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http://krishi.icar.gov.in/jspui/handle/123456789/51109| Title: | Physicochemical characteristics of muscle proteins from barracuda (Sphyraena jello) of different weight groups |
| Other Titles: | Not Available |
| Authors: | Dhanya Ramachandran, Mukund Mohan Sankar, T.V. |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR::Central Institute of Fisheries Technology |
| Published/ Complete Date: | 2007-10 |
| Project Code: | Not Available |
| Keywords: | Sphyraena jello Surface hydrophobicity Reactive sulphydryl group Viscosity Foam expansion |
| Publisher: | Elsevier |
| Citation: | Dhanya Ramachandran, Mukund Mohan and Sankar, T. V. (2007) Physiochemical characteristics of muscle proteins from barracuda (Sphyraena jello) of different weight groups. LWT-Food Sci. & Technol., 40(8): 1418-1426. |
| Series/Report no.: | Not Available; |
| Abstract/Description: | The physicochemical properties of muscle proteins extracted from two different weight groups (500 and 1500 g) of barracuda (Sphyraena jello) are discussed. Solubility of sarcoplasmic protein (SPP) from groups I and II fishes were 107 and 167.18 mg per g, respectively. The myofibrillar protein (MFP) concentration was significantly higher in group II. The concentration of reactive sulphydryl group and Ca2+ ATPase activity of MFP were higher in group II fishes than in group I fishes. Surface hydrophobicity of MFP was noticeably higher for group I fishes compared to the other group. High emulsion activity index (EAI) was noticed for group I fishes. EAI of SPP increased but that of MFP decreased with increase in protein concentration in both the fishes. MFP from group I fishes showed better emulsion stability (ES) and the ES showed concentration-dependent increase in both groups for both SPP and MFP. Foam expansion was higher in group I fishes, but foam volume stability (FVS) of both the groups did not show any significant difference. Viscosity, water holding capacity (WHC) and gel strength (GS) were higher for group I fishes. Electrophoretogram of SPP and MFP of both the groups show difference in band pattern indicating that proteins expressed during various stages of growth vary. |
| Description: | Not Available |
| ISSN: | 0023-6438 |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Food Science & Technology - Lebensmittel-Wissenschaft & Tech |
| Journal Type: | International Journal |
| NAAS Rating: | 10.01 |
| Impact Factor: | 4.01 |
| Volume No.: | 40(8) |
| Page Number: | 1418-1426 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | https://doi.org/10.1016/j.lwt.2006.09.010 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/51109 |
| Appears in Collections: | FS-CIFT-Publication |
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