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Changes in Protein during Drying of Milk Fish (Chanos chanos) at 60oC

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Title Changes in Protein during Drying of Milk Fish (Chanos chanos) at 60oC
Not Available
 
Creator Thippeswamy, S.
Ammu, K.
Jose Joseph
 
Subject Biochemical changes
Fish drying
Milk fish
Chanos chanos
 
Description Not Available
Milk fish collected from brackishwater culture ponds was dressed and dried at 60oC for 24 h and biochemical changes taking place during drying were studied. Alpha amino nitrogen (AAN) showed a slight increase but total free amino acids (FFA) showed significant reduction during 24 h drying. The variation in individual free amino acid was found to be different for each amino acid. Salt soluble nitrogen and SH group decreased considerably as a result of drying. Electrophoretic study showed a decrease in the number of high molecular weight and low molecular weight protein fractions, but intermediate molecular weight proteins did not show considerable change
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Date 2024-06-23T14:18:02Z
2024-06-23T14:18:02Z
2001-07
 
Type Research Paper
 
Identifier Thippeswamy, S., Ammu, K. and Jose Joseph (2001) Changes in protein during drying milk fish (Chanos chanos) at 600C. Fish. Technol. 38(2):97-101.
0015-3001
http://krishi.icar.gov.in/jspui/handle/123456789/83722
 
Language English
 
Relation Not Available;
 
Publisher Society of Fisheries Technologists, India (SOFTI)