Abstract A proteinic concentrate obtained from defatted mango (CPSM) seed meal, by alkaline extraction followed by isoelectric precipitation, was evaluated for its techno-functional properties. The protein, fat, ash, and total carbohydrate contents of the proteinic concentrate were 70.0 %, 4.0 %, 3.8 %, and 22.1 %, respectively. The water and oil absorption capacities, emulsification capacity, and least gelation concentration for the proteinic concentrate were 11.5 g/g protein, 3.2 g/g protein, 169.7 mL/g protein, and 3.0%, respectively. The emulsion activity, emulsion stability, foam capacity, foam stability and gel formation of the protein concentrate were affected by pH. The best pH values for the extraction and isoelectric precipitation of proteins, to obtain the mango proteinic concentrate from mango seed, were 5 and 11, respectively. According to the results of the techno-functional properties evaluation, CPSM could be used as an ingredient in bakery products, processed meat, mayonnaise, dressings, jelly, and desserts.

Resumen Se evaluaron las propiedades tecno-funcionales de un concentrado proteínico de semilla de mango (CPSM) obtenido por extracción alcalina seguido de precipitación isoeléctrica. Los contenidos de proteína, grasa, cenizas y carbohidratos totales del concentrado proteínico fueron 70.0 %, 4.0 %, 3.8 % y 22.1 %, respectivamente, y las capacidades de absorción de agua y aceite, capacidad de emulsificación y concentración mínima de gelificación fueron de 11.5 g/g proteína, 3.2 g/g proteína, 169.7 mL/g proteína y 3%. El valor de pH afectó la actividad y estabilidad de la emulsión, capacidad y estabilidad de la espuma, así como la formación del gel del concentrado proteínico. Los mejores valores de pH para la extracción y precipitación isoeléctrica de las proteínas para la obtención del CPSM fueron 11 y 5, respectivamente. Considerando los resultados de la evaluación de las propiedades tecno-funcionales, el CPSM podría usarse como ingrediente en productos de panificación, carnes procesadas, mayonesa, aderezos para ensalada, jaleas y postres.

The aim of the present study was to produce fish silage by lactic acid fermentation and evaluate its use in feeding of quails (Coturnix coturnix japonica). An oven-dried mixture of fish silage and soybean meal (1:1 w/w) was used to prepare the diets with different levels of inclusion (0, 10, 20 and 30%) and evaluate its effect on the performance and meat quality of 160 quails. The inclusion level did not affect the growth and feed conversion ratio. The carcass yield (70.3%) and sensory quality of breast meat were not significantly different among the treatments (p>0.05). However, the concentration of unsaturated fatty acids such as oleic (C18:1n9C), linoleic (C18:2n6C), linolenic (C18:3n3), arachidonic (C20:4n6), cis eicosapentaenoic (C20:5n3) and cis docosahexaenoic (C22:6n3) increased in quail breast meat with the inclusion of fish silage:soybean mixture in the diet (p<0.05). Fish silage and its use in quail diets could offer a good alternative for fish waste utilization as feedstuff component for the improvement of fatty acid composition in its breast meat.