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CHANGES IN LIPIDS AND PROTEINS OF MARINE CATFISH DURING FROZEN STORAGE.

Author(s) : SRIKAR L. N., SESHADRI H. S., FAZAL A. A.

Summary

LIPID AND PROTEIN CHANGES DURING FROZEN STORAGE OF MARINE CATF ISH OVER A PERIOD OF 300 DAYS WERE INVESTIGATED. A DECREASE IN PHOSPHOLIPID (PL) AND AN INCREASE IN FREE FATTY ACIDS (FFA) AND PEROXIDE VALUE (PV) WERE NOTICED. A LINEAR RELATIONSHIP BETWEEN THE DECREASE IN PL AND INCREASE IN FFA WAS OBSERVED SUGGESTING THAT FFA WERE FORMED BY PL HYDROLYSIS. FATTY ACID COMPOSITION REVEALED INCREASE IN POLY-UNSATURATED FATTY ACIDS (PUFA) IN NEUTRAL LIPID (NL) FRACTION AND DECREASE OF SAME IN PL SUGGESTING HYDROLYSIS OF PL AND RELEASE OF FREE PUFA INTO NL. A DECREASE IN WATER SOLUBLE PROTEIN (WSP) AND SALT SOLUBLE PROTEIN (SSP) INDICATED DENATURATION OF PROTEINS. BOTH PV AD FFA EXERTED AN EFFECT IN DECREASING THE EXTRACTABILITY OF SSP.

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Pages: 599-607

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Details

  • Original title: CHANGES IN LIPIDS AND PROTEINS OF MARINE CATFISH DURING FROZEN STORAGE.
  • Record ID : 1988-2358
  • Languages: English
  • Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
  • Publication date: 1987/08/24
  • Document available for consultation in the library of the IIR headquarters only.

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