Biochemical Properties of Pelagic Fish Proteins as Affected by Isolation Methods and Gel Properties by Heating Methods

@article{Park2012BiochemicalPO,
  title={Biochemical Properties of Pelagic Fish Proteins as Affected by Isolation Methods and Gel Properties by Heating Methods},
  author={J. D. Park and Samanan Poowakanjana and J. W. Park},
  journal={Journal of Aquatic Food Product Technology},
  year={2012},
  volume={21},
  pages={307 - 320}
}
  • J. D. Park, Samanan Poowakanjana, J. W. Park
  • Published 2012
  • Chemistry
  • Journal of Aquatic Food Product Technology
  • The biochemical and gel properties of Pacific sardine and Pacific mackerel were characterized as affected by preparation and cooking methods. Four to eight times more salt soluble proteins were extracted from water-washed paste than fish protein isolate (FPI) paste. Higher total sulfhydryl content was measured in FPI, indicating the exposure of sulfhydryl groups during alkaline extraction. Comparing gel properties based on two cooking methods (slow and fast), the two pelagic fish proteins… CONTINUE READING
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