Protein solubility of heated fish and shellfish meats and its relation to end-point temperature

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In order to determine end-point temperature (EPT) of heated fish and shellfish meats (blue marlin, skipjack tuna, red sea bream, kuruma prawn, and ezo-giant scallop), we examined the relationship between protein solubility and heat treatment temperature (60-100°C). To cleave ionic, hydrogen, hydrophobic, and disulfide bonds of proteins, heated meats were solubilized successively in 4 solutions: 0.6M NaCl (S1), S1+1.5M urea (S2), S1+8M urea (S3), and S3+0.5M 2-β-mercaptoethanol (S4) at pH 7.0. A close relationship between protein solubility in S3 or S4 and heat treatment temperature was observed. Furthermore, proteins of heated meats were directly extracted with S3 to reduce the extraction time and a good correlation was also obtained between protein solubility and EPT. This simple method can be used for the prediction of EPT.
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