Proteus Industries, Gloucester, MA 01930
ROLE OF INITIAL MUSCLE pH ON THE SOLUBILITY OF FISH MUSCLE PROTEINS IN WATER
Article first published online: 22 FEB 2007
Journal of Food Biochemistry
Volume 28, Issue 4, pages 279–292, October 2004
How to Cite
KELLEHER, S. D., FENG, Y., HULTIN, H. O. and LIVINGSTON, M. B. (2004), ROLE OF INITIAL MUSCLE pH ON THE SOLUBILITY OF FISH MUSCLE PROTEINS IN WATER. Journal of Food Biochemistry, 28: 279–292. doi: 10.1111/j.1745-4514.2004.tb00072.x
This study was supported by the Cooperative State Research, Extension, Education Service, U.S. Department of Agriculture, Massachusetts Agricultural Experiment Station, under Project MAS 00759.
- Issue published online: 22 FEB 2007
- Article first published online: 22 FEB 2007
- 10 June 2003, 31 October 2003
The solubility of the myofibrillar and cytoskeletal proteins in water was determined for the muscle tissue often species offish. The flesh of six white-muscled fish had pH's at the time of processing above pH 6.6 and greater than 80% of their myofibrillar/cytoskeletal proteins were soluble in water. The flesh of three pelagic species and a shark had pH values when processed below 6.6 and the water solubility of their myofibrillar and cytoskeletal proteins was less than 40%. When the washed minced muscle of one of the white-fleshed species, cod, was exposed to low pH, the solubility of its myofibrillar and cytoskeletal proteins decreased substantially. The water solubility of the cod myofibrillar and cytoskeletal proteins could be reestablished by washing the acid-treated cod flesh with neutral salt solutions. It is suggested that pH values below 6.6 modify certain proteins which prevent the water-extractability of the rest of the myofibrillar and cytoskeletal proteins from being expressed.