Changes in Functional Properties of Protein in High Pressure-Treated Indian White Prawn (Fenneropenaeus indicus) during Chilled Storage

被引：5
|
作者：
Joseph, Ginson [1 ]
Kumari, K. R. Remya [2 ]
Kamalakanth, C. K. [3 ]
Bindu, J. [3 ]
Asha, K. K. [2 ]
机构：
[1] St Alberts Coll Autonomous, Res Dept Fisheries & Aquaculture, Kochi 682018, Kerala, India
[2] Cent Inst Fisheries Technol, Biochem & Nutr Div, Cochin, Kerala, India
[3] Cent Inst Fisheries Technol, Fish Proc Div, Cochin, Kerala, India
来源：
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2020年 / 29卷 / 06期
关键词：
High pressure processing; indian white prawn; SDS-PAGE; chilled storage; TILAPIA ORECHROMIS-NILOTICUS; HIGH HYDROSTATIC-PRESSURE; FROZEN STORAGE; PHYSICOCHEMICAL CHANGES; OCTOPUS-VULGARIS; DENATURATION; ACTOMYOSIN; MUSCLE; MYOSIN; FISH;
D O I：
10.1080/10498850.2020.1772431
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
High pressure (HP) treatment of 250 MPa pressure, 6-min holding time, and 400 MPa/min ramp rate at 25 degrees C was applied to headless Indian white prawn (Fenneropenaeus indicus) to investigate the significant modifications on the functional properties of protein during chilled storage. Muscle fibers were shrunk and extracellular space apparently reduced after HP treatment. Myofibrillar proteins denatured and sarcoplasmic proteins aggregated and were found to be stable in HP-treated sample during chilled storage. Water-holding capacity, solubility, viscosity, and Ca(2+)ATPase activity of protein were diminished, whereas foam expansion, foam volume stability, and turbidity of proteins improved with HP treatment and storage period (p< .05). Turbidity of the protein was inversely proportional to viscosity, solubility, and Ca(2+)ATPase activity in HP-treated samples.
引用
收藏
页码：531 / 543
页数：13
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