EMULSIFYING PROPERTIES OF AN ULTRAFILTERED PROTEIN FROM MINCED FISH WASH WATER

Centrifugation and ultrafiltration were used to concentrate soluble pr oteins in the water used to wash minced muscle of sardine caught at tw o different times of year. The proteins thus extracted were largely of less than 67 kDa molecular weight. Part of the resulting concentrate was frozen-stored and part freeze-dried. Irrespective of the season of capture, samples exhibited high emulsifying capacity and emulsion sta bility, values being higher in freeze-dried samples. Both properties w ere virtually unaffected by solutions, with NaCl concentrations rangin g from 0 to 3%. (C) 1998 Elsevier Science Ltd. All rights reserved.