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
| dc.contributor.author | Thippeswamy, S. | |
| dc.contributor.author | Ammu, K. | |
| dc.contributor.author | Joseph, J. | |
| dc.date.accessioned | 2013-06-01T05:38:10Z | |
| dc.date.available | 2013-06-01T05:38:10Z | |
| dc.date.issued | 2001 | |
| dc.description.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. | en_US |
| dc.identifier.citation | Fishery technology 2001:38(2), 97-101 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/142 | |
| dc.language.iso | en | en_US |
| dc.publisher | Society of Fisheries Technologists (India) | en_US |
| dc.subject | biochemical changes | en_US |
| dc.subject | fish drying | en_US |
| dc.subject | milk fish | en_US |
| dc.subject | Chanos chanos | en_US |
| dc.title | Changes in protein during drying milk fish (Chanos chanos) at 60 degree C | en_US |
| dc.type | Article | en_US |
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