Roes of yellowfin tuna （Thunnus albacares） and red snapper （Lutjanus champecanus） are considered as abundant and underutilized by-product in Indonesia. The production of roe protein concentrate （RPC） is expected...Roes of yellowfin tuna （Thunnus albacares） and red snapper （Lutjanus champecanus） are considered as abundant and underutilized by-product in Indonesia. The production of roe protein concentrate （RPC） is expected to increase the economic value and potency of their usage. Tuna and red snapper RPC was defatted using etano195% with one, two, three and four times of repetition. Both RPC made with four times repetition of defatting had the highest protein content （79.90% and 80.72%）, showed high emulsion activity （97.46% and 99.62%） and emulsion stability （97.10% and 99.48%）, and decreased the interfacial tension of 51% and 55.9%, respectively. Mayonnaise was made with 0, 25, 50, 75 and 100% substitution level of each RPC with four times repetition ofdefatting. The physical, chemical and organoleptic properties of mayonnaise were studied. The best mayonnaise formulation was obtained from 50% substitution level of tuna and red snapper RPC. Mayonnaise with tuna and red snapper RPC had good viscosity （5,920 cPs and 5,845 cPs）, high emulsion stability （90.5% and 91.73%） and small fat globule size （±2.5 lam and ± 2.25 lam）, respectively. These mayonnaises also showed high score of spreadability and low intense of fishy odor. However they still had quite strong of fishy flavor based on scoring test.展开更多
文摘Roes of yellowfin tuna （Thunnus albacares） and red snapper （Lutjanus champecanus） are considered as abundant and underutilized by-product in Indonesia. The production of roe protein concentrate （RPC） is expected to increase the economic value and potency of their usage. Tuna and red snapper RPC was defatted using etano195% with one, two, three and four times of repetition. Both RPC made with four times repetition of defatting had the highest protein content （79.90% and 80.72%）, showed high emulsion activity （97.46% and 99.62%） and emulsion stability （97.10% and 99.48%）, and decreased the interfacial tension of 51% and 55.9%, respectively. Mayonnaise was made with 0, 25, 50, 75 and 100% substitution level of each RPC with four times repetition ofdefatting. The physical, chemical and organoleptic properties of mayonnaise were studied. The best mayonnaise formulation was obtained from 50% substitution level of tuna and red snapper RPC. Mayonnaise with tuna and red snapper RPC had good viscosity （5,920 cPs and 5,845 cPs）, high emulsion stability （90.5% and 91.73%） and small fat globule size （±2.5 lam and ± 2.25 lam）, respectively. These mayonnaises also showed high score of spreadability and low intense of fishy odor. However they still had quite strong of fishy flavor based on scoring test.
