2021
DOI: 10.3136/fstr.27.121
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A comparative study of physicochemical properties of recovered protein from Japanese anchovy (<i>Engraulis japonicus</i>) isolated by various recovery methods

Abstract: 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 u… Show more

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