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Inorganic salts and extractability of fresh and frozen fish proteins.

Author(s) : KOTODZIEJSKA I., SIKORSKI Z. E.

Type of article: Article, IJR article

Summary

Changes in protein extractability (PE) were followed in minced cod meat and in meat washed with distilled water containing added NaCl, KCl, MgCl2, CaCl2, and phosphates. In minces stored for 24 h at 4°C and pH 5.5-7.2 the PE decreases with increasing acidity. The same is also true in samples containing 0.2 M of added NaCl 100 g-1 or KCI 100 g-1, while in the presence of MgCl2 and CaCl2 in the same concentration PE is very significantly lower than in the control and does not depend so much upon the acidity of the mince. In water extracted and frozen minces after two weeks at -20°C at pH 7.2 and 6.4 the PE is 25% and 50% lower, respectively, than before freezing. NaCl, KCl, MgCl2, and CaCl2 added to the washed meat in concentrations corresponding to µ=0.15 decrease the PE after two weeks of frozen storage by about 7%, 20%, 16%, and 43%, respectively. At µ>0.25, KCl, phosphates, and KCl+CaCl2 have, during two weeks, a protective effect on PE. In water extracted mince PE decreases after 1 d at -20°C by 15%, which corresponds to a drop in PE in unextracted samples at pH 6.9 only after five weeks. A mixture of salts added to the water extracted mince, corresponding in composition and µ to those in cod flesh, brings about, after prolonged frozen storage, a drop in PE much higher than that in extracted samples.

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Pages: 151-155

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Details

  • Original title: Inorganic salts and extractability of fresh and frozen fish proteins.
  • Record ID : 30000893
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 3 - n. 3
  • Publication date: 1980/05

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