Influence of Processing Temperature on the Distribution of Tissue and Water‐Soluble Proteins in Blue Crabs (Callinectes Sapidus)

Abstract

The distribufjon. of water-soluble proteins in Blue crabs was determined using SDS-PAGE in conjunction with photodensitometry. Thirty protein subunits were found in the-water-soluble fraction ranging in molecular weight between 130,000 and 12,000 Daltons. Processing Blue crabs in water (70-1OO'C) resulted in a significant reduction of water-soluble proteins as the processing temperature increased. An increase in processing temperature also resulted in an increase in the ionic concentration of the meat due to changes in the relative concentration of acidic and basic groups on the proteins.

Effect of Freezing and Microwave Heating on Proteins from Codfish Fillets: Analysis by SDS Polyacrylamide Gel Electrophoresis

“…A decrease of 76% was observed in the soluble proteins extracted from microwave heated samples when compared to soluble proteins extracted from fresh fish samples. These results agree quite well with other reports which indicated that freezing or heating of bovine muscle and Blue crab proteins were correlated with a loss in water soluble proteins (Davis and Anderson, 1984;Dowdie and Biede, 1983).…”

“…Alternatively, it may be that these high molecular weight proteins were dimers or polymers of soluble proteins formed by disulfide bond formation during the heating process. The decrease in soluble protein content after freezing and heating supports earlier reports by Dowdie and Biede (1983) and Davis and Anderson (1984). Recently, Hafez et al (1985) have reported that microwave heating decreased the protein solubility from 80 to 17% when water was used as the solvent.…”

“…Although electrophoretic analysis of heat-treated proteins can be time consuming, it has been used to monitor the distribution of water-soluble proteins in Blue crabs processed at different temperatures (Dowdie and Biede, 1983), the effect of cold shortening on bovine muscle (Koohmaraie et al, 1984), and for distinguishing tough meat from tender meat (MacBride and Parrish, 1977). Electrophoresis has also been used to monitor changes in specific proteins subjected to a variety of treatments (MacBride and Parrish, 1977;Koohmaraie et al, 1984, Rodger et al, 1984a.…”

Chemical and functional properties of sardine (Sardina pilchardus W.) dark and light muscle proteins during frozen storage. Effect of washing on mince quality / Propiedades químicas y funcionales de las proteínas del músculo oscuro y claro de sardina (Sardina pilchardus w.) durante el almacenamiento en congelación. Efecto del lavado en la calidad del músculo picado

“…This has been attributed to an aggregation and insolubilization process (Spinelli and Dassow, 1982;Borresen rt nl., 1985;Le Blanc and LeBlanc, 1989). Freezing-induced loss of water soluble proteins has been reported before (Dowdie and Biede, 1983;Sikorski and Kolakowska, 1994). Electrophoresis of proteins soluble in 0.1 M produced a slightly different profile for WM than for the rest.…”