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Fractionation of muscle proteins of fresh water fish and changes during iced storage.

Baliga, B. R. and Moorjani, M. N. and Lahiry, N. L. (1969) Fractionation of muscle proteins of fresh water fish and changes during iced storage. Journal of Food Science, 34 (6). 597-599, 15 ref..

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Abstract

Fractionation of muscle proteins of 4 varieties of fresh water fish (Barbus dubious, Labeo sp., Cirrhina fulungee and Ophicephalus sp.) after storage in ice was carried out by serial dilution of a buffer extract of ionic strength 0.55. Precipitation of actomyosin was complete at an ionic strength of 0.175 and fibrillar fraction at 0.05. In Ophicephalus sp. the initial solubility of proteins was 91-93%. The solubility fell to 82% by the 5th day and increased on further storage up to 13 days. Further storage indicated a fall in solubility. The fall in solubility on the 5th day coincided with the highest level of actomyosin and max. rigor rigidity of the round fish. Actin solubility in buffer showed the same pattern as solubility of total proteins. The quantity of actin not reconvertible into f-actin showed an increase during storage. Viscosity of buffer extracts showed an increase during development of rigor and decrease on further storage as reflected by level of preformed actomyosin.

Item Type: Article
Uncontrolled Keywords: MUSCLES-; Changes in muscle proteins of freshwater fish during storage; PROTEINS-(ANIMAL); FISH-; STORAGE-; BARBUS-; Changes in muscle proteins of /Barbus dubious during storage; LABEO-; Changes in muscle proteins of /Labeo sp. during storage; CIRRHINA-; Changes in muscle proteins of /Cirrhina fulungee during storage; OPHICEPHALUS-; Changes in muscle proteins of /Ophicephalus sp./ during storage; SOLUBILITY-; Changes in /solubility/ of actomyosins of fish during storage; VISCOSITY-; Changes in /viscosity/ of actomyosins of fish during storage; ACTOMYOSINS-; Changes in /solubility; viscosity/ of actomyosins of fish during storage
Subjects: 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Mar 2014 07:08
Last Modified: 21 Mar 2014 07:08
URI: http://ir.cftri.com/id/eprint/7350

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