Lebensmittel-Wissenschaft & Technologie, Dec 1, 2021
Abstract Nutritional and functional properties of protein were determined for cricket, locust, an... more Abstract Nutritional and functional properties of protein were determined for cricket, locust, and silk worm pupae powders, specifically macro-nutrient proximate composition, full amino acid composition, protein pH-solubility, and SDS-PAGE/densitometry. Cricket and locust powders contained >70 g of crude protein/100 g of sample powder (d.b. – dry basis), while silk worm pupae powder >50 g of crude protein/100 g of sample powder (d.b.). Insect powders exceeded FAO/WHO/UNU recommendations for eight of the nine essential amino acids (EAAs) for adults, but not infants. Total EAAs (21.8–23.7 g EAAs/100 g sample; d.b.) was two-times higher than FAO/WHO/UNU recommendations for adults (12.7 g EAAs/100 g sample; d.b.), but only half for infants (46.0 g/100 g; d.b.). Nearly 70% of insect protein dissolved in alkaline pH, while only 7% at pH 4–6. SDS-PAGE/densitometry showed four protein fractions: cuticle proteins, actin-arginine kinase, hemocyanin, and myosin. SDS-PAGE/densitometry also showed proteolysis and various distribution of protein fractions among insect powders. Protein may be efficiently isolated from insects using pH-solubility-precipitation; thus, resulting in isolates with high nutritional and functional quality.
Lebensmittel-Wissenschaft & Technologie, May 1, 2020
Abstract Krill oil (KO) is unique in contrast to fish oil because the ω-3 PUFAs, particularly eic... more Abstract Krill oil (KO) is unique in contrast to fish oil because the ω-3 PUFAs, particularly eicosapentaenoic (EPA) and docosahexaenoic (DHA), are almost exclusively esterified on phospholipids (PL) rather than triglycerides (TAG) which improves bioavailability and water solubility. Therefore, the primary aim of this study was to use the principles of water degumming to separate PL from TAG in KO. Water was mixed with KO in varying ratios, centrifuged for separation and freeze-dried. Separation into gum and oil fractions occurred in the 75:25 and 50:50 KO:H2O samples. TLC-densitometry revealed 67.6 ± 1.97% and 49.73 ± 3.90% PL concentrations (p
Protein wasted by the disposal of fish processing by-products may be recovered using isoelectric ... more Protein wasted by the disposal of fish processing by-products may be recovered using isoelectric solubilization and precipitation. Extreme pH shifts are used to solubilize the protein and then it is recovered by precipitation and centrifugation. Microbial survival after this process is unknown; therefore, the purpose was to see if Listeria innocua would survive extreme pH shifts during the protein recovery process. Fresh rainbow trout fillets were inoculated with L. innocua, homogenized, and brought to the target pH of 2, 3, 11.5, or 12.5 by the addition of concentrated hydrochloric acid or sodium hydroxide. The proteins were allowed to solubilize at 4 degrees C for 10 min, centrifuged, and the lipid and insoluble components (bones, skin, insoluble protein, and so on) were removed. A 2nd pH shift (pH 5.5) and centrifugation was used to separate the precipitating protein and water fractions. Each constituent (lipid, protein, water, insoluble components) was analyzed for bacterial content using growth and selective media. The sums of the surviving L. innocua in these constituents were compared to the initial inoculum. There were no significant differences in recovery on growth or selective media (P > 0.05). The greatest loss occurred when the pH was shifted to 2, with a 3.1-log reduction in the combined fractions of the trout fillets and a 3.8-log reduction in the protein fraction. There were no significant losses when the pH was adjusted to 11.5 (P > 0.05). Future studies will continue to look at the effects of using organic acid, rather than inorganic, for protein solubilization.
Protein was recovered from headed gutted silver carp by isoelectric solubilization at pH 2.5, 3.0... more Protein was recovered from headed gutted silver carp by isoelectric solubilization at pH 2.5, 3.0, 11.5, or 12.0 and precipitation (ISP) at pH 5.5 using acetic (AA) or a 30% formic and lactic acid combination (F&L) and 10 N sodium hydroxide. Total protein and fat recovery yields, proximate composition and mineral analyses of fractions were determined. Protein and lipid recovery yields when solubilized under basic conditions were comparable to yields reported from other studies using hydrochloric acid; however, the recovered fractions were less pure. Processing at basic pH using AA was more effective than F&L at removing impurities (P < 0.05) from the recovered protein fraction and impurities were effectively removed from recovered lipids regardless of processing pH or acid type (P > 0.05). For the most part, sodium was greater (P < 0.05) and there was less calcium, phosphorus, magnesium, and iron (P < 0.05) in the recovered protein regardless of acid used when compared to the initial paste. This research shows that organic acids have the potential to recover protein and lipid by ISP processing. This research presents a reliable method for extracting nutritionally valuable fish protein and oils from otherwise hard to process fish and its byproducts. Replacing the traditionally used strong acids with organic acids might further accomplish bacterial load reduction while resulting in similar to or improved protein recovery yields. Therefore, this technology may increase the commercial viability of hard to process fish.
The objective of this study was to evaluate the nutritional quality and physical characteristics ... more The objective of this study was to evaluate the nutritional quality and physical characteristics of soluble proteins separated from silver carp at 4, 20, and 40 °C. Ground silver carp was diluted, and soluble proteins were separated by centrifugation and dried. The proximate composition (dry wt) of the protein powders averaged 82.42% protein, 3.25% lipid, and 14.50% ash. Average protein recovery yield was 11.78% with the better yields occurring at 20 °C (P < 0.05). Mineral profile revealed greater concentrations of Fe, Mg, P, and Na when compared to the initial homogenate. More saturated and monounsaturated fatty acids were recovered in the 4 °C powder and the least in the 40 °C powder (P < 0.05). Polyunsaturated fatty acids displayed a reverse trend, with the greatest concentration in the 40 °C powder and the least in the 4 °C powder (P < 0.05). The amino acid profile revealed that the protein powder met all FAO/WHO/UNO amino acid requirements for adults. Sodium dodecyl su...
This study aimed to evaluate the efficacy of a and hydrogen peroxide (H 2 O 2 ) and peroxyacetic-... more This study aimed to evaluate the efficacy of a and hydrogen peroxide (H 2 O 2 ) and peroxyacetic-acid (PAA) mixer delivered by conventional garden sprayer (GS), electrostatic sprayer (ES) and dip methods to inactivate Listeria monocytogenes on apples. Organic Honey Crisp ( HC ), Fuji ( FJ ), and Pink Lady ( PL ) were dip-inoculated with Listeria monocytogenes (2-strain, serotype 1/2b), which were then kept untreated (control), sprayed with water only, or treated with the H 2 O 2 -PAA mixer (0.0064, 0.1, 0.25 and 0.50%) for 20 s via GS, ES, or dip, followed by draining (2 min) on aluminum foil. Surviving bacteria were recovered on Modified Oxford agar. Atomic force microcopy was used to detect the structural changes of inactivation of L. monocytogenes in broth medium by the H 2 O 2 -PAA mixer solution. Data (2 replicates/6 samples/replicate) were analyzed using the Mixed Model Procedure of SAS ( P =0.05). Initial counts of L. monocytogenes on untreated apples were 6.80 to 6.90 log CF...
Marbling in meat occurs when fat is distributed throughout the skeletal muscle and is visually ap... more Marbling in meat occurs when fat is distributed throughout the skeletal muscle and is visually apparent by light streaks of fat that look like a marble pattern. It is associated with increased quality, tenderness, and likeability. Incorporating dietary conjugated linoleic acid (CLA) into finishing hog feed increases intramuscular fat and decrease backfat in harvested pigs; therefore, the purpose of this study was to determine if inclusion of CLA in pig feed would increase intramuscular marbling and consumer likeability without compromising storage stability. Twenty pigs were housed in ten pens (2 pigs per pen) and fed either 1% Soybean oil or 1% CLA diet for a period of six weeks. After slaughter, pork loins were cut and divided into cranial and caudal ends, vacuum packed and stored at -8°C until evaluations were conducted. Quality indicators of pork were measured on both raw and cooked samples over a 7-d storage period. Measurements included color (L*, a*, b*), muscle pH, texture, ...
Lebensmittel-Wissenschaft & Technologie, Dec 1, 2021
Abstract Nutritional and functional properties of protein were determined for cricket, locust, an... more Abstract Nutritional and functional properties of protein were determined for cricket, locust, and silk worm pupae powders, specifically macro-nutrient proximate composition, full amino acid composition, protein pH-solubility, and SDS-PAGE/densitometry. Cricket and locust powders contained >70 g of crude protein/100 g of sample powder (d.b. – dry basis), while silk worm pupae powder >50 g of crude protein/100 g of sample powder (d.b.). Insect powders exceeded FAO/WHO/UNU recommendations for eight of the nine essential amino acids (EAAs) for adults, but not infants. Total EAAs (21.8–23.7 g EAAs/100 g sample; d.b.) was two-times higher than FAO/WHO/UNU recommendations for adults (12.7 g EAAs/100 g sample; d.b.), but only half for infants (46.0 g/100 g; d.b.). Nearly 70% of insect protein dissolved in alkaline pH, while only 7% at pH 4–6. SDS-PAGE/densitometry showed four protein fractions: cuticle proteins, actin-arginine kinase, hemocyanin, and myosin. SDS-PAGE/densitometry also showed proteolysis and various distribution of protein fractions among insect powders. Protein may be efficiently isolated from insects using pH-solubility-precipitation; thus, resulting in isolates with high nutritional and functional quality.
Lebensmittel-Wissenschaft & Technologie, May 1, 2020
Abstract Krill oil (KO) is unique in contrast to fish oil because the ω-3 PUFAs, particularly eic... more Abstract Krill oil (KO) is unique in contrast to fish oil because the ω-3 PUFAs, particularly eicosapentaenoic (EPA) and docosahexaenoic (DHA), are almost exclusively esterified on phospholipids (PL) rather than triglycerides (TAG) which improves bioavailability and water solubility. Therefore, the primary aim of this study was to use the principles of water degumming to separate PL from TAG in KO. Water was mixed with KO in varying ratios, centrifuged for separation and freeze-dried. Separation into gum and oil fractions occurred in the 75:25 and 50:50 KO:H2O samples. TLC-densitometry revealed 67.6 ± 1.97% and 49.73 ± 3.90% PL concentrations (p
Protein wasted by the disposal of fish processing by-products may be recovered using isoelectric ... more Protein wasted by the disposal of fish processing by-products may be recovered using isoelectric solubilization and precipitation. Extreme pH shifts are used to solubilize the protein and then it is recovered by precipitation and centrifugation. Microbial survival after this process is unknown; therefore, the purpose was to see if Listeria innocua would survive extreme pH shifts during the protein recovery process. Fresh rainbow trout fillets were inoculated with L. innocua, homogenized, and brought to the target pH of 2, 3, 11.5, or 12.5 by the addition of concentrated hydrochloric acid or sodium hydroxide. The proteins were allowed to solubilize at 4 degrees C for 10 min, centrifuged, and the lipid and insoluble components (bones, skin, insoluble protein, and so on) were removed. A 2nd pH shift (pH 5.5) and centrifugation was used to separate the precipitating protein and water fractions. Each constituent (lipid, protein, water, insoluble components) was analyzed for bacterial content using growth and selective media. The sums of the surviving L. innocua in these constituents were compared to the initial inoculum. There were no significant differences in recovery on growth or selective media (P &gt; 0.05). The greatest loss occurred when the pH was shifted to 2, with a 3.1-log reduction in the combined fractions of the trout fillets and a 3.8-log reduction in the protein fraction. There were no significant losses when the pH was adjusted to 11.5 (P &gt; 0.05). Future studies will continue to look at the effects of using organic acid, rather than inorganic, for protein solubilization.
Protein was recovered from headed gutted silver carp by isoelectric solubilization at pH 2.5, 3.0... more Protein was recovered from headed gutted silver carp by isoelectric solubilization at pH 2.5, 3.0, 11.5, or 12.0 and precipitation (ISP) at pH 5.5 using acetic (AA) or a 30% formic and lactic acid combination (F&amp;amp;amp;amp;amp;amp;amp;L) and 10 N sodium hydroxide. Total protein and fat recovery yields, proximate composition and mineral analyses of fractions were determined. Protein and lipid recovery yields when solubilized under basic conditions were comparable to yields reported from other studies using hydrochloric acid; however, the recovered fractions were less pure. Processing at basic pH using AA was more effective than F&amp;amp;amp;amp;amp;amp;amp;L at removing impurities (P &amp;amp;amp;amp;amp;amp;lt; 0.05) from the recovered protein fraction and impurities were effectively removed from recovered lipids regardless of processing pH or acid type (P &amp;amp;amp;amp;amp;amp;gt; 0.05). For the most part, sodium was greater (P &amp;amp;amp;amp;amp;amp;lt; 0.05) and there was less calcium, phosphorus, magnesium, and iron (P &amp;amp;amp;amp;amp;amp;lt; 0.05) in the recovered protein regardless of acid used when compared to the initial paste. This research shows that organic acids have the potential to recover protein and lipid by ISP processing. This research presents a reliable method for extracting nutritionally valuable fish protein and oils from otherwise hard to process fish and its byproducts. Replacing the traditionally used strong acids with organic acids might further accomplish bacterial load reduction while resulting in similar to or improved protein recovery yields. Therefore, this technology may increase the commercial viability of hard to process fish.
The objective of this study was to evaluate the nutritional quality and physical characteristics ... more The objective of this study was to evaluate the nutritional quality and physical characteristics of soluble proteins separated from silver carp at 4, 20, and 40 °C. Ground silver carp was diluted, and soluble proteins were separated by centrifugation and dried. The proximate composition (dry wt) of the protein powders averaged 82.42% protein, 3.25% lipid, and 14.50% ash. Average protein recovery yield was 11.78% with the better yields occurring at 20 °C (P < 0.05). Mineral profile revealed greater concentrations of Fe, Mg, P, and Na when compared to the initial homogenate. More saturated and monounsaturated fatty acids were recovered in the 4 °C powder and the least in the 40 °C powder (P < 0.05). Polyunsaturated fatty acids displayed a reverse trend, with the greatest concentration in the 40 °C powder and the least in the 4 °C powder (P < 0.05). The amino acid profile revealed that the protein powder met all FAO/WHO/UNO amino acid requirements for adults. Sodium dodecyl su...
This study aimed to evaluate the efficacy of a and hydrogen peroxide (H 2 O 2 ) and peroxyacetic-... more This study aimed to evaluate the efficacy of a and hydrogen peroxide (H 2 O 2 ) and peroxyacetic-acid (PAA) mixer delivered by conventional garden sprayer (GS), electrostatic sprayer (ES) and dip methods to inactivate Listeria monocytogenes on apples. Organic Honey Crisp ( HC ), Fuji ( FJ ), and Pink Lady ( PL ) were dip-inoculated with Listeria monocytogenes (2-strain, serotype 1/2b), which were then kept untreated (control), sprayed with water only, or treated with the H 2 O 2 -PAA mixer (0.0064, 0.1, 0.25 and 0.50%) for 20 s via GS, ES, or dip, followed by draining (2 min) on aluminum foil. Surviving bacteria were recovered on Modified Oxford agar. Atomic force microcopy was used to detect the structural changes of inactivation of L. monocytogenes in broth medium by the H 2 O 2 -PAA mixer solution. Data (2 replicates/6 samples/replicate) were analyzed using the Mixed Model Procedure of SAS ( P =0.05). Initial counts of L. monocytogenes on untreated apples were 6.80 to 6.90 log CF...
Marbling in meat occurs when fat is distributed throughout the skeletal muscle and is visually ap... more Marbling in meat occurs when fat is distributed throughout the skeletal muscle and is visually apparent by light streaks of fat that look like a marble pattern. It is associated with increased quality, tenderness, and likeability. Incorporating dietary conjugated linoleic acid (CLA) into finishing hog feed increases intramuscular fat and decrease backfat in harvested pigs; therefore, the purpose of this study was to determine if inclusion of CLA in pig feed would increase intramuscular marbling and consumer likeability without compromising storage stability. Twenty pigs were housed in ten pens (2 pigs per pen) and fed either 1% Soybean oil or 1% CLA diet for a period of six weeks. After slaughter, pork loins were cut and divided into cranial and caudal ends, vacuum packed and stored at -8°C until evaluations were conducted. Quality indicators of pork were measured on both raw and cooked samples over a 7-d storage period. Measurements included color (L*, a*, b*), muscle pH, texture, ...
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