Effect of Washing on Composition and Properties of Proteins from Tilapia (Oreochromis mossambicus) Meat

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dc.contributor.authorMurthy, L.N.
dc.contributor.authorRajanna, K.B
dc.date.accessioned2021-10-25T06:54:36Z
dc.date.available2021-10-25T06:54:36Z
dc.date.issued2011
dc.description.abstractThe dynamic viscoelastic behaviour of washed tilapia meat in the temperature range of 30 - 90°C is given in Fig. 4. The storage modulus value (G’) increased with increase in temperature and rate of increase was found to be maximum between 63.3 and 70°C. The maximum loss modulus (G) value of 27.41 K Pa was recorded at 76.6°C. The tan d values decreased with increase in temperature during heating regime. In the present study, the temperature at which sol-gel transition occurred was not indicated clearly. The dynamic viscoelastic behaviour of washed tilapia meat in the temperature range of 30-90°C indicated a lower G’ value throughout the heating regime in comparison to unwashed meat. The initial tan d value was higher in the washed meat than that of the unwashed meat. This clearly indicates that the higher moisture content of washed meat is coming in the way of highergelling ability of tilapia meat. Gelation of food protein is dependent on nature of protein, pH, ionic strength, binding agents and rate of heating (Wang & Xiong, 1998). To summarize, the composition of washed meat revealed higher moisture content (86.29%), lower total protein content (12.80%), fat and ash content and lower gelling ability. It might be due to higher washing cycles which led to extensive hydration of myofibrillar proteins, with guided lower gelling ability of washed meaten_US
dc.identifier.citationFishery Tech 48(2):125-132en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5170
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)Cochinen_US
dc.subjectOreochromis mossambicus, washed meat, SDSPAGE, gel strength, dynamic visco-elastic behaviouren_US
dc.titleEffect of Washing on Composition and Properties of Proteins from Tilapia (Oreochromis mossambicus) Meaten_US
dc.typeArticleen_US
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