Behaviour of mrigal (cirrihinus mrigala) meat components during the washing process in the preparation of surimi


Autoria(s): Ramachandran, A; Sankar, T V
Data(s)

19/07/2014

19/07/2014

2002

Resumo

To elucidate the effect of washing, on flesh components, mrigal flesh was washed through one, two and three washing cycles. Washing resulted in absorption of water (1-3%) and loss of fat (49%). 35% loss of soluble protein (SP) was noticed in the first washing itself and the loss is almost equally shared by the sarcoplasmic (18% of SP) and the myofibrillar proteins (17% of SP). The subsequent washings removed small portions of water-soluble sarcoplasmic proteins resulting in the concentration of myofibrillar proteins. 73% of the soluble protein was retained in the flesh after three washing cycles. The protein had undergone marginal conformational changes as reflected by the decrease in the actomyosin Ca super(2+) ATPase activity The rheological properties of the washed flesh were,however, significantly better than that of the unwashed mince

fishery technology 2002,vol 39(2)pp 114-119

Cochin University Of Science And Technology

Identificador

http://dyuthi.cusat.ac.in/purl/4124

Idioma(s)

en

Palavras-Chave #mrigal #washing #flesh composition #protein loss #ATPace activity
Tipo

Article