| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5768375 | LWT - Food Science and Technology | 2018 | 7 Pages |
â¢Isoelectric extraction method has been modified for fish protein processing.â¢Modified extraction method achieves higher yields than those of traditional method.â¢Ultrasound increased the amount of protein recovered using acid or alkali extraction.â¢Amino acid profile of extracted proteins was not modified by extraction methods.
The growing fishery industry needs to find new green-processes in order to provide a solution to the huge amount of wastes and by-products that such industrial activity produces. Currently, around a 40% of the total weight of the mackerel is considered a by-product, because just the fillets are used in the food market. ISP method has been revealed as a useful tool for protein recovering, however the yield of this process is traditionally lower than enzymatic methods. In present work, the use of sequential acid/alkaline extraction and alkaline extraction assisted by ultrasound, have been implemented in order to increase the yield of the process. It has been demonstrated that (i) sequential extraction is able to recover practically 100% of total protein, and (ii) applying ultrasound to alkaline extraction is possible to recover more than 95% of total protein from mackerel by-products. Extracted proteins were characterized according to their size, and the amino acid profile of final product was determined.
