Protein solubility and emulsifying capacity in frozen stored fish mince

✍ Scribed by L N Srikar; G Vidya Sagar Reddy

• Publisher: John Wiley and Sons
• Year: 1991
• Tongue: English
• Weight: 349 KB
• Volume: 55
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740550312

✦ Synopsis

Eflect of initial freshness on the relationship between emulsifying capacity and protein solubility of frozen stored fish mince was investigated. The emulsifying capacity of proteins was significantly ( P c 0.05) affected by the initial freshness. A positive correlation ( P c 0.05) between protein solubility and the ability of the soluble proteins to emulsify and stabilise an emulsion was observed. Correlation between salt-soluble proteins and emulsifying capacity revealed that myojibrillar proteins ( P < 0-05) are the main proteins that decide the emulsion properties.