Concentration of anserine and carnosine in surimi wash water and their antioxidant activity

• Main Author: Kaur, Jasvinder
• Other Authors: Morrissey, Michael T.
• Language: en_US
• Published: 2012
• Subjects: Surimi; Fishery processing; Anserine; Carnosine
• Online Access: http://hdl.handle.net/1957/26549

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