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| Field | Value |
| Title | Behaviour of mrigal (Cirrhinus mrigala) meat components during the washing process in the preparation of surimi |
| Names |
Sankar, T.V.
Ramachandran, A. |
| Date Issued | 2002 (iso8601) |
| Abstract | To elucidate the effect of washing, on flesh components, mrigal flesh was washed through one, two and three washing cycles. Washing resulted in absorption of water (1-3%) and loss of fat (49%). 35% loss of soluble protein (SP) was noticed in the first washing itself and the loss is almost equally shared by the sarcoplasmic (18% of SP) and the myofibrillar proteins (17% of SP). The subsequent washings removed small portions of water-soluble sarcoplasmic proteins resulting in the concentration of myofibrillar proteins. 73% of the soluble protein was retained in the flesh after three washing cycles. The protein had undergone marginal conformational changes as reflected by the decrease in the actomyosin Ca super(2+) ATPase activity The rheological properties of the washed flesh were, however, significantly better than that of the unwashed mince. |
| Genre | Article |
| Topic | mrigal |
| Identifier | Fishery Technology 2002:39(2),114-119 |