Relation between physicochemical properties and gel strength of myofibrillar protein from selected marine fishes

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dc.contributor.authorSankar, T.V.
dc.contributor.authorRamachandra, D.
dc.contributor.authorMohan, M.
dc.date.accessioned2014-02-14T10:12:40Z
dc.date.available2014-02-14T10:12:40Z
dc.date.issued2010
dc.description.abstractThe functional properties of fish meat depend mainly on characteristics of myofibrillar proteins (Coll et al., 1997) which in turn depends on their composition, structure and their interaction with other food components (Colmenero and Borderias, 1993). Study of functional property of myofibrillar proteins is important in determining the quality of the product (Roura and Crupkin, 1995). The native characteristics of proteins in fish muscles can be better understood when investigated when proteins are extracted from fish in prime condition. Further, protein being hydrophilic in nature, tissue proteins usually exists in native characteristics in tune with the aqueous environment as shown by low surface hydrophobicity, low SH groups etc. in order to exhibit maximum physiological function. The variation in native characteristic is related to both intrinsic and extrinsic factors affecting the characteristics of protein in vivo and its interaction with other tissue components.en_US
dc.identifier.citationProceedings of the National Seminar on Conservation and Sustainability of Coastal Living Resources of India, 1-3 December 2009, Cochin, ed.by Meenakumari, B. et.al 497-501en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1486
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)en_US
dc.subjectPhysicochemical propertiesen_US
dc.subjectmarine fishesen_US
dc.subjectnemipterus japoriicusen_US
dc.titleRelation between physicochemical properties and gel strength of myofibrillar protein from selected marine fishesen_US
dc.typeArticleen_US
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