Composition, physicochemical and rheological properties of fresh bigeye snapper fish (priacanthus hamrur) mince

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dc.contributor.authorDileep, A.O.
dc.contributor.authorShamasundar, B.A.
dc.contributor.authorBinsi, P.K.
dc.contributor.authorBadil, F.
dc.contributor.authorHowell, N.K.
dc.date.accessioned2013-12-31T05:08:26Z
dc.date.available2013-12-31T05:08:26Z
dc.date.issued2011
dc.description.abstractComposition 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.en_US
dc.identifier.citationJournal of food Biochemistry 2011: 1-10en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1173
dc.language.isoenen_US
dc.publisherWiley-Blackwellen_US
dc.subjectBigeye snapper fishen_US
dc.subjectpriacanthus hamruren_US
dc.subjectminceen_US
dc.titleComposition, physicochemical and rheological properties of fresh bigeye snapper fish (priacanthus hamrur) minceen_US
dc.typeArticleen_US
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