Emulsifying ability and physicochemical properties of muscle proteins of fall chum salmon Oncorhynchus keta during spawning migration.

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  • Kawai Yuji
    Laboratory of Marine Food Technology, Faculty of Fisheries, Hokkaido University
  • Hirayama Hiroe
    Laboratory of Food Chemistry I, Faculty of Fisheries, Hokkai-do University
  • Hatano Mutsuo
    Laboratory of Food Chemistry I, Faculty of Fisheries, Hokkai-do University

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Other Title
  • 産卵回帰シロサケ筋肉タンパク質の乳化特性
  • サンラン カイキ シロサケ キンニク タンパクシツ ノ ニュウカ トクセイ

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Abstract

The emulsifying ability of muscle proteins of spawning chum salmon (skin color; dark) caught upstream was compared with that of pre-spawning chum salmon (skin color; bright) caught at the coastal sea.<br> The extractability of muscle protein was greater at a NaCl concentration above 0.3M in the extractant for pre-spawning salmon and at that above 0.2M for spawning salmon. Emulsifying ability of muscle homogenate increased with the amount of extracted protein, the solubility of myofibrillar protein (Mf-P), and the ratio of Mf-P to total soluble protein. Both Mf-P and sarcoplasmic protein (Sp-P) of spawning fish appeared to have more emulsifying ability than those of pre-spawning fish. The difference of emulsifying ability between Mf-P and Sp-P depended on their physicochemical properties: hydrophobicity, SH group content and viscosity. The excellent emulsifying ability of spawning fish muscle can be attributed to the molecular changes of muscle protein induced by a high protease activity present in the muscle.

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