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Effect of sodium acetate on frozen storage of prawns (Metapenaeus dobsoni): functional properties of proteins.

Shamasunder, B A and Prakash, V. (1994) Effect of sodium acetate on frozen storage of prawns (Metapenaeus dobsoni): functional properties of proteins. Journal of Agricultural and Food Chemistry, 42 (1). 181-184, 27 ref..

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Abstract

Effects of sodium acetate as a prefreezing dip treatment at different concn. [5, 10, 15 and 20% w/v] on functional properties of proteins from prawn (Metapenaeus dobsoni), during frozen storage at -18C, were studied. Results show that foam capacity of prawn proteins increased with increase in acetate concn. The water absorption capacity (WAC) values of the proteins decreased from 4.96 to 2.75 g water/g dried material in untreated sample over 300 days storage; with increase in sodium acetate concn., the WAC values of samples decreased from 5.8 to 5.0 g water/g dried material. The fat absorption capacity values decreased both in untreated and treated samples during frozen storage. Emulsion capacity (EC) of untreated samples decreased approx. 5x after 300 days frozen storage. Increasing the sodium acetate concn. increased the EC and reduced decrease in EC with storage.

Item Type: Article
Uncontrolled Keywords: FUNCTIONAL-PROPERTIES; PHYSICAL-PROPERTIES; PRAWNS-; PRESERVATIVES-; PROTEINS-; PROTEINS-ANIMAL; SALTS-; SHELLFISH-; 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 05:44
Last Modified: 28 Dec 2011 10:01
URI: http://ir.cftri.com/id/eprint/7915

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