The functional evaluation of two dehydrated anchovy (Engraulis anchoita) protein bases was considered in this work. The fish meat was mechanically separated and subjected to washing with two solvents, water and phosphoric acid, to obtain the protein bases. Thin layer drying of the protein bases was carried out at temperatures of 40, 60 and 70 °C, with a sample thickness of 5mm. The products were evaluated considering the determinations of the soluble proteins, proximate composition and the functional properties such as protein solubility, water holding capacity, fat holding capacity and emulsifying capacity. The results indicated that obtaining the anchovy protein base using phosphoric acid as the washing solvent resulted in better characteristics, when considering the operations of extracting and drying the soluble proteins and the functional properties of the final product. With respect to drying, it was found that this operation led to a product with better functional characteristics when temperatures of 40 and 60°C were used.
anchovy; fish protein base; drying; functional properties
