Development of a new method for determination of total haem protein in fish muscle.

摘要: Using classic haem protein quantification methods, the extraction step in buffer or acid acetone often becomes limiting if muscle is oxidised and/or stored; haem-proteins then tend to bind components like myofibrils biomembranes. The objective of this study was develop a new determination method for fish overcoming such extractability problems. principle homogenise and heat samples an SOS-containing phosphate dissolve major convert ferrous/ferric proteins hemichromes with unique absorption peak at 535 nm. Hb-recovery tests methods showed that Hornsey's performed significantly better on fresh fib-enriched cod mince than Brown's Drabkin's methods; recovery >= 98%. However, highly isolates made pH-shift processing, (63% 87% vs. 50% 68% recovery). Further, well <= 30% lipid, <5% NaCl pH 5.5-7.0; it also unaffected by freezing/frozen storage.