Abstract
Changes in the functional properties of two species of salted marine fish, namely, pink perch (Nemipterus japonicus) and oil sardine (Sardinella longiceps) during storage at ambient temperature revealed significant decrease (P < 0.05) in the functional properties of salted fish meat. A reduction in the solubility of proteins during storage profoundly influenced the emulsifying capacity, cook loss, water binding capacity and relative viscosity of fish proteins. The decrease in the functional properties was significantly greater in the pink perch than in the oil sardine.
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