Abstract
Effect of cooking temperature (40–100°C) on changes in protein composition of big head carp muscle and exudate was investigated. The results showed that the proportion of salt-soluble and water-soluble proteins in cooked muscle decreased with temperature up to 50°C and 60°C, respectively. Alkali-soluble proteins content in muscle increased with increasing temperature in the range of 40–98°C, while both non-protein nitrogen (NPN) and alkali- insoluble proteins content showed no significant change. Content of soluble collagen in muscle and collagen in exudates increased with increasing temperature. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS- PAGE) patterns revealed disappearance of most muscle protein bands when the temperature reached 60°C for water-soluble proteins, and 50°C for salt-soluble proteins, but proteins with molecular weight (MW) about 37 kDa was observed when heated to 98°C. Visible β and a band of collagen in exudates were clear.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
