Frozen Stability of Proteins Recovered from Fish Muscle by Alkaline Processing
2006
Hur, S.I. (Kyungsung University, Busan, Republic of Korea) | Lim, H.S. (Kyungsung University, Busan, Republic of Korea) | Kim, J.H. (Changwon National University, Changwon, Republic of Korea) | Choi, Y.J. (Kyungsung University, Busan, Republic of Korea), E-mail: [email protected]
Frozen stability of proteins recovered from white croaker and Jack mackerel have been tested by measuring oxidation of residual lipid, browning, total plate count, and texture of gel during storage at -20℃. The oxidation of residual lipid in recovered protein from Jack mackerel increased up to 60 days, and then decreased. Both browning values significantly was increased after 90 days. Total plate count was 1.2×10⁴CPU/g for proteins recovered from white croaker and 3.2×10⁴CPU/g for proteins recovered from Jack mackerel in 60 days.
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