Changes in protein during drying milk fish (Chanos chanos) at 60 degree C
Changes in protein during drying milk fish (Chanos chanos) at 60 degree C
Date
2001
Authors
Thippeswamy, S.
Ammu, K.
Joseph, J.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)
Abstract
Milk fish collected from brackishwater culture ponds was dressed and dried at 60 degree C for 24 h and biochemical changes taking place during drying were studied. Alpha amino nitrogen (AAN) showed a slight increase but total free amino acids (FFA) showed significant reduction during 24 h drying. The variation in individual free amino acid was found to be different for each amino acid. Salt soluble nitrogen and SH group decreased considerably as a result of drying. Electrophoretic study showed a decrease in the number of high molecular weight and low molecular weight protein fractions, but intermediate molecular weight proteins did not show considerable change.
Description
Keywords
biochemical changes, fish drying, milk fish, Chanos chanos
Citation
Fishery technology 2001:38(2), 97-101