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Title Relation between physicochemical properties and gel strength of myofibrillar protein from selected marine fishes
 
Names Sankar, T.V.
Ramachandra, D.
Mohan, M.
Date Issued 2010 (iso8601)
Abstract The functional properties of fish meat depend mainly on characteristics
of myofibrillar proteins (Coll et al., 1997) which in turn depends on
their composition, structure and their interaction with other food
components (Colmenero and Borderias, 1993). Study of functional
property of myofibrillar proteins is important in determining the quality of
the product (Roura and Crupkin, 1995). The native characteristics of
proteins in fish muscles can be better understood when investigated when
proteins are extracted from fish in prime condition. Further, protein being
hydrophilic in nature, tissue proteins usually exists in native characteristics
in tune with the aqueous environment as shown by low surface
hydrophobicity, low SH groups etc. in order to exhibit maximum
physiological function. The variation in native characteristic is related to
both intrinsic and extrinsic factors affecting the characteristics of protein
in vivo and its interaction with other tissue components.
Genre Article
Topic Physicochemical properties
Identifier Proceedings of the National Seminar on Conservation and Sustainability of Coastal Living Resources of India, 1-3 December 2009, Cochin, ed.by Meenakumari, B. et.al 497-501