EFFECT OF FROZEN STORAGE AND CRYOPROTECTANTS ON FUNCTIONAL PROPERTIES OF TILAPIA (Oreochromis mossambicus) FISH.

Chilled Storage Induced Changes in Functional Properties of Fresh Water Eel (Mastacembelus armatus)

“…The decrease in sulfhydryl groups with a concomitant oxidation resulted in the formation of disulfide bonds through oxidation of sulfhydryl groups or disulfide inter changes (Hayagawa and Nakai, 1985). Changes in SH groups are an indication of either the formation of disulfide bond or fresh exposure of reactive SH groups to the bulk solvent from the interior of the protein molecule (Murthy et al, 2012).…”

“…4). Gel forming ability of fish proteins is an important functional property (Murthy et al, 2012). Benjakul et al, (2003) observed that the degradation of myosin results in an inferior gel network formation, causing a lower elasticity with poor water holding capacity in the gel matrix.…”