PMID- 23561173
OWN - NLM
STAT- MEDLINE
DCOM- 20131018
LR  - 20130408
IS  - 1873-7072 (Electronic)
IS  - 0308-8146 (Linking)
VI  - 139
IP  - 1-4
DP  - 2013 Aug 15
TI  - Chemical properties of omega-3 fortified gels made of protein isolate recovered with 
      isoelectric solubilisation/precipitation from whole fish.
PG  - 777-85
LID - S0308-8146(13)00112-X [pii]
LID - 10.1016/j.foodchem.2013.01.077 [doi]
AB  - Protein isolate was recovered from whole gutted fish using isoelectric 
      solubilisation/precipitation (ISP). The objective was to determine chemical 
      properties of heat-set gels made of the ISP protein isolate fortified with omega-3 
      polyunsaturated fatty acids (PUFAs)-rich oils (flaxseed, fish, algae, krill, and 
      blend). The extent of the PUFAs increase, omega-6/omega-3 FAs and unsaturated/saturated 
      FAs ratios, and the indices of thrombogenicity and atherogenicity depended on 
      specific omega-3 PUFAs-rich oil used to fortify protein isolate gels. Lipid oxidation 
      in omega-3 PUFAs fortified gels was minimal, although greater (P<0.05) than control 
      gels (without omega-3 PUFAs fortification). However, all gels were in the slightly 
      rancid, but acceptable range. The commonly used 
      thiobarbituric-acid-reactive-substances (TBARS) assay to determine lipid 
      oxidation in seafood may be inaccurate for samples containing krill oil due to 
      its red pigment, astaxanthin. Protein degradation (total-volatile-basic-nitrogen) 
      was greater (P<0.05) in omega-3 PUFAs fortified gels than control gels. However, all 
      gels were considerably below the acceptability threshold for protein degradation. 
      The shear stress of omega-3 PUFAs fortified gels was generally greater than the 
      control gels and the shear strain was generally unchanged. This study 
      demonstrates that omega-3 PUFAs fortification of protein isolates recovered with ISP 
      from fish processing by-products or whole fish has potential application in the 
      development of functional foods.
CI  - Copyright (c) 2013 Elsevier Ltd. All rights reserved.
FAU - Tahergorabi, Reza
AU  - Tahergorabi R
AD  - Oregon State University, Seafood Research and Education Center, 2001 Marine Dr., 
      Astoria, OR 97103, USA.
FAU - Beamer, Sarah K
AU  - Beamer SK
FAU - Matak, Kristen E
AU  - Matak KE
FAU - Jaczynski, Jacek
AU  - Jaczynski J
LA  - eng
PT  - Journal Article
DEP - 20130209
PL  - England
TA  - Food Chem
JT  - Food chemistry
JID - 7702639
RN  - 0 (Fatty Acids, Omega-3)
RN  - 0 (Fish Proteins)
RN  - 0 (Gels)
RN  - 0 (Lipids)
RN  - 0 (Protein Hydrolysates)
SB  - IM
MH  - Animals
MH  - Chemical Precipitation
MH  - Fatty Acids, Omega-3/*analysis
MH  - Fish Products/*analysis
MH  - Fish Proteins/*chemistry/isolation & purification
MH  - Fishes
MH  - Food Handling
MH  - Functional Food/*analysis
MH  - Gels/chemistry
MH  - Lipids/chemistry
MH  - Oxidation-Reduction
MH  - Protein Hydrolysates/chemistry/isolation & purification
MH  - Solubility
EDAT- 2013/04/09 06:00
MHDA- 2013/10/19 06:00
CRDT- 2013/04/09 06:00
PHST- 2012/08/08 00:00 [received]
PHST- 2013/01/02 00:00 [revised]
PHST- 2013/01/29 00:00 [accepted]
PHST- 2013/04/09 06:00 [entrez]
PHST- 2013/04/09 06:00 [pubmed]
PHST- 2013/10/19 06:00 [medline]
AID - S0308-8146(13)00112-X [pii]
AID - 10.1016/j.foodchem.2013.01.077 [doi]
PST - ppublish
SO  - Food Chem. 2013 Aug 15;139(1-4):777-85. doi: 10.1016/j.foodchem.2013.01.077. Epub 
      2013 Feb 9.