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Chicken Skin Composition As Affected By Aqueous Washing
Author(s) -
BONIFER L.B.,
FRONING G.W.
Publication year - 1996
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.1365-2621.1996.tb10897.x
Subject(s) - chemistry , sodium , salt (chemistry) , sodium bicarbonate , chromatography , composition (language) , aqueous solution , food science , bicarbonate , biochemistry , organic chemistry , philosophy , linguistics
Broiler skin was washed in either 0.1M sodium chloride (pH 7.0) or 0.5% sodium bicarbonate buffer (pH 8.4) to reduce water‐soluble proteins and fat. Washing increased moisture and total protein content (P<0.05) of skin. Ash content was lower (P<0.05) in skin washed in 0.5% sodium bicarbonate buffer compared to unwashed and 0.1M sodium chloride washed skin. Fat content decreased (P<0.05) following washing. Salt extractable proteins and collagen content remaining in skin increased following washing (P<0.05). Water‐soluble proteins remaining in washed skin were lower (P<0.05). SDS‐PAGE gel patterns for salt extractable proteins remaining in skin after washing revealed more intense bands in regions of myosin (200K daltons), M‐proteins (165K daltons) and C‐protein (135–140K daltons) and 31‐45K daltons.