Physico-chemical, functional and rheological properties of proteins from Pinkperch (Nemipterus japonicus) meat: Effect of freezing and frozen storage

The properties of total protein from whole pinkperch (Nemipterus japonicus) meat as affected by freezing and frozen storage at -20°C have been assessed. Three major protein components were indicated by gel filtration profile. The apparent reduced viscosity at zero protein concentration was 0.109 ml/mg. The gel forming ability of the meat was high as indicated by large strain and small strain test.

Int.J.Curr.Microbiol.App.Sci (2018) 7(3): 3113-3135 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume Number 03 (2018) Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2018.703.361 Physico-Chemical, Functional and Rheological Properties of Proteins from Pinkperch (Nemipterus japonicus) Meat: Effect of Freezing and Frozen Storage K Rathnakumar1, 2* Department of Fish Processing Technology, University of Agricultural Sciences, College of Fisheries, Mangalore - 575 002, India Department of Fish Process Engineering, College of Fisheries Engineering, Tamil Nadu Fisheries University, Nagapattinam – 611 001, India *Corresponding author ABSTRACT Keywords Pinkperch (Nemipterus japonicas), Frozen storage Article Info Accepted: 26 February 2018 Available Online: 10 March 2018 The properties of total protein from whole pinkperch (Nemipterus japonicus) meat as affected by freezing and frozen storage at -20°C have been assessed Three major protein components were indicated by gel filtration profile The apparent reduced viscosity at zero protein concentration was 0.109 ml/mg The gel forming ability of the meat was high as indicated by large strain and small strain test Freezing and frozen storage of pinkperch meat for 300 days reduced the protein solubility and Ca ++ ATPase activity significantly (P