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Effect of Repeated Freezing-Thawing on Protein Fractions, Textural, and Functional Properties of Few Species of Freshwater Fishes (Indian Major Carps) by Samantaray, Swapnarani; Mehta, Naresh Kumar; Rout, Banalata; Majumdar, R. K.; Sharma, Sanjeev; Nayak, Ankeeta; Pal, Prasenjit is a Agricultural and Biological Sciences article available to read on EtoBox.

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The effects of repeated freezing-thawing on protein fractions and textural and functional properties of Indian major carps were assessed in the study. The loss of salt soluble proteins and water-soluble proteins was almost triple and double, respectively, due to freezing-thawing cycles compared to frozen storage alone. Electrophoresis pattern and Ca 2+ ATPase activity confirmed denaturation of myosin due to multiple freezing-thawing. The hardness of fillets, protein solubility, water-holding capacity, and emulsifying capacity decreased significantly (p < .05) with increased freezing-thawing cycles. The gel strength of Indian major carps subjected to multiple freezing-thawing cycles decreased up to ~44% at the end of five freezing-thawing cycles.

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Author

Samantaray, Swapnarani; Mehta, Naresh Kumar; Rout, Banalata; Majumdar, R. K.; Sharma, Sanjeev; Nayak, Ankeeta; Pal, Prasenjit

Publisher

Haworth Press Inc; Informa UK (Taylor & Francis); Haworth Press Inc.; Informa UK Limited (ISSN 1049-8850)

Published

2020

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)