التركيب الكيميائي و الخواص الحسية و الوظيفية لمركز بروتين الألياف العضلية للروبيان Metapenaeus affinis

Abstract EN

An Experiment was conducted to study The chemical Composition of raw shrimp muscles Metapenaeus affinis , The percentage of moisture content of protein, Fat and ash is 82.30% , 15.00 % , 0.40 % and 1.08 % respectively, when ever pH value 6.8 and the yield value is 57.00%.

When the study of chemical Compositignof protein concentrate for muscle fibers its find the percentage of moistureprotein, fat and ash is 7.00 % , 81.00 % , 0.27 % and 2.40 % respectively , pH value 7.2 and yield is 20.5 % .

Sensory properties is finding from this concentrate ( color , odor ) is good .

Several functional proprerties of protein concentrate were determined such as Emulsifying, foaming , gelation and viscosity .

The productappeared to have lower Function aL - properties cpmpared with commercial protein specially foaming, gelation and viscosity .

The percentage of soluble protein was 40 on the pH (7.2) and it was in decrease to 33 on the pH (4) but it was increaseto 58 on the pH(9).

Water absorption was determined, It was under pH (7.2) (0.3) but on the pH (4) It was 0.5 and on the pH (9) it was 0.2 .

When we studied binding find it wasl .9 (ml oil / gm of sample).