Functional Properties of Ice-Stored Japanese Threadfin Bream (Nemipterus japonicus)
Abstract:
Changes in functional properties - emulsifying capacity, protein solubility, cook loBB, relative viscosity and water-binding capacity - were observed in Japanese threadfin bream (Nemipterus japonieus) during 14 days storage in ice. Decreasing solubility of proteins profoundly influenced the functional properties. Significant correlations (P<0.05) existed among various functional properties of fish protein analyzed and with texture scores. Fish held in ice was rated "'good'" for up to seven days.
Publication Date : 1993-06-01
Volume : 6
Issue : 1
Page : 31-37
 |
Full text PDF |
Date 1993/06/01
|
Abstract Hits 2683
|
Downloads 2626
|