Consistency and solubility changes in herring (Clupea harengus) light muscle homogenates as a function of pH.

Abstract

Fish muscle proteins can be isolated from a variety of low-value raw materials by solubilization in either acid or base. If the consistency of the resulting solution is sufficiently low, it is possible to recover most of the solubilized proteins and remove most of the lipids by centrifugation. Lipid removal should greatly stabilize the isolated proteins. In… (More)

Topics

Cite this paper

@article{Undeland2003ConsistencyAS, title={Consistency and solubility changes in herring (Clupea harengus) light muscle homogenates as a function of pH.}, author={Ingrid Undeland and Stephen D. Kelleher and Herbert O. Hultin and Julian Mcclements and Chakree Thongraung}, journal={Journal of agricultural and food chemistry}, year={2003}, volume={51 14}, pages={3992-8} }