Effect of Washing on Composition and Properties of Proteins from Tilapia (Oreochromis mossambicus) Meat

Abstract

The effect of washing on the properties of proteins from tilapia (Oreochromis mossambicus) meat has been assessed. The composition of washed meat revealed higher moisture content (86.29%) and lower total protein content (12.80%) compared to unwashed meat. There was reduction in non- protein nitrogen constituents in washed meat. Washing could remove low molecular weight components as revealed by gel filtration profile. The reduced viscosity at 3 mg ml-1 of total proteins of washed meat was found to be higher (0.125 ml mg-1) than unwashed meat indicating concentration of myofibrillar proteins. The SDS-PAGE pattern revealed concentration of 205KD protein (Myosin Heavy Chain) upon washing. Higher value of ATPase activity reduced drastically (from 4.1-1.18 μg Pi mg-1 of protein min-1) after the removal of sarcoplasmic proteins. High Modori Inducing Proteases (MIPase) activity at 55° C was observed in the muscle extract that might interfere in the gelling ability in unwashed meat but it reduced in washed meat.