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Table 2 Moisture and protein contents of roe process waters (RPWs) obtained from yellowfin tuna roe during isoelectric solubilization and precipitation (ISP) process

From: Preparation and characterization of protein isolate from Yellowfin tuna Thunnus albacares roe by isoelectric solubilization/precipitation process

Sample

Moisture (%)

Protein (%)

Volume (mL/100 g roe)

Proteina (mg/mL)

Total protein (mg)

RPW-1

99.0 ± 0.2a

1.5 ± 0.1b

547.6 ± 0.0

2.7bc

1478.5

RPW-2

98.9 ± 0.1a

1.8 ± 0.0a

547.4 ± 0.0

3.4a

1861.2

RPW-3

98.9 ± 0.0a

1.3 ± 0.0c

546.5 ± 0.0

2.6c

1420.9

RPW-4

98.9 ± 0.0a

1.6 ± 0.1b

535.1 ± 0.4

3.0b

1605.3

  1. RPW-1 and RPW-2, roe process water adjusting pH 4.5 and 5.5, respectively, after alkaline solubilization at pH 11; RPW-3 and RPW-4, roe process water adjusting pH 4.5 and 5.5, respectively, after alkaline solubilization at pH 12
  2. Values are means ± standard deviation of triplicate determinations
  3. Means with different letters within the same column are significantly different at P < 0.05 by Duncan’s multiple range test
  4. aBased on Lowry’s method (1951)