Influence of Delipidification on Protein Concentrate Extracted from Fish By-Products: Technical Process, Nutritional Value, and Amino Acid Bioaccessibility

被引：1

作者：

Zatta Cassol, Geodriane ^{[1
,2
,5
]}

Rezende-de-Souza, Jonata Henrique ^{[1
,2
]}

Fogaca, Fabiola Helena Dos Santos ^{[3
]}

Mellinger Silva, Caroline ^{[3
]}

Pacheco, Sidney ^{[3
]}

Rodriguez Perez, Jorge Luis ^{[1
]}

Caldeira Morzelle, Maressa ^{[1
]}

Zalla Sampaio-Neto, Oscar ^{[1
,4
]}

Savay-da-Silva, Luciana Kimie ^{[1
]}

机构：

[1] Fed Univ Mato Grosso UFMT, Sch Nutr, Food & Nutr Dept, Cuiaba, Brazil

[2] Univ Estadual Campinas, Food Engn Coll, Campinas, Brazil

[3] Embrapa Agroind Alimentos, Food Anal & bioaccessibil, Rio De Janeiro, Brazil

[4] Univ Cambridge, Cambridge Conservat Inst, Dept Geog, Cambridge, England

[5] Fed Univ Mato Grosso UFMT, Sch Nutr, Food & Nutr Dept, Fernando Correa Costa Ave 2367, BR-78060900 Cuiaba, MT, Brazil

来源：

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2024年 / 33卷 / 02期

关键词：

Protein digestibility; lipid extraction; sensory test; Colossoma macropomum; QUALITY ATTRIBUTES; OIL; FOOD; ENRICHMENT; RESIDUES; COOKIES; POWDER;

D O I：

10.1080/10498850.2024.2305966

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Fish by-products were used to manufacture delipided fish protein concentrate (FPC), using Soxhlet method or single stage immersion, with n-hexane or anhydrous ethanol solvents. n-Hexane produced the best results. Soxhlet led to the highest protein content (86%), lipid extraction efficiency (92%), and protein digestibility (75%). The single stage immersion method resulted in higher amino acid bioaccessibility values (90%). Soxhlet associated with n-hexane led to an acceptance index above 70% for sensory attributes. FPC is a source of protein of high biological value and can be used by the food industry as an alternative for the preparation and/or fortification of foods.

引用

页码：111 / 126

页数：16

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