Functional Characterization of a Protein Concentrate from Bristly Sardine Made Under Acidic Conditions

A protein concentrate from bristly sardine (Opisthonema libertate)was produced under acidic conditions and its gel-forming ability evaluated by texture profile analysis and folding test index. Process protein recovery and lipid removal were greater than 60% and 85%, respectively. A protein-protein aggregate, insoluble in 0.56 M NaCl, was detected during sol preparation. The protein concentrate showed a goodtoexcellent gel-forming ability with an averaged folding test of 4.5. Storage of whole fish for five days at 0°C affected the gel-forming ability of theconcentrate.