Tumbling increased the percentage of extracted myofibrillar protein while reducing sarcoplasmic protein extraction in processed raw fish muscle as compared to the non-tumbled control group. Egg white increased the non-protein nitrogen (NPN) and pH and lowered TBA values. The electrophoretic pattern of the treatments was not noticeably different from fresh (zero time) tissue which might be due to minimal proteolysis occuring during the tumbling process. There were significant positive correlations between total moisture and myofibrillar protein fractions, sarcoplasmic protein and NPN, total lipid and TBA, and pH and ash content. Also, negative relationships were determined between myofribillar protein and NPN and between pH and NPN. We concluded that the tumbling technique and egg white addition are useful practices to increase functional properties of fish muscle so it can be utilized to produce an acceptable restructured fish product.
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Yetim et al. (1995) studied this question.