Preprocessing Ice Storage Effects on Functional Properties of Fish Mince Protein

Reddy, G. Venkat; Srikar, L. N.

doi:10.1111/j.1365-2621.1991.tb14617.x

Cited by 37 publications

(23 citation statements)

References 15 publications

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“…Significant differences (p<0.05) in FFA values were also observed between treatment, where SWPH showed almost similar effectivity though both were lower than that of control [ Fig (IV)]. Reddy and Srikar (1991) observed FFA value in increasing trend through out …”

Section: Changes In Pv and Ffamentioning

confidence: 54%

“…Lajolina et al (1983) opined that a PV value upto 30 Meq of O 2 /Kg of fat should be acceptable for fishery products suggesting fillets were consumable even after 10 days of refrigerated storage. Reddy and Srikar (1991) observed PV values for products prepared from Pink perch and Croaker as 11.35 and 10.23 Meq of O 2 /Kg of fat respectively during 98 days of frozen storage. Free fatty acids are the first product of lipid hydrolysis due to the action of lipolytic enzyme.…”

Section: Changes In Pv and Ffamentioning

confidence: 85%

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Antioxidative activity of protein hydrolysate produced by alcalase hydrolysis from shrimp waste (Penaeus monodon and Penaeus indicus)

Dey

Dora

2011

J Food Sci Technol

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Protein hydrolysates prepared by hydrolysis of shrimp waste (Penaeus monodon and Penaeus indicus) for 90 min. using Alcalase enzyme following pH-stat method. Antioxidative activities of SWPH were assessed determining FRAP, ABTS and DPPH radical scavenging activities, which increased linearly with increasing concentration of protein hydrolysate upto 5 mg/ml maintaining good correlation. SWPH showed high stability over wide ranges of pH (2-11) and temperature (up to 100°C for 150 min), in which the activity of more than 80% was retained. Protein hydrolysate solution with a concentration of 5 mg/ml significantly lowered TBA values of Croaker fish fillet and maintained yellowishness of skin colour compared to untreated control sample during 10 days of refrigerated storage at 4°C. SWPH also restricted the increase of PV and FFA values in Croaker fish fillet within acceptable limit.

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Section: Changes In Pv and Ffamentioning

confidence: 54%

Section: Changes In Pv and Ffamentioning

confidence: 85%

Antioxidative activity of protein hydrolysate produced by alcalase hydrolysis from shrimp waste (Penaeus monodon and Penaeus indicus)

Dey

Dora

2011

J Food Sci Technol

View full text Add to dashboard Cite

show abstract

“…The low pH of the treated fish muscle during ice storage contributed to muscle degradation as evident from the rise of TCA soluble proteins (Reddy and Srikar 1991). The net surface charge and water holding capacity of muscle proteins decrease as pH drops.…”

Section: Resultsmentioning

confidence: 99%

Formalin in fish trading: an inefficient practice for sustaining fish quality

Sanyal

Sinha²,

Saha³

et al. 2017

Archives of Polish Fisheries

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Abstract. The illegal use of formalin for quality control purposes is a widespread practice in today's fish industry. Therefore, the present study was undertaken to assess the quality characteristics of formalin treated (5% formalin for 30 min) mrigel carp, Cirrhinus mrigala, Hamilton, stored on ice. The formalin detected was 12.19 ± 0.814 μg g -1 for freshly treated samples and 8.10 ± 0.068 μg g -1 for treated samples stored on ice. In the control fish, the formalin concentration was almost negligible. The assessment of the organoleptic characteristics of the treated fish revealed that the gills had blackened, the eyes had become whitish and opaque, the muscles had lost tenderness, and the fish had stiffened. The quality assessment score of the control batch was significantly higher than that of the treated batch. The microbes in the fish were still lower than the amount specified for fish spoilage. Lipid hydrolysis in the treated fish was much higher than that of control, especially when storage time increased. High levels of trichloroacetic acid (TCA) soluble protein in the treated fish, as compared to that of the control fish, were observed throughout the storage period. Considering the low organoleptic status and poor nutritional quality, formalin treatment in the fish industry is not recommended even though the formalin content and the microbiological counts were still below permissible limits.

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“…There were 32, 29 and 25 % reduction in the salt soluble protein content of NPS, CPS and MPS samples after 150 days of frozen storage. Reddy and Srikar (1991) reported decrease in solubility of pink perch protein during frozen storage. The decrease in the myofibrillar protein content in the present study could be attributed to the aggregation of muscle into heavy polymers (Yoon and Lee 1990) and denaturation of protein fraction.…”

Section: Resultsmentioning

confidence: 99%

Quality of shrimp analogue product as affected by addition of modified potato starch

et al. 2014

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The present study was aimed to investigate the effects of addition of modified potato starch on the biochemical and textural properties of shrimp analogue/imitation shrimp, a popular value-added product prepared from surimi. Three batches of shrimp analogues were prepared with 0 % (NPS), 50 % (CPS) and 100 % (MPS) of modified starch incorporation and various quality attributes were monitored at regular intervals during frozen storage (−20°C). Loss of myofibrillar protein was least for the shrimp analogue sample added with 100 % modified potato starch. The expressible moisture content of MPS (2.48 %) was less affected by long term storage compared to CPS (3.38 %) and NPS (3.99 %). During extended low temperature storage, the textural quality of sea food analogue was highly influenced by the type of starch added to it. The percentage of modified potato starch added to shrimp analogue significantly (p≤0.05) affected its hardness and fracturability. MPS samples did not show significant changes in hardness during storage as compared to other two samples. Springiness of shrimp analogue increased 2.57, 1.5 and 1.77 times with the storage period for samples with NPS, CPS and MPS, respectively. Addition of modified potato starch improved the sensory quality and textural properties of shrimp analogue and reduced the quality degradation during frozen storage as compared to NPS which contained only native potato starch.

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Preprocessing Ice Storage Effects on Functional Properties of Fish Mince Protein

Cited by 37 publications

References 15 publications

Antioxidative activity of protein hydrolysate produced by alcalase hydrolysis from shrimp waste (Penaeus monodon and Penaeus indicus)

Antioxidative activity of protein hydrolysate produced by alcalase hydrolysis from shrimp waste (Penaeus monodon and Penaeus indicus)

Formalin in fish trading: an inefficient practice for sustaining fish quality

Quality of shrimp analogue product as affected by addition of modified potato starch

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