CHICKEN SKIN COMPOSITION AS AFFECTED BY AQUEOUS WASHING

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.