Changes in structural and functional attributes of fish mince proteins in presence of cosolvent during frozen storage.

Mathew, S. and Prakash, V. (2007) Changes in structural and functional attributes of fish mince proteins in presence of cosolvent during frozen storage. International Journal of Food Properties, 10 (1). 47-59 ; 22 ref..

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Abstract

The effect of polyhydric alcohol, mannitol, was investigated upon the structural and functional properties of proteins from Indian oil sardine (Sardinella longiceps) mince during frozen storage. The Ca2+ATPase activity of the proteins decreased during frozen storage, but Ca2+ATPase activity of mannitol-treated samples was higher than that for untreated samples up to 60 days of storage. The emulsion capacity of the proteins decreased as a function of storage. The thermal denaturation profile of the proteins revealed no change in apparent thermal transition temp. (app.Tm) from a control value of 57.5C in the presence of mannitol. SEM showed an increase in the porosity of flesh tissues in the presence of mannitol. Results indicate that mannitol has a stabilizing effect on fish proteins at low temp., with both flesh structure and functional properties being retained during frozen storage in its presence.

Item Type:	Article
Uncontrolled Keywords:	FISH-; FUNCTIONAL-PROPERTIES; HYDROLASES-; MANNITOL-; PERMEABILITY-; PROTEINS-ANIMAL; SARDINE-; STORAGE-COLD; THERMOPHYSICAL-PROPERTIES; ATPASES-; EMULSIFYING-CAPACITY; FISH-MINCE; FISH-PROTEINS; FROZEN-STORAGE; POROSITY-; THERMAL-PROPERTIES
Subjects:	600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish 600 Technology > 08 Food technology > 06 Preservation and Storage > 08 Refrigeration and Freezing
Divisions:	Protein Chemistry and Technology
Depositing User:	Users 16 not found.
Date Deposited:	09 Aug 2011 09:03
Last Modified:	22 Dec 2016 12:48
URI:	http://ir.cftri.res.in/id/eprint/8072

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