Effect of ice storage on the functional properties of pink perch and oil sardine meat

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.