Bechtel P J, Chantarachoti J, Oliveira A C M, Sathivel S
Dept. of USDA-ARS-Pacific West Area, Subarctic Agricultural Research Unit, Univ. of Alaska Fairbanks, 245 O'Neill Bldg., Fairbanks, AK 99775-7220, USA.
J Food Sci. 2007 Jun;72(5):S338-43. doi: 10.1111/j.1750-3841.2007.00396.x.
There are good markets for mature pollock roe; however, immature pollock roe is underutilized. The physical and nutritional properties of immature pollock roe (IPR) have not been reported, which limits its potential use as a food ingredient. The objective of this study was to evaluate the physical and nutritional properties of immature pollock roe and soluble and insoluble protein powders made from the immature roe. IPR samples were obtained during the spring pollock harvest from a seafood processing plant in Kodiak, Alaska. Soluble (SP) and insoluble protein (IP) fractions were produced by heating IPR, separating by centrifugation and freeze drying. The protein contents of freeze-dried IPR, SP, and IP were 81.7%, 63.2%, and 83.0%, respectively. The amino acid contents of IPR and IP were similar except for isoleucine and valine. However, the amino acid contents of IPR and IP were different from values for SP. Lipid contents of IPR, SP, and IP were 9.2%, 9.3%, and 11.1%, respectively. Palmitic acid (C16:0; 21.2%), DHA (C22:6omega3; 21.2%), and EPA (C20:5omega3; 19.0%) were the 3 most abundant fatty acids in fresh IPR. Fat adsorption capacity value for SP was significantly higher than IPR and IP (P < 0.05). SDS electrophoresis indicated a major protein band with molecular weight of 103 KDa in all samples. Results indicate that IPR can be utilized to make a number of unique food ingredients with good nutritional characteristics and functional properties.
成熟的狭鳕鱼籽有良好的市场；然而，未成熟的狭鳕鱼籽未得到充分利用。未成熟狭鳕鱼籽（IPR）的物理和营养特性尚未见报道，这限制了其作为食品成分的潜在用途。本研究的目的是评估未成熟狭鳕鱼籽以及由未成熟鱼籽制成的可溶性和不溶性蛋白粉的物理和营养特性。IPR样品是在春季狭鳕鱼捕捞季节从阿拉斯加科迪亚克岛的一家海鲜加工厂获取的。通过加热IPR、离心分离和冷冻干燥制备可溶性（SP）和不溶性蛋白质（IP）组分。冷冻干燥的IPR、SP和IP的蛋白质含量分别为81.7%、63.2%和83.0%。除异亮氨酸和缬氨酸外，IPR和IP的氨基酸含量相似。然而，IPR和IP的氨基酸含量与SP的值不同。IPR、SP和IP的脂质含量分别为9.2%、9.3%和11.1%。棕榈酸（C16:0；21.2%）、二十二碳六烯酸（DHA，C22:6ω3；21.2%）和二十碳五烯酸（EPA，C20:5ω3；19.0%）是新鲜IPR中含量最高的三种脂肪酸。SP的脂肪吸附能力值显著高于IPR和IP（P < 0.05）。SDS电泳表明所有样品中均有一条分子量为103 KDa的主要蛋白带。结果表明，IPR可用于制作多种具有良好营养特性和功能特性的独特食品成分。
