A sharp decline in the amount of extracted watersoluble
proteins was observed in the pH-range 4.0
(96.118.7 mg g1 mince) to 6.0 (20.03.7 mg g1
mince), followed by an increase in extractability in the
range from pH 6.0 to pH 8.0 (40.13.6 mg g1 mince),
(Fig. 2) Similarly, the extractability of astaxanthin
decreased in the pH-range 4.0 (0.250.26 mg kg1
mince) to pH 5.0 (0.0360.03 mg kg1 mince), followed
by an increase in extractability from pH 5.0 to 8.0
(0.290.16 mg kg1 mince), (Fig. 2). At most, 7.5% of
the total carotenoid content was extracted using
distilled deionised water. The correlation between
extracted water-soluble proteins and astaxanthin was
R2=0.47.