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Turkish Journal of Fisheries and Aquatic Sciences 2010, Vol 10, Num, 1     (Pages: 75-79)

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

Mustafa Ünlüsayın 1 ,Ruhan Erdilal 1 ,Bahar Gümüş 1 ,Hayri Gülyavuz 1

1 Akdeniz University, Faculty of Fisheries, 07058, Campus, Antalya, Turkey DOI : 10.4194/trjfas.2010.0111 Viewed : 1956 - Downloaded : 2330 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