Methionine content of some of the important species of Indian fishes.

Gowri, V. and Vasantha, M. S. and Srinivasan, K. S. and Moorjani, M. N. (1972) Methionine content of some of the important species of Indian fishes. Fishery Technology, 9 (2). 180-181, 3 ref..

PDF Fishery Technology, Volume-9(2 (1972) 180-181.pdf - Published Version Restricted to Registered users only Download (38kB)

Abstract

Freshly caught marine and fresh-water fish were beheaded, eviscerated and filleted. The muscle portion was dehydrated, defatted with acetone, vacuum-dried and powdered. Methionine was determined in the powder as follows: 1 g is hydrolysed with 10 ml 2.5 N HCl in a sealed tube for 12 h at 120 degree C. 2 ml 2.5 M sodium acetate solution is added, the pH adjusted to 4.6, followed by filtration. The vol. is made up to 100 ml, the stock hydrolysate solution suitably diluted, adjusted to pH 6.8 and used for microbiological assay of methionine using Leuconostoc mesenteroides P-60 as the test organism. Methionine content (g/100 g protein) in 9 fresh-water fish examined ranged from 2.76 (mirgal) to 3.85 (machalu), and in 9 marine fish from 2.90 (seer) to 3.70 (silver bellies).

Item Type:	Article
Uncontrolled Keywords:	FISH-(SPECIFIC); Indian fish, methionine in; METHIONINE-; ANALYTICAL-TECHNIQUES; methionine, microbiological assay for
Subjects:	600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	19 Dec 2016 11:16
Last Modified:	19 Dec 2016 11:16
URI:	http://ir.cftri.res.in/id/eprint/7165

Actions (login required)

View Item