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Characterization of Physicochemical Attributes and Muscle Protein Quality of Blue Catfish (Ictalurus furcatus) in Chesapeake Bay

ABSTRACT Physicochemical attributes of Chesapeake Bay’s blue catfish and quality of muscle protein isolates (PIs) as influenced by storage condition and extraction methods were investigated. All fish were within the maximum consumable size limit. Those obtained during the autumn/winter and in Year 2 were larger with firmer fillets than their counterparts during the spring/summer and in Year 1. Protein was the predominant nutrient component. Protein extraction yield ranged from 35.3 ± 1.4% to 47.0 ± 5.1%, and β-sheet was the predominant secondary structure for all fish PIs. Salt-extracted PIs were whiter and had higher water holding capacity at neutral and alkali environments. The results of this study support the use of Chesapeake Bay blue catfish and muscle protein for potential value-added application.