{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,1]],"date-time":"2026-02-01T03:14:25Z","timestamp":1769915665714,"version":"3.49.0"},"reference-count":24,"publisher":"SAGE Publications","issue":"3","license":[{"start":{"date-parts":[[2007,6,1]],"date-time":"2007-06-01T00:00:00Z","timestamp":1180656000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Food sci. technol. int."],"published-print":{"date-parts":[[2007,6]]},"abstract":"<jats:p> Muscle sardine ( Sardina pilchardus) proteins were extracted using acidic or alkaline-aided solubilisation followed by isoelectric protein precipitation and compared to the traditional surimi process. This work reports the results obtained with unwashed and washed sardine mince. The highest solubilisation of sardine miofibrillar proteins was recorded at pH 2.5 (85%) and 11.5\u201412 (80%) and the isoelectric point was around pH 5\u20145.5. The global yields achieved were 77% and 73% for the alkaline and acidic processes respectively, which are considerably higher than that of the traditional surimi process ( ca. 28%). The fat content reduction was 65.3% and 51.0% for the proteins recovered after alkaline and acidic solubilisation respectively. A reduction of 91.1% was obtained in the surimi process. However, higher fat elimination was achieved when washed mince was used (95.3% and 99.0% for acidic and alkaline processes, respectively). The protein recovered after both solubilisation processes showed poor gelling properties than surimi but the acidic recovered proteins had the lowest gel strength. The washing of mince did not influence the whiteness of acidic protein recovered but the proteins recovered in the alkaline-aided solubilisation process from the washed mince were whiter. <\/jats:p>","DOI":"10.1177\/1082013207079619","type":"journal-article","created":{"date-parts":[[2007,11,5]],"date-time":"2007-11-05T12:23:33Z","timestamp":1194265413000},"page":"189-194","source":"Crossref","is-referenced-by-count":37,"title":["Extraction of Sardine Proteins by Acidic and Alkaline Solubilisation"],"prefix":"10.1177","volume":"13","author":[{"given":"I.","family":"Batista","sequence":"first","affiliation":[{"name":"Departamento de Inova\u00e7\u00e3o Tecnol\u00f3gica e Valoriza\u00e7\u00e3o dos Produtos da Pesca, INIAP\/IPIMAR. Av. Bras\u00edlia, 1449-006 Lisboa, Portugal,"}]},{"given":"C.","family":"Pires","sequence":"additional","affiliation":[{"name":"Departamento de Inova\u00e7\u00e3o Tecnol\u00f3gica e Valoriza\u00e7\u00e3o dos Produtos da Pesca, INIAP\/IPIMAR. Av. Bras\u00edlia, 1449-006 Lisboa, Portugal"}]},{"given":"R.","family":"Nelhas","sequence":"additional","affiliation":[{"name":"Departamento de Inova\u00e7\u00e3o Tecnol\u00f3gica e Valoriza\u00e7\u00e3o dos Produtos da Pesca, INIAP\/IPIMAR. Av. Bras\u00edlia, 1449-006 Lisboa, Portugal"}]}],"member":"179","published-online":{"date-parts":[[2007,6,1]]},"reference":[{"key":"atypb1","volume-title":"Official Methods of Analysis of the Association of Official Analytical Chemists","author":"Aoac","year":"1990","edition":"15"},{"key":"atypb2","doi-asserted-by":"publisher","DOI":"10.1016\/0003-2697(76)90527-3"},{"key":"atypb3","first-page":"2962","volume":"67","author":"Choi Y.J.","year":"2002","journal-title":"Science"},{"issue":"75","key":"atypb4","first-page":"7","author":"Fujii Y.","year":"1973","journal-title":"Bulletin Tokai Reg. Fisheries. Research Laboratory"},{"key":"atypb5","volume-title":"Process for Isolating a Protein Composition from a Muscle Source and Protein Composition","author":"Hultin H.O.","year":"1999"},{"key":"atypb6","volume-title":"High Efficiency Alkaline Protein Extraction","author":"Hultin, H.O.","year":"2000"},{"key":"atypb7","unstructured":"Hultin H.O. and Kelleher S.D. (2000). Surimi processing from dark muscle fish. In: Park J.W. (ed.), Surimi and Surimi Seafood. New York: Marcel Dekker Inc., pp. 59\u201477."},{"key":"atypb8","volume-title":"Process for Isolating a Protein Composition from Muscle Source and Protein Composition","author":"Hultin H.O.","year":"2001"},{"key":"atypb9","volume-title":"The Use of Acid and Alkali Aided Solubilization and Precipitation Methods to Recover Functional Proteins from Tilapia White Muscle (MS thesis)","author":"Ingadottir B.","year":"2004"},{"key":"atypb10","unstructured":"Kristinsson H.G. and Demir N. (2003). Functional fish protein ingredients from fish species of warm and temperate waters: comparison of acid and alkali-aided processing vs. conventional surimi processing. In: Bechtel P. (ed.), Advances in Seafood Byproducts. Fairbanks AK: Univ. Alaska Press, pp. 277\u2014295."},{"key":"atypb11","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2006.tb15626.x"},{"key":"atypb12","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2006.00046.x"},{"key":"atypb13","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2005.tb07177.x"},{"key":"atypb14","unstructured":"Lanier T.C. (2000). Surimi gelation chemistry. In: Park J. W. (ed.), Surimi and Surimi Seafood . New York: Marcel Dekker Inc., pp. 237\u2014265."},{"key":"atypb15","doi-asserted-by":"crossref","first-page":"265","DOI":"10.1016\/S0021-9258(19)52451-6","volume":"193","author":"Lowry O.H.","year":"1951","journal-title":"Journal of Biological Chemistry"},{"key":"atypb16","first-page":"26","volume":"17","author":"Mackie I.","year":"1982","journal-title":"Biochemistry"},{"key":"atypb17","doi-asserted-by":"publisher","DOI":"10.1007\/s002170050047"},{"key":"atypb18","unstructured":"Park J.W. and Morrissey M.T. (2000). Manufacturing of surimi from light muscle fish . In: Park J.W. (ed.), Surimi and Surimi Seafood. New York: Marcel Dekker Inc., pp. 23\u201458."},{"key":"atypb19","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2004.tb06335.x"},{"key":"atypb20","volume-title":"Fish and Fishing Products. Determination of Total Fat Content","author":"Portuguese standard NP 1974","year":"1992"},{"key":"atypb21","unstructured":"Shimizu Y., Toyohara H. and Lanier T.C. (1992). Surimi production from fatty and dark-fleshed species. In: Lanier T.C. and Lee C.M. (eds), Surimi Technology. New York: Marcel Dekker Inc., pp. 181\u2014207."},{"key":"atypb22","doi-asserted-by":"publisher","DOI":"10.1021\/jf00048a002"},{"key":"atypb23","doi-asserted-by":"publisher","DOI":"10.1021\/jf020199u"},{"key":"atypb24","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2004.tb13642.x"}],"container-title":["Food Science and Technology International"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/journals.sagepub.com\/doi\/pdf\/10.1177\/1082013207079619","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/journals.sagepub.com\/doi\/pdf\/10.1177\/1082013207079619","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,3,1]],"date-time":"2025-03-01T12:49:00Z","timestamp":1740833340000},"score":1,"resource":{"primary":{"URL":"https:\/\/journals.sagepub.com\/doi\/10.1177\/1082013207079619"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2007,6]]},"references-count":24,"journal-issue":{"issue":"3","published-print":{"date-parts":[[2007,6]]}},"alternative-id":["10.1177\/1082013207079619"],"URL":"https:\/\/doi.org\/10.1177\/1082013207079619","relation":{},"ISSN":["1082-0132","1532-1738"],"issn-type":[{"value":"1082-0132","type":"print"},{"value":"1532-1738","type":"electronic"}],"subject":[],"published":{"date-parts":[[2007,6]]}}}