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Production of protein modified from cat fish silurus triostegus and study of quality properties in food systems | ||
| The Iraqi Journal of Veterinary Medicine (IJVM) | ||
| Article 11, Volume 39, Issue 2, 2015, Pages 30-36 PDF (0 K) | ||
| Authors | ||
| Faraah Tariq Hamad; Batool Abdulrahem Ahmed | ||
| Abstract | ||
| The Present study was concerned with utilizing muscles fibers for catfish silurus triostegus to prepare fish protein concentrate modified, the chemical composition, sensory and functional properties were evaluation during storage at (25-30) C° for 35 days and use in food system, the yield percentage 18.6 %. The chemical composition of product was contained highest percentage of protein and low moisture, ash and fat during along storage, in addition to that it contained high percentage of minerals (sodium, phosphorus, calcium and potassium) and low zinc. Also this fish protein concentrate have a good functional properties, especially solubility, emulsification, water absorption, fat binding and viscosity it's very good compared to commercial protein. The result also showed had good sensory properties (color and odor) so it light yellow color and the odor was light fish odor and kept this characteristics during storage, when employed in food system, as manufacture of fish balls, the product having a good organoleptic characteristics especially tenderness, juiciness and general acceptance. | ||
| Keywords | ||
| Concentrate; protein; System; Food; Silurus triostegus | ||
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