Page Banner

United States Department of Agriculture

Agricultural Research Service

Title: Properties of Protein Powders from Arrowtooth Flounder (Atheresthes Stomias) and Herring (Clupea Harengus) Byproducts.

Authors
item Subvamaniam, Sathivel - UAF
item Bechtel, Peter
item Babbit, J - NMFS
item Prinyawinatkul, W - LSU
item Negulescu, J - LSU
item Reppond, K - NMFS

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: December 20, 2004
Publication Date: August 20, 2004
Citation: Subvamaniam, S., Bechtel, P.J., Babbit, J., Prinyawinatkul, W., Negulescu, J., Reppond, K. 2004. Properties of protein powders from Arrowtooth Flounder (Atheresthes stomias) and Herring (Clupea harengus) byproducts. Journal of Agricultural and Food Chemistry Vol. 52(16):5040-5046.

Interpretive Summary: The majority of herring harvested in Alaska is for herring roe and the male herring and spent female are often made into in fish meal. Arrowtooth flounder is a relatively large underutilized flatfish found in large abundance in the Alaska waters. The major obstacle to utilizing arrowtooth flounder for human consumption is the presence of proteolytic enzymes that soften the flesh during cooking, making it unpalatable. Many protein-rich seafood byproducts have a range of dynamic properties and can potentially be used in foods as binders, emulsifiers, and gelling agents. However, a suitable purification process was needed to preserve the functional properties of herring byproducts and arrowtooth flounder. Protein powder were made from arrowtooth flounder, whole herring, herring body, herring head, and herring gonad that had good functional and nutritional properties.

Technical Abstract:

Last Modified: 4/17/2015
Footer Content Back to Top of Page