National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The changes in functional properties viz. solubility, total sulfhydryl groups, Ca2+ ATPase activity, emulsion activity index (EAI), emulsion capacity (EC), viscosity, foam volume stability (FVS), foam volume capacity, gelation, water holding capacity (WHC) of muscle proteins from fresh water fish eel (Mastacembelus armatus) during ice storage was evaluated for a period of 16 days with the analysis of each parameter monitored for every alternate day. The solubility of muscle proteins i.e. MFP decreased from 59.16 to 51.89 mg/g during chill storage. The gel strength of MFP decreased slowly from 250 to 247g.cm during first 4 days and then markedly decreased from 240 to 100 g.cm from 6th day onwards up to 16th day of storage. The total sulfhydryl groups of MFP fraction of eel muscle proteins decreased steadily during ice storage. The Ca2+ ATPase activity of actomyosin gradually decreased during storage. The emulsion activity index (EAI) of MFP and SPP fraction at concentration of 2.5 and 5.0 mg/ml also decreased continuously from 2.8 to 2.0 and 3.1 to 1.3 m2/g and 2.5 to 1.4 and 2.2 to 1.0 m2/g respectively. The emulsion stability (ES) of MFP and SPP fraction at concentration of 2.5 and 5.0 mg/ml decreased gradually from 55 to 28 and 60 to 40 and 32 to 15 and 40 to 20 min respectively during chill storage. The foaming expansion and foaming volume stability (FVS) at concentration of 5.0 mg/ml showed decreasing trend during chill storage. The viscosity of MFP and SPP at concentration of 5.0 mg/ml decreased gradually during chill storage. The water holding capacity (WHC) of muscle also reduced during chill storage. The result of fish with respect to functional properties showed noticeable changes during ice storage.
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