Relation of Aggregation Turbidity by PCA to the Quality of Canned Mackerel

Abstract

The aggregate rection of canned mackerel hiquids with PCA was examined in connection with the qualities of the canned product. The results showed that the intensities of aggregation turbidity caused by PCA to the liquid trubidity closely corresponded to the sensory scores. The excellent grades exhibited a high turibidity, while in the poor ones showed a low turbidity. The proteins aggregated by PCA in the liquid portion, judging from the chromatographic properties and amino acid compositions, apperaed to be of relatively high molecular weight components, but were not heat-solube collagens.