Broiler skin was washed in either 0.1M sodium chloride (pH 7.0) or 0.5
% sodium bicarbonate buffer (pH 8.4) to reduce water-soluble proteins
and fat. Washing increased moisture and total protein content (P<0.05)
of skin. Ash content was lower (P<0.05) in skin washed in 0.5% sodium
bicarbonate buffer compared to unwashed and 0.1M sodium chloride wash
ed skin. Fat content decreased (P<0.05) following washing. Salt extrac
table proteins and collagen content remaining in skin increased follow
ing washing (P<0.05). Water-soluble proteins remaining in washed skin
were lower (P<0.05). SDS-PAGE gel patterns for salt extractable protei
ns remaining in skin after washing revealed more intense bands in regi
ons of myosin (200K daltons), M-proteins (165K daltons) and C-protein
(135-140K daltons) and 31-45K daltons.