Utilization of Isoelectric precipitation/solubilization(ISP)Tehnology As A tool for the Recovery of Fish Protein Isolate(FPI)From Seafood Processing Waste.

Abstract- Nemipterus japonicas (Thread fin bream) is an important seafood variety used in surimi manufacturing as a raw material. During surimi production, large quantity of waste is generated in the form of head, frames, viscera etc. These portions contains high quantity of recoverable protein, which could be utilized for the by product development instead of discarding. This work aims at evaluating the Isoelectric Solubilization/ precipitation (ISP) technique as a method to isolate proteins from the processing waste thereby increasing its potential as a food/ feed supplement. ISP technique is the method which allows the protein to get soluble in water by the addition of alkaline/ acidic ions by inducing the protein- water bond. By this method protein could be isolated with good functional characters like gelation, emulsification, nutritional characteristics etc. The alkali aided process extracted the fish protein isolate efficiency with a protein yield of 84%. The highest protein extraction was found at the ratio of minced sample to extraction medium of 1:9. The maximum protein content was found at pH 13 with 19.63%. FPI which extracted had a significant advantage, higher content in protein and less in ash and lipids compared to the fillet waste. The mean yield and protein composition of FPI extracted at different treatments were statistically compared with the parameters such as water ratio and pH using SPSS statistic computer program, showed that the average yield was significant to the pH and water ratio at p< 0.05, giving the inference that water 1:9 and pH 13 is the better combination of extraction FPI from thread fin bream filleting waste. Thus, fish protein isolate, extracted using the Isoelectric Solubilization/ precipitation (ISP) process therefore has a potential to enhance the utilization of processing waste generates from the seafood industry and to increase the subsequent use in value-addition.