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 |
| DOIs | |
| Publication status | Published - 1996 |
Keywords
- Myofibrillar proteins
- Pacific whiting
- Sarcoplasmic proteins
- Washing
ASJC Scopus subject areas
- Food Science
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Cite this
Lin, T. M., & Park, J. W. (1996). Extraction of proteins from Pacific whiting mince at various washing conditions. Journal of Food Science, 61(2), 432-438. https://doi.org/10.1111/j.1365-2621.1996.tb14210.x