Abstract
30Mar 2017 EFFECT OF FROZEN STORAGE AND CRYOPROTECTANTS ON FUNCTIONAL PROPERTIES OF TILAPIA (Oreochromis mossambicus) FISH Lakshmi Narasimha Murthy , Girija Gajanan Phadke , Vijaya Kumar Siddaiah , Rajanna Karani Boraiah and Chandra Madhamuthanalli Venkataramappa. ICAR-Mumbai Research Centre of Central Institute of Fisheries Technology, CIDCO, Admin Bldg, Sector-1, Vashi, Navi Mumbai – 400703, Maharashtra, India. Fisheries Research and Information Centre, Bhutanal, Vijayapura – 586103, Karnataka, India. Fisheries Research and Information Centre (Inland), 10th cross, Mayura Street, Papanna Layout, Hebbal Outer Ring Road, Bangalore – 560 094, Karnataka, India. Department of Fish Processing Technology, Karnataka Veterinary, Animal and Fisheries Sciences University, College of Fisheries, Mangalore - 575 002, India.
Highlights
The information on changes in properties of tilapia proteins added with cryoprotectants during frozen storage is limited
We investigated freeze-induced denaturation of samples by evaluation of Ca++-ATPase activity, modori inducing proteases (MIPase) activity of tilapia fish mince with and without addition of cryoprotectants
Physical characteristics of fresh tilapia meat:The fishes used in the present study were relatively big in both size and weight
Summary
Changes in structure of proteins were evident from apparent reduced viscosity and gel filtration profile as a function of frozen storage. The information on changes in properties of tilapia proteins added with cryoprotectants during frozen storage is limited. Changes in apparent reduced viscosity as a function of frozen storage period:Measurement of viscosity of protein samples has been used to determine the protein denaturation.
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