alexa Addition of Fish Protein Hydrolysate for Enhanced Water Retention in Sous Vide Processing of Salmon
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

Like us on:
OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations

700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Research Article

Addition of Fish Protein Hydrolysate for Enhanced Water Retention in Sous Vide Processing of Salmon

JP Ibarra1, A Teixeira2, R Simpson1,3, P Valencia1, M Pinto1 and S Almonacid1,3*

1Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, P.O. Box 110-V, Valparaíso, Chile

2Agricultural and Biological Engineering Department, University of Florida, P.O Box 32611-0570, Gainesville, FL, USA

3Centro regional de Estudios en Alimentos Saludables (CREAS) Conicyt, Valparaíso, Regional Gore Valparaiso (R06I1004), Chile

*Corresponding Author:
Sergio Almonacid
Department of Chemical and Environmental Engineering
Universidad Técnica Federico Santa María
P.O. Box 110-V, Valparaíso, Chile
E-mail: [email protected]

Received date: March 19, 2013; Accepted date: May 21, 2013; Published date: May 30, 2013

Citation: Ibarra JP, Teixeira A, Simpson R, Valencia P, Pinto M, et al. (2013) Addition of Fish Protein Hydrolysate for Enhanced Water Retention in Sous Vide Processing of Salmon . J Food Process Technol 4:241. doi:10.4172/2157-7110.1000241

Copyright: © 2013 Ibarra JP, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



Scientific evidence has shown that high sodium consumption from salt can lead to arterial hypertension. Most salt is consumed through processed food to enhance flavor or to increase water retention in the case of processed meats and seafood. In the processing of fish, such as salmon, considerable organic waste is generated that could be reused in the form of a protein hydrolysate if it could serve a useful purpose. The hypothesis of the work presented in this paper was that protein hydrolysate made from salmon waste could replace salt for the purpose of enhancing water retention in the (Sous Vide) processing of salmon filets. The main objective of this research was to observe the effect of different combinations of protein hydrolysate and salt concentration on the drained weight of the final product, and to determine that the results obtained were statistically and economically significant. Response surface methodology was used to study the simultaneous effects of different combinations of protein hydrolysate and salt concentrations on resulting drained weight. A 4x4 factorial design was used, where concentrations of protein hydrolysate were 0%, 7%, 10% and 14%, while salt concentrations were those established by the U.S. Department of Agricultural for salmon as regular, low, very low and no added sodium (1.9%, 0.6%, 0.2% and 0%, respectively). Results showed that the combination of 14% hydrolysate and 0.2% salt achieved nearly the same level of water retention as the standard industry practice of adding nearly 2% salt. This could mean that processors could reduce current levels of salt addition by 90% without compromising process performance, nor color or texture in the final product.


Share This Page

Additional Info

Loading Please wait..
Peer Reviewed Journals
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2017-18
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

Agri, Food, Aqua and Veterinary Science Journals

Dr. Krish

[email protected]

1-702-714-7001 Extn: 9040

Clinical and Biochemistry Journals

Datta A

[email protected]

1-702-714-7001Extn: 9037

Business & Management Journals


[email protected]

1-702-714-7001Extn: 9042

Chemical Engineering and Chemistry Journals

Gabriel Shaw

[email protected]

1-702-714-7001 Extn: 9040

Earth & Environmental Sciences

Katie Wilson

[email protected]

1-702-714-7001Extn: 9042

Engineering Journals

James Franklin

[email protected]

1-702-714-7001Extn: 9042

General Science and Health care Journals

Andrea Jason

[email protected]

1-702-714-7001Extn: 9043

Genetics and Molecular Biology Journals

Anna Melissa

[email protected]

1-702-714-7001 Extn: 9006

Immunology & Microbiology Journals

David Gorantl

[email protected]

1-702-714-7001Extn: 9014

Informatics Journals

Stephanie Skinner

[email protected]

1-702-714-7001Extn: 9039

Material Sciences Journals

Rachle Green

[email protected]

1-702-714-7001Extn: 9039

Mathematics and Physics Journals

Jim Willison

[email protected]

1-702-714-7001 Extn: 9042

Medical Journals

Nimmi Anna

[email protected]

1-702-714-7001 Extn: 9038

Neuroscience & Psychology Journals

Nathan T

[email protected]

1-702-714-7001Extn: 9041

Pharmaceutical Sciences Journals

John Behannon

[email protected]

1-702-714-7001Extn: 9007

Social & Political Science Journals

Steve Harry

[email protected]

1-702-714-7001 Extn: 9042

© 2008-2017 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version