Abstract
Changes occuring in lipids and functional properties of dressed oil sardine during storage at −20°C (±2°C) were investigated for 12 weeks. Significant ( P⩽ 0.05) changes were observed in the lipids and functional properties of frozen stored oil sardine meat. The extent of lipid oxidation and hydrolysis was strongly associated with decreased protein solubility ( P⩽0.01). Decrease in protein solubility (PS) positively correlated ( P⩽0.05) with the decrease in emulsifying capacity (EC), relative viscosity (RV) of soluble protein extracts, water binding capacity and negatively correlated with the cook loss. A positive correlation ( P⩽0.001) was established between the PS and the ability of soluble proteins to emulsify and stabilise an emulsion. High positive correlation between SSP & EC ( P⩽0.001) and PS & EC ( P⩽0.001) revealed that myofibrillar proteins are the main protein that decide the emulsion properties.
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