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Influence of Ice Storage on the Gel Forming Ability, Myofibrillar Protein
Solubility and Ca2+-ATPase Activity of Queen Fish (Chorinemus
lysan) |
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M.I. Hossain ,
M. Kamal ,
M.N. Sakib ,
F.H. Shikha ,
M. Neazuddin and M.N. Islam |
Abstract:
An investigation was carried out on the quality changes in surimi prepared
from ice stored Queen fish (Chorinemus lysan) in time interval during 20
days of storage in ice storage condition and the ratio of the fish to ice was
maintained 1:1. Mince was prepared in both washed and unwashed condition. To
evaluate the gel-forming characteristics, a portion of the mince was washed with
water containing 0.1% NaCl. Both washed and unwashed mince were ground with 3%
NaCl for 20 min at 4°C. The ground paste was stuffed into polyethylene tube and
incubated at various temperatures (40, 50 and 60°C) for 2 h. The quality changes
during ice storage of mince prepared from the ice stored fish muscle were
evaluated with time interval by determining the gel-forming ability,
myofibrillar Ca2+-ATPase activity, protein solubility and pH value of
fish muscle. The resulting gels were subjected to the puncture test, teeth
cutting test and folding test. Maximum breaking force was obtained from both
washed and unwashed mince at the incubation temperature of 50°C. The gel strength of both unwashed and washed meat paste gradually declined with
lapse of storage period and washed meat paste showed higher gel forming ability
than unwashed meat paste throughout the study period. Myofibrillar Ca2+-ATPase
activity, protein solubility and pH of the ice stored muscles decreased from
0.847 to 0.309 μmol pi min 1 mg 1, 87 to 12%
and 6.69 to 5.89, respectively, during 20 days of ice storage.
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How to cite this article:
M.I. Hossain , M. Kamal , M.N. Sakib , F.H. Shikha , M. Neazuddin and M.N. Islam , 2005. Influence of Ice Storage on the Gel Forming Ability, Myofibrillar Protein
Solubility and Ca2+-ATPase Activity of Queen Fish (Chorinemus
lysan). Journal of Biological Sciences, 5: 519-524.
DOI: 10.3923/jbs.2005.519.524
URL: https://scialert.net/abstract/?doi=jbs.2005.519.524
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