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Artigo Acesso aberto Produção Nacional Revisado por pares

BIBTEX RIS

Influence of Delipidification on Protein Concentrate Extracted from Fish By-Products: Technical Process, Nutritional Value, and Amino Acid Bioaccessibility

2024; Taylor & Francis; Volume: 33; Issue: 2 Linguagem: Inglês

10.1080/10498850.2024.2305966

1547-0636

Geodriane Zatta Cassol, Jonatã Henrique Rezende-de-Souza, Fabíola Helena dos Santos Fogaça, Caroline Mellinger‐Silva, Sidney Pacheco, Jorge Luis Rodríguez Pérez, Maressa Caldeira Morzelle, Oscar Zalla Sampaio Neto, Luciana Kimie Savay‐da‐Silva,

Meat and Animal Product Quality

Fish by-products were used to manufacture delipided fish protein concentrate (FPC), using Soxhlet method or single stage immersion, with n-hexane or anhydrous ethanol solvents. n-Hexane produced the best results. Soxhlet led to the highest protein content (86%), lipid extraction efficiency (92%), and protein digestibility (75%). The single stage immersion method resulted in higher amino acid bioaccessibility values (90%). Soxhlet associated with n-hexane led to an acceptance index above 70% for sensory attributes. FPC is a source of protein of high biological value and can be used by the food industry as an alternative for the preparation and/or fortification of foods.