Effect of Washing on Composition and Properties of Proteins from Tilapia (Oreochromis mossambicus) Meat
Effect of Washing on Composition and Properties of Proteins from Tilapia (Oreochromis mossambicus) Meat
Date
2011
Authors
Murthy, L.N.
Rajanna, K.B
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)Cochin
Abstract
The dynamic viscoelastic behaviour of
washed tilapia meat in the temperature
range of 30 - 90°C is given in Fig. 4. The
storage modulus value (G’) increased with
increase in temperature and rate of increase
was found to be maximum between 63.3 and
70°C. The maximum loss modulus (G) value
of 27.41 K Pa was recorded at 76.6°C. The
tan d values decreased with increase in
temperature during heating regime. In the
present study, the temperature at which
sol-gel transition occurred was not indicated
clearly. The dynamic viscoelastic behaviour
of washed tilapia meat in the temperature
range of 30-90°C indicated a lower G’
value throughout the heating regime in
comparison to unwashed meat. The initial
tan d value was higher in the washed meat
than that of the unwashed meat. This clearly
indicates that the higher moisture content of
washed meat is coming in the way of highergelling ability of tilapia meat. Gelation of
food protein is dependent on nature of
protein, pH, ionic strength, binding agents
and rate of heating (Wang & Xiong, 1998).
To summarize, the composition of
washed meat revealed higher moisture
content (86.29%), lower total protein content
(12.80%), fat and ash content and lower
gelling ability. It might be due to higher
washing cycles which led to extensive
hydration of myofibrillar proteins, with
guided lower gelling ability of washed meat
Description
Keywords
Oreochromis mossambicus, washed meat, SDSPAGE, gel strength, dynamic visco-elastic behaviour
Citation
Fishery Tech 48(2):125-132