Quality Appraisal of Labeo rohita Roe Protein Concentrate and Characterization of the Roe Protein Concentrate-Based Extruded Munchies
2020
Chakraborty, Priyadarshini | Pramanik, Abhi | Bhattacharyya, D. K. | Ghosh, Minakshi
Fish roe is a protein-rich aquatic food source. Protein concentrate made from rohu fish roe was investigated for physicochemical properties, amino acid profile, and gel-electrophoresis prior to its utilization as a value-added by-product in preparation of extruded munchies. Rohu roe yielded 25.5% of roe protein concentrate (RPC), with 75.07% of protein content. Calcium, phosphorous, sodium, and potassium are the minerals found in higher amounts in Rohu RPC. Water and oil absorption were found to be 168.66 ml/100 g and 7.4 ml/100 g, respectively, in RPC. Essential amino acids like glutamine, arginine, histine, threonine, proline, tyrosine, valine, leucine, and phenylalanine are present in RPC, while other essential and non-essential amino acids are found in relatively lower amounts. SDS-PAGE of RPC showed protein bands of higher prominence between 25 and 100 kDa. RPC was administered in corn and rice flour mix in different proportions for extruded munchies preparation. Munchies showed good organoleptic properties, with overall acceptability scores ranging between 5.6 and 7; proximate study showed higher protein content (9.8–18%), and textural attributes revealed 16–23 N hardness. The physical properties, such as true density, expansion ratio, and particle density, of extruded munchies were very good for product storage and handling. Microbial analysis of the products during storage showed limited microbial count.
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