The Effects of Salt-Boiling on Protein Loss of Penaeus semisulcatus

Abstract

The aim of this study was to investigate the protein losses of Penaeus semisulcatus when different brine solutions (10% or 12% NaCl) were used with whole or only the abdomen flesh and the boiling times were varied. The moisture and protein content (dry basis) of fresh and salt-boil shrimp were significantly different (P<0.05) with the total protein content of shrimp decreasing. The SDS-PAGE bands for 62 kDa and 33 kDa protein could not be seen for fresh shrimp muscle tissue. The results indicate that the best method for salt-boiling shrimp was with whole shrimp boiled for 8 min at 10% NaCl concentration. Increased salt concentration and boiling time increased protein loss.