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Effect of freezing and sodium citrate treatment on the association-dissociation of proteins from shrimp (Parapenaeopsis stylifera)

Godavari Bai, S. and Khabade, V. S. and Prakash, V. (1987) Effect of freezing and sodium citrate treatment on the association-dissociation of proteins from shrimp (Parapenaeopsis stylifera). Journal of Food Science and Technology, 24 (5). pp. 243-246.

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Abstract

Shrimp samples were washed with municipal water, beheaded, peeled and deveined. One portion of fresh meat was quick frozen, filled into waxed cartons (400 g capacity) and stored at -20 degree C. Another portion was dip treated with sodium citrate (8%) for 5 min, drained and stored at -20 degree C as controls. For protein extraction, shrimp (20 g) was homogenized for 2 min with 140 ml of buffer solution consisting of 0.02M Na2CO3, pH 7.8, and 5% NaCl. The homogenate was centrifuged at 4000 rev/min for 45 min at 4 degree C and supernatant was analysed by ultracentrifugation. Results indicate that the proteins dissociate during storage at -20 degree C. The rate of dissociation in sodium citrate-treated shrimps was slower and they had less drip loss and better overall quality; this is considered to be due to partial dehydration during storage and the effect of inorganic salts mainly on the non-covalent interactions.

Item Type: Article
Uncontrolled Keywords: SODIUM-; shrimp proteins, sodium citrate & dissociation of; PROTEINS-ANIMAL; SALTS-; FROZEN-FOODS; shrimps, sodium citrate & drip loss from frozen; SHRIMPS-; sodium citrate & drip loss from frozen shrimps
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: 23 Jul 2008 04:12
Last Modified: 23 May 2012 07:05
URI: http://ir.cftri.com/id/eprint/2221

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