, 575018, India
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Baraiya KG, Bojayanaik M, Surasani VKR, Chavan SD, Chavan MR, Lende SR, Alandur VS. Utilization of fish protein isolates to supplement oat-based cookies and assessment of end product quality. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023:10.1007/s11356-023-27804-6. [PMID: 37227645 DOI: 10.1007/s11356-023-27804-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Accepted: 05/17/2023] [Indexed: 05/26/2023]
Abstract
Bullseye and Pacu fish processing waste were valorized through its conversion into functional protein isolates, followed by the utilization of recovered proteins to supplement oat-based cookies at different levels (0, 2, 4, 6, 8 and 10 g/100 g) and baking temperatures (100, 150, 170, 180, 190 ˚C). With different replacement ratios and baking temperatures, the best selection was made at (4 and 6%) and baking temperatures (160 and 170 ˚C) for BPI (Bullseye protein isolate) and PPI (Pacu protein isolate) based cookies, respectively based on sensory and textural characteristics. The developed products were analyzed for its nutritional, physical, textural, and sensory quality. No significant differences were found in the moisture and ash contents of the cookies from different lots, while the protein content was highest for cookies with 6% PPI. The spread ratio was lower reported for the control cookies compared to the fish protein isolate-based counterpart (p < 0.05), and it decreased with increasing thickness of cookies. Significantly higher total essential amino acid values were obtained in cookies supplemented with 6% Pacu protein isolates, whereas 4% Bullseye protein isolate-supplemented cookies were higher in total non-essential amino acid content. The total plate count was higher in control cookies (0.35 ± 0.33 cfu/g) compared to fish protein isolate-supplemented cookies. The hardness values were maximum for control group cookies (19.14 ± 0.98 N) compared to protein isolate incorporated cookies (17.22 ± 1.05 N and 16.26 ± 0.9 N). However, the difference among the all-treatment group is not significant (p > 0.05).
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Affiliation(s)
- Kirankumar Gopalbhai Baraiya
- Department of Fish Processing Technology, Karnataka Veterinary, Animal and Fisheries Sciences University Bidar. College of Fisheries, 575002, Mangaluru, India
| | - Manjanaik Bojayanaik
- Department of Fish Processing Technology, Karnataka Veterinary, Animal and Fisheries Sciences University Bidar. College of Fisheries, 575002, Mangaluru, India.
| | - Vijay Kumar Reddy Surasani
- Department of Fish Processing Technology, Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar. College of Fisheries, Karnataka, 575002, Mangaluru, India
| | - Sachin Dnyanoba Chavan
- Department of Fish Processing Technology, Karnataka Veterinary, Animal and Fisheries Sciences University Bidar. College of Fisheries, 575002, Mangaluru, India
| | - Mayuri Radhesham Chavan
- Department of Fish Processing Technology, Karnataka Veterinary, Animal and Fisheries Sciences University Bidar. College of Fisheries, 575002, Mangaluru, India
| | | | - Veena Shetty Alandur
- Department of Microbiology, K S Hegde Medical Academy (KSHEMA), Nitte Univeristy, Deralakatta, Mangaluru, 575018, India
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Bilir G, Khalesi M, Cermeño M, FitzGerald RJ, Ekinci D. Extraction and Characterization of Protein Concentrates from Limpets ( Patella vulgata) and Peptide Release Following Gastrointestinal Digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:11212-11223. [PMID: 36040349 DOI: 10.1021/acs.jafc.2c00578] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
This study investigated the characterization of proteins from the Irish limpet (Patella vulgata) and assessed the in vitro biological activities of hydrolysates obtained following gastrointestinal digestion (INFOGEST) of a limpet protein concentrate (LPC). The physicochemical properties and the digestibility of the LPC were investigated, along with the angiotensin-converting enzyme (ACE) inhibition and antioxidant activities of the LPC-digested samples. All the digested samples examined outperformed the LPC in terms of activity. Peptides were identified using LC-MS/MS after digestion. A total of 38 and 19 peptides were identified in LPC-G and LPC-GI, respectively, using a database search and a de novo approach. Most of the identified peptides had hydrophobic amino acids, which may contribute to their antioxidant and ACE inhibitory activities. The findings of this study showed that LPC has high nutritional quality with good digestibility and could serve as a potential source of antioxidative and ACE inhibitory peptides following gastrointestinal digestion.
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Affiliation(s)
- Gurkan Bilir
- Department of Biological Sciences, School of Natural Sciences, University of Limerick, LimerickV94 T9PX, Ireland
- Department of Agricultural Biotechnology, Faculty of Agriculture, Ondokuz Mayıs University, Samsun55270, Turkey
| | - Mohammadreza Khalesi
- Department of Biological Sciences, School of Natural Sciences, University of Limerick, LimerickV94 T9PX, Ireland
| | - Maria Cermeño
- Department of Biological Sciences, School of Natural Sciences, University of Limerick, LimerickV94 T9PX, Ireland
| | - Richard J FitzGerald
- Department of Biological Sciences, School of Natural Sciences, University of Limerick, LimerickV94 T9PX, Ireland
| | - Deniz Ekinci
- Department of Agricultural Biotechnology, Faculty of Agriculture, Ondokuz Mayıs University, Samsun55270, Turkey
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Surasani VKR, Mandal A, Sofi FR, Joshi S. Utilization of pangas protein isolates and by‐products in fish sausages: Effect on quality attributes and acceptability. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Amit Mandal
- Department of Aquaculture College of Fisheries, GADVASU Ludhiana India
| | - Faisal Rashid Sofi
- Faculty of Fisheries Sher‐E‐Kashmir University of Agriculture Science and Technology Srinagar India
| | - Sagar Joshi
- Faculty of Fishery Sciences Maharashtra Animal & Fishery Sciences University Nagpur India
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Surasani VKR, Varadaraju RC, Singh A. Biochemical, microbial, and textural quality changes in rohu protein isolates supplemented pangas mince sausages packed in LDPE and cellulose casing during frozen storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15767] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Vijay Kumar Reddy Surasani
- Department of Fish processing Technology, College of Fisheries Karnataka Veterinary, Animal and Fisheries Sciences University Mangalore India
| | - Raju Chikkoppav Varadaraju
- Department of Fish processing Technology, College of Fisheries Karnataka Veterinary, Animal and Fisheries Sciences University Mangalore India
| | - Arashdeep Singh
- Department of Food Science and Technology, College of Agriculture Punjab Agricultural University Ludhiana India
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Stangierski J, Rezler R, Grześ B, Andrzejewski W, Konieczny P. Physicochemical characteristics of surimi-like material made from the muscle tissues of freshwater mussels (Sinanodonta woodiana Lea, 1834). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00801-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
AbstractThe aim of the study was to determine selected characteristics of surimi-like material (SLM) made from the muscle tissues of Sinanodonta woodiana (Lea, 1834) freshwater mussels. The research material consisted of unwashed mussel muscle homogenate as the control sample—C, mussel muscle tissue twice washed with water (SLM-W) and sample washed with NaCl at a concentration of 0.169 mol/L as well as water (SLM–S). A raw control sample and surimi like-materials were analysed using the SDS-PAGE technique. They were also tested using the DMTA method (dynamic mechanical thermal analysis) while heating the samples up to 80 °C and cooling to 20 °C. The thermal drip and texture of gels after heating (75 °C, 30 min) were also determined. The washing procedure had a significant impact on the protein composition of the SLMs. A significantly (p < 0.05) higher percentage of proteins with molecular weights of 270–273 kDa and 105–110 kDa (corresponding to specific filamin isoforms), as well as 42–43 kDa (corresponding to actin), were found in the SLMs compared to sample C. Ccorrelation analysis confirmed a strong positive relationship between the percentage share of the above proteins and the values of the elasticity modulus (r ≥ 0.84) and firmness (r ≥ 0.88) of SLM gels. The SLM-S sample was characterised by the lowest significant (p < 0.05) thermal drip values. During heating, the rheological traits of all samples changed at two stages: from 20 to 50 °C and over 50 °C. The highest dynamics of variation in the elasticity modulus (G′) value were noticed at temperatures exceeding 50 °C in all samples. The G′ values in the SLM samples were significantly greater than the values in sample C. The analysis revealed a strong correlation (r ≥ 0.81) between the determinants of the texture of the SLM samples and their rheological parameters. Sample SLM-W was the one with the highest firmness and elasticity values. The analysis showed that the textural properties of the SLM samples mainly resulted from the reaction of spatial matrices to mechanical interactions.
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Tang Z, Ying R, Shi L. Physicochemical and functional characteristics of proteins treated by a pH‐shift process: a review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14758] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Zhen‐Xing Tang
- Department of Culinary Art Tourism College of Zhejiang Hangzhou Zhejiang 311231 China
| | - Rui‐Feng Ying
- College of Light Industry Science and Engineering Nanjing Forestry University Nanjing Jiangsu 210037 China
| | - Lu‐E Shi
- School of Life and Environmental Sciences Hangzhou Normal University Hangzhou Zhejiang 311121 China
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Surasani VKR, C.V. R, Shafiq U, Baraiya KG. Influence of Frozen Storage on Properties of Rohu and Pangas Protein Isolates Obtained from Its Processing Waste. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1818908] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Vijay Kumar Reddy Surasani
- Department of Fish Processing Technology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore, India
| | - Raju C.V.
- Department of Fish Processing Technology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore, India
| | - Uzair Shafiq
- Department of Fish Processing Technology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore, India
| | - Kirankumar Gopalbhai Baraiya
- Department of Fish Processing Technology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore, India
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Surasani VKR, Raju C, Shafiq U, Chandra M, Lakshmisha I. Influence of protein isolates from Pangas processing waste on physico-chemical, textural, rheological and sensory quality characteristics of fish sausages. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108662] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Surasani VKR, Raju CV, Chandra MV, Shafiq U, Lakshmisha IP. Effect of organic acid on recovery yields and characteristics of rohu (Labeo rohita) protein isolates extracted using pH shift processing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6546-6551. [PMID: 31328269 DOI: 10.1002/jsfa.9935] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Revised: 07/09/2019] [Accepted: 07/17/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Proteins recovery using hydrochloric acid (HCl) in acid-aided solubilization could cause greater loss in its functionality over alkali-aided solubilization. Moreover, using HCl in edible foods is also a health concern. Replacing HCl with organic acids for acid-aided solubilization could address these problems. The aim was to study the effect of organic acid (glacial acetic acid) as a replacement for HCl during pH shift processing on the characteristics and functionality of rohu (Labeo rohita) protein isolates. Rohu proteins were obtained by solubilizing at pH 3.0 and pH 11.0 using glacial acetic acid and sodium hydroxide (10 mol L-1 ). RESULTS Results showed that solubilization at pH 11.0 gave higher protein yields (766.8 ± 2.4 g kg-1 ) compared to solubilization at pH 3.0 (735.7 ± 7.1 g kg-1 ) (P < 0.05). Isolates from acid-aided solubilization had higher whiteness and total pigment content over isolates obtained by alkali-aided solubilization. Rohu isolates recovered by alkaline solubilization showed higher water and oil holding capacity, gel strength, folding scores, foaming and emulsion capacity than acid processed isolates (P < 0.05). Solubilization of rohu proteins using glacial acetic acid produced isolates with low breaking force (149.0 g), low storage modulus (G') values and low folding test score (1.0) over the alkaline isolates (P < 0.05). CONCLUSION Results indicated that, recovering rohu proteins using organic acid (glacial acetic acid) could produce isolates with poor functional properties, while using the organic acid to precipitate the proteins solubilized by alkali-aided processing could produce proteins with better yields and functionality. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Vijay Kumar Reddy Surasani
- Department of Fish Processing Technology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore, India
| | - C V Raju
- Department of Fish Processing Technology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore, India
| | - M V Chandra
- Department of Fish Processing Technology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore, India
| | - Uzair Shafiq
- Department of Fish Processing Technology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore, India
| | - I P Lakshmisha
- Department of Fish Processing Technology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore, India
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