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EFFECT OF ACCUMULATED FREE FATTY ACIDS ON REDUCTION OF SALT SOLUBLE PROTEINS OF POMFRET AND SEER FISH DURING FROZEN STORAGE.

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

Type of article: Article

Summary

THE EFFECT OF FREE FATTY ACIDS (FFA) RELEASED DURING FROZEN STORAGE OF POMFRET AND SEER FISH ON THE EXTRACTABILITY OF SALT SOLUBLE PROTEINS (SSP) WAS DETERMINED. THE FFACONTENT INCREASED RAPIDLY ACCOMPANIED WITH MARKED DECREASE OF PHOSPHOLIPIDS DURING FROZEN STORAGE. THERE WAS A GRADUAL DECREASE IN THE SALT SOLUBLE PROTEIN WHICH WAS FASTER DURING THE FIRST 30 DAYS AND GRADUAL THEREAFTER. CORRELATION BETWEEN THE DECREASE IN SSP AND INCREASE IN FFA SHOWED THAT THE FFA RELEASED DURING STORAGE CAUSED PROTEIN DENATURATION.

Details

  • Original title: EFFECT OF ACCUMULATED FREE FATTY ACIDS ON REDUCTION OF SALT SOLUBLE PROTEINS OF POMFRET AND SEER FISH DURING FROZEN STORAGE.
  • Record ID : 1990-1944
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 26 - n. 5
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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