National Academy of Agricultural Sciences (NAAS)
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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 |
The properties of total protein from whole pinkperch (Nemipterus japonicus) meat as affected by freezing and frozen storage at -20°C have been assessed. Three major protein components were indicated by gel filtration profile. The apparent reduced viscosity at zero protein concentration was 0.109 ml/mg. The gel forming ability of the meat was high as indicated by large strain and small strain test. Freezing and frozen storage of pinkperch meat for 300 days reduced the protein solubility and Ca++ ATPase activity significantly (P<0.05). The aggregation reaction was more evident from reduced viscosity measurements at different protein concentrations, gel filtration profile and SDS-PAGE pattern. The emulsion capacity and stability was reduced to 58% and 38% respectively by freezing and frozen storage. The gel forming ability decreased with increase in frozen storage period. The dynamic viscoelastic behaviour as a function of frozen storage revealed a loss in elastic structure build up reaction. Setting of pinkperch meat at 30°C for 1 hr increased the gel strength and altered the gelation profile.
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