Studies on the Electrophoretic Pattern of Fish/ Shellfish Proteins Subjected to Frozen Storage
By: Bomy Chummar.
Contributor(s): Nambudiri D D (Guide).
Material type:
BookPublisher: Panangad Department Of Processing Technology,College Of Fisheries 2000DDC classification: 639.2 Online resources: Click here to access online Dissertation note: MFSc Abstract: Freezing ~ considered as an excellent process for preserving the quality of
fish for longer periods. But freezing may affect various flesh components, especially
the proteins. Sarcoplasmic proteins play a major role in species identification of fish
and fishery products. While myofibrillar proteins play a major role in the jellying
properties of surimi and surimi based products. The changes to these groups of
proteins due to freezing and frozen storage have received much attention.
Four species Megalaspis cordyla, Labeo rohita, Penaeus indicus and
Parapenaeopsis styli/era were used for the frozen storage study. Samples were
stored for 90 days at -18°C and samples were collected at 15 day. intervals and Salt
Soluble Nitrogen (SSN), Water Soluble Nitrogen (WSN) and Non-Protein Nitrogen
(NPN) content were determined. Electrophoretic pattern of both Salt Soluble
Proteins (SSP) and Water Soluble Proteins (WSP) of frozen stored sample were
compared with that of the fresh sample.
SSN, WSN and NPN content showed significant decrease during 90 days
frozen storage period. However changes in the WSN content of P.stylifera showed
no significant difference. Electrophoretic pattern of WSP remained almost the same
throughout the frozen storage period with some minor bands becoming less intense
with storage period. Electrophoretic pattern of SSP showed a major change in the
myosin. Heavy chain which became narrower and less intense with the concomitant
appearance of high molecular weight protein aggregate at the top of the gel.
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Theses
|
KAU Central Library, Thrissur Theses | 639.2 BOM/ST (Browse shelf) | Available | 171590 |
MFSc
Freezing ~ considered as an excellent process for preserving the quality of
fish for longer periods. But freezing may affect various flesh components, especially
the proteins. Sarcoplasmic proteins play a major role in species identification of fish
and fishery products. While myofibrillar proteins play a major role in the jellying
properties of surimi and surimi based products. The changes to these groups of
proteins due to freezing and frozen storage have received much attention.
Four species Megalaspis cordyla, Labeo rohita, Penaeus indicus and
Parapenaeopsis styli/era were used for the frozen storage study. Samples were
stored for 90 days at -18°C and samples were collected at 15 day. intervals and Salt
Soluble Nitrogen (SSN), Water Soluble Nitrogen (WSN) and Non-Protein Nitrogen
(NPN) content were determined. Electrophoretic pattern of both Salt Soluble
Proteins (SSP) and Water Soluble Proteins (WSP) of frozen stored sample were
compared with that of the fresh sample.
SSN, WSN and NPN content showed significant decrease during 90 days
frozen storage period. However changes in the WSN content of P.stylifera showed
no significant difference. Electrophoretic pattern of WSP remained almost the same
throughout the frozen storage period with some minor bands becoming less intense
with storage period. Electrophoretic pattern of SSP showed a major change in the
myosin. Heavy chain which became narrower and less intense with the concomitant
appearance of high molecular weight protein aggregate at the top of the gel.
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