Characterization of acid-soluble collagen from Pacific whiting surimi processing byproducts

被引:33
作者
Kim, JS
Park, JW
机构
[1] Oregon State Univ, Seafood Lab, Astoria, OR 97103 USA
[2] Oregon State Univ, Dept Food Sci & Tech, Astoria, OR 97103 USA
[3] Gyeongsang Natl Univ, Inst Marine Ind, Div Marine Biosci, Tongyeong 650160, South Korea
关键词
collagen; gelatin; surimi byproducts; refiner discharge;
D O I
10.1111/j.1365-2621.2004.tb09912.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Three different solid byproducts (skin, frame, and refiner discharge) from Pacific whiting surimi manufacturing are a good resource for collagen extraction according to their total protein concentrations and other biochemical properties. Denaturation temperature of acid-soluble collagens was 23.3 degreesC for refiner discharge, 21.7 degreesC for skin, and 20.6 degreesC for frame. Based on the functional properties, acid-soluble collagen from refiner discharge was the best and showed potential as an ingredient in processed food manufacturing.
引用
收藏
页码:C637 / C642
页数:6
相关论文
共 35 条
[21]  
PARK YH, 1995, SEAFOOD PROCESSING I, P106
[22]  
SADOWSKA M, 1987, LEBENSM WISS TECHNOL, V20, P171
[23]  
SATHE SK, 1981, J FOOD SCI, V46, P71, DOI 10.1111/j.1365-2621.1981.tb14533.x
[24]  
SATO K, 1986, B JPN SOC SCI FISH, V52, P889
[25]  
Steel R.G.D., 1980, PRINCIPLES PROCEDURE, P187
[26]  
TAKAHASHI K, 1989, NIPPON SHOKUHIN KOGY, V36, P538
[27]  
TSUTAGAWA Y, 1994, J FOOD HYG SOC JPN, V34, P315
[28]  
VOIGT MN, 1990, ADV FISHERIES TECHNO, P325
[29]   FUNCTIONAL PROPERTIES OF NOVEL PROTEINS - ALFALFA LEAF PROTEIN [J].
WANG, JC ;
KINSELLA, JE .
JOURNAL OF FOOD SCIENCE, 1976, 41 (02) :286-292
[30]  
WENDEL AP, 1999, THESIS OREGON STATE