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 |
In the present study, physico-chemical and functional properties such as solubility, Ca2+ATPase activity, total sulfhydryl group, emulsion activity index, emulsion stability, foam volume stability (FVS), foam volume capacity, gelation, water holding capacity (WHC) of muscle proteins from fresh eel (Mastacembelus armatus) fish were studied. Solubility value of sarcoplasmic (SPP) and myofibrillar protein (MFP) was 44.93 and 59.16 mg/g respectively. It is higher in MFP than SPP fraction. Ca2+ATPase activity of actomyosin was 0.50 µmole Pi/mg protein/min, total sulfhydryl group of MFP fraction was 48.27 µmole SH/g protein. The emulsion activity index and emulsion stability was higher in MFP than SPP fraction at 2.5 and 5.0 mg/ml concentration. The values for viscosity of MFP and SPP were more at concentration of 5.0 mg/ml than 2.5 mg/ml. The viscosity was more in MFP fraction than SPP fraction. Foam expansion and foam volume stability of MFP and SPP fraction at concentration of 2.5 mg/ml was lesser than 5 mg/ml. The gel forming ability of fresh eel protein was 250 g.cm and water holding capacity of eel mince was 2.53 g / g muscle. The present study conclude that eel muscle protein have good functional properties. Functional properties of muscle proteins revealed that the eel fish can be one of the promising candidate species for utilization in preparation of functional foods like emulsion-type and/or sausage products.
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