Storage stability and consumer acceptance of soluble protein powders derived from silver carp (Hypophthalmichthys molitrix)

Abstract

This research aimed to monitor the shelf-stability of sarcoplasmic protein powder (SPP) derived from silver carp and to determine consumer acceptability of aquatic-based protein powders. Soluble proteins were extracted, freeze-dried and powdered. Each powder was packaged, stored at 20 °C and 30 °C, and analyzed at 0, 3, 6, and 9 months. Storage of SPP at 30 °C resulted in the greatest changes: water activity increased (p < 0.05), pH was reduced (p < 0.05) and color changes occurred (p < 0.05). A consumer panel showed that 67% preferred the ingredient list of a protein bar that contained protein from “marine sources” over a commercial bar that listed soy protein isolate as the protein source. A taste panel was conducted on a protein bar made with SPP and panelist comments indicated that only two of 65 participants detected a fishy odor or taste. Results indicate that with further research and development SPP may have commercial viability.

Keywords

• Shelf life
• Consumer acceptance
• Sarcoplasmic protein
• Protein powder