Postmortem changes in hilsa fish. Pt. 1. Studies on rigor-mortis, typical yields and protein composition of dark and white muscle of hilsa fish (Tenualosa ilisha Ham.)

Hilsa (Hilsa ilisha) caught by gill net were immediately killed by cranial spiking. Three fish were kept in ice (0°C) and three other at room temperature (33°C) to follow development of rigor mortis and changes in muscle pH. The rest were frozen stored at -20°C. Rigor started 15 minutes after death in all fish and reached full rigor (100%) state in 2 and 4 hours respectively in fish kept at 33° and 0°C. The fish at 33°C deteriorated 16 hours after while in full rigor but those at 0°C lasted 26 hours of death without deterioration. Freshly caught hilsa had a muscle pH around 7 which decreased with time rapidly at 33°C and slowly at 0°C. The relative proportion of protein fraction in white and dark muscle of fish stored at 0°C and -20°C were also studied. The proportion of dark muscle was 30.34% of the white muscle. White muscle in fish at 0°C was found to contain 32.0% sarcoplasmic, 57.6% myofibrilla, 9.4% alkali-soluble and 1.1% stroma protein whereas these proteins in dark muscle were 29.9%, 58.4%, 9.8% and 1.9% respectively. The protein fractions of white muscle in frozen-fish were found 27.6% sarcoplasmic, 64.7% myofibrilla, 6.0% alkali-soluble and 1.7% of stroma protein whereas they were 30.6%, 58.6%, 8.9 and 1.9% for dark muscle. Some changes occurred in protein composition during frozen storage. The relative amounts of sarcoplasmic, alkali soluble and stroma protein fractions decreased while myofibrilla fraction increased in frozen condition. This may be attributed to drip loss of soluble protein during thawing.

Studies on the post-mortem changes in shrimp and prawn during ice storage. Pt. 2. Biochemical aspects of quality changes

Studies were conducted on biochemical changes in P. monodon and M. rosenbergii during ice storage. At the end of 10 days of ice storage, moisture and protein content of freshwater prawn slightly decreased from 78.34 to '77.35% and 18.46 to 17.10, respectively, while lipid and ash content slightly increased. The moisture, crude protein, lipid and ash content of one day ice stored tiger shrimp samples were 78.07, 18.06, 1.3 and 1.29% respectively. The protein composition of freshwater prawn immediately after killed were 36.51% sarcoplasmic, 44.63% myofibrillar, 8.12% stroma and 6.44% alkali soluble protein. At the end of 10 days of ice storage, sarcoplasmic and stroma protein slightly decreased while there was little or no changes observed in myofibrillar and alkali soluble protein. In case of one day ice stored tiger shrimp, the composition of protein were 35.32% sarcoplasmic, 46.29% myofibrillar, 7.86% stroma protein and 7.08% alkali soluble protein. At the end of 10 days in ice, sarcoplasmic protein decreased from 35.32% to 32.16% while there was slight change in other protein fractions. The TVB-N value of 1 day ice stored shrimp was 10.5 mg/100g of sample. It increased gradually with the lapse of storage period and at the end of 10 days storage in ice, the value increased up to 60 mg/100g sample. The tiger head on shrimp in ice storage were found organoleptic acceptable condition for 8 days and at that time the TVB-N values were 32.2 mg/100g which is slightly above the recommended limit for TVB-N for export.

Observations on changes in the major protein nitrogen fraction of prawns and sardines during ice storage

Changes in the major protein nitrogen fractions (sarcoplasmic, myofibrillar, stroma) have been studied in two species of prawns and in oil sardine held in ice storage. Myofibrillar proteins were observed to get denatured at a rapid rate as determined by salt extractability method. The sarcoplasmic proteins were not denatured to any considerable extent. With sardine however, the extraction of myofibrillar proteins was inhibited rather in the uniced condition itself presumably owing to the presence of free fatty acids.

Comparison of physicochemical properties of muscle proteins in cultured and wild prawns (Penaeus (Fenneropenaeus) orientalis Kishinouye, 1918)

Protein physicochemical properties in cultured and wild prawns (Penaeus (F.) orientalis Kishinouye, 1918) were studied and compared. Protein fractions were separated into water-soluble, salt-soluble, alkali-soluble, and stroma. The results showed that salt- and alkali-soluble proteins were slightly higher in wild prawns and water-soluble proteins were higher in cultured prawns. There were only slight differences in Ca2+-ATPase, MG2+-ATPase, and ATP sensitivities. The textural values of wild prawns were significantly higher than the cultured ones.

Comparison of physicochemical properties of muscle proteins in cultured and wild prawns (Penaeus (Fenneropenaeus) orientalis Kishinouye, 1918)

Protein physicochemical properties in cultured and wild prawns (Penaeus (F.) orientalis Kishinouye, 1918) were studied and compared. Protein fractions were separated into water-soluble, salt-soluble, alkali-soluble, and stroma. The results showed that salt- and alkali-soluble proteins were slightly higher in wild prawns and water-soluble proteins were higher in cultured prawns. There were only slight differences in Ca super(2+)-ATPase, MG super(2+)-ATPase, and ATP sensitivities. The textural values of wild prawns were significantly higher than the cultured ones.