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Optimum Conditions for Protein Extraction from Tuna Processing By-Products Using Isoelectric Solubilization and Precipitation Processes

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Optimum Conditions for Protein Extraction from Tuna Processing By-Products Using Isoelectric Solubilization and Precipitation Processes Optimum conditions for protein extraction from tuna processing by-products using isoelectric solubilization and precipitation processes Item Type article Authors Shaviklo, A.R.; Rezapanah, S.; Motamedzadegan, A.; Damavandi- Kamali, N.; Mozafari, H. Download date 30/09/2021 10:27:39 Link to Item http://hdl.handle.net/1834/37846 Iranian Journal of Fisheries Sciences 16(2)774-792 2017 Optimum conditions for protein extraction from tuna processing by-products using isoelectric solubilization and precipitation processes Shaviklo A.R.1*; Rezapanah S.2; Motamedzadegan A.3; Damavandi- Kamali N.4; Mozafari H.2 Received: April 2016 Accepted: September 2016 Abstract The by-product from tuna processing is a potential source of edible protein. Therefore, it is very important to extract protein from such raw materials for human food. In this study the optimum pH for protein extraction from tuna by-products was optimized by using isoelectric solubilization and precipitation processes. The Response Surface Methodology (RSM) and the single factor model were used for optimization of the protein extraction process. From ANOVA (one-factor design) tests, significant effects were detected for process variables, functional properties and stability between tuna protein isolate prototypes extracted at acidic and alkaline pH, the latter having the least Total Volatile Basic Nitrogen (TVB-N) and Thiobarbituric Acid Reactive Substances (TBARS), but the highest Water Holding Capacity (WHC), hardness, cohesiveness, springiness and viscosity values. The highest yield percentage was found for the alkaline aided process, too. The alkali-aided process recovered proteins of higher whiteness than the acid-aided process. Accordingly the optimum pH of protein extraction was obtained. The model was then validated and maximized based on the functional properties, stability and recovery yield data. Under the optimized pH, the experimental values were in good agreement with those predicted by the software. Then the properties of the optimum prototypes were compared to the fish protein isolated from different by-products. The results suggest that the proteins recovered from tuna processing by-products could be a valuable source of protein ingredient for fortification/ developing formulated ready-to-eat products. Keywords: Tuna protein isolate, Yellow fin tuna, Dark muscle, Texture profile analysis, Response surface methodology (RSM) 1- Animal Science Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran 2- Islamic Azad University-Sari branch, Mazandaran, Iran 3-Department of food science, Sari University of Agricultural Sciences and Natural Resources, Iran 4- Department of seafood processing, Faculty of marine science, Tarbiat Modares University, Iran * Corresponding author's Email: [email protected] 775 Shaviklo et al., Optimum conditions for protein extraction from tuna processing by-products using… Introduction among key challenges facing the tuna Tuna, among the most important processing industry is the establishment species in the world fisheries industry, of improved approaches that optimize is caught in commercial quantities and the conversion of underutilized by- widely distributed globally (Herpandi et products into valuable food resources al., 2011). Worldwide catch of tuna (Choa et al., 2005). Accordingly, the “i.e.” albacore, big eye, skipjack and utilization of such by-products to yellowfin was estimated at about develop value-added and better quality 4,780,000 MT in 2014 (Western and products is crucial. One of the Central Pacific Fisheries Commission, knowledge-based alternatives is to 2015). Tuna flesh generally is extract the proteins from these processed in raw form and marketed as underused tuna by-product resources either loins/steaks or canned products. (Kim and Mendis, 2006; Shaviklo, In the tuna canning process, only the 2008). white meat of about one-third of whole Various protein extraction processes fish is used (Herpandi et al., 2011). have been reported (Shaviklo, 2015; Tuna processing by-products containing Shabanpour and Etemadian, 2016a), but the head, gills, viscera, dark/red meat, to our knowledge, it appears that not bone, and skin, can constitute up to much emphasis has been given to 70% of its original material (Guerard et isoelectric solubilization and al., 2002; Hernández et al., 2013) precipitation, which may well be less wherein about 12% is blood/ dark/ red tasking yet apractical method to achieve meat (BCTFA, 2001), which are a relatively pure protein with a high commonly considered as low-value yield and functionality (Hultin et al., resources with negligible market value 2005). (Herpandi et al., 2011). Isoelectric solubilization/ precipitation In Iran, whilst tuna catch constitutes method by the pH shift method is 20% of the total amount of fishery widely applied for extraction of proteins production (Shilat, 2015), an estimate from fish by-products (Kristinsson and of 50% of 250,000 metric tons reported Hultin, 2003; Shabanpour and as processed outputs (Shaviklo, 2016) is Etemadian, 2016b). Additionally, high by-products that go as waste, which recovery yield, economical feasibility, may well be channeled toward other and improved functionalities of the resourceful products like fish meal and recovered proteins compared with fertilizers. Therefore, due to limited surimi seems to be the promising advantages of this process (Undeland et biological resources and increasing al., 2002; Kristinsson et al., 2005; environmental pollution the need for Shaviklo, 2006). improved optimization/ utilization of The use of isoelectric solubilization fish by-products is of increasing and precipitation methods to recover emphasizes by globally recognized fish proteins involves the solubilisation authorities/ organizations. However, Iranian Journal of Fisheries Sciences 16(2) 2017 776 of homogenized fish flesh either in (Nolsøe and Undeland, 2009), one aqueous acidic (pH≤3.5) or alkaline factor design- which is one of the (pH≥10.5) solutions. The protein rich various design types for RSM in the solution is separated from solids software successfully applied to (insoluble proteins, skin, bones, and optimize food processing operations, scales) and neutral lipids by can therefore be used for such studies centrifugation. The soluble proteins are (Diniz and Martin, 1996; Chenyan et then recovered by isoelectric al., 2011). precipitation by adjusting the pH to 5.5 There is some relevant literature and the precipitated proteins are concerning the extraction of protein removed again by centrifugation from different kinds of raw material (Hultin et al., 2005; Kristinsson and using Isoelectric Ingadottir, 2006). The isolated protein solubilization/precipitation technology is free from fishy odor and flavors and (Nolsøe and Undeland, 2009; Matak et can be a useful candidate for the al., 2015), but seemingly not so for the formulation of fishery products isolating protein from tuna by-products. (Shaviklo, 2006). Fish protein isolate Specially therefore, the objectives of (FPI), which is obtained after a pH shift this study was (1) to investigate, process of tuna by-products, can serve through RSM, the influence of different as a food ingredient in food industries pH, on stability, yield and functional to provide functional effects such as, properties of protein extracted from gelling, and texturing properties tuna by-products for optimizing pH for (Shaviklo et al., 2010a; 2016). protein extracting and (2) to compare Response surface methodology physical-chemical properties and (RSM) among notable mathematical sensory attributes of selected tuna modeling and statistical techniques proteins isolate to the attributes of employed in studying the relationships conventional surimi or FPI made from between one or more responses different fish raw materials. (dependent variables) and corresponding factors (independent Material and methods variables) in the view to optimize In this study, investigations were different processes (Cho et al., 2004). divided into 2 parts. Initially, the Some variations of design models of protein extraction from the red meat of RSM have been provided by the Design yellowfin tuna (Thunnus albacares) Expert software. Selection of the design was optimized by using response model depends on the number of design surface methodology (Jeirani et al., factors (Jeirani et al., 2013). 2013). Accordingly, 12 runs based on a Considering that pH is the most computer-aided statistical programme important factor affecting both quality (Design-Expert software) were and functionality of fish protein that has developed. Functional properties and been isolated by pH-shift method stability of FPIs were analyzed. Then 777 Shaviklo et al., Optimum conditions for protein extraction from tuna processing by-products using… the physical properties of the optimized Physico-chemical Analysis yellowfin tuna protein isolate was Crude lipid content was determined by compared to the fish protein isolates the Soxhlet method (Soxtec System- extracted from fish by-products Texator, Sweden) (AOAC, 1995). reported by other works. Crude protein content was determined using the Kjeldahl method (Kjeltex Tuna protein isolate (TPI) System-Texator, Hagonas, Sweden). Frozen yellow tail tuna (50 kg) was The moisture content was determined obtained and transferred from a tuna by drying samples for 4 h at 105°C until canning company in Bandar Anzali constant weight was achieved. Ash (Guilan, Iran) to the processing
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