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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/2720Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | F. Parthiban | en_US |
| dc.contributor.author | T.V. Sankar | en_US |
| dc.contributor.author | R. Anandan | en_US |
| dc.date.accessioned | 2017-02-23T12:47:28Z | - |
| dc.date.available | 2017-02-23T12:47:28Z | - |
| dc.date.issued | 2015-04-01 | - |
| dc.identifier.citation | Fishery Technology, 52(2) : 101 - 108, 2015. | en_US |
| dc.identifier.issn | 0015-3001 | - |
| dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/2720 | - |
| dc.description | Not Available | en_US |
| dc.description.abstract | The changes in characteristics of protein from tilapia (Oreochromis mossambicus) as a function of storage in ice and frozen condition were evaluated. The results showed that actomyosin constituted about 57% of total soluble protein which decreased by 4% after 12 days of storage in ice due to insolubilisation. During frozen storage, however, the actomyosin decreased by 5% after one month of storage at -20°C and by 12% in 4 months. The Ca2+ATPase activities decreased by 43% after 4 days of storage in ice and by 69% after 2 months frozen storage. Mg2+ and EDTA ATPase activities were not significantly altered during ice storage but showed a decrease during frozen storage. Total sulfhydryl groups of actomyosin fraction were less (23 µM SH g-1 AM) initially and then increased. Turbidity of total soluble protein increased by two folds during ice and frozen storage. SDS-PAGE pattern of protein substantiates the insolubilisation of proteins during storage in ice and at _20°C. | en_US |
| dc.description.sponsorship | Not Available | en_US |
| dc.language.iso | English | en_US |
| dc.publisher | Society of Fisheries Technologists (India) | en_US |
| dc.relation.ispartofseries | Not Available; | - |
| dc.subject | Tilapia | en_US |
| dc.subject | Physicochemical characteristics | en_US |
| dc.subject | Denaturation | en_US |
| dc.subject | Chilled and frozen storage | en_US |
| dc.subject | SDS-page | en_US |
| dc.title | Changes in soluble protein and actomysin during chilled and frozen storage of Tilapia (Orechromis mosambicus) | en_US |
| dc.type | Research Paper | en_US |
| dc.publication.projectcode | Not Available | en_US |
| dc.publication.journalname | Fishery Technology | en_US |
| dc.publication.volumeno | 52 (2) | en_US |
| dc.publication.pagenumber | 101 - 108 | en_US |
| dc.publication.divisionUnit | Fishery technology | en_US |
| dc.publication.sourceUrl | http://epubs.icar.org.in/ejournal/index.php/FT | en_US |
| dc.publication.naasrating | 5.82 | en_US |
| Appears in Collections: | FS-CIFT-Publication | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 42 Changes in soluble protein and actomysin during chilled and frozen storage of Tilapia (Orechromis mosambicus).pdf | 978.69 kB | Adobe PDF | View/Open |
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