International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:6, June, 2018

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
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(6): 3096-3112

Effect of Freezing and Frozen Storage on the Properties of Actomyosin from Pinkperch (Nemipterus japonicus)
K. Rathnakumar1* and B. A. Shamasundar2
1Department of Fish Process Engineering, College of Fisheries Engineering, Tamil Nadu Fisheries University, Nagapattinam-611001 India
2Department of Fish Processing Technology, College of Fisheries UAS, Mangalore – 575 002, India
*Corresponding author

Actomyosin from fresh pinkperch (Nemipterus japonicus) meat was isolated and its properties were assessed. The SDS-PAGE pattern indicated multiple bands in the molecular weight range of 2ï‚´105 KD to 2ï‚´104 KD. The dynamic viscoelastic behaviour revealed sol-gel transition at 2 temperatures, 36.7°C and 63.3°C. Setting of actomyosin at 30°C for 1 hr could increase the storage modulus values significantly. The freezing and frozen storage of actomyosin alter solubility in high ionic strength buffer by 17.9% and reduction in Ca++ ATPase activity by 41.8%. The apparent reduced viscosity as a function of protein concentration of actomyosin indicated a possible aggregation process. A reduction in myosin heavy chain concentration with storage period was revealed by SDS-PAGE pattern. A progressive reduction in storage modulus values were observed with increase in frozen storage period. This pattern were also observed in set actomyosin.

Keywords: Actomyosin, Pink perch, SDS – PAGE, dynamic visco – elastic behaviour, setting, Ca++ ATPase

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How to cite this article:

Rathnakumar K. and Shamasundar B. A. 2018. Effect of Freezing and Frozen Storage on the Properties of Actomyosin from Pinkperch (Nemipterus japonicus).Int.J.Curr.Microbiol.App.Sci. 7(6): 3096-3112. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.