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Fish protein recovered using ph shifting method and its physicochemical properties

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Abstract

The solubility of meat protein of croaker and jack mackerel was significantly affected by pH shifting. The protein yield of alkali-aided processing is higher than those of conventional and acid-aided processing. The addition of sarcoplasmic protein increases the breaking force and deformation value. The breaking force of recovered protein gel from alkali-aided processing is decreased by the addition of NaCl. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) revealed that fish protein of alkali is similar to that at pH7.0. Alkali-aided processing for recovering fish protein is a valuable method for increasing the utilization of frozen and pelagic fishes and for making kamaboko products.

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Authors and Affiliations

  1. Department of Food Science, Gyeongsang National University, 650-160, Tongyeong, Korea

    Choi J. Yeung & Kim Jinx-Soo

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  1. Choi J. Yeung
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  2. Kim Jinx-Soo
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Correspondence to Choi J. Yeung.

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Choi, J.Y., Kim, JS. Fish protein recovered using ph shifting method and its physicochemical properties. J Ocean Univ. China 4, 224–228 (2005). https://doi.org/10.1007/s11802-005-0037-z

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  • DOI: https://doi.org/10.1007/s11802-005-0037-z

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