ABSTRACTLithium chloride yielded better extraction of fish muscle protein than sodium or potassium chloride under most conditions. In addition, constancy of extracted protein was better with lithium compared to potassium or sodium chlorides with respect to blending time, salt concentration, pH, temperature and foaming. With stored red hake muscle, LiCl was superior to NaCl with better extractability of protein and more linear reduction of extractability with storage time. Evidence indicated the superior performance of lithium compared to sodium was due to stabilization by lithium chloride of fish proteins towards denaturation.
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