Proteins in Fish Muscle.: I. Extraction of Protein Fractions in Fresh Fish
1950; Canadian Science Publishing; Volume: 7d; Issue: 10 Linguagem: Inglês
10.1139/f47-052
ISSN0015-296X
AutoresW. J. Dyer, H. V. French, J. M. Snow,
Tópico(s)Meat and Animal Product Quality
ResumoMethods for the extraction of protein from fish muscle have been studied. Using the Waring Blendor to obtain fine subdivision, up to 95 per cent of the fish muscle protein can be extracted with 5 per cent sodium chloride. Optimum pH for extraction was pH 7–9, and the optimum salt concentration 3 to 5 per cent. About 3 per cent stroma protein, collagen and elastin, was found in cod and haddock muscle. Myosin constituted about 75 to 80 per cent of the total protein. Globulin X, myogen, and myoalbumin made up about 20 per cent of the protein.
Referência(s)