The Effects of Salt-Boiling on Protein Loss of Penaeus semisulcatus

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ÜNLÜSAYIN M., Erdilal R., GÜMÜŞ B., Gulyavuz H.

TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES, cilt.10, sa.1, ss.75-79, 2010 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 10 Sayı: 1
  • Basım Tarihi: 2010
  • Doi Numarası: 10.4194/trjfas.2010.0111
  • Dergi Adı: TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.75-79
  • Anahtar Kelimeler: salt-boiled shrimp, shrimp, Penaeus semisulcatus, proteins loss, SDS-PAGE, PARAPENAEUS-LONGIROSTRIS, PINK SHRIMP, QUALITY, MUSCLE, YIELD, PROXIMATE, CAUGHT, LUCAS, CRAB
  • Akdeniz Üniversitesi Adresli: Evet

Özet

The aim of this study was to investigate the protein losses of Penaeus semisulcatus when different brine solutions (10% or 12% NaCl) were used with whole or only the abdomen flesh and the boiling times were varied. The moisture and protein content (dry basis) of fresh and salt-boil shrimp were significantly different (P < 0.05) with the total protein content of shrimp decreasing. The SDS-PAGE bands for 62 kDa and 33 kDa protein could not be seen for fresh shrimp muscle tissue. The results indicate that the best method for salt-boiling shrimp was with whole shrimp boiled for 8 min at 10% NaCl concentration. Increased salt concentration and boiling time increased protein loss.