Effect of ice storage on the functional properties of pink perch and oil sardine meat

✍ Scribed by Sarma, J; Srikar, L N; Reddy, G Vidyasagar

• Publisher: John Wiley and Sons
• Year: 1999
• Tongue: English
• Weight: 104 KB
• Volume: 79
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199902)79:2<169::aid-jsfa146>3.0.co;2-j

✦ Synopsis

Ice storage of dressed pink perch (Nemipterus japonicus) and Indian oil sardine (Sardinella longiceps) for 16 and 20 days, respectively, resulted in a decrease in emulsifying capacity (EC), protein solubility (PS), relative viscosity (RV) of salt-soluble proteins (SSP) and water-soluble proteins (WSP), water binding capacity (WBC) in terms of absorbed moisture in water absorbed mois-(AM w ), ture in brine retained moisture in water and retained moisture in brine WSP (AM b ), (RM w ) ( R M b ), and SSP, and increase in cook loss (CL). Decrease in protein solubility inýuenced the EC, RV, CL and WBC in both the species of üsh. Signiücant (P AE 0.05) correlations existed among various functional properties analysed, in both the üshes during the ice storage.