Proteins in Fish Muscle.: I. Extraction of Protein Fractions in Fresh Fish

Dyer, W. J.; French, H. V.; Snow, J. M.

doi:10.1139/f47-052

Cited by 164 publications

(80 citation statements)

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“…The samples were analyzed for different quality parameters, and the analyses were done in triplicate in the case of both the samples. Biochemical analysis: Moisture, crude protein, crude fat, ash and non protein nitrogen (NPN) content of the fish products were determined by AOAC (2000) methods, standard methods were used for the determination of salt soluble nitrogen (SSN) (Dyer et al, 1950) (Conway, 1947), peroxide value (PV) as per Jacobs (1958), free fatty acids (FFA) value following Olley and Loveren (1960). pH was determined using a pH meter (Sartorius Make), after homogenizing 5g of fish sample with 45ml distilled water.…”

Section: Methodsmentioning

confidence: 99%

Nutritional, microbial and sensory quality evaluation of fermented Setipinnaphasa, Hamilton 1822, (PhassyaShidal), marketed in North-east India

Kakati¹,

Goswami²

2017

JANS

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Abstract:Fermented Setipinna phasa (Phassya Shidal) is a traditional fish product, popular in the north eastern states of India, because of its typical flavor and aroma. The proximate composition, biochemical, microbiological and sensory qualities of Phassya Shidal available in markets were studied. The results of the analysis showed that the market samples of Phassya Shidal were a good source of protein (27.20%). The pH and moisture content were 6.2 and 37.52%, respectively. Both Phassya Shidal and fresh Setipinna phasa (raw material) were rich in lysine, leucine, valine, aspartic acid, alanine and glutamic acid. The effect of fermentation on the amino acids content of the sample was not significant except in histidine (P<0.05). An increase in the contents of fatty acids and amino acids composition was observed in the Phassya Shidal during fermentation. Significant variations (P<0.05) in the proportions of some unsaturated fatty acids were noticed between product and fresh fish. The major saturated fatty acids were C16:0 and C18:0. The Oleic acid was the prominent monounsaturated fatty acid. The dominant polyunsaturated fatty acids (PUFA) were of the n-3 series. The major PUFA found chiefly in linoleic acid and linolenic acid in both the samples. The physicochemical analysis revealed that the product was of acceptable quality. The bacterial flora of Phaasya Shidal comprised of Staphylococcus aureus, Streptococcus spp. and Escherichia coli indicating unhygienic handling practices during preparation and storage. Though the product had acceptable sensory quality, strict hygienic measures should be adopted during processing to safeguard the health of the consumers.

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Section: Methodsmentioning

confidence: 99%

Nutritional, microbial and sensory quality evaluation of fermented Setipinnaphasa, Hamilton 1822, (PhassyaShidal), marketed in North-east India

Kakati¹,

Goswami²

2017

JANS

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“…Salt soluble nitrogen (SSN), water soluble nitrogen (WSN) and non-protein nitrogen (NPN) were estimated following the method of Dyer et al (1950), AOAC (1995) and Srikar and Chandru (1983), respectively. pH was measured by weighing 5 g of surimi, homogenized in 45 ml distilled water and measured by Cyberscan 510 pH meter (Cyberscan 510, India).…”

Section: Methodsmentioning

confidence: 99%

Suitability of chitosan as cryoprotectant on croaker fish (Johnius gangeticus) surimi during frozen storage

Dey

Dora

2010

J Food Sci Technol

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Effect of chitosan on physicochemical attributes of croaker fish surimi during storage at −20±2°C for 180 days was evaluated. The quality of croaker surimi added with 1% (w/w) chitosan was examined in terms of muscle protein, thaw drip, gel strength and Ca 2+ ATPase activity comparing with those surimi samples added with 4% sucrose and 4% sorbitol. Surimi without any cryoprotectant was treated as control. Chitosan showed cryoprotective effect similar to commercial cryoprotectants as both of them minimized the negative effects of frozen storage on physico-chemical attributes of myofibrillar proteins. The residual Ca 2+ ATPase activity and gel strength of surimi with chitosan were higher than those of control throughout the storage period. Ca 2+ ATPase activity and gel strength had high positive correlation. It is concluded that chitosan was effective in preservation of croaker muscle protein native structure during 6 months of frozen storage and is comparable to other commercial cryoprotectants.

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“…Preparation of salt soluble extract Salt soluble extract was prepared by the method of Dyer et al (1950). Five grams muscle of dorsal part of a Bombay duck was ground and then homogenized in pre-cooled (1-5°C) 5 volumes 5% NaCl solution (pH 7.4) containing 0.02 M sodium bicarbonate.…”

Section: Methodsmentioning

confidence: 99%

“…The extracted protein was recorded as water soluble protein. The precipitate after extraction of water soluble extract and the residue remaining after centrifugation were suspended and homogenized in pre-cooled (1-5°C) 100 ml 5% NaCl solution (pH 7.4) containing 0.02 M sodium bicarbonate (Dyer et al 1950). The supernatants were collected and centrifuged at 5000×g for 10 min at 0-5°C.…”

Section: Methodsmentioning

confidence: 99%

Improvement of cooking quality and gel formation capacity of Bombay duck (Harpodon nehereus) fish meat

Chakrabarti

2010

J Food Sci Technol

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High moisture content (89%) along with high enzymatic and bacteriological activity in Bombay duck (Harpodon nehereus) meat are responsible for short shelf life and disintegration of meat in cooking. Minimum solubility was at pH 5 (iso-electric point) of muscle protein.Citric acid-sodium citrate buffer (pH 5) with 0.2% potassium sorbate was very effective in reducing moisture in dressed fish and in increasing shelf life up to 4 days at ambient temperature (25-28°C). Reduction in moisture in meat improved its cooking quality and gel formation capacity with increased protein content. Fish meat contained 1.0-1.5% NaCl and produced stronger gel by using 2% NaCl than conventionally prepared gel with 4% NaCl. Washing fish mince with cold water followed by pressing at pH 5, gave fish cake with more salt soluble protein and better gel strength (>500 gcm) than the same operation done at ambient temperature.

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Proteins in Fish Muscle.: I. Extraction of Protein Fractions in Fresh Fish

Cited by 164 publications

References 0 publications

Nutritional, microbial and sensory quality evaluation of fermented Setipinnaphasa, Hamilton 1822, (PhassyaShidal), marketed in North-east India

Nutritional, microbial and sensory quality evaluation of fermented Setipinnaphasa, Hamilton 1822, (PhassyaShidal), marketed in North-east India

Suitability of chitosan as cryoprotectant on croaker fish (Johnius gangeticus) surimi during frozen storage

Improvement of cooking quality and gel formation capacity of Bombay duck (Harpodon nehereus) fish meat

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