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United States Department of Agriculture

Agricultural Research Service

Title: Physical and Nutritional Properties of Catfish Roe Spray Dried Protein Powder and its Application in an Emulsion System

Authors
item Sathivel, S - LOUISIANA STATE UNIV.
item Yin, H - LOUISIANA STATE UNIV.
item Bechtel, Peter
item King, J - LOUISIANA STATE UNIV.

Submitted to: Journal of Food Engineering
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: April 16, 2009
Publication Date: November 20, 2009
Citation: Sathivel, S., Yin, H., Bechtel, P.J., King, J.M. 2009. Physical and Nutritional Properties of Catfish Roe Spray Dried Protein Powder and its Application in an Emulsion System. Journal of Food Engineering. 95(1):76-81. Available: http://www.sciencedirect.com/science/journal/02608774.

Interpretive Summary: Catfish roe from Channel catfish (Ictalurus punctatus) is an abundant and underutilized byproduct that can be used as a unique protein source. It may be possible to use a catfish roe protein powder in an oil-in-water emulsion system such as mayonnaise. The first objective of this study was to produce soluble powder from catfish roe and characterize its functional and nutritional properties. The second objective was to develop emulsion using soluble catfish roe powder and characterize its rheological properties. This study made a soluble protein powder from catfish roe, which contained an abundance of essential amino acids. Results indicate the protein powder from catfish roe could be potentially used in nutrition supplements and as a functional ingredient. Rheology studies showed that an emulsion made from CRP had viscoelasticity properties with G’>G’’. The soluble protein powder from catfish roe could be used as a potential emulsifier with the emulsions having pseudoplastic characteristics. This study also identifies opportunities for development of value-added products from the catfish roe, which is currently underutilized in the catfish industry.

Technical Abstract: Soluble spray dried protein powder (CRP) was made from catfish roe and its physical and nutritional properties evaluated. An emulsion system (CRPE) was developed using CRP and rheological properties compared with two commercial mayonnaises (RME and RVE). CRP contained 67 % protein, 4.5% moisture, 10% ash, and 18.3 % fat. CRP had a high content of essential amino acids and desirable mineral contents. Nitrogen solubility, emulsion stability, and fat adsorption values for CRP were 64%, 85.1%, and 5.7 mL/g protein, respectively. CRP protein powder had several of proteins with molecular weights between 40 and 100kDA. Particles size of CRP ranged from 1.9 to 88 microns. The flow behavior index value for CRPE (0.14) was significantly (P<0.05) lower than RME (0.22) and RVE (0.21) samples. CRPE (1.8) and RVE (2.1) had lower (P<0.05) viscosity than that of RME (2.8). Viscoelastic characteristic of the CRP emulsion was greater than the RVE emulsion.

Last Modified: 11/27/2014
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