Protein recovery from skipjack tuna (Katsuwonus pelamis) wash water with different pH and temperature combinations Recuperación de proteína de barrilete (Katsuwonus pelamis) del agua de proceso con diferentes combinaciones de pH y temperatura Academic Article in Scopus uri icon

abstract

  • © 2017, Universidad Autonoma Metropolitana Iztapalapa. All rights reserved.The industrial processing of fish demands high usage of water and its main drawback is the production of effluents high in Chemical Oxygen Demand (COD). Surimi production from skipjack (K. pelamis) has not been reported and neither the separation and recovery of its sarcoplasmic proteins from the wash-water. The aim of this research was to find a simple process to recover solids and protein, using pH (2.5, 3.5, 4.5, 5.5, 6.5 or 9.5) and temperature (4, 25 or 90°C) combinations. The best processing conditions for protein precipitation were 4°C and pH 4.5, 5.5 or 6.5, with protein recoveries of about 94% and purities of 92%. This protein recovery represented an average of 60% of the protein that was originally present in the skipjack flesh, and around 50% of the initial solids. The essential amino acid profile for the best treatments exceeded the requirements for children or infants. The proposed process can contribute to 1) improve the economics of processing facilities and 2) produce isolates with high protein quality.

publication date

  • January 1, 2017