دراسة بعض الخواص الوظيفية للمركز البروتيني المحضر من الأحشاء الداخلية لأسماك الكارب الشائع (Cyprinus carpio L)‎ باستعمال إنزيم البابايين

الملخص EN

This study was carried out to investigate the yield ratio, chemical composition, property functional (solubility) and absorption of water at different values of pH.

This study also investigated the sensory properties of the concentrated protein for the internal viscera of the Common Carp (Cyprinus carpio) using enzymatic hydrolysis by adding commercial pippin enzyme.

The control treatment was prepared by using the same conditions of temperature, time and pH and without adding the enzyme).

The chemical analysis results for the concentrated protein and the control were 7.5 and 14.8 % for yield ratio, 70.2 and 45.1% for protein, 12.21 and 33.3% for fat, 6.4 and 7.6% for ash and 10.07 and 13.8% for moisture respectively.

The present study also found that the concentrated protein was characterized with a good ability of solubility of 71.5% within natural level (pH 6.4) and 65.7% within alkaline level (pH10) respectively, while the solubility decreased to weak level of 48.4%.

At acidic condition (pH 3).

The control was characterized with a very weak solubility of 11.2%, 19.2% and 15.1% at pH values of 3, 6.4 and 10 respectively.

The analyzed concentrated protein was characterized by weak water absorption under all the test conditions with values of 2.2, 1.8 and 1.6 ml/g at pH levels of 10, 6.4 and 3 respectively.

The study also found concentrated protein has a high ability of water absorption under the experiment condition.

This absorption was in the region of 2.8, 2.6 and 2.5 ml/g at the pH levels of 3, 6.4 and 10 respectively.

The results also suggested that the concentrated protein has good properties sensory with a pale yellow color and less fish smell, on other hand, the control was characterized as a dark brown and with strong fish smell.

However, the properties of concentrated protein never changed during the storage period of 30 days.