CHEMICAL CHANGES IN SKIN MUCIN AS AN INDEX OF EARLY STAGES OF SPOILAGE IN FISH.

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dc.contributor.authorRAO, S. V. SURYANARAYANA
dc.contributor.authorLEE., S.J
dc.date.accessioned2022-02-23T05:53:06Z
dc.date.available2022-02-23T05:53:06Z
dc.date.issued1977
dc.description.abstractResults of a preliminary investigation on the overall chemical nature of fish skin mucin in lung fish, C!arias batrachus, with special reference to water soluble low molecular weight compounds, are presented. Changes observed during room temperature spoilage have been studied with a view to present a new approach towards the assessment of freshness in fish inspection. pH of the mucin was distinctly alkaline (8.2) and remained unchanged during spoilage. Much of the nitrogen was found to be present in the glycoprotein fraction. Free amino acids and purine bases were present in apreciable quantities in the aqueous extracts which registered a significant increase after 10 hrs. Post-mortem increase in total solids was. accompanied by a slight rise in protein nitrogen which may indicate tissue breakdown. Increase in TVN was also observed to occur earlier ]n the outside mucin as compared to the inside muscle. Presence of free sugars or sialic acid could not be confirmed nor was there any indication of cholesterol and lipoid material as stated in earlier littratureen_US
dc.identifier.citationFishery Tech 14(2):134-140en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5862
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India) Cochinen_US
dc.subjectCHEMICAL CHANGES,SKIN MUCIN,INDEX ,EARLY STAGES,SPOILAGE ,FISHen_US
dc.titleCHEMICAL CHANGES IN SKIN MUCIN AS AN INDEX OF EARLY STAGES OF SPOILAGE IN FISH.en_US
dc.typeArticleen_US
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