Characterization of Physicochemical Attributes and Muscle Protein Quality of Blue Catfish (Ictalurus furcatus) in Chesapeake Bay

ABSTRACT

Physicochemical attributes of Chesapeake Bay’s blue catfish and quality of muscle protein isolates (PIs) as influenced by storage condition and extraction methods were investigated. All fish were within the maximum consumable size limit. Those obtained during the autumn/winter and in Year 2 were larger with firmer fillets than their counterparts during the spring/summer and in Year 1. Protein was the predominant nutrient component. Protein extraction yield ranged from 35.3 ± 1.4% to 47.0 ± 5.1%, and β-sheet was the predominant secondary structure for all fish PIs. Salt-extracted PIs were whiter and had higher water holding capacity at neutral and alkali environments. The results of this study support the use of Chesapeake Bay blue catfish and muscle protein for potential value-added application.

KEYWORDS:

• Blue catfish
• chesapeake Bay
• physicochemical properties
• protein quality

Acknowledgments

The authors thank Dr Asmare Atalay, Mr Brodie Whitehead, Dr Anwar Hamama, and Mrs Naomi Pearson for technical support. The research was conducted at the Virginia State University Agricultural Research Station (Journal Series Number 366).

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This work was supported by the National Institute of Food and Agriculture, United State Department of Agriculture; Delmarva Land Grant Institution Cooperative Seed Grant.