ICAR Research Data Repository for Knowledge Management
DSpace at CIFT
View Archive InfoMetadata
| Field | Value |
| Title | Effect of washing on composition and properties of proteins from tilapia (oreochromis mossambicus) meat |
| Names |
Murthy, L.N.
Rajanna, K.B. |
| Date Issued | 2011 (iso8601) |
| Abstract | The effect of washing on the properties of proteins from tilapia (Oreochromis mossambicus) meat has been assessed. The composition of washed meat revealed higher moisture content (86.29%) and lower total protein content (12.80%) compared to unwashed meat. There was reduction in non- protein nitrogen constituents in washed meat. Washing could remove low molecular weight components as revealed by gel filtration profile. The reduced viscosity at 3 mg ml-1 of total proteins of washed meat was found to be higher (0.125 ml mg-1) than unwashed meat indicating concentration of myofibrillar proteins. The SDS-PAGE pattern revealed concentration of 205KD protein (Myosin Heavy Chain) upon washing. Higher value of ATPase activity reduced drastically (from 4.1-1.18 μg Pi mg-1 of protein min-1) after the removal of sarcoplasmic proteins. High Modori Inducing Proteases (MIPase) activity at 55° C was observed in the muscle extract that might interfere in the gelling ability in unwashed meat but it reduced in washed meat. |
| Genre | Article |
| Topic | Oreochromis mossambicus |
| Identifier | Fishery Technology 2011: 48(2), 125-132 |