Manufacturing of protein concentrate from the flesh of snakehead fish (Channa striata) through consecutive ultrasound-assisted organic solvent extraction and vacuum drying

References

• Abdullah, S., Mudalip, S. K. A. A., Shaarani, S. M., & Pi, N. A. C. (2010). Ultrasonic extraction of oil from Monopterus albus: Effects of different ultrasonic power, solvent volume and sonication time. Journal of Applied Sciences, 10(21), 2713–23. https://doi.org/10.3923/jas.2010.2713.2716
   Google Scholar
• Akhade, A. R., Koli, J. M., Sadawarte, R. K., & Akhade, R. R. (2016). Functional properties of fish protein concentrate extracted from ribbon fish, lepturacanthus savala by different methods. International Journal of Processing and Postharvest Technology, 7(2), 274–283. https://doi.org/10.15740/HAS/IJPPHT/7.2/274-283
   Google Scholar
• Albina, J. E., Mills, C. D., & Henry, W. L., Jr. (1990). Temporal expression of different pathways of L-arginine in healing wounds. Journal of Immunology, 144(10), 3877–3880. https://doi.org/10.4049/jimmunol.144.10.3877
   PubMed Web of Science ®Google Scholar
• Al-Dhabi, N. A., Ponmurugan, K., & Jeganathan, P. M. (2017). Development and validation of ultrasound-assisted solid-liquid extraction of phenolic compounds from waste spent coffee grounds. Ultrasonics Sonochemistry, 34, 206–213. https://doi.org/10.1016/j.ultsonch.2016.05.005
   PubMed Web of Science ®Google Scholar
• Ali, A. M. M., Bavisetty, S. C. B., Prodpran, T., & Benjakul, S. (2019). Squalene from fish livers extracted by ultrasound-assisted direct in situ saponification: Purification and molecular characteristics, “journal of the American oil Chemists. Journal of the American Oil Chemists’ Society, 96(9), 1059–1071. https://doi.org/10.1002/aocs.12262
   Web of Science ®Google Scholar
• Amoo, I. A., Adebayo, O. T., & Oyeleye, A. O. (2016). Chemical evaluation of winged beans (psophocarpus Tetragonolobus), Pitanga cherries (eugenia uniflora) and orchid fruit (orchid fruit myristica). African Journal of Food Agriculture Nutrition & Development, 6(2), 1–12. https://doi.org/10.4314/ajfand.v6i2.71734
   Google Scholar
• AOAC, Association of Official Analytical Chemists. (2012). Official methods of analysis of AOAC International. In Latimer, G. W. (Ed.), Official Journal of the European Communities (19 th ed., Vol. II, pp. 18–19). AOAC International.
   Google Scholar
• Arribas-López, E., Zand, N., Ojo, O., Snowden, M. J., & Kochhar, T. (2021). The Effect of amino acids on wound healing: A systematic review and meta-analysis on arginine and glutamine. Nutrients, 13(8), 2498. https://doi.org/10.3390/nu13082498
   PubMed Web of Science ®Google Scholar
• Arteaga, V. G., Kraus, S., Schott, M., Muranyi, I., Schweiggert-Weisz, U., & Eisner, P. (2021). Screening of twelve pea (pisum sativum L.) cultivars and their isolates focusing on the protein characterization, functionality, and sensory profiles. Foods, 10(4), 758. https://doi.org/10.3390/foods10040758
   PubMed Web of Science ®Google Scholar
• Asfar, M., Tawali, A. B., Abdullah, N., & Mahendradatta, M. (2014). Extraction of albumin of snakehead fish (Channa Striatus) in producing the fish protein concentrate (FPC). International Journal of Scientific & Technology Research, 3(4), 85–88.
   Google Scholar
• Balachandran, S., Kentish, E., Mawson, R., & Ashokkumar, M. (2006). Ultrasonic enhancement of the supercritical extraction from ginger. Ultrasonics Sonochemistry, 13(6), 471–479. https://doi.org/10.1016/j.ultsonch.2005.11.006
   PubMed Web of Science ®Google Scholar
• Batista, M. M., Guirardello, R., & Krähenbühl, M. A. (2015). Determination of the Hansen solubility parameters of vegetable oils, biodiesel, diesel, and biodiesel–diesel blends. Journal of the American Oil Chemists’ Society, 92(1), 95109. https://doi.org/10.1007/s11746-014-2575-2
   Web of Science ®Google Scholar
• Bhaskar, N. B. N. S., & Mahendrakar, N. S. (2008). Protein hydrolysate from visceral waste proteins of Catla (Catla catla): Optimization of hydrolysis conditions for a commercial neutral protease. Bioresource Technology, 99(10), 4105–4111. https://doi.org/10.1016/j.biortech.2007.09.006
   PubMed Web of Science ®Google Scholar
• Bing, L., Akber, A. H., & Abulimiti, Y. (2019). Optimization of ultrasound-assisted extraction of sheep abomasum protein concentrates by response surface methodology and evaluation of their properties. Food Science and Technology Campinas, 39(Suppl. 1), 85–92. https://doi.org/10.1590/fst.37317
   Google Scholar
• Buhl, T. F., Christensen, C. H., & Hammershøj, M. (2019). Aquafaba as an egg white substitute in food foams and emulsions: Protein composition and functional behavior. Food Hydrocolloids, 96, 354–364. https://doi.org/10.1016/j.foodhyd.2019.05.041
   Web of Science ®Google Scholar
• Campo-Deano, L., Tovar, C. A., & Borderias, J. (2010). Effect of several cryoprotectants on the physicochemical and rheological properties of suwari gels from frozen squid surimi made by two methods. Journal of Food Engineering, 97(4), 457–464. https://doi.org/10.1016/j.jfoodeng.2009.11.001
   Web of Science ®Google Scholar
• Canselier, J. P., Delmas, H., Wilhelm, A. M., & Abismaïl, B. (2002). Ultrasound emulsification—an overview. Journal of Dispersion Science and Technology, 23(1–3), 333–349. https://doi.org/10.1080/01932690208984209
   Web of Science ®Google Scholar
• Çavdar, H. K., Bilgin, H., Fadıloğlu, S., & Yılmaz, F. M. (2023). Ultrasound- and microwave-assisted extraction facilitate oil recovery from gilthead seabream (sparus aurata) by-products and enhance fish oil quality parameters. European Journal of Lipid Science and Technology, 125(1). https://doi.org/10.1002/ejlt.202200089
   PubMedGoogle Scholar
• Chasanah, E., Nurilmala, M., Purnamasari, A. R., & Fithriani, D. (2015). Chemical composition, albumin content and bioactivity of crude protein extract of native and cultured Channa striata. Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 10(2), 123–132. https://doi.org/10.15578/jpbkp.v10i2.364
   Google Scholar
• Chel-Guerrero, L., Estrella-Mill´an, Y., Betancur-Ancona, D., Aranda-González, I., Castellanos-Ruelas, A., & Gallegos-Tintoré, S.(2020). Antioxidant, chelating, and angiotensin-converting enzyme inhibitory activities of peptide fractions from red lionfish (pterois volitans L.) muscle protein hydrolysates. International Food Research Journal, 27(2), 224–233.
   Web of Science ®Google Scholar
• Chemat, F., Rombaut, N., Meullemiestre, A., Turk, M., Perino, S., Fabiano-Tixier, A.-S., & Abert-Vian, M. (2017). Review of green food processing techniques. Preservation, transformation, and extraction. Innovative Food Science & Emerging Technologies, 41, 357–377. https://doi.org/10.1016/j.ifset.2017.04.016
   Web of Science ®Google Scholar
• Chemat, F., Rombaut, N., Sicaire, A. G., Meullemiestre, A., Fabiano-Tixier, A.-S., & Abert-Vian, M. (2017). Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review. Ultrasonics Sonochemistry, 34, 540–560. https://doi.org/10.1016/j.ultsonch.2016.06.035
   PubMed Web of Science ®Google Scholar
• Chobert, J. M., Bertrand, H. C., & Nicolas, M. G. (1988). Solubility and emulsifying properties of caseins and whey proteins modified enzymatically by trypsin. Journal of Agricultural and Food Chemistry, 36(5), 883–889. https://doi.org/10.1021/jf00083a002
   Web of Science ®Google Scholar
• Dekic, R., Friščić, J., Ivanc, A., & Kukavica, B. (2016). Characterization of proteins from popovo minnow (Delminichthys ghetaldii Steindachner, 1882) muscle. Turkish Journal of Fisheries and Aquatic Sciences, 16(3), 637–642. https://doi.org/10.4194/1303-2712-v16_3_17
   Web of Science ®Google Scholar
• Edvotek, A. (2011). Purification & size determinationof green (gfp) & Blue (bfp) fluorescent proteins. The Biotechnology Education Company.
   Google Scholar
• Fawole, O. O., Yekeen, T. A., Adewoye, S. O., Ogundiran, M. A., Ajayi, O. E., & Nwaiya, M. N. (2013). Nutritional qualities and trace metals concentration of six fish species from Oba Reservoir, Ogbomoso, Nigeria. African Journal of Food Science, 7(8), 246–252. https://doi.org/10.5897/AJFS2013.0994
   Google Scholar
• Ferreira-Dias, S., Valente, D. G., & Abreu, J. M. F. (2003). Comparison between ethanol and hexane for oil extraction from quercus suber L. fruits. Grasas y Aceites, 54(4), 378–383. https://doi.org/10.3989/gya.2003.v54.i4.225
   Web of Science ®Google Scholar
• Fukuda, M., & Hasegawa, Y. (2014). Protease activity of a 90-kDa protein isolated from scallop shells. Turkish Journal of Fisheries and Aquatic Sciences, 14(1), 247–254. https://doi.org/10.4194/1303-2712-v14_1_26
   Web of Science ®Google Scholar
• Galla, N. R., Karakala, B., Akula, S. A. P. R., & Pamidighantam, P. R. (2012). Physico-chemical, amino acid composition, functional and antioxidant properties of roe protein concentrates obtained from Channa striatus and lates calcarifer. Food Chemistry, 132(3), 1171–1176. https://doi.org/10.1016/j.foodchem.2011.11.055
   PubMed Web of Science ®Google Scholar
• Gam, L. H., Leow, C. Y., & Baie, S. (2005). Amino acid composition of snakehead fish (Channa striatus) of various sizes obtained at different times of the year. Malaysian Journal of Pharmaceutical Sciences, 3(2), 19–30.
   Google Scholar
• Gam, L. H., Leow, C. Y., & Baie, S. (2006). Proteomic analysis of snakehead fish (Channa striata) muscle tissue. Malaysian Journal of Biochemistry and Molecular Biology, 14, 25–32.
   Google Scholar
• Gao, X., Zhao, D., Wang, L., Cui, Y., Wang, S., Lv, M., Zang, F., & Dai, R. (2021). Proteomic changes in sarcoplasmic and myofibrillar proteins associated with color stability of ovine muscle during post-mortem storage. Foods, 10(12), 2989. https://doi.org/10.3390/foods10122989
   PubMed Web of Science ®Google Scholar
• Gauthier, S. F., Paquin, P., Pouliot, Y., & Turgeon, S. (1993). Surface activity and related functional properties of peptides obtained from whey proteins. Journal of Dairy Science, 76(1), 321–328. https://doi.org/10.3168/jds.S0022-0302(93)77353-1
   Web of Science ®Google Scholar
• Gerde, J. A., & White, P. J. (2008). “Lipids, “in: Soybeans Chemistry, production, processing, and utilization. (L.A. Johnson, White, P.J. and Galloway, R., Eds.). AOCS Press.
   Google Scholar
• Guedes, M., Vieira, S. F., Reis, R. L., Ferreira, H., & Neves, N. M. (2022). Potent antioxidant and anti-inflammatory bioactivities of fish roe-derived extracts. Innovative Food Science and Emerging Technologies, 82, 103198. https://doi.org/10.1016/j.ifset.2022.103198
   Web of Science ®Google Scholar
• Gutte, K. B., Sahoo, A. K., & Ranveer, R. C. (2015). Effect of ultrasonic treatment on extraction and fatty acid profile of flaxseed oil. Oilseeds & Fats Crops and Lipids, 22(6), D606. https://doi.org/10.1051/ocl/2015038
   Google Scholar
• Haniffa, M. A., Jeya, S. P., James, M. M., & Kavitha, K. (2017). Protein profiling for phylogenetic relationship in snakehead species. Iranian Journal of Fisheries Sciences, 16(4), 1178–1186.
   Web of Science ®Google Scholar
• Heffernan, S., Giblin, L., & O’Brien, N. (2021). Assessment of the biological activity of fish muscle protein hydrolysates using in vitro model systems. Food Chemistry, 359(1), 129852. https://doi.org/10.1016/j.foodchem.2021.129852
   PubMedGoogle Scholar
• Hewavitharana, G. G., Perer, D. N., Navaratne, S. B., & Wickramasinghe, I. (2020). Extraction methods of fat from food samples and preparation of fatty acid methyl esters for gas chromatography: A review. Arabian Journal Chemistry, 13(8), 6865–6875. https://doi.org/10.1016/j.arabjc.2020.06.039
   Web of Science ®Google Scholar
• Holdsworth, G., & Ellis, E. D. (2005). Toxicological review of n-hexane. U.S. Environmental Protection Agency.
   Google Scholar
• Hromádková, Z., Kováčiková, J., & Ebringerová, A. (1999). Study of the classical and ultrasound-assisted extraction of the corn cob xylan. Industrial Crops and Products, 9(2), 101–109. https://doi.org/10.1016/S0926-6690(98)00020-X
   Web of Science ®Google Scholar
• Hultin, H. O., Lanier, H. G. K. T. C., & Park, J. W. (2005). Process for recovery of functional proteins by pH shifts. In J. Park (Ed.), Surimi and surimi sea food (pp. 107–139). Taylor and Francis Group.
   Google Scholar
• Ibrahim, S. M. (2009). Evaluation of production and quality of salt-biscuits supplemented with fish protein concentrate. World Journal of Dairy & Food Sciences, 4(1), 28–31.
   Google Scholar
• Ishiwatari, N., Fukuoka, M., & Sakai, N. (2013). Effect of protein denaturation degree on texture and water state of cooked meat. Journal of Food Engineering, 117(3), 361–369. https://doi.org/10.1016/j.jfoodeng.2013.03.013
   Web of Science ®Google Scholar
• Jafari, S. M., Assadpoor, E., He, Y., & Bhandari, B. (2008). Re-coalescence of emulsion droplets during high-energy emulsification. Food Hydrocolloids, 22(7), 1191–1202. https://doi.org/10.1016/j.foodhyd.2007.09.006
   Web of Science ®Google Scholar
• Kentish, S., Wooster, T. J., Ashokkumar, M., Balachandran, S., Mawson, R., & Simons, L. (2008). The use of ultrasonics for nanoemulsion preparation. Innovative Food Science & Emerging Technologies, 9(2), 170–175. https://doi.org/10.1016/j.ifset.2007.07.005
   Web of Science ®Google Scholar
• Kim, S., Kim, Y. T., Byun, H., Nam, K., & Shahidi, F. (2001). Isolation and characterization of antioxidative peptides from gelatin hydrolysate of Alaska Pollock skin. Journal of Agricultural and Food Chemistry, 49(4), 1984–1989. https://doi.org/10.1021/jf000494j
   PubMed Web of Science ®Google Scholar
• Kristinsson, H., & Rasco, B. A. (2000). Fish protein hydrolysates: Production, biochemical and functional properties. Critical Reviews in Food Science and Nutrition, 40(1), 43–81. https://doi.org/10.1080/10408690091189266
   PubMed Web of Science ®Google Scholar
• Kristinsson, H. G., Theodore, A. E., & Ingadottir, B. (2006). Chemical processing methods for protein recovery from marine by-products and underutilized fish species. In Sahidi F., maximising the value of Marine by-products (pp. 144–168). Woodhead Publishing. https://doi.org/10.1533/9781845692087.1.144
   Google Scholar
• Kumoro, A. C., Hasan, M., & Singh, H. (2009). Effects of solvent properties on the soxhlet extraction of diterpenoid lactones from andrographis paniculata leaves. “ScienceAsia, 35(3), 306–309. https://doi.org/10.2306/scienceasia1513-1874.2009.35.306
   Web of Science ®Google Scholar
• Kumoro, A. C., Wardhani, D. H., Kusworo, T. D., Djaeni, M., Ping, T. C., & Ma’rifat Fajar Azis, Y. (2022). Fish protein concentrate for human consumption: A review of its preparation by solvent extraction methods and potential for food applications. Annals of Agricultural Sciences, 67(1), 42–59. https://doi.org/10.1016/j.aoas.2022.04.003
   Google Scholar
• Larrea-Wachtendorff, D., Tabilo-Munizaga, G., Moreno-Osorio, L., Villalobos-Carvajal, R., & Pérez-Won, M. (2015). Protein changes caused by high hydrostatic pressure (HHP): A study using differential scanning calorimetry (DSC) and fourier transform infrared (FTIR) spectroscopy. Food Engineering Reviews, 7(2), 222–230. https://doi.org/10.1007/s12393-015-9107-1
   Web of Science ®Google Scholar
• Liu, L., Na, L., Niu, Y., Guo, F., Li, Y., & Sun, C. (2013). An ultrasonic assisted extraction procedure to free fatty acids from the liver samples of mice. Journal of Chromatographic Science, 51(4), 376–382. https://doi.org/10.1093/chromsci/bms151
   PubMed Web of Science ®Google Scholar
• Li, Y., Zheng, Q. H., Liu, G., Peng, Z., Wang, Y., Zhu, Y., Liu, H., Zhao, Y., & Jing Wang, J. (2021). Effects of ultrasound-assisted basic electrolyzed water (BEW) extraction on structural and functional properties of Antarctic krill (euphausia superba) proteins. Ultrasonics Sonochemistry, 71, 105364. https://doi.org/10.1016/j.ultsonch.2020.105364
   PubMed Web of Science ®Google Scholar
• Maran, J. P., Priya, B., & Nivetha, C. V. (2015). Optimization of ultrasound-assisted extraction of natural pigments from bougainvillea glabra flowers. Industrial Crops and Products, 63, 182–189. https://doi.org/10.1016/j.indcrop.2014.09.059
   Web of Science ®Google Scholar
• Mehta, N., Jeyapriya, S., Kumar, P., Verma, A. K., Umaraw, P., Khatkar, S. K., Khatkar, A. B., Pathak, D., Kaka, U., & Sazili, A. Q. (2022). Ultrasound-assisted extraction and the encapsulation of bioactive components for food applications. Foods, 11(19), 2973. https://doi.org/10.3390/foods11192973
   PubMed Web of Science ®Google Scholar
• Misir, G. B., & Koral, S. (2019). Effects of ultrasound treatment on structural, chemical and functional properties of protein hydrolysate of rainbow trout (oncorhynchus mykiss) by-products. Italian Journal of Food Science, 31(2), 205–223.
   Web of Science ®Google Scholar
• Najafian, L., & Babji, A. A. (2012). A review of fish-derived antioxidant and antimicrobial peptides: Their production, assessment, and applications. Peptides, 33(1), 178–185. https://doi.org/10.1016/j.peptides.2011.11.013
   PubMed Web of Science ®Google Scholar
• Nawaz, A., Ali, S. W., Irshad, S., Irshad, F., Ahmed, A., Sharmeen, Z., & Khan, I. (2020). Effect of peeling and unpeeling on yield, chemical structure, morphology and pasting properties of starch extracted from three diverse potato cultivars of Pakistan. International Journal of Food Science and Technology, 55(6), 2344–2351. https://doi.org/10.1111/ijfs.14412
   Web of Science ®Google Scholar
• Nurfaidah, N., Metusalach, M., Sukarno S., & Mahendradatta, M. (2021). Protein and albumin contents in several freshwater fish species of Makassar, South Sulawesi. International Food Research Journal, 28(4), 745–751. https://doi.org/10.47836/ifrj.28.4.11
   Web of Science ®Google Scholar
• Opheim, M., Šližytė, R., Sterten, H., Provan, F., Larssen, E., & Kjos, N. P. (2015). Hydrolysis of Atlantic salmon (Salmo salar) rest raw materialseffect of raw material and processing on composition, nutritional value, and potential bioactive peptides in the hydrolysates. Process Biochemistry, 50(8), 1247–1257. https://doi.org/10.1016/j.procbio.2015.04.017
   Web of Science ®Google Scholar
• Ovissipour, M., Rasco, B., Tang, J., & Sablani, S. (2017). Kinetics of protein degradation and physical changes in thermally processed Atlantic salmon (salmo salar). Food and Bioprocess Technology, 10(10), 1865–1882. https://doi.org/10.1007/s11947-017-1958-4
   Web of Science ®Google Scholar
• Parikh, D. M. (2015). Vacuum drying: Basics and application. Chemical Engineering, 122(4), 48–54.
   Web of Science ®Google Scholar
• Park, J. W., & Lin, J. T. M. (2005). Surimi: manufacturing and evaluation. In J. Park (Ed.), Surimi and surimi seafood (pp. 33–106). CRC Press/Taylor & Francis.
   Google Scholar
• Paul, D. K., Islam, R., & Sattar, M. A. (2013). Physico-chemical studies of lipids and nutrient contents of Channa striatus and Channa marulius. Turkish Journal of Fisheries and Aquatic Sciences, 13(3), 487–493. https://doi.org/10.4194/1303-2712-v13_3_11
   Web of Science ®Google Scholar
• Peshkovsky, A. S., Peshkovsky, S. L., & Bystryak, S. (2013). Scalable high-power ultrasonic technology for the production of translucent nanoemulsions. Chemical Engineering and Processing: Process Intensification, 69, 77–82. https://doi.org/10.1016/j.cep.2013.02.010
   Web of Science ®Google Scholar
• Pezeshk, S., Ojagh, S. M., Rezaei, M., & Shabanpour, B. (2019). Fractionation of protein hydrolysates of fish waste using membrane ultrafiltration: Investigation of antibacterial and antioxidant activities. Probiotics and Antimicrobial Proteins, 11(3), 1015–1022. https://doi.org/10.1007/s12602-018-9483-y
   PubMed Web of Science ®Google Scholar
• Pires, C., Costa, S., Batista, A. P., Nunes, M. C., Raymundo, A., & Batista, I. (2012). Properties of protein powder prepared from Cape hake byproducts. Journal of Food Engineering, 108(2), 268–275. https://doi.org/10.1016/j.jfoodeng.2011.08.020
   Web of Science ®Google Scholar
• Ramić, M., Vidović, S., Zeković, Z., Vladić, J., Cvejin, A., & Pavlić, B. (2015). “Modeling and optimization of ultrasound-assisted extraction of polyphenolic compounds from Aronia melanocarpa by-products from filter-tea factory. Ultrasonics Sonochemistry, 23, 360–368. https://doi.org/10.1016/j.ultsonch.2014.10.002
   PubMed Web of Science ®Google Scholar
• Rao, P. G., Jyothirmayi, T., Karuna, M. S. L., & Prasad, R. B. N. (2010). Studies on lipid profiles and fatty acid composition of roe from Rohu (labeo rohita) and Murrel (Channa striatus. Journal of Oleo Science, 59(10), 515–519. https://doi.org/10.5650/jos.59.515
   PubMed Web of Science ®Google Scholar
• Rieuwpassa, F. J., & Cahyono, E. (2019). Karakteristik fisiko-kimia konsentrat protein ikan Sunglir (Elagatis bipinnulatus). Jurnal MIPA, 8(3), 164–167. https://doi.org/10.35799/jmuo.8.3.2019.26189
   Google Scholar
• Rieuwpassa, F. J., Karimela, E. J., & Karaeng, M. C. (2020). Analisis fisiko kimia konsentrat protein ikan Nila (Oreochromis niloticus) yang diekstrak menggunakan pelarut etanol. Jurnal Teknologi Perikanan dan Kelautan, 11(1), 45–52. https://doi.org/10.24319/jtpk.11.45-52
   Google Scholar
• Rocha, M., Cardozo, M. A., & Raffi, J. E. (2017). Functional, thermal, and physicochemical properties of proteins from Argentine croaker (umbrina canosai) recovered by solubilization/precipitation or a washing process. International Food Research Journal, 24(2), 579–588.
   Web of Science ®Google Scholar
• Romadhoni, A. R., Afrianto, E., Pratama, R. I., & Grandiosa, R. (2016). Extraction of snakehead fish [ophiocephalus striatus (Bloch, 1793)] into fish protein concentrate as albumin source using various solvent. Aquatic Procedia, 7, 4–11. https://doi.org/10.1016/j.aqpro.2016.07.001
   Google Scholar
• Rouhani, S., Alizadeh, N., Salimi, S., & Haji-Ghasemi, T. (2009). Ultrasonic assisted extraction of natural pigments from rhizomes of Curcuma Longa L. Progress in Color, Colorants and Coatings, 2(2), 103–113.
   Google Scholar
• Roy, V. K., Kumar, N. S., & Gurusubramanian, G. (2012). Proteins-structure, properties and their separation by SDS-polyacrylamide gel electrophoresis. Science Vision, 12(4), 170–181.
   Google Scholar
• Santos, H. M., Lodeiro, C., & Capelo-Martinez, J. L. (2009). The power of ultrasound. In Capelo-Martinez, J. L. (Ed)., Ultrasound in chemistry: Analytical applications (pp. 1–16). Wiley.
   Google Scholar
• Sathivel, A., Yin, H., Bechtel, P. J., & King, J. M. (2009). Physical and nutritional properties of catfish roe spray dried protein powder and its application in an emulsion system. Journal of Food Engineering, 95(1), 76–81. https://doi.org/10.1016/j.jfoodeng.2009.04.011
   Web of Science ®Google Scholar
• Sen, D. P. (2005). Advances in fish processing technology. Allied Publishers.
   Google Scholar
• Shaviklo, A. R. (2015). Development of fish protein powder as an ingredient for food applications: A review. Journal of Food Science and Technology, 52(2), 648–661. https://doi.org/10.1007/s13197-013-1042-7
   PubMed Web of Science ®Google Scholar
• Silva, P. B., Mendes, L. G., Rehder, A. P. B., Duarte, C. R., & Barrozo, M. A. S. (2020). Optimization of ultrasound-assisted extraction of bioactive compounds from acerola waste. Journal of Food Science and Technology, 57(12), 4627–4636. https://doi.org/10.1007/s13197-020-04500-8
   PubMed Web of Science ®Google Scholar
• Strzelczak, A., Balejko, J., Szymczak, M., & Witczak, A. (2021). Effect of protein denaturation temperature on rheological properties of Baltic herring (clupea harengus membras) muscle tissue. Foods, 10(4), 829. https://doi.org/10.3390/foods10040829
   PubMed Web of Science ®Google Scholar
• Sun, T., Xu, Z., & Godber, S. (2006). Ultrasound assisted extraction in quantifying lutein from chicken liver using high-performance liquid chromatography. Journal of Chromatography B, 830(1), 158–160. https://doi.org/10.1016/j.jchromb.2005.10.029
   PubMed Web of Science ®Google Scholar
• Suwandi, R., Nurjanah, N., & Margaretha, W. (2014). Body parts proportion and proximate levels of Snakehead on various sizes, “Jurnal Pengolahan dan Bioteknologi Hasil Perikanan Indonesia. Indonesian Fisheries Processing Journal, 17(1), 22–28. https://doi.org/10.17844/jphpi.v17i1.8134
   Google Scholar
• Tessari, P., Lante, A., & Mosca, G. (2016). Essential amino acids: master regulators of nutrition and environmental footprint? Scientific Reports, 6(1), 26074. https://doi.org/10.1038/srep26074
   PubMedGoogle Scholar
• Thawornchinsombut, S., & Park, J. W. (2006). Frozen stability of fish protein isolate under various storage conditions. Journal of Food Science, 71(3), 227–230. https://doi.org/10.1111/j.1365-2621.2006.tb15622.x
   Web of Science ®Google Scholar
• Theodore, A., Sivakumar, R., & Kristinsson, H. G. (2008). Antioxidative activity of protein hydrolysates prepared from alkaline-aided channel catfish protein isolates. Journal of Agricultural and Food Chemistry, 56(16), 7459–7466. https://doi.org/10.1021/jf800185f
   PubMed Web of Science ®Google Scholar
• Tottoli, E. M., Dorati, R., Genta, I., Chiesa, E., Pisani, S., & Conti, B. (2020). Skin wound healing process and new emerging technologies for skin wound care and regeneration. Pharmaceutics, 12(8), 735. https://doi.org/10.3390/pharmaceutics12080735
   PubMed Web of Science ®Google Scholar
• Vardanega, R., Santos, D. T., & Meireles, M. A. A. (2014). Intensification of bioactive compounds extraction from medicinal plants using ultrasonic irradiation. Pharmacognosy Reviews, 8(16), 88–95. https://doi.org/10.4103/0973-7847.134231
   PubMedGoogle Scholar
• Venugopal, V. (2006). Seafood processing adding value through quick freezing, retortable packaging, and cook-chilling. Taylor & Francis Group, CRC.
   Google Scholar
• Walayat, N., Xiong, Z., Xiong, H., Moreno, H. M., Niaz, N., Ahmad, M. N., Hassan, A., Nawaz, A., Ahmad, I., & Wang, P.-K. (2020). Cryoprotective effect of egg white proteins and xylooligosaccharides mixture on oxidative and structural changes in myofibrillar proteins of culter alburnus during frozen storage. International Journal of Biological Macromolecules, 158, 865–874. https://doi.org/10.1016/j.ijbiomac.2020.04.093
   PubMed Web of Science ®Google Scholar
• Wen, C., Zhang, J., Zhang, H., Dzah, C. S., Zandile, M., Duan, Y., Ma, H., & Luo, X. (2018). Advances in ultrasound assisted extraction of bioactive compounds from cash crops – a review. Ultrasonics Sonochemistry, 48, 538–549. https://doi.org/10.1016/j.ultsonch.2018.07.018
   PubMed Web of Science ®Google Scholar
• Wiharja, S. Y., Santoso, J., & Yakhin, L. A. (2013). Utilization of yellowfin tuna and red snapper roe protein concentrate as emulsifier in mayonnaise. Journal of Food Science and Engineering, 3(12), 678–687. https://doi.org/10.17265/2159-5828/2013.12.006
   Google Scholar
• Williams, J. Z., Abumrad, N., & Barbul, A. (2002). Effect of a specialized amino acid mixture on human collagen deposition. Annals of Surgery, 236(3), 369–375. https://doi.org/10.1097/00000658-200209000-00013
   PubMed Web of Science ®Google Scholar
• Windsor, M. L., “Fish protein concentrate,” torrey advisory note nr.39. FAO fisheries and aquaculture department, Rome. http://www.fao.org/wairdocs/tan/x5917E/x5917e01.htm. Retrieved May 1, 2022, 2001
   Google Scholar
• Yang, Y., & Hu, B. (2014). Bio-based chemicals from biorefining: Lipid and wax conversion and utilization. In K. Waldron (Ed.), “In: Advances in biorefineries (pp. 693–720). Woodhead Publishing Limited.
   Google Scholar
• Yang, K. R., Tsai, M. F., Shieh, C. J., Arakawa, O., Dong, C.-D., Huang, C.-Y., & Kuo, C.-H. (2021). Ultrasonic-assisted extraction and structural characterization of chondroitin sulfate derived from jumbo squid cartilage. Foods, 10(10), 2363. https://doi.org/10.3390/foods10102363
   PubMed Web of Science ®Google Scholar