Abstract
ABSTRACT The effects of repeated freezing-thawing on protein fractions and textural and functional properties of Indian major carps were assessed in the study. The loss of salt soluble proteins and water-soluble proteins was almost triple and double, respectively, due to freezing-thawing cycles compared to frozen storage alone. Electrophoresis pattern and Ca2+ATPase activity confirmed denaturation of myosin due to multiple freezing-thawing. The hardness of fillets, protein solubility, water-holding capacity, and emulsifying capacity decreased significantly (p < .05) with increased freezing-thawing cycles. The gel strength of Indian major carps subjected to multiple freezing-thawing cycles decreased up to ~44% at the end of five freezing-thawing cycles.
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