Title: Fish Proteins: A Study of their Obtaining and Characterization: A study with a low value-added specimen
Publisher: Our Knowledge Publishing
Publication Date: 2025
Language: English
ISBN 10: 620680691X
ISBN 13: 9786206806912
Binding: Soft cover
Condition: New

About this title

Synopsis

Skeletal muscle proteins are organized according to their solubility or biological function. The solubility of these proteins depends on their cellular location and they comprise three classes of proteins, identified as sarcoplasmic, myofibrillar and stromal. Sarcoplasmic, myofibrillar and stromal proteins comprise 20 to 30%, 65 to 75% and 3 to 10% of the total protein present in fish muscle. Myofibrillar proteins, which are important for gel formation and water retention, are insoluble in water but soluble in concentrated salt solutions. Protein isolates are commonly obtained by the pH-shifting process, which consists of protein solubilization by chemical means (acid or alkaline), from co-products, muscle or whole fish, followed by precipitation at its isoelectric point (pI) followed by the simultaneous elimination of lipids and insoluble proteins. This process is an alternative for adding value to products from specimens of low commercial value, such as the chestnut (Umbrina canosai).

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