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

Functional properties of Rohu (Labeo rohita) proteins during iced storage

“…(Buttkus, 1974). There is a slight decrease in protein extractability after 11 days, which could be related to the possible unfolding of MFP exposing the hydrophobic groups to the exterior (Sarma, Srikar, & Reddy, 1999;Srikar, 1979). The relation between protein insolubility and hydrophobicity has been reported elsewhere while studying thermal denaturation of fish protein (Sankar & Ramachandran, 2005;Sano, Ohno, Otsuka-Fuchino, Matsumoto, & Tsuchiya, 1994) and iced storage of Tilapia (Parthiban et al, 2005).…”

“…The viscosity of sarcoplasmic protein remained stable throughout the duration of 25 days recording average viscosity of 1.367 cP. The viscosity of fresh myofibrillar protein was 4.45 cP at 2.5 mg/ml protein concentration, which more or less remained constant for the first six days and then decreased (Sarma et al, 1999). At double the protein concentration a fourfold increase in viscosity was observed and followed a decreasing trend during iced storage.…”

“…Salt soluble proteins play the most critical role in forming interfacial films that encapsulate fat particles or oil droplets (Hegarty, Bratzler, & Pearson, 1963). In the present study, during the first six days emulsion stability of MFP of 5 mg/ml concentration was relatively stable (Table 3), but showed a steady decline on further storage as reported earlier (Reddy & Sirkar, 1991;Sarma et al, 1999).…”

Effects of Freshness on the Cook Loss and Shrinkage of Grass Carp (Ctenopharyngodon idellus) Fillets Following Pasteurization

“…Among a few publications on the change in protein solubility of fish muscles during cold storage, the reported results were quite different depending upon fish species and types of proteins studied. The change in protein solubility showed a trend of decrease, [6,27] or increase first but then decrease [28] during 2-3 weeks of ice storage. An increase in protein solubility during storage is generally attributed to the proteolysis happening within hours of postmortem that weaken fibrous linkage, [19] while a decrease in protein solubility is believed to be caused by protein denaturation leading to exposure of more hydrophobic sites and thereafter, aggregation of protein molecules.…”

“…The effects of fish freshness on cook loss and shrinkage have been recognized as shown in some publications about the change in quality properties of fish muscles during cold storage. [6][7][8][9] However, there is a lack of systematic study using samples with well-controlled consistency to explain how cook loss and shrinkage are tied to the underlying chemical changes that occur immediately following the death of fish and with further changes in freshness during cold storage, in particular under a wide range of heating conditions. Understanding this phenomenon is becoming more important with the development of in-package pasteurization processes using either conventional retort heating or innovative dielectric heating which can occur over a wide range of thermal processing conditions, all of which could affect the overall sensory properties and market values of fish based entrees.…”