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The physicochemical properties of recovered protein from Japanese anchovy using salt water treatment and pH-shift processing were investigated and compared. The protein recovery yield was the highest with the acid-aided treatment, followed by the salt water and alkaline-aided treatments. No significant differences were found between minced fish and the recovered protein using salt water treatment in L* value, b* value and Ca-ATPase activity. Moreover, myofibrillar protein extracted from the recovered protein using salt water and acid-aided treatments exhibited lower surface hydrophobicity than that using the alkaline-aided treatment. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis indicated a greater concentration of myosin heavy chain and actin in the recovered protein by the salt water treatment, while those proteins were degraded in the acid and alkaline-aided treatments. Overall, the results demonstrated that the physicochemical properties of the recovered protein using salt water treatment were superior to those using pH-shift processing.

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