Abstract
Effects of salt concentrations and washing cycles on the extraction of proteins were evaluated. Sarcoplasmic proteins were readily soluble in water (0% NaCl) and removed in the initial washing steps. Myofibrillar proteins became relatively soluble and were lost during extensive washing. Control of water/meat ratio, washing time, and washing cycles was critical in reducing the loss of myofibrillar proteins. Washing with 0.25%, 0.5%, and 1.0% NaCl solutions reduced the loss of myofibrillar proteins. However, these solutions were not very effective in removing sarcoplasmic proteins even with increased washing cycles. High salt (2.0% NaCl) washing resulted in low removal of sarcoplasmic proteins and severe loss of myofibrillar proteins.
| Original language | English |
|---|---|
| Pages (from-to) | 432-438 |
| Number of pages | 7 |
| Journal | Journal of Food Science |
| Volume | 61 |
| Issue number | 2 |
| Publication status | Published - 1996 Mar 1 |
| Externally published | Yes |
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ASJC Scopus subject areas
- Food Science
Cite this
Extraction of proteins from Pacific whiting mince at various washing conditions. / Lin, Tein M.; Park, Jae W.
In: Journal of Food Science, Vol. 61, No. 2, 01.03.1996, p. 432-438.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Extraction of proteins from Pacific whiting mince at various washing conditions
AU - Lin, Tein M.
AU - Park, Jae W.
PY - 1996/3/1
Y1 - 1996/3/1
N2 - Effects of salt concentrations and washing cycles on the extraction of proteins were evaluated. Sarcoplasmic proteins were readily soluble in water (0% NaCl) and removed in the initial washing steps. Myofibrillar proteins became relatively soluble and were lost during extensive washing. Control of water/meat ratio, washing time, and washing cycles was critical in reducing the loss of myofibrillar proteins. Washing with 0.25%, 0.5%, and 1.0% NaCl solutions reduced the loss of myofibrillar proteins. However, these solutions were not very effective in removing sarcoplasmic proteins even with increased washing cycles. High salt (2.0% NaCl) washing resulted in low removal of sarcoplasmic proteins and severe loss of myofibrillar proteins.
AB - Effects of salt concentrations and washing cycles on the extraction of proteins were evaluated. Sarcoplasmic proteins were readily soluble in water (0% NaCl) and removed in the initial washing steps. Myofibrillar proteins became relatively soluble and were lost during extensive washing. Control of water/meat ratio, washing time, and washing cycles was critical in reducing the loss of myofibrillar proteins. Washing with 0.25%, 0.5%, and 1.0% NaCl solutions reduced the loss of myofibrillar proteins. However, these solutions were not very effective in removing sarcoplasmic proteins even with increased washing cycles. High salt (2.0% NaCl) washing resulted in low removal of sarcoplasmic proteins and severe loss of myofibrillar proteins.
KW - Myofibrillar proteins
KW - Pacific whiting
KW - Sarcoplasmic proteins
KW - Washing
UR - http://www.scopus.com/inward/record.url?scp=0000557627&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0000557627&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:0000557627
VL - 61
SP - 432
EP - 438
JO - Journal of Food Science
JF - Journal of Food Science
SN - 0022-1147
IS - 2
ER -