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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(3): 2225-2231
DOI: https://doi.org/10.20546/ijcmas.2018.703.262


Physico-chemical and Functional Properties of Fresh Eel (Mastacembelus armatus) Muscle Proteins
Rohini Mugale*, S.B. Patange, V.R. Joshi, G.N. Kulkarni and M.M. Shirdhankar
Department of Fish Processing Technology and Microbiology College of Fisheries, Shirgaon, Ratnagiri – 415629 Maharashtra, India
*Corresponding author
Abstract:

In the present study, physico-chemical and functional properties such as solubility, Ca2+ATPase activity, total sulfhydryl group, emulsion activity index, emulsion stability, foam volume stability (FVS), foam volume capacity, gelation, water holding capacity (WHC) of muscle proteins from fresh eel (Mastacembelus armatus) fish were studied. Solubility value of sarcoplasmic (SPP) and myofibrillar protein (MFP) was 44.93 and 59.16 mg/g respectively. It is higher in MFP than SPP fraction. Ca2+ATPase activity of actomyosin was 0.50 µmole Pi/mg protein/min, total sulfhydryl group of MFP fraction was 48.27 µmole SH/g protein. The emulsion activity index and emulsion stability was higher in MFP than SPP fraction at 2.5 and 5.0 mg/ml concentration. The values for viscosity of MFP and SPP were more at concentration of 5.0 mg/ml than 2.5 mg/ml. The viscosity was more in MFP fraction than SPP fraction. Foam expansion and foam volume stability of MFP and SPP fraction at concentration of 2.5 mg/ml was lesser than 5 mg/ml. The gel forming ability of fresh eel protein was 250 g.cm and water holding capacity of eel mince was 2.53 g / g muscle. The present study conclude that eel muscle protein have good functional properties. Functional properties of muscle proteins revealed that the eel fish can be one of the promising candidate species for utilization in preparation of functional foods like emulsion-type and/or sausage products.


Keywords: Fresh eel fish, Functional properties
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How to cite this article:

Rohini Mugale, S.B. Patange, V.R. Joshi, G.N. Kulkarni and Shirdhankar, M.M. 2018. Physico-chemical and Functional Properties of Fresh Eel (Mastacembelus armatus) Muscle Proteins.Int.J.Curr.Microbiol.App.Sci. 7(3): 2225-2231. doi: https://doi.org/10.20546/ijcmas.2018.703.262