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Thermostable Water Dispersions of Myofibrillar Proteins from Atlantic Mackerel ( Scomber scombrus )
Author(s) -
VENUGOPAL V.,
SHAHIDI F.
Publication year - 1994
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.1365-2621.1994.tb06944.x
Subject(s) - chemistry , mackerel , scomber , dispersion (optics) , centrifugation , chromatography , viscosity , acetic acid , myofibril , food science , biochemistry , fishery , materials science , fish <actinopterygii> , biology , physics , composite material , optics
A process for preparation of a thermostable, low viscosity water dispersion of myofibrillar proteins from Atlantic mackerel ( Scomber scombrus ) was developed. The comminuted meat was washed sequentially with cold water, a bicarbonate solution, and cold water. It was then homogenized in ice‐cold water. Apparent viscosity of the dispersion depended on protein concentration and temperature. Lowering pH to 3.7 by acetic acid reduced viscosity of the dispersion which remained unchanged irrespective of temperature. The proteins did not precipitate upon heating to 100° followed by centrifugation at 5000 x g for 15 min, even in the presence of 50 mM NaCl solution. However, increasing pH of the acidified solution resulted in precipitation of proteins. Acetic acid also prevented separation of water upon centrifugation of heated dispersion.