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

• Published in: Turkish journal of fisheries and aquatic sciences Vol. 10; no. 1; pp. 75 - 79
• Main Authors: Ünlüsayın, Mustafa, Erdilal, Ruhan, Gümüş, Bahar, Gülyavuz, Hayri
• Format: Journal Article
• Language: English
• Published: Turkish Journal of Fisheries and Aquatic Sciences 2010; TÜBİTAK
• Subjects: Aquatic Produce; boiling; Food Composition and Quality; Food Processing(General); Gıda Bileşimi ve Kalitesi; Gıda İşleme(Genel); haşlama; karides; Penaeus semisulcatus; protein kayıpları; protein loss; salt-boiled shrimp, shrimp, Penaeus semisulcatus, proteins loss, SDS-PAGE; salted fish; SDS-PAGE; shrimps; Sucul Üretim; tuzlanmış balık
• ISSN: 1303-2712; 1303-2712
• DOI: 10.4194/trjfas.2010.0111

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.