![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Effect of calcium salts on the properties of proteins from oil sardine (Sardinella longiceps) during frozen storage.
Sijo, Mathew and Prakash, V. (2006) Effect of calcium salts on the properties of proteins from oil sardine (Sardinella longiceps) during frozen storage. Journal of Food Science, 71 (4). E178-E183 ; 31 ref..
![[img]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png) |
PDF
Jl_Food_Sci_2006_71_4__178-183.pdf Restricted to Registered users only Download (348kB) |
Abstract
Effects of calcium sulfate and calcium chloride (CaCl2) on the enzymic and structural properties of actomyosin isolated from sardine were investigated. Mince was prepared from sardine, and different concn. of calcium chloride and calcium sulfate were added. The mince was then kept under frozen conditions at -20C, and the physicochemical and functional properties of proteins from mince were analysed as a function of time. The solubility of proteins decreased during storage. The reduction in solubility was less for samples treated with calcium chloride. Sardine mince showed better functionality during storage in the presence of Ca compounds. The ATPase enzyme activity of actomyosin increased with increases in concn. of Ca and decreased after reaching the max. value. ATPase activity of proteins from mince decreased during storage at low temp. The reduction in ATPase activity did not correlate with the loss of functionality of proteins. SDS-PAGE did not reveal any major changes in the protein profile during storage as well as in the presence of different concn. of Ca compounds. The secondary structural content of actomyosin was not altered in the presence of both calcium chloride and calcium sulfate, as evident from circular dichroic measurements.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | ADDITIVES-; CALCIUM-; CHLORIDES-; FISH-; FUNCTIONAL-PROPERTIES; GLOBULINS-; PHYSICAL-PROPERTIES; SARDINE-; STORAGE-COLD; SULFATES-; ACTOMYOSIN-; CACL2-; FISH-MINCE; FROZEN-STORAGE; PHYSICOCHEMICAL-PROPERTIES |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry |
| Divisions: | Protein Chemistry and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 06 Aug 2008 10:43 |
| Last Modified: | 29 Oct 2018 08:18 |
| URI: | http://ir.cftri.res.in/id/eprint/7499 |
Actions (login required)
 |
View Item |