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http://krishi.icar.gov.in/jspui/handle/123456789/67190
Title: | Functional properties of Rohu (Labeo rohita) proteins during iced storage |
Other Titles: | Not Available |
Authors: | Mukund Mohan Dhanya Ramachandran 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: | 2006-10 |
Project Code: | Not Available |
Keywords: | Rohu iced-storage Protein denaturation Viscosity Foaming Surface hydrophobicity |
Publisher: | Elsevier |
Citation: | Mukund Mohan, Dhanya Ramachandran and Sankar, T. V. (2006). Functional properties of Rohu (Labeorohita) proteins during iced storage, Food Research International 39(8):847–854 |
Series/Report no.: | Not Available; |
Abstract/Description: | The effect of iced storage on functional properties viz. solubility, emulsion activity index (EAI), viscosity, foaming, of muscle proteins from fresh water fish Rohu (Labeo rohita) was evaluated. Myofibrillar protein (MFP) solubility showed an increasing trend up to 11 days of storage followed by a decrease. Solubility of sarcoplasmic protein (SPP) showed a decreasing trend through out the storage period. A 44% drop in emulsion activity index (EAI as m2 / g) was observed in the case of MFP on storage. MFP showed foam volume stability (FVS) of 94 % and a 22% loss in stability was recorded on the 25th day. Viscosity of SPP remained relatively stable through out the duration of study while that of MFP showed an increasing trend during the first week and then decreased. Influence of protein concentration on different functional properties were also studied. The data are discussed in relation to protein conformational changes as indicated by changes in hydrophobicity, and reactive sulphhydryl groups. Reactive sulphhydryl groups increased gradually attaining a maximum on the 6th day and a gradual decline towards the end. Hydrophobicity of myofibrillar fraction showed a decrease till the 11th day and thereafter it increased gradually. K - value was taken as an index of quality which shot-up from 0.2% to 59.80% during the storage of fish in ice. |
Description: | Not Available |
ISSN: | 0963-9969 |
Type(s) of content: | Research Paper |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | Food Research International |
Journal Type: | International Journal |
NAAS Rating: | 10.97 |
Impact Factor: | 4.97 |
Volume No.: | 39(8) |
Page Number: | 847-854 |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | https://doi.org/10.1016/j.foodres.2006.04.003 |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/67190 |
Appears in Collections: | FS-CIFT-Publication |
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