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Effect of washing on composition and properties of proteins from tilapia (Oreochromis mossambicus) meat

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Title Effect of washing on composition and properties of proteins from tilapia (Oreochromis mossambicus) meat
Not Available
 
Creator Murthy, L. N.
Rajanna, K. B.
 
Subject Oreochromis mossambicus
washed meat
gel strength
dynamic visco-elastic behaviour
 
Description Not Available
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 and lower total protein content 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 per ml of total proteins of washed meat was found to be higher 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 after the removal of sarcoplasmic proteins. High Modori Inducing Proteases (MIPase) activity at 55 degree celsius was observed in the muscle extract that might interfere in the gelling ability in unwashed meat but it reduced in washed meat.
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Date 2021-07-20T07:09:36Z
2021-07-20T07:09:36Z
2011-07
 
Type Research Paper
 
Identifier Murthy, L. N. and Rajanna, K. B. (2011) Effect of washing on composition and properties of proteins from tilapia (Oreochromis mossambicus) meat, Fish. Techol. 48(2):125-132.
0015-3001
http://krishi.icar.gov.in/jspui/handle/123456789/49087
 
Language English
 
Relation Not Available;
 
Publisher Society of Fisheries Technologists (India)