Vol 14 No 3 July 2015
Comparative study on some biochemical characteristics of surimi from common carp and silver carp and proteins recovered using an acid-alkaline process
Description:1-Faculty of Fisheries Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran 2-Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. *Corresponding author's email: bshabanpour@yahoo.com
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Abstract
Some biochemical characteristics of common carp (Cyprinus carpio) and silver carp (Hypophtalmichthys moltrix) surimi prepared by a conventional washing method and protein isolated using alkaline-acid-aided processes were investigated. Solubility of protein in silver carp and common carp were found to be highest by using the conventional washing method. Decreases in myoglobin and lipid contents in both fish were found in the alkaline- or acid-aided process when compared to the conventional process (p<0.05). The percentage of protein recovery with the alkaline- aided process of silver carp was highest. The whiteness score in the alkaline solubilization process was higher than acid solubilization process and conventional method in silver carp. This result was different than the result obtained in common carp. There was no significant difference between treatments regarding total sulfhydryl (SH) groups (p>0.05). In protein patterns of Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE), the lowest intensity of the myosin heavy chains (MHC) band was found in silver carp by the conventional washing process.
Keywords:Common carp, Silver carp, Acid- alkaline solubilization, Recovery of protein
Author:Shabanpour B.1*; Etemadian Y.1; Alami M.2
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