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      Characterization of rheological and physicochemical properties of Alaska walleye pollock ( Gadus chalcogrammus) roe

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          Abstract

          Alaska walleye pollock ( Gadus chalcogrammus) roe is a commercial product of the Alaska pollock fishery. Accordingly, the objective of this study was to determine functional properties of pollock roe through rheological and physicochemical analyses. Pollock roe rheological properties were determined by flow sweep and frequency sweep measurements. Zeta potential of the roe was measured at different pHs (2–12) and roe protein concentration of 0.05% (w/v). Protein solubility was determined by adjusting pH of the freeze-dried pollock roe powder between 2 and 12. Emulsion stability of the roe was determined by measuring creaming index at different oil:water ratios ranging from 5:95 to 65:35 (w/w). The obtained results showed that emulsifying activities of the pollock roe were high (2.93 ± 0.03 ml oil/g roe). Higher oil phase volume resulted in more stable emulsions. The highest charge densities were at pH 2 and 12, where the maximum protein solubility occurred. The DSC thermogram for the pollock roe exhibited a single endothermic peak at 82.89 °C in average, indicated thermal denaturation of the fish roe proteins. Rheological behaviors of the roe were determined as a function of temperature (5 and 25 °C). Viscosity profile showed shear thinning behavior in both samples. However, the pseudoplasticity degree ( N) and viscosity values increased by decreasing temperature. The mechanical spectra derived from strain sweep and frequency sweep measurements indicated viscoelastic behavior in all of the samples. However, higher dynamic moduli values at lower temperatures suggested more molecular connectivity and network formation, which was likely caused by protein–protein interactions.

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          Author and article information

          Contributors
          +1 208 885 2082 , brennans@uidaho.edu
          Journal
          J Food Sci Technol
          J Food Sci Technol
          Journal of Food Science and Technology
          Springer India (New Delhi )
          0022-1155
          0975-8402
          27 June 2018
          September 2018
          : 55
          : 9
          : 3616-3624
          Affiliations
          [1 ] ISNI 0000 0001 2284 9900, GRID grid.266456.5, School of Food Science, , University of Idaho, ; 875 Perimeter Dr., MS 2312, Moscow, ID 83844 USA
          [2 ]Marine Advisory Program, Kodiak Seafood and Marine Science Center, 118 Trident Way, Kodiak, AK 99615 USA
          Author information
          http://orcid.org/0000-0001-8197-7013
          Article
          PMC6098774 PMC6098774 6098774 3287
          10.1007/s13197-018-3287-7
          6098774
          30150820
          3ac9c396-5a4a-4ab9-bb90-d4749328d03e
          © Association of Food Scientists & Technologists (India) 2018
          History
          : 8 June 2018
          : 11 June 2018
          Funding
          Funded by: Pollock Conservation Cooperative Research Center
          Categories
          Original Article
          Custom metadata
          © Association of Food Scientists & Technologists (India) 2018

          Foaming activity,Zeta potential,Rheology,Protein solubility,Alaska walleye pollock (Gadus chalcogrammus) roe,Emulsifying activity

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