Functional, Thermal, and Rheological Properties of Alaska White Fish Meal Made from Processing Byproducts

Functional, nutritional, thermal, and rheological properties of Alaska white fish meals were evaluated. Emulsification capacity and stability, and fat and water adsorption of the fish meal samples were evaluated. Five fish meal samples were made from pollock:cod (95:5) processing byproducts collected on five separate days. Results showed that functional and nutritional properties of the fish meals were relatively consistent among the five different runs. All fish meals contained 66.1–69% protein and 6.2–8.1% fat, and had similar amino acid and mineral contents. The denaturation peak, Tmax, values ranged from 46.8 to 48.6°C and the enthalpy values ranged from 1.3 to 1.6 j/g. Doughs made from the white fish meals had viscoelasticity properties with G' greater than G″ and the delta values below 20.