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Effect of Selected Pre Treatments during Frozen Storage on the Properties of Proteins from Indian Oil Sardine (Sardinella Longiceps)

Sijo, Mathew (2005) Effect of Selected Pre Treatments during Frozen Storage on the Properties of Proteins from Indian Oil Sardine (Sardinella Longiceps). PhD thesis, University of Mysore.

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Abstract

Utilization of low economic value fishes for better human consumption is one of the important strategies to be considered for the development of fishery industry and better health management. Indian oil sardine is a pelagic shoaling fish of seasonal abundance. This is a good source of proteins. The composition and characterization of these muscle proteins are very important to decide its technological use and the procedures to follow in order to make a shelf stable product with high quality products. Preparation of unconventional product like surimi (separated meat washed and mixed with cryoprotectants) from Indian oil sardine is a viable alternative to preserve and utilize this underutilized protein source. During freezing and frozen storage of mince various changes will occur to proteins and alters its properties. The freeze-induced denaturation is mainly attributed by the aggregation of proteins, which is reflected in the loss of functional properties of proteins. Various additives have been tried to protect the proteins from denaturation during low temperature preservation. Metal ions play essential roles in the structure and function of various proteins. Some times these are essential compounds which act as prosthetic groups to the proteins/enzymes. These compounds can induce denaturation of protein molecules and subsequent loss of structure activity of proteins. Zinc is considered as very essential micronutrient in the well being of animals and human beings. The use of zinc to the structural proteins can reveal a considerable amount of information, which is very helpful to understand the exact mechanism of interactions of these compounds with the proteins of interest. Calcium salts can be used as an additive to mince. Calcium ions impart firm texture to mince and may help to impart the protection of quality during storage. Various sugars and sugar alcohols were used as a protective agents during processing and storage of fish proteins. The influence of polyhydric alcohols on the structure and functionality of fish proteins are not yet understood properly. The stability of fish actomyosin in presence of various cosolvents varies depending on the nature of cosolvents. The influence of various polyhydric alcohols sorbitol and mannitol on the physicochemical, functional and enzymatic properties of proteins from fish mince will help to understand the mechanism of action of these molecules on fish actomyosin at different conditions. The influence of various metal on the functionality of proteins during low temperature storage is an important area of research to be explored. Various divalent cations can act as a synergist to cryoprotectant during freezing and frozen storage. The effect of these cations on the various physicochemical, functional and enzymatic properties helps to understand the behavior of the system during the storage under these conditions. This also may give an added advantage of fortification of fish mince with these essential compounds at a very low concentration levels.

Item Type: Thesis (PhD)
Uncontrolled Keywords: Indian Oil Sardine Frozen Storage Proteins properties pretreatment Sardinella longiceps
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 29 Protein Chemistry
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Dec 2006
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/360

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