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| Field | Value |
| Title | Changes in Soluble Protein and Actomyosin during Chilled and Frozen Storage of Tilapia (Oreochromis mossambicus) |
| Names |
Parthiban, F.
Sankar, T.V. Anandan, R. |
| Date Issued | 2015 (iso8601) |
| Abstract | The changes in characteristics of protein from tilapia (Oreochromis mossambicus) as a function of storage in ice and frozen condition were evaluated. The results showed that actomyosin constituted about 57% of total soluble protein which decreased by 4% after 12 days of storage in ice due to insolubilisation. During frozen storage, however, the actomyosin decreased by 5% after one month of storage at -20°C and by 12% in 4 months. The Ca2+ATPase activities decreased by 43% after 4 days of storage in ice and by 69% after 2 months frozen storage. Mg2+ and EDTA ATPase activities were not significantly altered during ice storage but showed a decrease during frozen storage. Total sulfhydryl groups of actomyosin fraction were less (23 µM SH g-1 AM) initially and then increased. Turbidity of total soluble protein increased by two folds during ice and frozen storage. SDS-PAGE pattern of protein substantiates the insolubilisation of proteins during storage in ice and at _20°C. |
| Genre | Article |
| Topic | Tilapia |
| Identifier | Fishery Technology 2015: 52 (2), 101-108 |