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O OWELL WELL WELL WELL WELL ABSTRA ABSTRA ABSTRA ABSTRA ABSTRACT CT CT CT CT: Changes in physicochemical and dynamic viscoelastic pr : Changes in physicochemical and dynamic viscoelastic pr : Changes in physicochemical and dynamic viscoelastic pr : Changes in physicochemical and dynamic viscoelastic pr : Changes in physicochemical and dynamic viscoelastic proper oper oper oper operties of r ties of r ties of r ties of r ties of ribbonfish ( ibbonfish ( ibbonfish ( ibbonfish ( ibbonfish (T T T T Trichiurus richiurus richiurus richiurus richiurus spp) meat spp) meat spp) meat spp) meat spp) meat during different periods of ice storage were investigated. The differential scanning calorimetry profile of fresh during different periods of ice storage were investigated. The differential scanning calorimetry profile of fresh during different periods of ice storage were investigated. The differential scanning calorimetry profile of fresh during different periods of ice storage were investigated. The differential scanning calorimetry profile of fresh during different periods of ice storage were investigated. The differential scanning calorimetry profile of fresh ribbonfish meat revealed transitions at 33.17 °C, 48.85 °C, and 60.96 °C, indicating denaturation temperature of ribbonfish meat revealed transitions at 33.17 °C, 48.85 °C, and 60.96 °C, indicating denaturation temperature of ribbonfish meat revealed transitions at 33.17 °C, 48.85 °C, and 60.96 °C, indicating denaturation temperature of ribbonfish meat revealed transitions at 33.17 °C, 48.85 °C, and 60.96 °C, indicating denaturation temperature of ribbonfish meat revealed transitions at 33.17 °C, 48.85 °C, and 60.96 °C, indicating denaturation temperature of different protein fractions. The effect of cornstarch or tapioca starch at 9% level on the viscoelastic properties of different protein fractions. The effect of cornstarch or tapioca starch at 9% level on the viscoelastic properties of different protein fractions. The effect of cornstarch or tapioca starch at 9% level on the viscoelastic properties of different protein fractions. The effect of cornstarch or tapioca starch at 9% level on the viscoelastic properties of different protein fractions. The effect of cornstarch or tapioca starch at 9% level on the viscoelastic properties of r r r r ribbonfish meat stor ibbonfish meat stor ibbonfish meat stor ibbonfish meat stor ibbonfish meat stored in ice for differ ed in ice for differ ed in ice for differ ed in ice for differ ed in ice for different per ent per ent per ent per ent periods was also ev iods was also ev iods was also ev iods was also ev iods was also evaluated. aluated. aluated. aluated. aluated. T T T T Total v otal v otal v otal v otal volatile basic nitr olatile basic nitr olatile basic nitr olatile basic nitr olatile basic nitrogen ( ogen ( ogen ( ogen ( ogen (T T T T TVBN) in-VBN) in-VBN) in-VBN) in-VBN) incr cr cr cr creased significantly ( eased significantly ( eased significantly ( eased significantly ( eased significantly (P P P P P < 0.05) du...

The effect of the number of water washing cycles on the proximate composition, physicochemical and functional properties of proteins from threadfin bream meat was studied. Contents of proteins, fat, ash and non-protein nitrogen showed a significant (P < 0.05) decrease with the number of washing cycles. The removal of low molecular weight components and increase in the concentration of high molecular weight components was confirmed by gel filtration profile and sodium dodecyl sulphate polyacrylamide gel electrophoresis. The water absorption, fat absorption and emulsion capacity parameters showed a positive correlation with the number of washing cycles. The gel-forming ability showed a marked improvement with the number of washing cycles. The dynamic viscoelastic behaviour of unwashed and washed meat showed a structure build-up reaction and was more pronounced in once washed meat. The flow behaviour of total protein solution from unwashed and washed meat showed a pseudoplastic behaviour.

Effect of freezing and frozen storage on gel‐forming ability of muscle from fresh water fish, common carp (Cyprinus carpio), was investigated. Fresh carp meat had good gel‐forming ability as revealed by large strain test (gel strength of 1027 g·cm) and dynamic viscoelastic behavior. Freezing and frozen storage at −18C for 180 days significantly (P < 0.01) reduced the gel‐forming ability of common carp meat. Reduction in protein solubility and calcium‐activated adenosinetriphosphatase enzyme activity of common carp meat during frozen storage was also significant (P < 0.05). Structural change of proteins during frozen storage was evident from reduced viscosity and gel filtration profile. Higher drip loss and reduction in gel‐forming ability of carp meat is attributed to denaturation of proteins during frozen storage.

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