Observations on changes in the major protein nitrogen fractions of prawns and sardines during ice storage

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dc.contributor.authorDevadasan, K.
dc.contributor.authorNair, M.R.
dc.date.accessioned2013-06-13T09:59:40Z
dc.date.available2013-06-13T09:59:40Z
dc.date.issued1970
dc.description.abstractMarine prawns (M. dobsoni and P. indicus) and sardines (S. longiceps) were cleaned, beheaded, packaged in thin gauge polyethylene bags and stored in ice. The method of Paul [Journal of Agricultural and Food Chemistry (1966) 14 (5) 490] was employed for extracting and determining protein fractions (sarcoplasmic, myofibrillar, stroma, denatured) during storage for up to 13 days. The method is described and results are tabulated. Sarcoplasmic protein N decreased by 3-6% in all species during the storage period. Myofibrillar protein N decreased by 15-20% in prawns and by 3% in sardines. Denatured protein N increased by 20-25% in prawns and by 10% in sardines. Stroma protein N showed a slight increase (0.5-2.0%) in all species.en_US
dc.identifier.citationFishery Technology 1970:7(2), 195-197en_US
dc.identifier.urihttp://hdl.handle.net/123456789/211
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)en_US
dc.subjecticeen_US
dc.subjectprawnsen_US
dc.subjectproteinsen_US
dc.subjectsardineen_US
dc.titleObservations on changes in the major protein nitrogen fractions of prawns and sardines during ice storageen_US
dc.typeArticleen_US
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