Changes in non-protein nitrogen, pH and functional properties of proteins from pink perch meat during different water washing cycles
| Number of washings . | Unwashed . | Once washed . | Thrice washed . |
|---|---|---|---|
| Non-protein nitrogen (mg 100 g−1 of meat) | 315.97 (3.47) | 170.14 (3.48) | 83.33 (2.28) |
| pH | 7.00 (0.05) | 7.10 (0.10) | 7.15 (0.05) |
| Reduced viscosity at zero protein concentration (dL g−1) | 0.59 | 0.59 | 0.74 |
| Water absorption capacity (g water g−1dried material) | 4.12 (0.05) | 7.83 (0.62) | 9.51 (0.04) |
| Fat absorption capacity (g oil g−1dried material) | 4.58 (0.10) | 5.51 (0.40) | 6.43 (0.22) |
| Emulsion capacity (mL of oil mg−1 protein) | 0.26 (0.001) | 0.36 (0.002) | 0.46 (0.001) |
| Gel strength (g cm) | 304.93 (12.61) | 511.85 (15.84) | 604.47 (18.61) |
| Expressible water (%) | 29.47 (0.02) | 21.12 (0.40) | 19.73 (0.18) |
| Number of washings . | Unwashed . | Once washed . | Thrice washed . |
|---|---|---|---|
| Non-protein nitrogen (mg 100 g−1 of meat) | 315.97 (3.47) | 170.14 (3.48) | 83.33 (2.28) |
| pH | 7.00 (0.05) | 7.10 (0.10) | 7.15 (0.05) |
| Reduced viscosity at zero protein concentration (dL g−1) | 0.59 | 0.59 | 0.74 |
| Water absorption capacity (g water g−1dried material) | 4.12 (0.05) | 7.83 (0.62) | 9.51 (0.04) |
| Fat absorption capacity (g oil g−1dried material) | 4.58 (0.10) | 5.51 (0.40) | 6.43 (0.22) |
| Emulsion capacity (mL of oil mg−1 protein) | 0.26 (0.001) | 0.36 (0.002) | 0.46 (0.001) |
| Gel strength (g cm) | 304.93 (12.61) | 511.85 (15.84) | 604.47 (18.61) |
| Expressible water (%) | 29.47 (0.02) | 21.12 (0.40) | 19.73 (0.18) |
n = 3; values in parenthesis indicate standard deviation.
Changes in non-protein nitrogen, pH and functional properties of proteins from pink perch meat during different water washing cycles
| Number of washings . | Unwashed . | Once washed . | Thrice washed . |
|---|---|---|---|
| Non-protein nitrogen (mg 100 g−1 of meat) | 315.97 (3.47) | 170.14 (3.48) | 83.33 (2.28) |
| pH | 7.00 (0.05) | 7.10 (0.10) | 7.15 (0.05) |
| Reduced viscosity at zero protein concentration (dL g−1) | 0.59 | 0.59 | 0.74 |
| Water absorption capacity (g water g−1dried material) | 4.12 (0.05) | 7.83 (0.62) | 9.51 (0.04) |
| Fat absorption capacity (g oil g−1dried material) | 4.58 (0.10) | 5.51 (0.40) | 6.43 (0.22) |
| Emulsion capacity (mL of oil mg−1 protein) | 0.26 (0.001) | 0.36 (0.002) | 0.46 (0.001) |
| Gel strength (g cm) | 304.93 (12.61) | 511.85 (15.84) | 604.47 (18.61) |
| Expressible water (%) | 29.47 (0.02) | 21.12 (0.40) | 19.73 (0.18) |
| Number of washings . | Unwashed . | Once washed . | Thrice washed . |
|---|---|---|---|
| Non-protein nitrogen (mg 100 g−1 of meat) | 315.97 (3.47) | 170.14 (3.48) | 83.33 (2.28) |
| pH | 7.00 (0.05) | 7.10 (0.10) | 7.15 (0.05) |
| Reduced viscosity at zero protein concentration (dL g−1) | 0.59 | 0.59 | 0.74 |
| Water absorption capacity (g water g−1dried material) | 4.12 (0.05) | 7.83 (0.62) | 9.51 (0.04) |
| Fat absorption capacity (g oil g−1dried material) | 4.58 (0.10) | 5.51 (0.40) | 6.43 (0.22) |
| Emulsion capacity (mL of oil mg−1 protein) | 0.26 (0.001) | 0.36 (0.002) | 0.46 (0.001) |
| Gel strength (g cm) | 304.93 (12.61) | 511.85 (15.84) | 604.47 (18.61) |
| Expressible water (%) | 29.47 (0.02) | 21.12 (0.40) | 19.73 (0.18) |
n = 3; values in parenthesis indicate standard deviation.
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