Abstract
ABSTRACT Composition and properties of fresh bigeye snapper fish (Priacanthus hamrur) mince has been investigated. The protein content of fish mince was 16.71 g/100 g mince. Amino acid analysis revealed high proportion of glutamic acid, alanine, lysine and leucine. Fatty acid profile indicated high proportion of eicosa pentaenoic acid and decosa hexaenoic acid content. Gel filtration profile of total proteins from fresh bigeye fish mince revealed a major peak (high molecular weight component) and a few minor peaks, which was further confirmed by sodium dodecyl sulphate-polyacrylamide gel electrophoresis pattern. The differential scanning calorimetry profile of fresh bigeye fish mince revealed transitions at 38.35, 47.72 and 63.02C indicating denaturation temperature of different protein fractions. The gel-forming ability of fresh bigeye fish mince was evaluated by both small strain and large strain tests. The flow behavior of total protein solution from fresh bigeye fish mince as a function of protein concentration and temperature showed pseudoplastic behavior. PRACTICAL APPLICATIONS The properties of fish mince including amino acid and fatty acid profile are critical in deciding the nature of processed products to be prepared. Because of lower catch of bigeye snapper in formerly, this fish was not commonly available and hence, it has been regarded as a nonconventional marine fishery resource. Recently, bigeye snapper has assumed significance as an important species in the commercial landings. In the present investigation, composition, thermal and rheological properties of fresh bigeye snapper mince have been assessed. A high proportion of omega 3 fatty acids shows the nutritional importance of this fish whereas its gel-forming ability shows the potential to be utilized as raw material in the surimi industry. Establishing the thermal denaturation profile, measurement of dynamic viscoelstic behavior and assessing the flow behavior of proteins from bigeye snapper will aid in the appropriate processing and design in formulating mince-based products.
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