Extraction of Proteins from Pacific Whiting Mince at Various Washing Conditions

Authors

  • TEIN M. LIN,

    1. Authors Lin and Park are with the Seafood Laboratory, Oregon State Univ., 250 36th St., Astoria, OR 97103. Direct inquiries to Dr. J. W. Park.
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  • JAE W. PARK

    1. Authors Lin and Park are with the Seafood Laboratory, Oregon State Univ., 250 36th St., Astoria, OR 97103. Direct inquiries to Dr. J. W. Park.
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  • This work was partially supported by grant no. NA89AA-D-SG108 (project no. R-SF-3) from the National Oceanic and Atmospheric Administration to the Oregon State University Sea Grant College Program and by appropriations made by the Oregon State Legislature. The views expressed herein are those of the authors and do not necessarily reflect the views of NOAA or any of its subagencies. This research project was also supported by Oregon Trawl Commission and Center for Applied Agriculture Research, Oregon Dept. of Agriculture.

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.

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