Recovery of Fish Protein Using pH Shift and Its Physicochemical Properties

摘要

The croaker and jack mackerel protein solubility were significantly affected as the pH shitted from pH 5.5. The protein yields of alkali-aided processing were higher than those of conventional and acid-aided processing. The addition of sarcoplasmic protein increased a breaking force and deformation value. A breaking force of recovered protein gel from alkali-aided processing was decreased by addition of NaCl. SDS-PAGE revealed that fish protein in alkali was similar to that in pH 7.0. Alkali-aided processing for recovering fish protein is a valuable method of increasing the utilization of frozen and pelagic fishes, and making kamaboko products.