Journal of Food Quality / 2018 / Article / Fig 6

Research Article

Methods for Extraction of Muscle Proteins from Meat and Fish Using Denaturing and Nondenaturing Solutions

Figure 6

Percentage of the main myofibrillar proteins from sole, European hake, and sea bass samples extracted with denaturing and nondenaturing solutions (D = denaturing; ND = nondenaturing; MHC = myosin heavy chain; a-act = α-actinin; TPM = tropomyosin; MLC1 = myosin light chain 1; MLC2 = myosin light chain 2; ; ; ) (means ± SEM).