Fish Protein Dispersion as a Coating to Prevent Quality Loss in Processed Fishery Products
Fish Protein Dispersion as a Coating to Prevent Quality Loss in Processed Fishery Products
Date
2004
Authors
Kakatkar, A.S
Sherekar, S.V
Venugopal, V
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)Cochin
Abstract
The conventional technique of water glazing has limitation in protecting the products
during prolonged frozen storage. A novel fish protein glaze was devised and its superior
protective ability in retarding quality losses of frozen fish items as compared with water
glazing is demonstrated. The methodology for fish protein glaze preparation involved soaking
of fish meat in pieces in excess cold water followed by soaking in dilute acetic acid to induce
hydration of proteins resulting in gel formation. Finally hydrated gel was homogenized in
water to get protein dispersion to an apparent viscosity of 1 Pa.s. The fish samples were
given a dip in dispersions prepared from the same fish meat. Glazing of frozen mince muscle
blocks of Indian mackerel (Rastrelliger kanagurta) by a dispersion prepared from mackerel
myofibrillar proteins significantly reduced lipid oxidation and dehydration in the product
during sfbrage at -170C. Influence of glazing alone or in combination with low dose gamma
irradiation was also examined on the shelf life of seer fish (Scomberomorus guttatus) steaks
stored in ice. It was observed that while untreated steaks had a shelf life of 15 days, the
steaks displayed extension in shelf of 5 and 15 days when subjected to glazing alone or glazing
in combination with gamma irradiation at IkGy respectively
Description
Keywords
Protein dispersion, gelation, irradiation
Citation
Fishery Techn 41(1):29-36