Abstract
Effect of prefreezing dip treatment with 10% sodium acetate on physicochemical properties of frozen prawn was investigated. During frozen storage, drip loss was higher in treated than untreated prawns. Sodium acetate favoured initial aggregation and later dissociation of prawn proteins. Gel filtration and PAGE suggested high mol. wt. proteins dissociated to low mol. wt. fractions as a result of sodium acetate treatment. Emission maxima showed a shift from 335 to 330 nm in untreated samples and from 335 to 328 nm in treated samples during frozen storage. No significant change in intrinsic viscosity of salt-soluble protein extracted from both treated and untreated prawns was observed during frozen storage. [From En summ.]
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