Abstract
Ice storage of dressed pink perch (Nemipterus japonicus) and Indian oil sardine (Sardinella longiceps) for 16 and 20 days, respectively, resulted in a decrease in emulsifying capacity (EC), protein solubility (PS), relative viscosity (RV) of salt-soluble proteins (SSP) and water-soluble proteins (WSP), water binding capacity (WBC) in terms of absorbed moisture in water (AM w ), absorbed moisture in brine (AM b ), retained moisture in water (RM w ) and retained moisture in brine (RM b ), WSP and SSP, and increase in cook loss (CL). Decrease in protein solubility influenced the EC, RV, CL and WBC in both the species of fish. Significant (P < 0.05) correlations existed among various functional properties analysed, in both the fishes during the ice storage.
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