Effect of brine salting at different pHs on the functional properties of cod muscle proteins after subsequent dry salting
Fillets of Atlantic cod (Gadus morhua) were wet-salted in brines of pH 6.5 and 8.5 containing different combinations of NaCl, KCl, MgCl2 and CaCl2, then dry-salted in NaCl. Proximate analyses, functional properties (water holding capacity and protein solubility) and hardness were determined in the d...
| Published in: | Food Chemistry |
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| Main Authors: | , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Elsevier
2006
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10261/79570 https://doi.org/10.1016/j.foodchem.2004.11.001 |
| Summary: | Fillets of Atlantic cod (Gadus morhua) were wet-salted in brines of pH 6.5 and 8.5 containing different combinations of NaCl, KCl, MgCl2 and CaCl2, then dry-salted in NaCl. Proximate analyses, functional properties (water holding capacity and protein solubility) and hardness were determined in the dry-salted cod. The compositions of the protein fractions soluble in water and in 0.86 M sodium chloride were determined by SDS-PAGE. The composition and pH of the brines slightly affected the protein composition of the major extract constituents and the functional properties of the muscle after dry-salting. Brining at alkaline pH produced a larger variety of water-soluble proteins, particularly actin, than at pH 6.5. Furthermore, the compositions of the protein fractions extracted with 0.86 M NaCl were very similar for both pHs, irrespective of the composition of the brine; in this case, myosin heavy chains were absent in both extracts due to aggregation caused by a massive uptake of salt by the muscle. © 2004 Elsevier Ltd. All rights reserved. Peer Reviewed |
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