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Protein Ingredients (protein + ingredient)
Selected AbstractsPerformance of Juvenile Coho Salmon Oncorhynchus kisutch Fed Diets Containing Meals from Fish Wastes, Deboned Fish Wastes, or Skin-and-Bone By-Product as the Protein IngredientJOURNAL OF THE WORLD AQUACULTURE SOCIETY, Issue 1 2001Cindra K. Rathbone The suitability of meals derived from fish processing wastes as the protein fraction in practical diets for hatchery-reared coho salmon was investigated. The study compared the performance of coho salmon fed diets containing three products: a skin-and-bone meal (SB), a deboned meal (DM), and a whole-fish meal (WM) made directly from the fish wastes. A commercial trout diet (CO) was fed to a fourth treatment group. Diets were fed at 3% of body weight per day to juvenile coho salmon for 12 wk. Survival (> 94%) was not significantly different among treatment groups. Average fish weight, feed conversion ratio, whole body proximate and mineral composition, and protein and phosphorus retention were compared. There were no significant differences after 12 wk of feeding in fish weight between WM, DM, and CO, but SB had significantly lower weight and whole body lipid, and significantly higher ash. Compared to WM, DM had a significantly lower feed conversion ratio and higher retention of protein and phosphorus, but these indices were not significantly different from CO. It is concluded that DM is a potentially superior protein ingredient compared to WM, while specific characteristics of SB will limit its use as a protein source in feeds for salmonids. However, SB may prove to be a suitable mineral supplement when added at a low level. Utilization of fish processing wastes in salmonid diets could be a commercially viable alternative to direct disposal of processing wastes. [source] Transglutaminase Catalyzed Reactions: Impact on Food ApplicationsJOURNAL OF FOOD SCIENCE, Issue 8 2002G.A.H. DeJong ABSTRACT: Transglutaminases can perform various reactions that are based on cross-linking, acyl-transfer and deamidation. These enzymes are found in many different organisms where they have very specific roles. The basic reaction mechanism of these transglutaminases is similar. The reactions catalyzed by transglutaminases have proven to be useful in production of different kinds of protein ingredients and food products. In this review, we will show important aspects of transglutaminase cross-linking in respect to substrate specificity, accessibility of proteins, regulation and differences in reactions and safety. These aspects will be viewed in respect to food applications [source] Factors Determining Yield Stress and Overrun of Whey Protein FoamsJOURNAL OF FOOD SCIENCE, Issue 5 2002P.J. Luck ABSTRACT: Foams were formed by whipping whey protein solutions (15% w/v protein) containing NaCl, CaCl2, lactose, or glycine. Foam overrun and yield stress were determined. Foams made from whey protein ingredients have greater overrun and yield stress if the concentration of ,-lactoglobulin is high relative to a-lactalbumin. The presence of 0.4 M CaCl2 in the foaming solution increases overrun and yield stress for ,-lactoglobulin and a-lactalbumin. The high yield stress of ,-lactoglobulin and a-lactalbumin foams made from solutions containing CaCl2 suggests that CaCl2 is altering rheological properties of the interfacial protein film and/or contributing to protein aggregation or network formation in the lamellae. [source] The influence of additives and drying methods on quality attributes of fish protein powder made from saithe (Pollachius virens)JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 12 2010Gholam Reza Shaviklo Abstract BACKGROUND: Fish protein powder (FPP) is used in the food industry for developing formulated food products. This study investigates the feasibility of increasing the value of saithe (Pollachius virens) by producing a functional FPP. Quality attributes of spray and freeze-dried saithe surimi containing lyoprotectants were studied. A freeze-dried saithe surimi without lyoprotectants was also prepared as a control sample. RESULTS: The amount of protein, moisture, fat and carbohydrate in the FPPs were 745,928, 39,58, 21,32 and 10,151 g kg,1. Quality attributes of FPPs were influenced by the two drying methods and lyoprotectants. The highest level of lipid oxidation was found in the control and the second highest in the spray-dried FPP. The spray-dried fish protein had the lowest viscosity among all FPPs. Gel-forming ability of samples with lyoprotectants was higher than that of the control. Water-binding capacity, emulsion properties and solubility of the freeze-dried fish protein containing lyoprotectants were significantly higher than spray-dried and control samples. However, functional properties of spray-dried FPP were higher than the control sample. CONCLUSION: It is feasible to develop value-added FPP from saithe surimi using spray- and freeze-drying processes, but freeze-dried FPP containing lyoprotectant had superior functional properties and stability compared with spray-dried sample. Both products might be used as functional protein ingredients in various food systems. Copyright © 2010 Society of Chemical Industry [source] The potential of land animal protein ingredients to replace fish meal in diets for cuneate drum, Nibea miichthioides, is affected by dietary protein levelAQUACULTURE NUTRITION, Issue 1 2010Y. WANG Abstract A net pen experiment was carried out to examine the effect of dietary protein level on the potential of land animal protein ingredients as fish meal substitutes in practical diets for cuneate drum Nibea miichthioides. Two isocaloric basal (control) diets were formulated to contain 400 g kg,1 herring meal but two different digestible protein (DP) levels (400 versus 350 g kg,1). At each DP level, dietary fish meal level was reduced from 400 to 280, 200, 80 and 0 g kg,1 by incorporating a blend that comprised of 600 g kg,1 poultry by-products meal (PBM), 200 g kg,1 meat and bone meal (MBM), 100 g kg,1 feather meal (FEM) and 100 g kg,1 blood meal (BLM). Cuneate drum fingerling (initial weight 42 g fish,1) were fed the test diets for 8 weeks. Fish fed the test diets exhibited similar feed intake. Final body weight, feed conversion ratio and nitrogen retention efficiency was not significantly different between fish fed the basal diets containing 350 and 400 g kg,1 DP. Weight gain decreased linearly with the reduction of dietary fish meal level at the 350 g kg,1 DP level, but did not decrease with the reduction of dietary fish meal level at the 400 g kg,1 DP level. Results of the present study suggest that fish meal in cuneate drum diets can be completely replaced with the blend of PBM, MBM, FEM and BLM at the 400 g kg,1 DP level, based on a mechanism that excessive dietary protein compensate lower contents of bio-available essential amino acid in the land animal protein ingredients relative to fish meal. [source] Apparent digestibility coefficients of four feed ingredients for Synechogobius hastaAQUACULTURE RESEARCH, Issue 5 2009Zhi Luo Abstract Apparent digestibility coefficients (ADCs) of dry matter, crude protein, lipid, energy, phosphorus and amino acids in white fish meal, soybean meal, rapeseed meal and peanut meal were determined for Synechogobius hasta (28.65 ± 0.43 g, mean ± SD), using a reference diet with chromic oxide indicator and test diets that contained 70% reference diet, by weight, and 30% of feed ingredients. The juvenile S. hasta were held in 300 L tanks at a density of 30 fish per tank respectively. Faeces were collected from three replicate groups of fish by siphoning. The ADCs of dry matter and energy were the highest in white fish meal and the lowest in rapeseed meal (P<0.05). Crude protein ADC was the lowest in rapeseed meal (P<0.05) and showed no significant differences among other treatments (P>0.05). The highest phosphorus ADC was observed in white fish meal and differences were not marked for other treatments (P>0.05). Lipid ADC were above 90% and showed no significant differences among the treatments (P>0.05). Amino acid availability values for the test ingredients followed similar trend to values of protein digestibility. All amino acids were more available from fish meal than from plant protein ingredients. Among three plant meals, the availability of amino acids was higher in peanut meal and lower in rapeseed meal. [source] Evaluation of rendered animal protein ingredients for replacement of fish meal in practical diets for gibel carp, Carassius auratus gibelio (Bloch)AQUACULTURE RESEARCH, Issue 14 2008Menghong Hu Abstract A 12-week feeding trial was carried out in fibreglass tanks to examine partial replacement of fish meal (FM) with poultry by-product meal (PBM), meat and bone meal (MBM) and blood meal (BM) in practical diets for gibel carp Carassius auratus gibelio (Bloch). Triplicate groups of fish (initial body weight 15.3 g fish,1) were fed eight isonitrogenous (crude protein: 37.5%) and isolipidic diets (crude lipid: 7%). The control diet is the commercial diet of gibel carp, which used 18% of FM as the sole animal protein source. In the other seven diets (Diet 2,Diet 8), 17,83% of FM protein was substituted by a blend of PBM and BM or a blend of PBM, MBM and BM. The final body weight and thermal-unit growth coefficient of fish fed the feeds in Diet 8 in which 83% of FM protein was replaced by the blend of 3% BM, 10% PBM and 5% MBM is significantly lower than Diet 1 (the control). The feed efficiency ratio in Diet 8 group is significantly lower than Diet 1, 2, 4 and 7 groups. The results of the present study indicated that a combination of PBM, BM and MBM can replace most of the FM protein and the FM level can be reduced to about 6% with satisfactory growth and feed utilization in practical diets for gibel carp. [source] Formulation of low phosphorus loading diets for carp (Cyprinus carpio L.)AQUACULTURE RESEARCH, Issue 2001P Jahan Abstract This study focuses on reducing total phosphorus loading (T-P) from carp culture through improved feed formulation. Since phosphorus (P) contained in fish meal (FM) mainly in the form of tricalcium phosphate is not available to carp, which lack a stomach, the reduction of FM from their diets is effective for lowering T-P. Thus in this experiment, six diets (crude protein < 35%, digestible energy > 3.5 kcal g,1) were designed by substituting FM (10%,25%) with alternate protein ingredients such as poultry feather meal (PFM; 5%,10%), blood meal (BM; 5%,7%) and defatted soybean meal (dSBM; 4%,9%). All diets followed the Kasumigaura ,Feed Standard'. The total dietary P was 1.0%,1.4% and water extractable P available to carp was 0.66%,0.71%, the levels meeting the dietary requirement of carp. A feeding trial was conducted with juvenile carp (4.6 ± 0.7 g) for 12 weeks at a mean water temperature of 23.7°C. The T-P loading from fish fed the different diets was estimated based on absorption and retention of dietary P. Growth performance corresponded to increasing levels of FM inclusion, being highest in the fish fed 25% FM diet; however, the decrease in T-P was achieved at the lower FM levels. The T-P (based on P retention) ranged from 8.9 to 11.7 kg t,1 production, much lower than that from the commercial diets (9.1,26.4 kg t,1 production). These results indicated that the reduction of FM levels in carp diets to 15%,20% through the combined use of PFM, BM and dSBM effectively lowered T-P. Moreover, the formulated diets were also found to be better than commercial diets in lowering the N loading from carp culture. [source] Functional and Edible Uses of Soy Protein ProductsCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 1 2008Preeti Singh ABSTRACT:, Consumers are becoming increasingly interested in healthful foods and are open to soy protein ingredients. Soybeans as food are very versatile and a rich source of essential nutrients. They are also an excellent source of good-quality protein, comparable to other protein foods, and suitable for all ages. Adverse nutritional and other undesirable effects followed by the consumption of raw soybean meal have been attributed to the presence of endogenous inhibitors of digestive enzymes and lectins, as well as poor digestibility. To improve the nutritional quality of soy foods, inhibitors and lectins are generally inactivated by heat or eliminated by fractionation during food processing. Soybeans provide an alternative source of protein for people who are allergic to milk protein. Soy protein is highly digestible (92% to 100%) and contains all essential amino acids. Although relatively low in methionine, it is a good source of lysine. Soy-protein products contain a high concentration of isoflavones, up to 1 g/kg. Increased acceptance of soy proteins is due to unmatched qualities like good functional properties in food applications, high nutritional quality, abundance, availability, and low cost. At present the various forms of soy proteins are primarily utilized for their functional effects rather than their nutritional properties. This article summarizes the integrated overview of the widely available, scattered information about the nutritional and functional uses of the soy proteins when applied in food systems and intends to present the most current knowledge with an interest to stimulate further research to optimize their beneficial effects. [source] | |||||||||||||