TY  - BOOK
AU  - Bomy Chummar 
AU  - Nambudiri D D (Guide)
TI  - Studies on the Electrophoretic Pattern of Fish/ Shellfish Proteins Subjected to Frozen Storage
U1  - 639.2 
PY  - 2000///
CY  - Panangad
PB  - Department Of Processing Technology,College Of Fisheries
N2  - 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. 


UR  - http://krishikosh.egranth.ac.in/handle/1/5810144168
ER  -