Effect of ice storage on the functional properties of proteins from a few species of fresh water fish (Indian major carps) with special emphasis on gel forming ability

Naresh Kumar Mehta; K. Elavarasan; A. Manjunatha Reddy; B. A. Shamasundar

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Effect of ice storage on the functional properties of proteins from a few species of fresh water fish (Indian major carps) with special emphasis on gel forming ability

Journal of Food Science and Technology (2014) 51(4) 655-663

DOI: 10.1007/s13197-011-0558-y

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Abstract

In the present study the effect of ice storage on physico-chemical and functional properties of proteins from Indian major carps with special emphasis on gel forming ability have been assessed for a period of 22 days. The solubility profile of proteins in high ionic strength buffer and calcium adenosine triphosphatase (ATPase) enzyme activity reduced significantly (p∈

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Mehta, N. K., Elavarasan, K., Reddy, A. M., & Shamasundar, B. A. (2014). Effect of ice storage on the functional properties of proteins from a few species of fresh water fish (Indian major carps) with special emphasis on gel forming ability. Journal of Food Science and Technology, 51(4), 655–663. https://doi.org/10.1007/s13197-011-0558-y

Effect of ice storage on the functional properties of proteins from a few species of fresh water fish (Indian major carps) with special emphasis on gel forming ability

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