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ABSTRACT The effects of repeated freezing-thawing on protein fractions and textural and functional properties of Indian major carps were assessed in the study. The loss of salt soluble proteins and… Click to show full abstract
ABSTRACT The effects of repeated freezing-thawing on protein fractions and textural and functional properties of Indian major carps were assessed in the study. The loss of salt soluble proteins and water-soluble proteins was almost triple and double, respectively, due to freezing-thawing cycles compared to frozen storage alone. Electrophoresis pattern and Ca2+ATPase activity confirmed denaturation of myosin due to multiple freezing-thawing. The hardness of fillets, protein solubility, water-holding capacity, and emulsifying capacity decreased significantly (p < .05) with increased freezing-thawing cycles. The gel strength of Indian major carps subjected to multiple freezing-thawing cycles decreased up to ~44% at the end of five freezing-thawing cycles.
Journal Title: Journal of Aquatic Food Product Technology
Year Published: 2020
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