Extraction of proteins from Pacific whiting mince at various washing conditions

Tein M. Lin, Jae W. Park

Research output: Contribution to journalArticlepeer-review

74 Citations (Scopus)


Effects of salt concentrations and washing cycles on the extraction of proteins were evaluated. Sarcoplasmic proteins were readily soluble in water (0% NaCl) and removed in the initial washing steps. Myofibrillar proteins became relatively soluble and were lost during extensive washing. Control of water/meat ratio, washing time, and washing cycles was critical in reducing the loss of myofibrillar proteins. Washing with 0.25%, 0.5%, and 1.0% NaCl solutions reduced the loss of myofibrillar proteins. However, these solutions were not very effective in removing sarcoplasmic proteins even with increased washing cycles. High salt (2.0% NaCl) washing resulted in low removal of sarcoplasmic proteins and severe loss of myofibrillar proteins.

Original languageEnglish
Pages (from-to)432-438
Number of pages7
JournalJournal of Food Science
Issue number2
Publication statusPublished - 1996


  • Myofibrillar proteins
  • Pacific whiting
  • Sarcoplasmic proteins
  • Washing

ASJC Scopus subject areas

  • Food Science


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