Abstract
SummaryThe effect of the number of water washing cycles on the proximate composition, physicochemical and functional properties of proteins from threadfin bream meat was studied. Contents of proteins, fat, ash and non‐protein nitrogen showed a significant (P < 0.05) decrease with the number of washing cycles. The removal of low molecular weight components and increase in the concentration of high molecular weight components was confirmed by gel filtration profile and sodium dodecyl sulphate polyacrylamide gel electrophoresis. The water absorption, fat absorption and emulsion capacity parameters showed a positive correlation with the number of washing cycles. The gel‐forming ability showed a marked improvement with the number of washing cycles. The dynamic viscoelastic behaviour of unwashed and washed meat showed a structure build‐up reaction and was more pronounced in once washed meat. The flow behaviour of total protein solution from unwashed and washed meat showed a pseudoplastic behaviour.
Published Version
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