Behaviour of mrigal (Cirrhinus mrigala) meat components during the washing process in the preparation of surimi

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dc.contributor.authorSankar, T.V.
dc.contributor.authorRamachandran, A.
dc.date.accessioned2013-05-30T05:48:35Z
dc.date.available2013-05-30T05:48:35Z
dc.date.issued2002
dc.description.abstractTo elucidate the effect of washing, on flesh components, mrigal flesh was washed through one, two and three washing cycles. Washing resulted in absorption of water (1-3%) and loss of fat (49%). 35% loss of soluble protein (SP) was noticed in the first washing itself and the loss is almost equally shared by the sarcoplasmic (18% of SP) and the myofibrillar proteins (17% of SP). The subsequent washings removed small portions of water-soluble sarcoplasmic proteins resulting in the concentration of myofibrillar proteins. 73% of the soluble protein was retained in the flesh after three washing cycles. The protein had undergone marginal conformational changes as reflected by the decrease in the actomyosin Ca super(2+) ATPase activity The rheological properties of the washed flesh were, however, significantly better than that of the unwashed mince.en_US
dc.identifier.citationFishery Technology 2002:39(2),114-119en_US
dc.identifier.urihttp://hdl.handle.net/123456789/123
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists(India)en_US
dc.subjectmrigalen_US
dc.subjectwashingen_US
dc.subjectflesh compositionen_US
dc.subjectprotein lossen_US
dc.subjectATPase activityen_US
dc.subjectrheological propertiesen_US
dc.titleBehaviour of mrigal (Cirrhinus mrigala) meat components during the washing process in the preparation of surimien_US
dc.typeArticleen_US
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