Effect of temperature on protein compositional changes of big head carp (Aristichthys nobilis) muscle and exudates

Abstract

Effect of cooking temperature (40 - 100°C) on changes in protein composition of big head carp muscle and exudate was investigated. The results showed that the proportion of salt-soluble and water-soluble proteins in cooked muscle decreased with temperature up to 50°C and 60°C, respectively. Alkali-soluble proteins content in muscle increased with increasing temperature in the range of 40 - 98°C, while both non-protein nitrogen (NPN) and alkaliinsoluble proteins content showed no significant change. Content of soluble collagen in muscle and collagen in exudates increased with increasing temperature. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDSPAGE) patterns revealed disappearance of most muscle protein bands when the temperature reached 60? for water-soluble proteins, and 50°C for salt-soluble proteins, but proteins with molecular weight (MW) about 37 kDa was observed when heated to 98°C. Visible β and α band of collagen in exudates were clear. Copyright © 2014, Japanese Society for Food Science and Technology.