ABSTRACT Physicochemical attributes of Chesapeake Bay’s blue catfish and quality of muscle protein isolates (PIs) as influenced by storage condition and extraction methods were investigated. All fish were within the maximum consumable size limit. Those obtained during the autumn/winter and in Year 2 were larger with firmer fillets than their counterparts during the spring/summer and in Year 1. Protein was the predominant nutrient component. Protein extraction yield ranged from 35.3 ± 1.4% to 47.0 ± 5.1%, and β-sheet was the predominant secondary structure for all fish PIs. Salt-extracted PIs were whiter and had higher water holding capacity at neutral and alkali environments. The results of this study support the use of Chesapeake Bay blue catfish and muscle protein for potential value-added application.

中文翻译：

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切萨皮克湾蓝鲶（Ictalurus furcatus）理化特性和肌肉蛋白质量的表征

摘要 研究了受储存条件和提取方法影响的切萨皮克湾蓝鲶的理化特性和肌肉分离蛋白 (PI) 的质量。所有鱼都在最大消耗品尺寸限制内。在秋/冬和第 2 年获得的鱼比春/夏和第 1 年获得的鱼更大，鱼片更硬。蛋白质是主要的营养成分。蛋白质提取率从 35.3 ± 1.4% 到 47.0 ± 5.1% 不等，β-折叠是所有鱼类 PI 的主要二级结构。盐提取的 PI 更白，在中性和碱性环境中具有更高的持水能力。本研究的结果支持将切萨皮克湾蓝鲶鱼和肌肉蛋白用于潜在的增值应用。