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| Field | Value |
| Title | Tamarind fruit shell inhibits autolysis in mackerel and squid muscle |
| Names |
Jayan, K.
Jose, J. Raghunath, M.R. Devadasan, K. |
| Date Issued | 1998 (iso8601) |
| Abstract | Tamarind (Tamarindus indica) is a traditional culinary additive in India whose preservative effect is generally attributed to its tartaric acid acidulant. The shell of the tamarind fruit is usually discarded. Our report shows that the shell has a apowerful protease inhibitor which can retard autolysis in muscle of the Indian mackerel (Rastrelliger kanagurta) and Squid (Loligo duvauceli) which pose special problems to the fish processing technologist on account of their high rate of proteolysis and consequent early spoilage during postmortem storage. the powder of the dried fruit shells (Tamarind Fruit shell powder, TFSP) was incubated with tissue homogenates in buffered media. Tissue proteinases of mackerel and squid at acid as well as alkaline pH were inhibited to extents ranging from 41 to 100% in the presence of TFSP. The inhibitory principle in the shell powder could be extracted by buffers without losing its inhibitory activity. The inhibitory activity of extracts was only partially lost upon autoclaving the extracts indicating it was stable to some extent upon heat treatment. the broad range of inhibitory activity of tamarind fruit shell powder shows it has a preservative potential as a cheap and effective preservative for fish. |
| Genre | Article |
| Topic | Tamarind fruit shell |
| Identifier | Proceedings of the National Symposium on Technological Advancements in Fisheries and its Impact on Rural Development held at Cochin by School of Industrial Fisheries, Cochin University of Science and Technology during December 5-7, 1995 ed. by Hameed, M.S. et. al, 342-345 |