Effect of sodium acetate on physicochemical properties of proteins from frozen prawns (Metapenaeus dobsoni).

Shamasunder, B A and Prakash, V. (1994) Effect of sodium acetate on physicochemical properties of proteins from frozen prawns (Metapenaeus dobsoni). Journal of Agricultural and Food Chemistry, 42 (1). 175-180, 16 ref..

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Abstract

Effect of prefreezing dip treatment with 10% sodium acetate on physicochemical properties of frozen prawn was investigated. During frozen storage, drip loss was higher in treated than untreated prawns. Sodium acetate favoured initial aggregation and later dissociation of prawn proteins. Gel filtration and PAGE suggested high mol. wt. proteins dissociated to low mol. wt. fractions as a result of sodium acetate treatment. Emission maxima showed a shift from 335 to 330 nm in untreated samples and from 335 to 328 nm in treated samples during frozen storage. No significant change in intrinsic viscosity of salt-soluble protein extracted from both treated and untreated prawns was observed during frozen storage. [From En summ.]

Item Type:	Article
Uncontrolled Keywords:	FROZEN-FOODS; PHYSICAL-PROPERTIES; PRAWNS-; PRESERVATIVES-; PROCESSED-FOODS; PROTEINS-; PROTEINS-ANIMAL; SALTS-; SHELLFISH-; PHYSICOCHEMICAL-PROPERTIES; SODIUM-ACETATE
Subjects:	600 Technology > 08 Food technology > 06 Preservation and Storage > 08 Refrigeration and Freezing 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:	19 Jun 2009 05:39
Last Modified:	28 Dec 2011 10:01
URI:	http://ir.cftri.res.in/id/eprint/7916

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