Changes in lipids, proteins and kamaboko forming ability of silver carp ( Hypophthalmichthys molitrix) mince during frozen storage

Frozen storage of mechanically deboned silver carp ( Hypophthalmichthys molitrix) mince for 180 days resulted in a significant ( P⩽0.05) decrease in myofibrillar proteins. In contrast, peroxide value (PV), free fatty acids (FFA) and total volatile base nitrogen (TVBN) contents increased significantl...

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Bibliographic Details
Published in:Food research international 2001, Vol.34 (1), p.47-53
Main Authors: Siddaiah, D, Sagar Reddy, G.Vidya, Raju, C.V, Chandrasekhar, T.C
Format: Article
Language:English
Subjects:
Biological and medical sciences
Fish and seafood industries
Food industries
Frozen storage
Fundamental and applied biological sciences. Psychology
Keeping quality
Lipid deterioration
Protein denaturation
Silver carp
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Summary:Frozen storage of mechanically deboned silver carp ( Hypophthalmichthys molitrix) mince for 180 days resulted in a significant ( P⩽0.05) decrease in myofibrillar proteins. In contrast, peroxide value (PV), free fatty acids (FFA) and total volatile base nitrogen (TVBN) contents increased significantly ( P⩽ 0.05) throughout the storage period. The kamaboko forming ability and the sensory scores of the silver carp mince decreased significantly (P⩽0.05) during the storage period. Texture of the mince was significantly (P ⩽ 0.001) correlated with the decrease in the myofibrillar proteins (salt-soluble proteins), jelly strength and folding test grades; and increase in expressible water percentage, PV, FFA and TVBN content. Based on ‘texture’ of the mince, the product was acceptable for 180 days at −18°C.
ISSN:0963-9969
1873-7145
DOI:10.1016/S0963-9969(00)00127-7