Abstract
Abstract This study was conducted to determine the effects of electrolytic water washing(EWW) and tap water washing(TWW) on proximate composition, color difference and SDS-PAGE changes of Mackerel( Scomber japonicus )muscle. Moisture contents of washed mackerel sediments EWW were much higher than TWW(p 2nd>1st(p 0.05). b* values were not different between the TWW and EWW(p<0.05). SDS-PAGE patterns of EWW muscle sediments were more darkeness 205KD band than TWW muscle sediments. In these results said that EWW is better than TWW for red meat kamaboko industry, respectively. Key Words : Mackerel( Scomber japonicus ), Electrolytic water washing, Proximate composition, Color difference, SDS-PAGE pattern
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