Fish protein recovered using ph shifting method and its physicochemical properties

The solubility of meat protein of croaker and jack mackerel was significantly affected by pH shifting. The proteinyield of alkali-aided processing is higher than those of conventional and acid-aided processing. The addition of sarcoplasmicprotein increases the breaking force and deformation value. The breaking force of recovered protein gel from alkali-aidedprocessing is decreased by the addition of NaCl. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) re-vealed that fish protein of alkali is similar to that at pH 7.0. Alkali-aided processing for recovering fish protein is a valuablemethod for increasing the utilization of frozen and pelagic fishes and for making kamaboko products.