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Influence of Processing Temperature on the Distribution of Tissue and Water‐Soluble Proteins in Blue Crabs (Callinectes Sapidus)
Author(s) -
DOWDIE O. G.,
BIEDE S. L.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb14904.x
Subject(s) - callinectes , chemistry , water soluble , decapoda , food science , fraction (chemistry) , chromatography , crustacean , biochemistry , biology , fishery , organic chemistry
ABSTRACT The distribution of water‐soluble proteins in Blue crabs was determined using SDS‐PAGE in conjunction with photodensitometry. Thirty protein subunits were found in the‐water‐soluble fraction ranging in molecular weight between 130,000 and 12,000 Daltons. Processing Blue crabs in water (70–100°C) resulted in a significant reduction of water‐soluble proteins as the processing temperature increased. An increase in processing temperature also resulted in an increase in the ionic concentration of the meat due to changes in the relative concentration of acidic and basic groups on the proteins.