Abstract
Changes in functional properties - emulsifying capacity, protein solubility, cook loBB, relative viscosity and water-binding capacity - were observed in Japanese threadfin bream (Nemipterus japonicus) during 14 days storage in ice. Decreasing solubility of proteins profoundly influenced the functional properties. Significant correlations (P<0.05) existed among various functional properties of fish protein analyzed and with texture scores. Fish held in ice was rated "'good'" for up to seven days.
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