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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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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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Original Research Articles

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): 3113-3135
DOI: https://doi.org/10.20546/ijcmas.2018.703.361


Physico-Chemical, Functional and Rheological Properties of Proteins from Pinkperch (Nemipterus japonicus) Meat: Effect of Freezing and Frozen Storage
K. Rathnakumar1, 2*
1Department of Fish Processing Technology, University of Agricultural Sciences, College of Fisheries, Mangalore - 575 002, India
2Department of Fish Process Engineering, College of Fisheries Engineering, Tamil Nadu Fisheries University, Nagapattinam – 611 001, India
*Corresponding author
Abstract:

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.


Keywords: Pinkperch (Nemipterus japonicas), Frozen storage
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How to cite this article:

Rathnakumar, K. 2018. Physico-Chemical, Functional and Rheological Properties of Proteins from Pinkperch (Nemipterus japonicus) Meat: Effect of Freezing and Frozen Storage.Int.J.Curr.Microbiol.App.Sci. 7(3): 3113-3135. doi: https://doi.org/10.20546/ijcmas.2018.703.361