Changes in major protein fractions of oil sardine (Sardinella longiceps) and mackeral (Rastrelliger kanagurta) during frozen storage
Changes in major protein fractions of oil sardine (Sardinella longiceps) and mackeral (Rastrelliger kanagurta) during frozen storage
Date
1985
Authors
Radhakrishnan, A.G.
Antony, P.D.
Nair, M.R.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)
Abstract
Oil sardine (Sardinella longiceps) and mackerel (Rastrelliger kanaguta) wre frozen stored for a period of 6 months at-18 degree C.Changes in their protein fractions were followed periodically by protein fractionation with appropriate buffers. In the case of both oil sardine and mackerel, the myofibrillar fraction showed decrease with rise in the denatured fraction as the storage period increased . In the sarcoplasmic protein fraction mackerel protien showed definite decrease whereas oil sardine showed only a very mild decrease in its content. Both oil sardine and mackerel showed a definite increase as far as non protein fractions are concerned with increase in storage period
Description
Keywords
protein fractions, oil sardine, frozen storage, mackeral
Citation
Harvest and Post-harvest Technology of Fish. proceedings of symposium on Harvest and post-harvest Technology of Fish, during 24-27 November, 1982 at Cochin ed. by Ravindran, K. et al, 433-435