Published in Scientific Papers. Series D. Animal Science, Vol. LVIII
Written by Floricel CERCEL, Mariana STROIU, Petru ALEXE
It must be pointed out that fish protein ingredients production has a growing trend all around the world because their low-cost, high nutritive quality and more concentrated protein levels. The current study refers to miofibrilar protein extraction and their characterization, from fresh carp meat. Acid pH dissolution, followed by precipitation at isoelectric pH was used as extraction method. The myofibrillar protein chemical characterization was made by taking into account the functional and rheological properties. Spray-dryer method for myofibrillar proteins solubilized at alkaline pH and acid pH and scanning electron microscopy (SEM) was used for dry. The solubility of the muscle proteins, constituent components of protein derivatives, is a critical property that controls the other functional characteristics of the protein (emulsifying capacity, foaming and gel formation). The protein concentrates/isolates, studied by their functional properties, protein solubility and gelling characteristics, can be suitable raw materials for protein films and biodegradable coatings generation.
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