Anserine and carnosine are water-soluble dipeptides that have antioxidant
properties and are found in the skeletal muscle of mammals and fishes. These
dipeptides are removed through the washing process in surimi production. The
objective of this research was to determine the concentration of anserine and
carnosine in surimi wash water (SWW) at all stages of surimi processing, and
undertake preliminary methods to remove and concentrate the two dipeptides and
study the effect of surimi wash water extract on color. Wash water samples were
collected from a local surimi plant. The samples were treated by the following
methods: centrifugaion, heat-treatment at 60, 80 and 100°C and filtration using
different ultrafiltration (UF) membranes. The concentrations of the protein and
the two dipeptides were analyzed using Lowry and high performance liquid
chromatography with a fluorescent detector, respectively. Iron content was
determined in SWW samples using atomic absorption spectrometry and
colorimetry. Effect of SWW extract and other antioxidants on the color of fresh-farmed salmon were studied using color parameters-hue angle, chroma and
lightness. Results showed that there was a trend: content of protein and dipeptides
(anserine and carnosine) in SWW (raw) was higher in the first two stages of
surimi processing. In the second set of experiment, where different heat
treatments were used, it was found that the proteins and dipeptides showed similar
trends. Additionally, 80°C followed by 100°C treatment were effective in
removal of proteins and recovery of dipeptides. Among UF treatments, 1K
molecular weight cut-off membrane was the most effective in recovery of
dipeptides. Iron was less than 1 ppm in all SWW samples. Color measurement of
fresh farmed salmon patties revealed that treatments of SWW extract (1%) in
addition to other food antioxidants such as butylated hydroxy toluene and
camosine (1%), mamtained salmon color until day 5. Therefore, SWW extract
at lower concentrations may have an economical and potential use as a food
antioxidant. / Graduation date: 2000
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/26549 |
| Date | 07 July 1999 |
| Creators | Kaur, Jasvinder |
| Contributors | Morrissey, Michael T. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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