Jounal of Aq Rod Prac Tcl, W170, 209 ‘opi yc anes Cry ISR 186 pie 10-86 ong ‘OL i on/p © Utilization of Alkaline-Recovered Proteins from Cape Hake By-Products in the Preparation of Frankfurter-Type Fish Sausages (CARLA PIRES, IRINEU BATISTA, \TRICIA FRADINHO, and SARA COSTA ata ts igi Recuresso and Pbarta Bewarch ebro ‘The objective of tht study was 1 prepare a Frankfurter spe fish sausage with diferent levels of recovered proteins from Cape bake byproducts and choose tbe optimum formulation sing the response surface melbodology. The simutangous anal of lded-recovored protein (0-40%), pork fat (5-303), and water (20-353) om texture, color, and tensory exaluation was done. Tuo optioum formations wore determined: RI: 20% recouered protein, 536 pork fat, and 27.5% soater, and R2: 20% recovored ‘protein, 17.5% pork fit, and 20% water. Pgh eaucages prepared tib these formulations showed lighter color and sofler texture tan pork sausages. The sauaages prepared folowing te formulation 21 with so levels of carrageenan (0.5 and 1%) wore significant) harder (p < :03) tban tone obtained with tbe formulation However, no significant diferences (p 2 .05) were cbsered for werk of penairation, esetniy, cnet ea wes Pree Prved withthe jornlsiom BI aad 3S of ead a ou Bad 64% Of fat and 658 mg BPA + DHA/IOO g sausage, wbich was 3.7 mes bigher than in Rl product. The flavor and overall accepabiiy of ‘hee Sausages wb cod ler ofl added were not oct. KEYWORDS cape bale by-products, recovered proteins, fish sausages, carrageonan, cod leer ofob Soups fom Rte rns m INTRODUCTION ‘The considerable nutitional value and health benefis of fish proteins are ‘generally recognized. These propenies make fh protein isoates a valoble ‘aw mater forthe preparation of diferent food products, Fish processing nd the production of Ash fillets and fish potion generate a substanal amount of by-products which have prsein ‘content similar t that of fish ‘muscle. Tadtonally, mich ofthis material has been converted to fish mel ‘or dumped, represening a huge loss of valuable proteins, The recovery of these proteins was envisaged as an akernative forthe upgrading ofthe by products The protein cecovery from undertiiaed species of byprodkcts by alkaline solubilization and precipitation at the toelectic point has 0.25 mm id, integrated in 2 Varan 3900 GC/PID sytem ‘with autosample, ellowing the condBions described by Bandara etl. 998) roximate Composition Fat content was determined according tothe Portuguese Sandard NP 1972 4982), according to this peocedue, 5g samples were exacted with exhy ether in a Soxte System HT 1043 (a type of automatic Soxhled for 6h, The results were expressed in g of Fa/00 of sample on wet base ‘The foul feotein content was measured by the Kjeldahl method as deserved inthe AOAC (Helech, 1950, The ash content was determined by mineralization at 550°C according to sundard AOAC methods (Helich, 130), “Moisure content was determined as dese in the AOAC CHelich, 1950). Statistical Analysis A general near model, one-way ANOVA, was used to determine significant differences (p $05) between the dierent types of sruages. Multiplecomparisons were done by the Tukey HSD test Zar, 1995) Satis teat trent yas done whi he state STATISTICA ® fom Sato Ine Tulsa, OF; USA) vesion 5.1, 1956 RESULTS AND DISCUSSION “The use of recovered proteins (RP) la fish sausages affected (p< 05) all parameters determined with the exception of b* value (Table 3). The sa ages prepared only with hake mince presented the highest texrure values, ‘which were generally reduced with the addtion of RP. Ths reduction is ‘cenalnly related to the quality OF RP because Kis known thatthe state of proteins and thelr emulsying and water binding propenies aTect the qual ‘femolson ype sausages (Savic, 1985). As its also pointed oat by Foegeding fd Ramsey (1967, the textural propenies and the stably f fat and moi ture inthis type of products are determined by the coatinvous protein gel mati, Infact, the gelling and water binding capacky of RP were reavely Tow such a5 previously reported (ausa et aL, 2005). The tow geling ‘capacity ofthese proteins could be due to protein conformational changes (Kristinsson and Hultin, 2003; Mohan tl, 2007) occuring during the recovery process and not the presence of sarcoplasmic proteins (ulin tay 2005, Batista etal, 2008). On the other hand, & wat observed that fel prepared with these pretene and preincibsted in the temperature Fange between 45 and SIPC showed lower gel sength than those with se ting temperatures of 35°C Gesuls not published). These results suggest that some profeolytie activity may also be’ responsible forthe low gel sength ‘biainee, The presence of proteases Inthe proteins eecovered by ths meth- ‘dology has been relned to the weakening of the gels (Chol and Park, 12002) or hile in the gel Foxning ability (Chen and Jacayrsk, 2007). The ai Aarau ON) Dems pen ag soe Re > 8eb Seas from Reccare Pts 1 low tecse values ofa snags may ao ek fom he ection of the CGagen level inte mares sf hake mince and BD, These proeny have sw cllagn ecru tne soiled ring the alae pen recovery, ind elienate in the nse acon The inponnce of callagen these produc has been ses in many suis Whee the met ale ss replaced by minced fish (Clade al, 200, Mara ea, 200, Gardowo eral, 2007 The iccaing levels of wate nd pork ft lo sigiicany dressed (p <5, linear componente hah stage hanes sn cohesiveness “he experinntl ara presented s cxther high comeston cole cient for fing tess which decreed wth Ge increase of percennge { linear componen snd pork fa (p «OL and p< 05 for insta Sfndart component eapectveh), aswel wh the combined presence Fi ane port Fer ip = 05) Te folding et had asim yale aboot {9h of wer and cf prea fe APSE ‘Gonceming color peameters, the water and pork ft id nt sgn canly sec @ 20 the bY td 90. However, ites. signicly Steesed (p< 05, quate componen wth the aon of pork ft bt deceaed wih the water percentage (p< 01 intr conponer. “The icesing levee RE, we, rd pork at d+ nega the sensory sores (p05, lear component bt the products cbtined seth the fmol of ta, 10, 12, and 14 Cable had the highest ‘tcording to the mods the formation wi he hges values ofthe sexsi pametry chat hardoess (52 Ny igre 24, and ©, wre chewed wih 209 of DT, ean tat ony a ow percentage of RP incorporated woud be tse Inthe preparation ofthese prods, Tete foe the emulations wih the hight etl f RP as wel swith te igh fst tensory sores and hgh text parameter vale were tae io Snairaton forthe seleion ofthe bs formation, Consent, he {Simulate oft 12 and 14 ith 200 of RF mere sled nd ther .05) the folding text, elasticiy, cohesiveness, and springiness of fh sausages. How: ever, hardness and work of penetmtion showed a clear increasing trend ‘wih inreasing cartageenan concentration, The products obtalned with 03 and 1% carrageenan presented significantly higher werk of penetration (p < £05) than the Rl formulation. The increase of sausug: hardness may be related to the r carrageenan present in the commercial eatrageenan used, such a5 referred by Barbut and Mital (1992), Foegeding and Ramsey (1985, 4987), and Xiong et al. (1999). This carrageenan form bas been also ‘reported a8 an enhancer ofthe protein gelling capacity (Ellen cl, 190, DeFreias etal, 1997; Verbeken etal, 2005) due t0 the interaction of the sulphate groups 6f carrageenan with the myofiballar proteins. The slight increase of elasticity eecorded in sausages with 1% carrageenan may eau fiom the « catrageenan_shich ass aleo-obtrined by Monero etal 992), The sensory analysis revealed am increase of hardness and cohesive- ress but a decrease of elasticty and succulence with icereasing level of carrageenan (igure 3). However, the most notorious effects highlighted by the panelists were the loss of easly aad increase of hardness due to the audaion of carrageznan, Cod Liver Oil Adltion Tn this tial, the effect of adding 1.75 and 3.5% of cod liver ail to fish sn siges was evaluated, namely the texuratpatametes and fay acid profile ‘The results obained from the determination of textual properties are shown in Table 7,Increasing levels of CLO enhancetl (p < 05) the work of penetration by increasing the breaking dlsance. However, folding test, hardness, elas: ‘aly, cobesiveness, and gumminess were lower (p < 05) in sausages with (CLO added, The redaction ofthese textural parameters inthe sausages fs ‘due tothe presence ) mle sna wage ange ngen ee ot wee Sizhor ame oat pOO POE pew GL Be one wal OI PALO LESosy » nee (en mes ame] with CLO due tothe higher supply of n-3 fay acids fom cod liver ol. Both PUFA/SPA and PUPAMUEA/SEA were higher in sausages ith GLO than in Ri sausages which constinte » nuiriional benef. Furhermore, 03/n-6 ‘ati wat 21 and 142, respectively in 1.75 and 359% CLO sausages instead 6F 065 in RI sausiges The greatest dilfeences were found for EPA and DHA. The enrichment of fish sausages with 35% of CLO resulted in a prod: ‘ct with 658 mg /10D g product of EPA*DHA, which was 3:7 times higher ‘han in RI produc. Valencia etal, (2006) prepared enriched sausages with n3 fatty acids using fish ol and obtained prodts with 40 mg EPA/100 g product and 460 mg DAIA/100 g produc, and with a PUFA+MUFA/SFA ctio of 1.76 and ‘6/n-3 rato of 297. Regarding the adequate intake indicated for EPA and DHA, an average -poniod ore 3,998 CLO fs amusage; which canbe estimated us 50" ‘would supply 666 of the daly Fecommended intake for EPA and DAA (WHO/PAO, 2003). CONCLUSIONS 1k may be concluded that RP from Cape hake by-products by alkalineakded process can be used in the preparation of Fankfurertype fish sausages Ctl a maximum level of 286 twas Found thatthe addition of carrageenan Increased hardness of sausages prepared with 20% RP, 385% of hake Inince, 5% of pork fat, and 27.5% of water but didnot alier the otber-ex tural parameters evaluated,Sausages om Recs Protins ” TABLE @ Foy cts Foie ng go Sana) fF utes Mepred 160 ans. oes Siem ae ke Sr oe MP a ee Baura HBF Ps ed 33 aE 2503 ae Senn ae 3 Se, ain 210 yee <8) ‘The incorporation of 3.5% of CLO led to an enrishent of w-3 faty acs (658 mg EPA*DHA/100 g sausage) without any negative effect on the sensory charicteriaics ofthe product, REFERENCES Bandura, N. M, Campos, RM, Bsa, 1, Nunes, M. Ly ant Eps, J. 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