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:: Volume 18, Issue 4 (9-2019) ::
IJFS 2019, 18 Back to browse issues page
Oxidative stability, biochemical indices and characteristics of the fatty acid composition of fish protein isolated from tuna (Thunnus albacares) canning by-product stored at -24◦C for 6 months
A.R Shaviklo , H Mozafari, A Motamedzadegan, N Damavandi-Kamali
aAnimal Science Research Institute of Iran , shaviklo@gmail.com
Abstract:   (159 Views)

Tuna processing by-product is estimated at more than 100,000 metric tonnes annually in Iran, which could be a potential source of edible protein in human food. Hence, recovering proteins from tuna by-products is a big achievement in the seafood industry. In this work tuna protein isolates (TPI) were extracted from dark/ red meat using the isoelectric solubilization/ precipitation method. Oxidative stability, biochemical indices and characteristics of the fatty acid composition of TPI (pH 6.5) containing 16.2% protein, 1.2% fat and mixed with a blend of salt and sucrose – as a cryostabilizer - and stored 6 months at -24°C were studied. The levels of peroxide (PV), TBARS, FFA and total volatile basic nitrogen (TVB-N) were significantly increased in TPI without cryostabilizers during the storage time. The results revealed that 22 fatty acids were identified in the light and dark tuna meat and TPI. The fatty acid composition of light and dark muscle of tuna and TPI containing salt and sucrose was the same. However a significant change was observed only in the TPI free from cryostabilizers during frozen storage. The results confirm inhibiting of lipid oxidation due to the incorporation of salt and sucrose to TPI.

Keywords: Tuna processing by-product, Protein isolates, Frozen storage, Fatty acid profile, Cryostabilizer
Full-Text [PDF 460 kb]   (69 Downloads)    
Type of Study: Orginal research papers | Subject: Fish processing
Received: 2017/01/28 | Accepted: 2017/05/27
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Shaviklo A, Mozafari H, Motamedzadegan A, Damavandi-Kamali N. Oxidative stability, biochemical indices and characteristics of the fatty acid composition of fish protein isolated from tuna (Thunnus albacares) canning by-product stored at -24◦C for 6 months . IJFS. 2019; 18 (4) :699-715
URL: http://jifro.ir/article-1-2551-en.html


Volume 18, Issue 4 (9-2019) Back to browse issues page
مجله علوم شیلاتی ایران Iranian Journal of Fisheries Sciences
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