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Behaviour of Mrigal (Cirrhinus mrigala) Meat Components during the Washing process in the Preparation of Surimi

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Title Behaviour of Mrigal (Cirrhinus mrigala) Meat Components during the Washing process in the Preparation of Surimi
Not Available
 
Creator Sankar, T. V.
Ramachandran, A.
 
Subject Mrigal
Washing
Flesh composition
Protein loss
Ca2 ATPase activity
Rheological properties
 
Description Not Available
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 Ca2+ ATPase activity. The rheological properties of the washed flesh were, however, significantly better than that of the unwashed mince.
Not Available
 
Date 2024-06-09T23:19:03Z
2024-06-09T23:19:03Z
2002-06
 
Type Research Paper
 
Identifier Sankar, T. V. and Ramachandran, A. (2002) Behaviour of mrigal (Cirrhinus mrigal) meat compontents during the washing proceess in the preparation of surimi, Fish. Technol. 39(2):114-119.
0015-3001
http://krishi.icar.gov.in/jspui/handle/123456789/83457
 
Language English
 
Relation Not Available;
 
Publisher Society of Fisheries Technologists, India (SOFTI)