title: Effect of ice storage on the functional properties of proteins from a few species of fresh water fish (Indian major carps) with special emphasis on gel forming ability.
abstract: In the present study the effect of ice storage on physico-chemical and functional properties of proteins from Indian major carps with special emphasis on gel forming ability have been assessed for a period of 22 days. The solubility profile of proteins in high ionic strength buffer and calcium adenosine triphosphatase (ATPase) enzyme activity reduced significantly (p < 0.05), while that of total volatile base nitrogen (TVB-N) increased significantly (p < 0.05) at the end of 22 days of ice storage. The major protein fraction showed association-dissociation-denaturation phenomenon during ice storage as revealed by gel filtration profile and viscosity measurements. The gel forming ability of three fish species both in fresh and during different periods of ice storage was assessed by measuring the gel strength of heat induced gel. Among the three species the gel strength of the gel obtained from Catla catla and Cirrhinus mrigala was higher (586 and 561 g.cm) than the gel obtained from Labeo rohita (395 g.cm) in fresh condition. The gel forming ability of three species was significantly affected (p < 0.05) during ice storage. The TVB-N values of fish meat as a function of ice storage was within the prescribed limit up to 17 days of the ice storage.
authors.affiliation: Department of Fish Processing Technology, Karnataka Veterinary, Animal and Fisheries Sciences University, College of Fisheries, Mangalore, 575 002 India.
authors.forename: Naresh Kumar
authors.initials: NK
authors.lastname: Mehta
authors.affiliation: Department of Fish Processing Technology, Karnataka Veterinary, Animal and Fisheries Sciences University, College of Fisheries, Mangalore, 575 002 India.
authors.forename: K
authors.initials: K
authors.lastname: Elavarasan
authors.affiliation: Department of Fish Processing Technology, Karnataka Veterinary, Animal and Fisheries Sciences University, College of Fisheries, Mangalore, 575 002 India.
authors.forename: A Manjunatha
authors.initials: AM
authors.lastname: Reddy
authors.affiliation: Department of Fish Processing Technology, Karnataka Veterinary, Animal and Fisheries Sciences University, College of Fisheries, Mangalore, 575 002 India.
authors.forename: B A
authors.initials: BA
authors.lastname: Shamasundar
keywords: Gel forming ability; Ice storage; Indian major carps; Solubility
references.citation: Adv Protein Chem. 1961;16:323-400
references.pmid: 14002447
references.citation: J Biol Chem. 1953 Jun;202(2):675-85
references.pmid: 13061491
references.citation: Meat Sci. 1981 May;5(3):233-45
references.pmid: 22056032
references.citation: J Food Prot. 1991 Oct;54(10):784-792
references.pmid: 31051523
references.citation: Adv Food Nutr Res. 1989;33:233-341
references.pmid: 2697233