Abstract
The effects of cooking solution on the physical properties and composition of sharkskin were examined to obtain basic information for its more effective nutritional utilization. Sharkskin was cooked in either a 0.2% potassium carbonate solution,1% acetic acid solution or deionized water. When the sharkskin was cooked in either solution, the maximum force value decreased rapidly up to 90 minutes of cooking; the decrease being greatest in the 0.2%potassium carbonate solution. The weight of the sharkskin decreased and the water content increased during cooking in both the 0.2% potassium carbonate solution and 1% acetic acid solution, implying a compositional change during cooking. Sharkskin cooked in either solution became softer, and crude protein, phosphorus and magnesium from the skin were eluted into the solution. The softening of the sharkskin that occurred during cooking can probably be explained by this elution of crude protein and by the consequent change in the sharkskin structure.
