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The Effects of Salt-Boiling on Protein Loss of Penaeus semisulcatus

Year 2010, Volume: 10 Issue: 1, - , 01.02.2010

Mustafa Ünlüsayın Ruhan Erdilal Bahar Gümüş Hayri Gülyavuz

Abstract

The aim of this study was to investigate the protein losses of Penaeus semisulcatus when different brine solutions (10% or 12% NaCl) were used with whole or only the abdomen flesh and the boiling times were varied. The moisture and protein content (dry basis) of fresh and salt-boil shrimp were significantly different (P<0.05) with the total protein content of shrimp decreasing. The SDS-PAGE bands for 62 kDa and 33 kDa protein could not be seen for fresh shrimp muscle tissue. The results indicate that the best method for salt-boiling shrimp was with whole shrimp boiled for 8 min at 10% NaCl concentration. Increased salt concentration and boiling time increased protein loss.

Keywords

salt-boiled shrimp shrimp Penaeus semisulcatus proteins loss SDS-PAGE

The Effects of Salt-Boiling on Protein Loss of Penaeus semisulcatus

Year 2010, Volume: 10 Issue: 1, - , 01.02.2010

Mustafa Ünlüsayın Ruhan Erdilal Bahar Gümüş Hayri Gülyavuz

Abstract

The aim of this study was to investigate the protein losses of Penaeus semisulcatus when different brine solutions (10% or 12% NaCl) were used with whole or only the abdomen flesh and the boiling times were varied. The moisture and protein content (dry basis) of fresh and salt-boil shrimp were significantly different (P<0.05) with the total protein content of shrimp decreasing. The SDS-PAGE bands for 62 kDa and 33 kDa protein could not be seen for fresh shrimp muscle tissue. The results indicate that the best method for salt-boiling shrimp was with whole shrimp boiled for 8 min at 10% NaCl concentration. Increased salt concentration and boiling time increased protein loss.

Keywords

salt-boiled shrimp shrimp Penaeus semisulcatus proteins loss SDS-PAGE

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Details

Primary Language Turkish
Journal Section Articles
Authors

Mustafa Ünlüsayın This is me

Ruhan Erdilal This is me

Bahar Gümüş This is me

Hayri Gülyavuz This is me

Publication Date February 1, 2010
Published in Issue Year 2010 Volume: 10 Issue: 1

Cite

APA Ünlüsayın, M., Erdilal, R., Gümüş, B., Gülyavuz, H. (2010). The Effects of Salt-Boiling on Protein Loss of Penaeus semisulcatus. Turkish Journal of Fisheries and Aquatic Sciences, 10(1).
AMA Ünlüsayın M, Erdilal R, Gümüş B, Gülyavuz H. The Effects of Salt-Boiling on Protein Loss of Penaeus semisulcatus. Turkish Journal of Fisheries and Aquatic Sciences. February 2010;10(1).
Chicago Ünlüsayın, Mustafa, Ruhan Erdilal, Bahar Gümüş, and Hayri Gülyavuz. “The Effects of Salt-Boiling on Protein Loss of Penaeus Semisulcatus”. Turkish Journal of Fisheries and Aquatic Sciences 10, no. 1 (February 2010).
EndNote Ünlüsayın M, Erdilal R, Gümüş B, Gülyavuz H (February 1, 2010) The Effects of Salt-Boiling on Protein Loss of Penaeus semisulcatus. Turkish Journal of Fisheries and Aquatic Sciences 10 1
IEEE M. Ünlüsayın, R. Erdilal, B. Gümüş, and H. Gülyavuz, “The Effects of Salt-Boiling on Protein Loss of Penaeus semisulcatus”, Turkish Journal of Fisheries and Aquatic Sciences, vol. 10, no. 1, 2010.
ISNAD Ünlüsayın, Mustafa et al. “The Effects of Salt-Boiling on Protein Loss of Penaeus Semisulcatus”. Turkish Journal of Fisheries and Aquatic Sciences 10/1 (February 2010).
JAMA Ünlüsayın M, Erdilal R, Gümüş B, Gülyavuz H. The Effects of Salt-Boiling on Protein Loss of Penaeus semisulcatus. Turkish Journal of Fisheries and Aquatic Sciences. 2010;10.
MLA Ünlüsayın, Mustafa et al. “The Effects of Salt-Boiling on Protein Loss of Penaeus Semisulcatus”. Turkish Journal of Fisheries and Aquatic Sciences, vol. 10, no. 1, 2010.
Vancouver Ünlüsayın M, Erdilal R, Gümüş B, Gülyavuz H. The Effects of Salt-Boiling on Protein Loss of Penaeus semisulcatus. Turkish Journal of Fisheries and Aquatic Sciences. 2010;10(1).