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http://dx.doi.org/10.5762/KAIS.2012.13.1.439

Effects of Electrolytic Water Washing on Mackerel (Scomber japonicus) muscle Protein Pattern  

Lee, Nahm-Gull (Dept. of Food Science & Technology, Tongmyong University)
Publication Information
Journal of the Korea Academia-Industrial cooperation Society / v.13, no.1, 2012 , pp. 439-444 More about this Journal
Abstract
This study was conducted to determine the effects of electrolytic water washing(EWW) and tap water washing(TWW) on proximate composition, color difference and SDS-PAGE changes of Mackerel(Scomber japonicus) muscle. Moisture contents of washed mackerel sediments EWW were much higher than TWW(p<0.05). Crude proteins of washed mackerel sediments EWW were 1% lower than TWW. Crude lipides had same results with crude proteins. Hunter value L, a, b were tested to each samples. $L^*$ values of TWW were higher than EWW. Both of $aL^*$ values were lower with washing times in order of 3rd>2nd>1st(p<0.05) but 2nd and 3rd of EWW were not significantly different(p>0.05). $b^*$ values were not different between the TWW and EWW(p<0.05). SDS-PAGE patterns of EWW muscle sediments were more darkeness 205KD band than TWW muscle sediments. In these results said that EWW is better than TWW for red meat kamaboko industry, respectively.
Keywords
Mackerel(Scomber japonicus); Electrolytic water washing; Proximate composition; Color difference; SDS-PAGE pattern;
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