Composition, physicochemical and rheological properties of fresh bigeye snapper fish (priacanthus hamrur) mince
Composition, physicochemical and rheological properties of fresh bigeye snapper fish (priacanthus hamrur) mince
Date
2011
Authors
Dileep, A.O.
Shamasundar, B.A.
Binsi, P.K.
Badil, F.
Howell, N.K.
Journal Title
Journal ISSN
Volume Title
Publisher
Wiley-Blackwell
Abstract
Composition and properties of fresh bigeye snapper fish (Priacanthus hamrur) mince has been investigated. The protein content of fish mince was 16.71 g/100 g mince. Amino acid analysis revealed high proportion of glutamic acid, alanine, lysine and leucine. Fatty acid profile indicated high proportion of eicosa pentaenoic acid and decosa hexaenoic acid content. Gel filtration profile of total proteins from fresh bigeye fish mince revealed a major peak (high molecular weight component) and a few minor peaks, which was further confirmed by sodium dodecyl sulphatepolyacrylamide gel electrophoresis pattern. The differential scanning calorimetry profile of fresh bigeye fish mince revealed transitions at 38.35, 47.72 and 63.02C indicating denaturation temperature of different protein fractions. The gel-forming ability of fresh bigeye fish mince was evaluated by both small strain and large strain tests. The flow behavior of total protein solution from fresh bigeye fish mince as a function of protein concentration and temperature showed pseudoplastic behavior.
Description
Keywords
Bigeye snapper fish, priacanthus hamrur, mince
Citation
Journal of food Biochemistry 2011: 1-10