Effect of Washing on the Quality of Surimi-Like Preparation Obtained from Soft Tissue of Freshwater Mussel Sinanodonta woodiana (Lea, 1834)

ABSTRACT The research analyses the influence of the number of washings and different washing solutions, on the recovery of dry matter and protein in a preparation made from freshwater mussel Sinanodonta woodiana, (Lea, 1834). The study involved qualitative and quantitative characterisation of mussel protein preparation (MPP) obtained by electrophoretic separation and differential scanning calorimetry (DSC). The type of washing agent had the greatest influence on dry matter and protein content. Washing the homogenate with NaCl solutions and water was more effective on protein extraction than using only water. Two bands of proteins with molecular weights of 270–273 kDa and 42–43 kDa were characterized by the highest band intensity in electropherograms. The DSC analysis showed that on all denaturation curves of the samples there was one main peak of transformation ranging 56.69–62.94°C. The research revealed that washing homogenates with NaCl solutions caused the appearance of additional peaks at lower transformation temperatures, i.e. from 19.68°C to 36.45°C. The highest enthalpy value (4.53 Jg−1) was observed for the sample washed once NaCl solution and then water. The number of washings (1 or 2) and the use of a 0.5% NaCl solution or water were found to be the most favorable parameters for MPP production.

• Publication year

  2018

• Venue

  Journal of Aquatic Food Product Technology

• Publication date

  2018-09-21

• Fields of study

  Agricultural and Food Sciences, Chemistry, Environmental Science

• Identifiers
  DOI 10.1080/10498850.2018.1518360
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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