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A Feeding Study to Assess Nutritional Quality and Safety of Surimi Wash Water Proteins Recovered by a Chitosan-Alginate Complex

Authors

  • Singgih Wibowo,

    1. Authors Wibowo, Savant, Velazquez, and Torres are with Food Process Engineering Group, Dept. of Food Science and Technology, Oregon State Univ., 100 Wiegand Hall, Corvallis, OR 97331-6602, U.S.A. Authors Cherian and Savage are with Dept. of Animal Sciences, Oregon State Univ., 112 Withycombe Hall, Corvallis, OR 97331 − 6702, U.S.A. Author Velazquez is with Dept. de Technología de Alimentos, UAM-Reynosa-Aztlán, Univ. Autónoma de Tamaulipas, Apdo. Postal 1015, Reynosa, Tamaulipas, 88700 México. (Address in the USA: PMB 374, 501 N. Bridge St., Hidalgo, TX 78557, U.S.A.). Direct inquiries to author Torres (E-mail: J_Antonio.Torres@OregonState.edu)
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  • Vivek Savant,

    1. Authors Wibowo, Savant, Velazquez, and Torres are with Food Process Engineering Group, Dept. of Food Science and Technology, Oregon State Univ., 100 Wiegand Hall, Corvallis, OR 97331-6602, U.S.A. Authors Cherian and Savage are with Dept. of Animal Sciences, Oregon State Univ., 112 Withycombe Hall, Corvallis, OR 97331 − 6702, U.S.A. Author Velazquez is with Dept. de Technología de Alimentos, UAM-Reynosa-Aztlán, Univ. Autónoma de Tamaulipas, Apdo. Postal 1015, Reynosa, Tamaulipas, 88700 México. (Address in the USA: PMB 374, 501 N. Bridge St., Hidalgo, TX 78557, U.S.A.). Direct inquiries to author Torres (E-mail: J_Antonio.Torres@OregonState.edu)
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  • Gita Cherian,

    1. Authors Wibowo, Savant, Velazquez, and Torres are with Food Process Engineering Group, Dept. of Food Science and Technology, Oregon State Univ., 100 Wiegand Hall, Corvallis, OR 97331-6602, U.S.A. Authors Cherian and Savage are with Dept. of Animal Sciences, Oregon State Univ., 112 Withycombe Hall, Corvallis, OR 97331 − 6702, U.S.A. Author Velazquez is with Dept. de Technología de Alimentos, UAM-Reynosa-Aztlán, Univ. Autónoma de Tamaulipas, Apdo. Postal 1015, Reynosa, Tamaulipas, 88700 México. (Address in the USA: PMB 374, 501 N. Bridge St., Hidalgo, TX 78557, U.S.A.). Direct inquiries to author Torres (E-mail: J_Antonio.Torres@OregonState.edu)
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  • Thomas F. Savage,

    1. Authors Wibowo, Savant, Velazquez, and Torres are with Food Process Engineering Group, Dept. of Food Science and Technology, Oregon State Univ., 100 Wiegand Hall, Corvallis, OR 97331-6602, U.S.A. Authors Cherian and Savage are with Dept. of Animal Sciences, Oregon State Univ., 112 Withycombe Hall, Corvallis, OR 97331 − 6702, U.S.A. Author Velazquez is with Dept. de Technología de Alimentos, UAM-Reynosa-Aztlán, Univ. Autónoma de Tamaulipas, Apdo. Postal 1015, Reynosa, Tamaulipas, 88700 México. (Address in the USA: PMB 374, 501 N. Bridge St., Hidalgo, TX 78557, U.S.A.). Direct inquiries to author Torres (E-mail: J_Antonio.Torres@OregonState.edu)
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  • Gonzalo Velazquez,

    1. Authors Wibowo, Savant, Velazquez, and Torres are with Food Process Engineering Group, Dept. of Food Science and Technology, Oregon State Univ., 100 Wiegand Hall, Corvallis, OR 97331-6602, U.S.A. Authors Cherian and Savage are with Dept. of Animal Sciences, Oregon State Univ., 112 Withycombe Hall, Corvallis, OR 97331 − 6702, U.S.A. Author Velazquez is with Dept. de Technología de Alimentos, UAM-Reynosa-Aztlán, Univ. Autónoma de Tamaulipas, Apdo. Postal 1015, Reynosa, Tamaulipas, 88700 México. (Address in the USA: PMB 374, 501 N. Bridge St., Hidalgo, TX 78557, U.S.A.). Direct inquiries to author Torres (E-mail: J_Antonio.Torres@OregonState.edu)
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  • J. Antonio Torres

    1. Authors Wibowo, Savant, Velazquez, and Torres are with Food Process Engineering Group, Dept. of Food Science and Technology, Oregon State Univ., 100 Wiegand Hall, Corvallis, OR 97331-6602, U.S.A. Authors Cherian and Savage are with Dept. of Animal Sciences, Oregon State Univ., 112 Withycombe Hall, Corvallis, OR 97331 − 6702, U.S.A. Author Velazquez is with Dept. de Technología de Alimentos, UAM-Reynosa-Aztlán, Univ. Autónoma de Tamaulipas, Apdo. Postal 1015, Reynosa, Tamaulipas, 88700 México. (Address in the USA: PMB 374, 501 N. Bridge St., Hidalgo, TX 78557, U.S.A.). Direct inquiries to author Torres (E-mail: J_Antonio.Torres@OregonState.edu)
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Abstract

ABSTRACT:  Soluble proteins from surimi wash water (SWW) precipitated using a chitosan-alginate (Chi-Alg) complex and recovered by centrifugation were freeze-dried. Analysis showed that SWW proteins (SWWP) had a crude protein content of 73.1% and a high concentration of essential amino acids, for example, 3% histidine, 9.4% lysine, 3.7% methionine, and 5.1% phenylalanine. In a rat-feeding trial, SWWP as a single protein source showed higher (P < 0.05) modified protein efficiency ratio and net protein ratio than the casein control. Blood chemistry analysis revealed no deleterious effect from the full protein substitution or the chitosan in SWWP. Therefore, this preliminary study revealed that proteins recovered from SWW using the Chi-Alg complex could be used in feed formulations. They could be used for food production in countries where regulatory agencies allow the use of chitosan in the production of food ingredients.

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